“In the old days” my family seldom let food go to waste. Day-old bread was used in bread pudding, milk toast or dried for dressing and breading. Yesterday we had more rice leftover than needed and I remembered how I liked my Aunt’s bread pudding. So…why not try rice pudding? Cooks.com recipe for Rice Pudding was easier to prepare than I expected, even after I substituted ingredients for some in my pantry. Once you have cooked with gelatin a couple of times you actually do not need the recipe (see my actual recipe below) if you follow this general procedure:
Sprinkle 2 packets of unflavored gelatin over 1/2 C of sweetened liquid and a pinch of sea salt in a sauce pan.
- Stir it constantly while heating te mixtre until the gelatin dissolves..
- Mix in 2 C milk, 1 1/2 C cooked rice and a flavoring, such as vanilla, then place pan into a bowl of ice water.
- When it starts to set up move mixture into serving-sized dishes or glasses and place them into refrigerator to cool for several hours.
Here is the original recipe from Cooks.com My adapted recipe is below,
- 1/2 C Brown rice syrup
- 1/2 C water
- 2 pks unflavored gelatin
- pinch of salt
- 2 C almond milk
- 1 1/2 C cooked brown rice
- 1 t cinnamon
- 2T spiced rum
- 1. Mix the syrup, water, gelatin and salt in a small sauce pan.
- 2. Heat the mixture, stirring constantly, until the gelatin has dissolved.
- 3. remove from heat
- 4. Stir milk, cooked rice, cinnamon and rum into saucepan
- 5. Place pan in a bowl of ice water to cool
- 6. When mixture starts to thicken, place into shallow serving bowl or individual wine glasses,
- 7. Place into refrigerator until cold and firm.
- Spiced rum is an inexpensive substitute for vanilla extract.