|It has been raining here...again. The temperature has cooled too...for now. So, I thought this would be a good time to share one of our favorite comfort foods for cooler weather. Rice pudding is something that the illustrator grew up on. I can see why he loves it so much. Could you really go wrong with the simple, yet homey combination of rice, milk (dairy free of course) and nutmeg? This dish is great as a dessert, but we have been known to eat it for dinner or breakfast as well. This recipe has been adapted from my mother-in-law's original recipe to suite the dairy free needs we have in our house now. Fortunately, it is already a gluten free dish!
4 cups cooked rice
2 cups dairy free milk (Almond and Hemp are my favorites)
2 eggs beaten or 1/2 cup egg substitute
2 tsp vanilla extract
3/4 cup granulated sugar or pure cane sugar
1/2 cup raisins (ground in the food processor to form a paste)
1/2 tsp freshly grated nutmeg
1/4 cup granulated sugar or pure cane sugar
Combine all ingredients through the nutmeg in a large casserole dish. Sprinkle the 1/4 cup of sugar on top. Bake at 350 degrees for 1 hour to 1 hour 15 minutes. The sugar on top will form a beautifully browned crust. Garnish with extra milk and freshly grated nutmeg.
The nice thing about this dish too is that the flavors can be changed up to make it completely different. Coconut milk would be great in this one too!
Labels: breakfast, gluten free, ice cream/pudding