Sunday, August 3, 2008

gluten-free, dairy free brown rice pudding

we've had lots of cloudy days here lately, so my posts have slowed down a bit...


this pudding is great warm or chilled, and makes a great quick breakfast with the addition of sliced banana or berries. i made this batch with homemade soymilk…i use a soyabella maker…i added a few almonds to the soybeans before the maker grinds them into mush. this adds a slightly almond flavor to the soymilk, and therefore the pudding.

cook the following in a 300-350 degree sun oven for approximately 50 minutes, until rice is cooked soft:

3 cups fresh soymilk/“okara”mixture (okara is the soybean mush left after making homemade soymilk). If you are not using fresh soymilk, 3 cups plain, unsweetened soymilk will do just fine.
1 cup coconut milk
1/2 cup brown rice
several tablespoons agave nectar, to taste

while this is cooking, mix together in a small bowl:

1 teaspoon lemon rind
2 tablespoons fresh orange juice
1 teaspoon vanilla
2 large eggs
dash of salt

when the rice mixture is done, add a dollop at a time to the egg mixture, stirring after each addition. keep adding until most of the rice mixture is added, then pour back into sunoven pot.

put back in hot oven for 10-15 minutes.

remove from heat and let set for 30 minutes before serving.

1 comment:

wundermary said...

This sounds yummy!