Coconut Cranberry Rice Pudding

Coconut Cranberry Rice Pudding
Coconut Cranberry Rice Pudding

I remember my mom’s rice pudding when I was a kid. It was thick and custardy, cinnamony, hot and filling, with tons of treats in the form of soft raisins, that exploded when my tongue squeezed them.

We have gluten-free, dairy-free people in our circles and I have one granddaughter who hates raisins, so I made up my own recipe for rice pudding. Enjoy!

Ingredients:

Mix these ingredients in a casserole dish:

  • 3 or 4 cups cooked brown rice
  • 1 cup shredded coconut, unsweetened
  • I cup dried cranberries
  • 2 TBSP cinnamon

In a bowl, mix:

  • 3 slightly beaten eggs
  • 1 can coconut milk
  • ¼ to ½ cup maple syrup, depending on your sweet tooth

Pour wet into dry ingredients and stir until evenly mixed. Cover with lid or foil. Bake at 350F for one hour or until the edges are light brown and the pudding centre puffs up slightly.

Cool but serve warm, if you like, with more coconut milk or coconut ice cream, or a bit of maple syrup drizzled overtop.

Borscht

borschtpic1/2 lb beef stew meat

½ tsp sea salt (to taste)

pepper (to taste)

2 Tbsp oil (coconut, olive)

2 cloves minced garlic

1 cup diced onions

1 TBSP Worcestershire sauce

1 cup chopped cabbage

1 cup chopped carrots

1 cup diced potatoes

1 handful fresh dill stalks, flowers, and leaves

sour cream or yogurt

1 cup chopped canned or stewed tomatoes with juice

1&1/2 lb cooked, peeled and diced beets

 

Saute first seven ingredients in a large pot until onion is tender and meat is brown. Cover with 6 to 10 cups water. Simmer for 2 to 4 hours or until meat is falling-apart tender. Stir in cabbage, carrots and potatoes; cook 15 minutes. Add beets, dill, tomatoes and enough water to cover. Simmer for 15 to 30 minutes.

 

Remove large stalks of dill. Serve with sour cream or plain yogurt.

 

Vegan: This meal in a bowl can easily be prepared without the meat and served with a bit of coconut milk.