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Saturday, February 25, 2012

GF Pumpkin Rice Pudding... Dessert you can eat for breakfast.

I believe this is my first recipe that I have posted here, but most assuredly will not be my last. I was busy with other things today so I didn't get any photos taken. I'll add one tomorrow of the finished pudding and try to remember step by step photos next time I make it because I WILL be making it again :D.

I kinda knew what I wanted, but I couldn't quite find the recipe I was looking for. I love pumpkin pie, but due to gluten sensitivities I've had to stop having it and I'm just not a fan of no-crust pies. I do have a GF pie crust mix, but I'll use that for a special occasion. Pumpkin is really very good for you. It's a nice bright orange squash, with the anti-oxidants alpha & beta-carotene, has plenty of fibre to keep things "moving", vitamins C and E, potassium and magnesium. Best of all, pumpkin does NOT have to be just a desert thing, I do lots of different things with pumpkin that are easy, quick and delicious (if you like pumpkin of course). I'll post those another time :). (Oh, I feed it to my dogs and cats too, very good for them and they love it.)


I'm lazy, I sort of have reason to be lazy, but the truth of it is, I'm still lazy, so I use canned pumpkin. Maybe, just maybe, next autumn, when pumpkin is cheap cheap I'll can my own, maybe. Make sure you buy pure pumpkin, NOT pumpkin pie filling and read the ingredients to be sure it is 100% PURE Pumpkin (sorry to repeat myself, but it's important)! I actually buy No Name® or E.D. Smith® canned pumpkin, depending on the size of can I want and which is on sale. I always have several of both the 398ml (14oz.) and the 796ml (28oz) cans in my pantry. I also use brown rice for well... everything, as it is healthier than white. I tend to make a lot as we like our rice, so I make sure there is enough leftover for rice pudding. Let's get on with it....


Pumpkin Rice Pudding - Gluten Free


Ingredients
700ml (3 c.) Cooked, brown rice
1- 796ml (28 oz) can of 100% pure pumpkin
475 ml (2 c.) Almond Breeze® -unsweetened, original
                  (coconut milk or even 3.25% cow's milk works too)
10 ml (2 tsp) Pumpkin pie spice (or to taste)
120 ml (1/2 c.) Maple syrup
30 ml (2 tbsp.) frozen orange juice concentrate (do not add water)
5 ml (1 tsp.) pure vanilla extract

Directions
In a large saucepan, combine rice, pumpkin, Almond Breeze®, pumpkin pie spice, & orange juice concentrate. Bring to a low boil over medium-high heat, stirring often. Reduce heat to medium-low and cook, stirring occasionally, until the liquid is absorbed, about 30-40 minutes. Remove from heat.
Add the vanilla extract (more if you like vanilla) and stir well.
Serve warm, top with vanilla or Balkan yogurt and drizzle some more maple syrup over if desired.

I've stored my leftovers in a glass jar in the refrigerator, other similar recipes indicate it keeps up to two days, if it lasts that long without getting eaten, I'll let you know :). I really loved this as a healthy, almost bed time, snack (I try not to eat too close to actually going to bed).

If you try it, let me know what you think. I'd also love to hear of any variations or additions you've made and enjoyed.

Love & prayers,
~Miss Shannon **  ƸӜƷ  **


ps. I've finally uploaded a photo, go me *\o/* lol. I topped the rice with a big spoonful of Balkan plain yoghurt, sprinkled cinnamon on it and drizzled about a tbsp. of maple syrup.... soooo yummy!