A rich, grown-up version of rice pudding.
3/4 cup white basmati rice, unrinsed
2 cups water
1 1/2 cups silken tofu, well-drained
1/2 cup granulated sugar
1/4 cup water
1 teaspoon instant coffee granules
2/3 cup dark chocolate chips
1/4 cup chopped candied ginger
1 teaspoon vanilla
1 1/2 teaspoons orange extract
Cook the rice and water in a medium saucepan over low heat around 15 minutes or until most of the water is absorbed and the rice is almost tender.
Meanwhile, start to make the cream. Blend the tofu, water, coffee and salt in a food processor or blender, until smooth.
Add the mixture to the cooked rice. Add in the chocolate chips and ginger. Cook over low heat until the chocolate is melted. Stir in the vanilla and orange extracts and mix well. Remove from heat and spoon into bowls. Serve chilled.