WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, December 25, 2012

Forbidden Rice Pudding(dairy free,soy free, gf)


(Not quite as purple as we wanted!)

Abby requested rice pudding for her Christmas dessert, but with a catch. She wanted me to use the Lundberg Christmas rice(red wild rice)in combination with black forbidden rice(Lotus brand). Abby is corn- lite, meaning that sometimes if the product appears clean and is likely clean, sometimes we can get away with a hair of cross contamination without penalty. Lundberg has quite a few types that are accepted as pretty clean but the Lotus Black rice is the wild card- so we are living on the edge for her Christmas pudding.

Ingredients:


1/4 cup Forbidden rice(Lotus brand)

1/4 cup Lundberg Christmas Rice(red rice)

1/4 cup coconut oil(I use spectrum or Nutiva or TT)

4 cups full fat coconut milk( divided)(if you use canned read the ingredients carefully, some are full of junk or potential for corn contamination)

4 beaten eggs

2/3 cup sugar(domino's)

1 tablespoon vanilla(homemade)

1/2 teaspoon salt(we use pink himalayan, a lot of salt is corn contaminated so be careful what you use.)

Ground mace, nutmeg, or allspice



In a four-quart heavy sauce pan bring 2 cups of milk, rice, to a full boil, then quickly reduce heat. Cover and cook over very low heat until rice is tender, stirring several times. (Watch carefully to prevent boil-overs.) (DO NOT DRAIN RICE)

When rice is fully cooked—approximately 45 minutes—remove from heat and stir in coconut oil until melted. Meanwhile, in a large bowl combine remaining 2 cups coconut milk, eggs, sugar, vanilla, and salt, and mace and nutmeg to taste and gradually(slowly a bit at a time to avoid scrambled egg) stir into the cooked rice mixture. Pour into a well-greased 3-quart baking dish. Bake uncovered at 325 for 30 minutes. Stir and sprinkle with more mace and nutmeg if you want. Return to oven and bake another 35 minutes, until edges are set. The center will still be “wiggly.” Let sit 10 minutes. Serve with fresh whipped coconut cream.

NOTE: We stuck our's in the fridge overnight and reheated. This allowed the red rice and black rice to soften more and the texture came together better we thought. Great cold or hot! The rice retains texture and reminds us of tapioca.

We were trying to get "purple" pudding, but a little on the gray side- next time we will just use Forbidden rice and maybe blueberries to ensure a violent color!

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