Puree the blueberries, rice milk and honey in a blender. Serve in a tall glass. Garnish with the mint.
Place frozen blueberries is a bowl.
Add rice milk.
Add honey.
Combine rice, milk, sugar, vanilla, and salt in medium
Combine the rice, milk, sugar and zest in 4.5 quart slow cooker. Halve the vanilla bean lengthwise, then scrape the seeds into the cooker and add the vanilla bean.
Cook, covered, on low, for 6 hours, stirring twice, or until the rice is tender. Discard the vanilla bean and orange rind.
Combine the extra sugar and cinnamon in a small bowl and sprinkle over the pudding. Serve.
eavy 2-quart saucepan, bring rice, milk, sugar and salt to a boil
Bring the water, quinoa, nutmeg, and ginger to a boil in a small pot. Reduce heat and simmer, covered, for 10 minutes. Then stir in the prunes and rice milk. Cover the pot again and cook for another five minutes
Combine rice, milk, sugar, salt, margarine and raisins.
Cook over medium heat, stirring constantly until mixture thickens (about 20 minutes).
Stir in vanilla.
Makes 2 servings.
(I usually double the recipe.)
Sprinkle nutmeg on top.
Chill.
Place cubed papaya along with spices(start with just a little and add more to taste) into the blender.
Pour in cold milk with ice to make as thin or thick as you like it.
Blend till nice and smooth.
Great to cool off with!
Bring water and rice to a boil in a
Combine rice, milk, sugar and salt; cook until creamy (15 to 20 minutes).
Blend milk and egg and stir into rice mixture.
Add raisins and cook 2 minutes.
Add butter and vanilla; sprinkle with nutmeg or cinnamon (optional).
In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let \"cook\" for 3-4 minutes.
While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning.
Serve the Mango Rice Pudding with toasted coconut on top.
Combine rice, milk, sugar and salt and cook for about 3/4 hour. Rice will be soft, but milk will not be completely absorbed.
Set aside.
Beat eggs with vanilla until frothy.
Mix well and quickly. Put into rice and continue stirring to keep eggs and rice at this consistency.
Spread in serving pan and sprinkle cinnamon while hot.
Refrigerate.
Into a large pot, place and mix milk, rice and sugar.
Bring to a boil; lower to medium heat.
Let simmer until most of liquid is absorbed (about 45 minutes).
Stir occasionally.
When done, slightly beat 3 eggs in a small bowl; add some hot mixture and mix.
Add the egg mixture to the milk mixture.
Cook 1 or 2 minutes longer.
Remove from heat; add 1 tablespoon vanilla.
Mix. Pour into an 8 x 10-inch pan.
Refrigerate.
Dust with cinnamon. Serve cold.
paste with a little rice milk taken from the 4 cups
airy creamer and the almond/rice milk. Continue to whisk to blend
In a large, heavy saucepan, combine rice, milk, sugar and salt. Bring just to a boil, stirring often.
Reduce heat to very low, add raisins, cover and simmer very gently, stirring occasionally, for about 50 minutes or until rice is very tender and pudding is thickened and creamy (it will thicken more as it cools).
Stir in vanilla.
Remove from heat and let stand, uncovered until just warm, stirring occasionally (pudding may also be served cold).
Transfer to dessert dishes and sprinkle with cinnamon.
Put a pan on the fire with the milk and pinch of salt.
Add the rice and cinnamon. Cook while stirring.
On a low fire, let the rice-milk simmer for about 45 minutes, regularly stirring the mass. Away from the fire, add the sugar and the saffron. Spread over plates and eat it warm or cold with plenty of brown or candy sugar on top.
Put 1 1/2 cups uncooked brown rice, salt, and boiling water into a greased baking dish with a lid, or cover with foil.
Bake at 375 for 1 hours.
This will make about 5 cups of cooked rice, so you can start here if you have cooked rice.
Put rice, milk, sugar, and butter into a heavy bottomed pot. Simmer on medium low, stirring occasionally.
Cook for an hour to 90 min, until rice pudding is thickened.
Add vanilla and cinnamon, eat warm or cold.
Dust with cinnamon sugar on top if you like it a little sweeter.
Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt
Combine cooked rice, milk, sugar, salt and oleo.
Cook over medium heat.
Stir constantly until thick.
Stir in vanilla.
Add raisins, if desired.
Yields enough for one person.