I have never had rice pudding. My husband loves it. We were in the grocery store the other day and he was eyeing it. I was going to pick it up for him but he said “No, I was just thinking you could make it. It would taste better than that packaged stuff.” Hmm, well after a compliment like that it had me thinking. A few days later a friend came over with a couple of cookbooks, in there was a rice pudding recipe! Well, I made some notes on how it was done and made a variation of mine as a surprise for him for our weekend brunch ritual. I think he was very pleased, he ate a very large bowl of it. Hehe. I think this will definitely see more variations in the future.
- 2 cups skim milk
- 1/2 cup uncooked sushi rice
- 1/2 tsp salt
- 1/3 cup brown sugar unpacked or splenda
- 1 tsp almond extract
- 1 cup strawberries, sliced
- 1 1/2 cup pineapple crushed canned
- 1 3/4 cup water approximately
- Drain the juice from the canned pineapple into a measuring cup. Top up the juice with the water until it measures 1 3/4 cup.
- Combine 1 cup milk, the juice mixture, rice, and salt in a saucepan. Bring the mixture to a boil, reduce the heat and cover. Simmer for 30 minutes.
- Stir in the remaining milk, sugar, and almond extract. Cover the saucepan and return to a simmer. Cook, stirring occasionally until it is creamy, about 25 minutes.
- Remove from the heat. Stir in the strawberries and pineapple, allow to stand for 5 minutes. Serve, or serve later!
This is great warm, room temperature or even cold…if it lasts long enough to get that cold. Makes four servings. Each serving with sugar contains 168 calories, .4 grams of fat and 1.7 grams of fibre. Each serving with splenda contains 133 calories, .4 grams of fat, and 1.7 grams of fibre. Not that big a difference really. I think in this case go for the brown sugar!
I love balsamic vinegar, it is especially excellent when paired with fruit. So I wondered, there must be a way to pair this balsamic and fruit loveliness into a sauce and serve it with meat. Lo! It was so! Oh tasty chicken can you do no wrong? The pineapple and balsamic in this dish are so bright they can cheer up even the rainiest of days. A very happy dish indeed. It may not be pretty but it makes everyone it gets served to smile.
- 4 boneless, skinless, chicken breast halves, cubed
- 1/4 cup flour
- 1 can pineapple tidbits or crushed, packed in juice
- 3/4 cup splenda or sugar
- 1/2 cup balsamic vinegar
- 2 tbl flour
- 1 tbl soy sauce
- 1 tsp grated ginger
- 1 pkg chicken oxo
- a pinch of salt and pepper
- Heat a skillet to medium. Coat the chicken pieces with the 1/4 cup flour, salt and pepper pinches. Add the pieces to the skillet and just brown. Transfer the chicken to an 8×8 baking dish and set aside.
- Drain the can of pineapple, reserve the juice in a measuring cup. Top the juice with water until it measures 1 1/4 cup.
- In a saucepan, whisk together the juice/water, splenda, balsamic vinegar, 2 tbl flour, soy sauce, ginger, and oxo until no lumps remain. I do this by slowly adding the liquids to the flour, splenda, and oxo.
- Bring to a boil over medium heat. Reduce heat slightly and allow to gently bowl for 4 minutes, stirring constantly.
- Pour half of the sauce over the chicken. Then pour the pineapple to cover the chicken. Finish by pouring the remaining half of the sauce over the pineapple and chicken.
- Bake at 375F for 30-40 minutes
This makes four servings. Each serving if you used splenda is 251 calories, 1.6 grams of fat, and 1.3 grams of fiber. If you used sugar I imagine your calories would be a bit higher. This is delicious served on rice or just with a side of bread. I find this to be such a bright and sweet main dish I rarely feel the need for a dessert after. Definitely a nice bonus!
This is actually my husband’s recipe. I not only have his permission but he insisted this be shared with other hungry hobbits. It makes a really tasty, dense, nutty pancake. This is not your fluffy pancake recipe. It is such a perfectly delightful filling breakfast for when you know you are going to have a full day ahead of you. This kept us so full that lunch was just a light snack really. Great before some good hiking I’d say!
- 1/2 cup coconut flour
- 1/4 cup flax flour (or just ground up flax seed)
- 1/2 cup unbleached flour
- 1 tsp baking soda
- 4 tsp splenda
- 1 cup skim milk
- 1/2 cup egg white (or egg white substitute)
- 1 tbl vanilla, almond or coconut extract
- Blend the dry ingredients in a bowl. In a separate bowl whip the egg whites until they form peaks.
- Add the milk and extract to the dry ingredients and stir. Fold in the egg whites.
- Drop the batter in the desired amounts onto a hot sprayed pan. Flip when the bottom is browned. When cooked through, serve!
This makes 8 pancakes typically. Each pancake is 81 calories, 2.4 grams of fat, and 1.7 grams of fiber. The topping in the picture is just pineapple cut into tidbits and mixed with a bit of plain fat free yogurt. Delicious! No need for syrup at all and you get one of those fruit servings in!