When she first tasted this rice pudding, my daughter exclaimed, "This is not the sort of pudding sold by the Jello company in supermarkets. They know how to make pudding smooth, but we know how to make pudding!" (Strangely, to my knowledge, this child has never tasted Jello pudding and has never seen a commercial for it either...the consumer culture rears its invasive head once again.)
This recipe uses milk, but you can use soy milk or rice milk instead. If you're avoiding salicylates, leave out the spices and perhaps use some maple syrup for flavor. We like to make a little extra rice at dinner so we can cook this up in the morning for breakfast.
In a saucepan, combine:
Leftover cooked rice (white or brown)
Milk to cover the rice
A few spoonfuls of brown sugar, depending on how sweet you want it to be
Cinnamon, nutmeg, and cloves, to taste
Cook over medium-high heat, stirring, for about 10 minutes, until the liquid is absorbed and the rice is soft. If you like, top it with some dried grated coconut (unsweetened) or raisins.
No comments:
Post a Comment