Monday, April 21, 2014

dairy-free sugar-free easter cranberry rice pudding

This post (and the kitchen-dabbling that brought it forth) is a welcome relief from planning, packing, and organizing (yet another) international move. This time we're bound for Kanazawa, Japan, on the Japan Sea western side of the country. (Hello, friendly North Korea!)

I loosely based the pud on this recipe from Whole Foods. Feel free to make it your own as well!

(By the way, happy Jesus-Resurrection Sunday!)

You'll need:
  • 1 cup long-grain white rice
  • 3 cups unsweetened almond milk 
  • pinch of sea salt
  • 2 cinnamon sticks
  • a few shakes of nutmeg
  • 7 drops stevia
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 cup dried cranberries 
  • a few dabs of Bonne Maman four fruits preserves, or jam of choice
Do this:

Over medium-high heat, stir the rice, milk, salt, and cinnamon sticks till bubbling. Turn down to simmer (my rice took about 13 minutes), and halfway through the cooking time, add the nutmeg, stevia, vanilla, and cranberries.

When it's nice and softened and the milk has cooked down quite a bit, take it off the heat, serve in your favorite Denby teacups, and top with some jam.

Enjoy with your favorite peeps, and be prepared for those peeps to ask for several more helpings.

1 comment:

K and S said...

you're back, nice :)