Welcome to Allergy Free & Cheap Like Me!

gluten, dairy, egg & soy free

I’m so happy you are here! I hope to create a place for you to find lots of information about food allergies, as well as, lots of goodies to help you not only eat better, but more affordably! Please feel free to share all of your own tips, tricks, and recipes too! Thank you for stopping by and I hope to see you again very soon! You can read more about my allergy story here.

Wednesday, July 14, 2010

Creamy Rice Pudding

This creamy rice pudding is delicious, vegan and super simple to make. Eat it as a dessert or re-warm it for a quick yummy breakfast.

Serves 4 to 6

1-cup white basmati rice
1 1/2 teaspoons fine sea salt
3 1/2 cups rice milk
1/2-cup organic cane sugar
1 slightly heaping tablespoon arrowroot
1 1/2 tablespoons vanilla extract
1/4 teaspoon ground cardamom or cinnamon if you don’t have cardamom hanging around!
Pinch of fine sea salt

How to Make It:
{    Combine 1 1/2 cups water, the rice, and the salt in a saucepan and bring to a boil.
{    Cover and simmer over very low heat 8 to 9 minutes, until most of the water is absorbed. Check frequently and stir to make sure it doesn't stick.
{    Add 2 1/2 cups of the rice milk and the sugar. Continue simmering on low heat for an additional 20 to 25 minutes, until the rice is soft and most of the milk is absorbed. You want a spongy texture, with no bite. Remove the rice from the heat.
{    Pour 1/4 cup of the remaining rice milk into a bowl and whisk in the arrowroot to dissolve. Add the vanilla extract and cardamom.
{    Pour the arrowroot-milk mixture along with the remaining 3/4-cup rice milk into the hot pudding and stir to combine. Add a pinch of salt. Serve warm or at room temperature. If it seems a little runny put the mixture back on low heat and warm until it thickens up a bit.
{    Enjoy!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...