Thursday, May 16, 2013

Gluten Free Coconut Milk Rice Pudding



Gluten Free Coconut Milk Rice Pudding
Makes about 6 servings

2 cups water
1 cup Arborio or other short grain rice
1/8 teaspoon salt (I used sea salt)
1 tablespoon butter
4 cups milk (whole, 1% 2 %, just don’t use nonfat- it doesn’t work well) –
·       **Variations: Use 2 cups nonfat and a can of coconut milk or
2 cans of coconut milk and water to = 4 cups. I used Goya Coconut milk but looking forward to trying it with the kind they sell in the cartons**

1/2 cup sugar( more or less to taste
1 stick whole cinnamon
1 piece whole nutmeg   * To avoid straining you can just use ground cinnamon and nutmeg, that’s what I usually do 

2 teaspoons pure vanilla extract
Ground cinnamon for garnishing

Directions

In a large saucepan, place the water, rice, salt and butter, stir to combine and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook 10 to 15 minutes until the rice has absorbed most of the water.  Be careful not to overcook the rice.

While the rice is cooking, in a separate, medium-size saucepan, combine the milk, sugar, cinnamon and nutmeg, and cook over medium heat until the mixture is simmering (about 2 minutes) or you can use the microwave. Once the rice i is cooked, pour the milk mixture through a strainer into the larger saucepan if you used the whole cinnamon and nutmeg, if not just pour it in as is. Discard the whole cinnamon and nutmeg.


Cook the rice and milk mixture over medium-low heat, stirring occasionally to avoid hot spots in the pan and burning, until the rice has absorbed most of the milk mixture and the entire mixture has thickened- about 15 minutes more.   When finished remove from heat, add the vanilla, and mix to combine.




Divide the pudding among 6 small heat-safe containers, sprinkle with ground cinnamon to taste, cover and refrigerate at least an hour.  Pudding will thicken in the refrigerator.  I didn’t have any small containers so I put it in a pint mason jar to cool.






Monday, May 13, 2013

Low Fat Gluten Free Broccoli Cheese Soup

Low Fat Gluten Free Broccoli Cheese Soup



Fast and easy to make, serves 4-6 depending if it's the main meal or an appetizer

1 tablespoon butter
1/2 Cup chopped onion ( I used the frozen chopped onion)
tbsp minced garlic
1/4 teaspoon salt
1 (32 ounce) carton low-sodium Fat Free chicken broth
3 TSBP Gluten Free Flour, potato starch or whatever thickening agent you prefer 
1 package of Fat free shredded Cheddar Cheese ( I used Kraft)
 

In Soup Pot add butter, onion and garlic, once onion is translucent, add the broccoli and broth, simmer until broccoli is tender.  Using potato masher mash broccoli into smaller pieces.  Some people prefer to puree or blend their soup--I don't but feel free to do it at this part of the recipe :)
Once mashed,  continue to cook another 5-7 minutes, add evaporated skimmed milk and salt, pepper to taste. Add the flour, stir and then add the package of fat free shredded cheese.  Stir in and serve.