rice pudding

wmonique2 · Post by **wmonique2** » Mon Jul 15, 2013 8:45 am

Kari,

With pears I also like a sprinkle of ginger...

Monique

Leah · Post by **Leah** » Mon Jul 15, 2013 4:27 pm

Sounds good. Let us know how it works out for you.

Kari · Post by **Kari** » Mon Jul 15, 2013 4:28 pm

Well, after all of this build up, I made the rice pudding for lunch today - yum. I used equal amounts of almond milk and water, some vanilla extract, coconut shreds and coconut sugar (sprinkled on before eating). I like it nice and gooey, so, like Monique, I cooked it for about 50 minutes. Before eating, I poured some of the cinnamon pears w/juice over it, and it was delicious. The side of bacon made it perfect :).

Monique - your idea of ginger with pears sounds interesting. Do you sprinkle it in the water as you're cooking the pears?

Sheila - thanks for the encouragement to make the pudding - it takes a lot for me to "experiment" in the kitchen, but it is something I know I need to do while dealing with this blasted disease :(.

Love,
Kari

Leah · Post by **Leah** » Mon Jul 15, 2013 4:41 pm

Sounds delicious! What type of rice did you use? How large a batch are all of you cooking at a time?

Leah

wmonique2 · Post by **wmonique2** » Mon Jul 15, 2013 4:50 pm

Kari,

I put the ginger in the pot with the pears...you can do the same with peeled and sliced apples if you don't have pears. Cooked the same way.

I doubled the recipe today...tastes yummy.

Monique[/list]

Kari · Post by **Kari** » Mon Jul 15, 2013 5:19 pm

Thanks Monique - I'll give it a try in my next batch as I'm very fond of ginger. Like you, I've been cooking apples the same way for quite a while.

Leah - I used half a cup Lundberg's Jasmine Rice and one cup Califia Farms Creamy Original almond milk and a little over a cup of water. I may use more milk and less water in my next batch.

Love,
Kari

TXBrenda · Post by **TXBrenda** » Wed Jul 17, 2013 12:28 pm

I made this in my small slow cooker last night. That way I could "forget" about it for awhile, lol. I used 1/2 cup of brown rice (I can tolerate this very well), 1 cup of water, 1 cup of almond milk, & a sprinkle of cinnamon. Turned out great. I didn't add fruit because that would be too many carbs. I did add a couple of tablespoons of my protein powder I use for breakfast smoothies. I have two more servings of rice remaining. It was very tasty for breakfast this morning.

Leah · Post by **Leah** » Wed Jul 17, 2013 2:16 pm

I made a batch with 1/2 c. sushi rice, scant 1/2 c. sugar, 1c. light coconut milk and 1c. water. Cooked it for about 45 min. Cinnamon at the end. It came out good, but I think next time, I will use more coconut milk

Lesley · Post by **Lesley** » Thu Jul 18, 2013 4:44 pm

I LOVE rice pudding. Another favorite I can't have.

Polly · Post by **Polly** » Fri Jul 19, 2013 7:16 am

I'm anxious to try the rice pudding. Leah, any reason why "light" coconut milk is used? Most of the "light" ones I have found seem to contain stabilizers like guar gum. I have found a regular one that Goya makes that even has a little label on the front that proclaims "no stabilizers".

Polly

hazel · Post by **hazel** » Fri Jul 19, 2013 11:06 am

I often put raisins in my rice pudding.

TXBrenda · Post by **TXBrenda** » Fri Jul 19, 2013 9:00 pm

Hazel,
My younger brother would refer to your raisins as "bugs."

Lesley · Post by **Lesley** » Fri Jul 19, 2013 9:44 pm

Polly - TJs light coconut oil is the only one without anything other than coconut milk and water. There is only one other full fat one that does this. I can't remember the name of it. I haven't used it in ages.

Polly · Post by **Polly** » Sat Jul 20, 2013 6:58 am

Thanks, Lesley! We have a Trader Joe's fairly close - will check it out.

Love,

Polly

Leah · Post by **Leah** » Sun Jul 21, 2013 8:55 pm

yes, I use the trader Joes one. Let me know how it goes Polly
Leah