Today, though, I instead offer you a variation on a comfort classic. Rice pudding is one of those treats that is ideal warm or cold, for breakfast or dessert, and can play host to all sorts of fruit, nuts, coconut and chocolate depending on your preference.
I wanted to make the toddlers at school something pink in honour of Valentine's Day, since the older kids were getting a taste of my Red Velvet Popcorn. I used some leftover sticky rice from our dinner at home the night before, sweetened it with a mix of a stevia baking blend and regular sugar, topped it up with whole milk and thickened it with a few beaten eggs. I let all that cook while I made chicken casserole (lunch!) until it was a creamy blend, then added a punch of colour, flavour and nutrition from frozen raspberries! It was hit and miss with the little kiddos, but the adults and most of the older kids that got it the next day licked their lips!
Submitted to Gluten Free Friday
Fruity Rice Pudding
Makes about 8 cups, 16 1/2 cup servings
3 cups cooked short grain rice
4 cups whole milk
1/4 cup sugar
1/4 cup stevia baking blend (like my new squeeze, Pyure)
½ tsp salt
2 eggs beaten
1 cup frozen raspberries
1 tbsp vanilla
- Combine rice, milk, sugar and salt in a pot and cook over medium heat until thick, about 15 to 20 minutes.
- Stir in eggs and raspberries and cook 2 minutes more, stirring constantly.
- Remove from heat and stir in vanilla.
Total Fat: 2.7 g
Cholesterol: 29.4 mg
Sodium: 33.2 mg
Total Carbs: 13.7 g
Dietary Fiber: 0.5 g
Protein: 3.5 g