Cheaters Brown Rice Pudding Egg Free Food

PERFECT DAIRY FREE RICE PUDDING

Steps:

• Blanch the almonds in a pan of rapidly boiling water, then strain and allow to dry and cool.
• Preheat oven to 350°F.
• Prepare a sheet pan with parchment paper.
• Spread the blanched almonds on the parchment.
• Bake almonds for approximately 10 minutes or until golden and aromatic.
• Set pan aside to cool.
• Add the salt to 1 cup of water in a medium saucepan and bring to a boil.
• Add rice to the saucepan, cover and reduce the heat to low.
• Simmer rice, covered, for 15-20 minutes until water is absorbed and rice is plumped.
• In a food processor fitted with the regular blade, pulse 5 oz (1 1/4 cups) of the toasted almonds into a coarse powder.
• Add 3 cups of warm water to the food processor and blend until the almonds and water are incorporated and"milky"; about 5 minutes.
• Note: this can be done in a blender instead of a food processor, though the almonds will not be quite as fine.
• Strain the almond milk in a fine mesh sieve, cheesecloth lined sieve or through a clean paper coffee filter into a bowl; when most of the liquid has gone through, squeeze or press the almond grits to extract as much of the remaining liquid as possible.
• Pour almond milk into the saucepan with the cooked rice.
• Add vanilla extract or scrape the seeds from the vanilla bean into the rice mixture.
• Add honey and stir the mixture.
• Increase heat to medium to return rice mixture to a simmer and stir every few minutes, uncovered for 10-15 minutes until the mixture is slightly thickened.
• Remove pan from heat and cool before transferring pudding to a bowl.
• Cover bowl and refrigerate 6 hours or overnight to allow flavors to develop and to allow the almond milk base to thicken to a nice consistency.
• Spoon into 6 dessert bowls and serve with a dollop of dairy free whipped topping and or fresh seasonal fruit.

HEALTHIER CREAMY RICE PUDDING

Steps:

• Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
• Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.

SUGAR FREE BROWN RICE PUDDING

Steps:

• Put cooked rice and almond milk into a saucepan on medium heat, stirring constantly.
• Add Splenda, salt, and cinnamon to taste.
• Bring to a low boil and continue to stir, until milk starts to thicken.
• Beat eggs into a separate container and temper the eggs with a few spoonfuls of the hot milk and rice.
• Slowly whisk in the egg mixture to the saucepan of rice and milk, making sure you don't make scrambled eggs.
• Bring back to a low boil and continue to stir. Cook for a few minutes or until the rice pudding is thick.
• Turn off the heat and stir in the vanilla and coconut oil.
• Serve warm or cold.

SUGAR-FREE BROWN RICE PUDDING

Steps:

• In medium size sauce pan over medium-high heat combine milk with Splenda, vanilla, and cinnamon bring to a boil while constantly stirring.
• In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
• Place the 2 cups of cooked rice into the pan used to cook the milk mixture.
• Add the milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
• Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
• Remove from heat, cover top with wax paper and place in the refrigerator to cool.

DAIRY FREE RICE PUDDING

Steps:

• Preheat oven to 350.
• Grease your casserole dish.
• Using an oven proof glass measuring cup for the non-dairy creamer (Mocha mix), microwave it for 1 1/2 - 2 minutes. Do not boil.
• Place eggs in a blender that you can slowly add ingredients through the opening in the lid and blend eggs.
• Slowly add sugar 1/4 cup at a time until well mixed.
• Add salt, vanilla and cinnamon.
• Slowly pour hot Mocha Mix into this mixture until well blended and frothy.
• Put rice, raisins and craisins if desired into greased casserole dish and stir to mix.
• Pour the eggs mixture over this rice in the casserole dish
• Place this casserole dish into another oven proof dish that has hot tap water in it. Water should not go up any higher than half way.
• Cook for 1 hour and check with a knife. Depending on the size of your casserole dish and your oven, cooking times will vary. Custard on top should be cooked all the way through and the knife should come out clean. If not, cook for additional 5 minute increments until done.
• Serve warm or cold with additional Mocha Mix.

CHEATER'S OATMEAL PUDDING

Steps:

• Combine oats and water in a deep microwaveable bowl (very deep to prevent spilling over).
• Microwave on high for 5 minutes, or less if your microwave is strong. Let sit in microwave for about 2-3 minutes after it's done to let it thicken up (this is important).
• Remove oats from microwave. Stir in pudding, extract, and sweetener.
• Microwave for about 30 more seconds to re-warm.
• Sprinkle with almonds if desired.
• NOTE - I have NOT tried this using quick-cooking oats, I'm not sure how that would taste. Also, you can really cook the oats however you want, just make sure that they are thick before you add the pudding. I have a slow microwave, so 5 minutes is how long mine takes.