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Wednesday, August 3, 2011

Rice Pudding


This recipe is Dairy, Gluten and Egg Free.

Ingredients:
  • 2 Cups of Milk (16 fl. Oz) (Rice or Soy milk works well)
  • 1 Cinnamon Stick (2 Tbs or Ground Cinnamon)
  • 3 Strips of Lemon Grind **Optional**
  • Pinch of Salt (less than 1 tsp)
  • ½ Cup of Short grain white rice (4 oz) (Long grain works well too)
  • 3 medium Egg Yolks beaten or egg replacer
  • 1/3 Cup of Sugar (3 oz)
  • 30g of Dairy free Butter (1 Stick) (Nuttelex)
  • 1 tsp of Ground Nutmeg

Method
1.      In a large saucepan, slowly bring the milk, cinnamon, lemon rind and salt to a boil
2.      After 2minutes, remove the cinnamon stick and lemon rind (TIP: if you are using ground cinnamon then you can put it in at step 4 and leave it in)
3.      Stir in the rice and egg yolks (or egg replacer) at reduced heat (TIP: Allow the rice to simmer for about 15 minutes)
4.      Stir constantly (Now you add ground cinnamon)
5.      When the rice is soft, add sugar and butter and combine well
6.      Pour the mixture into a serving dish and sprinkle with nutmeg for added taste. Serve warm.

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