blast from the past…

This week I am taking part in a special school to improve my teaching skills. So since I’ll probably be too busy to blog, I decided to feature some of my very early posts. Can you believe I’ve been doing this for two years?! Today, since I’m hungry, lets bring it back to a post from July of 2013, and for all you vegans out there, simply omit the eggs, sub almond milk, and voila! Vegan rice pudding! Not only that but the almond milk gave it a delicious nutty flavor and even enabled me to cut back on the sugar! You could also get really crazy and use quinoa instead of rice. But no worries, I’m going to give you the tried and true recipe too. Who can resist rice pudding?! 

  Beauty & The Butcher Rice Pudding
Ingredients:

3/4 cup uncooked white rice (I used minute rice)

1 cup half and half

1 cup milk

4 tbs granulated sugar

1 tbs light brown sugar

1/4 tsp salt

2 egg yolks

1 tbs unsalted butter

1/2 tsp vanilla

1/4 tsp cinnamon

Instructions:

Boil rice in a medium saucepan (according to directions on box – mine used 3/4 cup) with granulated sugar and salt until completely done and tender. Pour in half and half + 1/2 cup milk and simmer on low for 20 minutes, stirring every few minutes until thick and creamy. It may look like it’s too much milk and it will never thicken, but it will you just have to wait. Once thickened, Mix in brown sugar. 

In a small bowl add egg yolks. Spoon 3 spoonfuls of the pudding mixture in with the yolks and whisk rapidly to temper and prevent scrambling. Once yolks are warm, add into pudding mixture and add the remaining half cup of milk. Cook for 3-5 minutes more until thickened up again. Once thickened, remove from heat and add in butter, vanilla and cinnamon. If you are making the vegan option your pudding will not be as thick, that’s just what chickens do. 

Pudding can be served warm or cold. Store in airtight container for 3-4 days, but it’ll never last that long! 

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