rice pudding

Leah · Post by **Leah** » Fri Jul 12, 2013 5:03 pm

I just made rice pudding with almond milk ( touch of cinnamon).It's yummy, but i think I will try it with coconut milk next time.

Leah

wmonique2 · Post by **wmonique2** » Fri Jul 12, 2013 5:56 pm

Leah,

sounds yummy! recipe?

Monique

Sheila · Post by **Sheila** » Fri Jul 12, 2013 6:32 pm

LOVE rice pudding........oh yes, recipe please.

Thank you, Leah.

Sheila W

Leah · Post by **Leah** » Fri Jul 12, 2013 6:42 pm

It's so easy. Just put 1/4 cup rinsed white rice in a pot with either 2 cups of unsweetened almond milk OR 1c light coconut milk + 1c. water AND 1/4c. sugar ( 3T. if you like it lass sweet). Bring it to a boil and then turn it down to a very low simmer. Stir occasionally during the next 25 minutes. if it gets too thick, add some more liquid. Take it off the heat and add a bit of cinnamon and/or vanilla to taste.
Enjoy warm or cooled. This is a small recipe that is 3-4 servings. Double it for 6.

leah

Sheila · Post by **Sheila** » Sat Jul 13, 2013 7:26 am

Thanks, Leah. I use arborio rice exclusively because it has such a creamy texture. Will arborio rice work in this recipe or do you think it will break down and get mushy? Although I didn't allow myself to eat rice pudding often, I love it.

Sheila W

Leah · Post by **Leah** » Sat Jul 13, 2013 9:39 am

I think arborio rice would work great. I just tasted some of my batch cold this morning and I think it needed to cook longer with more liquid. ( and i think next time i will use a shorter grain rice).. and coconut milk will be better also. if you try it, let me know how it turns out :)

Leah

Sheila · Post by **Sheila** » Sat Jul 13, 2013 12:52 pm

Hi Leah, I just made your recipe for rice pudding and it is outstanding!! It did take about 45 minutes for the rice to become soft and the liquid to become creamy. I used Almond milk because that was all I had. Next time I'll try coconut milk and compare the two kinds of milk. I'm going to have to exercise some self control or I'll eat the whole thing at once.

Caution about canned coconut milk! I planned on using the coconut milk I had in the pantry. The cans had been in the pantry for a while but not too long. I shook the can, popped the top and gagged from the stench. The bottom of the can was rusted and the milk was God-awful foul. I dumped it down the disposal side of the sink and had to put a few lemon pieces through to get rid of the odor completely. I checked the second can and the bottom was just beginning to rust. Didn't bother to open it and sealed both cans in a plastic bag.

Thanks for sharing, Leah.

Sheila W

wmonique2 · Post by **wmonique2** » Sat Jul 13, 2013 1:01 pm

Sheila, thanks for the feedback...I'll make it tonight! I'll have to be cautious too with not overdoing it

Thanks, Leah!

Kari · Post by **Kari** » Sat Jul 13, 2013 5:35 pm

Well, seeing the title "rice pudding" on this thread was pretty exciting. A new 100% gluten free bakery/cafe has opened up near where I live, and my favorite thing on their menu is rice pudding :). It is made with vanilla bean and almond extract and is absolutely amazing. It is thick, gooey and tasty - yum. I don't know how they prepare it, but those are the listed ingredients. So now I am encouraged and motivated to experiment with making my own. Thank you for starting this thread and sharing your recipe Leah.

Love,
Kari

Sheila · Post by **Sheila** » Sat Jul 13, 2013 5:56 pm

Hi Kari, I love almond flavor, too, and added both vanilla and almond extract. I ate way too much after dinner and gilding the lily, added Enjoy Life mini chocolate chips on top. Burp!!!

Definitely worth the effort.

Sheila W

Leah · Post by **Leah** » Sat Jul 13, 2013 8:10 pm

There is an Artisan GF bakery in San Francisco, so we went today and I picked up some "hotdog" roll ( which I use for nitrite free sausages) , sandwich rolls, and a caraway bread that is very close to rye. Yum! I also had to eat a bear claw while I was there. God, I haven't had a pastry like that for over 1 1/2 years. Delicious!

thanks for sharing your rice pudding experience Sheila. Next time i will cook it longer. I buy the light coconut milk from Trader Joes and it seems very fresh. I use it all the time. I don't think things sit on their shelves very long.
thanks for the warning though.

leah

wmonique2 · Post by **wmonique2** » Sun Jul 14, 2013 2:17 pm

I made it with vanilla almond milk. Cooked for 55 minutes because at 45 it was still watery. Wonderful! I sprinkled a bit of shredded coconut on top, since I didn't have coconut milk on hand.

Thanks, Leah! You've got a winner there!

Monique

TXBrenda · Post by **TXBrenda** » Sun Jul 14, 2013 5:16 pm

I think I'll try this next week and add fruit after it has cooled to use as a change for breakfast. I'll try leaving out the sugar since I'm diabetic.

Thanks for sharing!

Sheila · Post by **Sheila** » Sun Jul 14, 2013 5:33 pm

Great idea, rice pudding for breakfast. No chocolate chips but fruit would be perfect. Thanks for the great idea. I'm getting so tired of the same old breakfast every day.

Sheila W

Kari · Post by **Kari** » Mon Jul 15, 2013 8:22 am

I haven't made it yet, but I was thinking of trying it today. I agree that it would make a nice breakfast. Yesterday, I cooked a bunch of pears. I peeled them and cut them into bite size pieces and boiled them in a little water with cinnamon. They should be delicious with the rice pudding. Since I like sweet and salty in the same meal, I will make some crispy bacon to have with it. Hmmm - I haven't had breakfast yet :):):).

Love,
Kari