Cooking with food intolerances

Rice Pudding January 12, 2011

Filed under: Dessert — Kathy Brown @ 4:30 am
Tags: , , , , , , , , ,

I’ve got two versions. One for the stovetop, and one for the slow cooker. The second one has no coconut, for my coconut allergy/intolerance friends.

Version #1:

1 1/2 c. uncooked rice

1 14-oz. can coconut milk

1/2 c. unsweetened coconut

1/2 vanilla bean, split and scraped

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4  c. safe sugar

Combine all ingredients in saucepan. Heat on medium for 15 minutes (it will thicken), stirring occasionally. Remove vanilla bean. Cool for 10 minutes. Serve warm or cold.

Version #2

3 1/2 c. vanilla rice milk

3/4 c. Jasmine rice

3 tsp. tapioca starch

1 tsp. corn-free vanilla

1/4 tsp. sea salt

3/4 c. safe sugar

1/2 tsp. freshly ground nutmeg

1 tsp. coconut oil or palm shortening

Combine all ingredients in slow cooker. Stir to combine. Cook on low for 4 hours. Top with more freshly grated nutmeg. It is especially good warm.


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