Tag Archive | Dessert

Vegan Rice Pudding

I make this at the J.O.B. If you’re ever at Whole Foods Venice, you can find it at our dessert bar so definitely come give it a try! Or… give it a try at home.

Ingredients:

  1. 4 cups uncooked rice. (jasmine or brown rice can be used)

    Image Coming Soon...

    Image Coming Soon…

  2. 6 – 8 cups of almond milk
  3. 1 cup of sugar (preferably pure sugar cane)
  4. nutmeg
  5. 2 teaspoons almond extract
  6. golden raisins and or sliced almonds for garnish (optional)
  • Cook rice according to package with a teaspoon of salt, in a rice cooker or stovetop. 
  • Meanwhile warm 6 cups of almond milk in large pot over medium heat. Add in sugar, almond extract and 2 teaspoon of nutmeg. Stir until sugar is dissolved.
  • Add cooked rice to milk bath and stir. Let mixture come to a slow simmer then lower heat. Stir occasionally and let pudding thicken. Add more almond milk if needed.

Serve warm or cold. Garnish with raisins and almonds and a dash of nutmeg. I like to add golden raisins to the bottom of small bowls or one glass dish, cover with rice pudding and dust the top with nutmeg. Cover with plastic wrap and store in the fridge to enjoy all week long!

 

 

Advertisements

Make Your Own Ice Cream!

For this recipe you will need an ice cream maker. A friend of mine gave me a basic little Cuisinart Ice Cream maker and I couldn’t be happier with it. I have a bit of a Pinkberry obsession but it can be quite expensive, so I make my own frozen treats from time to time. This also is a good idea for cutting back on calories and fat. By substituting plain yogurt and lower fat milk instead of heavy cream you cut a lot of fat out. You can control the amount of sugar added too. I keep a little fat by using heavy cream to keep the ice cream creamy but I use plain yogurt, for it’s obvious health benefits and I love the tangy flavor it has.

*Be sure and follow directions for your ice cream maker before preparing ice cream….

Here’s what you will need:

  • ice cream maker
  • 2 cups plain yogurt
  • 3/4 cups heavy cream
  • 1/4 cup cold coffee
  • 1 tbs cocoa powder
  • 3 tbs cappuccino instant powder mix
  • 1 tbs sugar
  • 1 tsp coffee extract
  • dark chocolate espresso beans ( toffee bars are good in here to0)

Coffee Flavored Ice Cream Yogurt-

  1. In a bowl whisk together cream and coffee (day old coffee works perfect for this) then add plain yogurt and coffee extract, whisk until smooth.
  2. Add in cocoa powder, sugar and instant cappuccino powder. Whisk again until ingredients are incorporated.
  3. Turn on ice cream maker and pour in mixture. Churn for 20-25 minutes.
  4. For the candy: put espresso beans or candy bars into plastic zip-lock bag (eyeball how much candy you want mixed in. i did about 1/2 cup). Use a rolling pin or bottom of a pot and smash up candy. Pour into ice cream maker about a minute before ice cream is done.

Tips:

  • Serve in chilled bowls or chilled martini glasses for a little flash!
  • You can omit instant cappuccino powder and use 1/4 cup sugar instead.
Franklin's Teleme Cheese

Mid Coast Cheese Company

The Little Library Café

Cakes. Desserts. Sweets. And Books.

O at the Edges

Musings on poetry, language, perception, numbers, food, and anything else that slips through the cracks.

Amy Conroy Fit System 12

Watch my twelve week transformation!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

Patrons of the Pit

Two Men, Two Pits and a Blog

Yellingrosa's Weblog

Poetry, Visual Arts, Music and IT Tech

Eclectic Lamb

Somewhat Healthy Cute Vegetarian Lunches

Zen And The Art Of Desenrascanço

Adventitious Geekery & Other Distractions. Well on my way to becoming The 2nd Most Interesting Man In The World.

trials in food

food, family, work, life and everything in between

Forward Foodie

"People who love to eat are always the best people" - Julia Child

Fashion for the average man

Men's style and fashion advice

she cooks, he eats

foodie at heart/cupcake connoisseur in the making