Cooking with food intolerances

Grandma Murphy’s Rice Pudding May 21, 2016

I know, I know, I already have two recipes for rice pudding. What can I say? I love rice pudding. And no, Grandma Murphy is not even my grandma! This is a friend’s grandmother’s recipe, which I’ve modified to be safe for me (but not my son, since it’s got eggs in it).

4 c. So Delicious unsweetened or vanilla rice milk

2/3 c. jasmine or basmati rice

3/4 c. sugar + 2-3 Tbs. sugar

1 Tbs. soy-free Earth Balance

3 eggs (separated)

1 Tbs. gluten free vanilla extract

In a heavy saucepan, combine coconut milk, sugar, rice, and soy-free Earth Balance. Cook on low for about an hour, stirring occasionally. Test rice to make sure that it’s tender/cooked. Turn off.

Separate 3 eggs. Put egg whites into a stand mixer (or use a bowl and a hand mixer). Beat the whites until stiff, adding 2-3 Tbs. sugar, so that it looks like meringue.  Yolks should be in a bowl. Temper eggs by putting a little of the rice mixture in at a time and stirring. Then add yolks/rice mixture back into the pudding. Turn the pudding back on and cook for 2-3 minutes. Add vanilla. Turn off.

Preheat oven to 350F. Fold egg whites/meringue into pudding. Put in the oven to brown the meringue (keep a close eye on it; it will be less than 10 minutes).


Arroz con Pollo January 11, 2011

1 lb. chicken breast, diced

2 Tbs. olive oil

2 garlic cloves, minced

1/2 tsp. oregano

1/8 tsp. cayenne pepper

1/4 c. Vidalia onion, chopped

1 green pepper, diced

4 Tbs. tomato paste

1/2 c. white wine

2 c. chicken broth

1/4 tsp. chili powder

1 c. rice (I use jasmine)

1/4 c. black or green olives, sliced

Season chicken with sea salt and pepper. In large skillet, heat olive oil over medium heat. Add chicken, garlic, onions, and peppers and cook, turning, about 10 minutes. Add rice, tomatoes, wine, spices, olives, and chicken broth to skillet. Stir. Bring to a boil. Stir. Reduce heat, cover, and simmer for approximately 25 minutes (until rice is cooked).