Posts Tagged ‘coconut milk’

Rice Pudding
1 1/2 cups milk (have to test with rice milk but don’t expect any problems)
1 14oz coconut milk
3/4 cup basmati rice
1 cup sugar
6 whole green cardamom pods
2 cinnamon sticks
1 tablespoons rose water

2 tablespoons water
2 tablespoons sugar
2 cups sliced strawberries
1/2 cup shelled pistachios, roughly chopped
1 teaspoon rose water
1/2 teaspoon ground pink peppercorns

Rice Pudding
Bring milk, coconut milk, rice and wugar up to a simmer. Lightly crush cardamom pods with a knife and add to rice with cinnamon sticks. simmer uncovered, stirring often, until reduced by half, about 40 minutes. Remove cardamom and cinnamon. Stir in rose water and chill.

Heat water and sugar to dissolve and allow to cool. toss strawberries and pistachios in syrup and stir in rosewater and pink peppercorns. Spoon topping over each serving of rice pudding.


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1 1/2 cup cooked rice
1 1/2 cup milk (coconut, rice)
2 tablespoon sugar, honey
1 1/2 teaspoon vanilla (rose water)
1/3 cup raisins

Combine all ingredients in a medium-size pot. Cook just until boiling, stirring occasionally. When thickened, pour into serving bowl. Serve hot or cold.

Serves 6.

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1 3/4 cup Living Without – Self-Rising Flour Blend (130g AP Flour & 105g WW Flour)
1/3 cup sugar (66g Granulated)
2 T flax meal (12g)
2 t baking powder (or 1 t cream of tartar & 1/2 t baking soda)
1 egg, beaten
3/4 cup canned coconut milk or milk
1/4 cup canola oil

1. Mix dry ingredients in a medium-size bowl.
2. Mix wet ingredients in a separate container.
3. Add wet ingredients to dry ingredients. Stir just until moistened. Let rest overnight and bake in the morning in order to get good muffin tops.
4. Spray muffin cups with canola oil.
5. Fill 2/3 full with muffin batter. Sprinkle tops with sugar and cinnamon mixture.
6. Bake in 375F oven about 20 minutes or until toothpick inserted comes out clean.
7. Remove muffins from pans right away. Makes 12.

– Adjust the coconut milk (by adding it last) when making the additions below in order to get the right batter consistency.
– Do not store on the countertop for too long as they tend to crumble. Store in the freezer.
– If you take these to school in your lunch box, put them in a little container not a ziploc bag or they will crumble.

Self-Rising Flour Blend
Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening.

1¼ cups white sorghum flour
1¼ cups white rice flour
½ cup tapioca starch/flour
2 teaspoons xanthan or guar gum
4 teaspoons baking powder
½ teaspoon salt

Apple-Cinnamon Muffins
2 apples, diced
1 teaspoon cinnamon
2 tablespoons sugar

1 cup fresh/frozen cranberries, coursely chopped
2 tablespoons sugar

3/4 cup bananas, mashed
1/2 cup coconut milk (remove the coconut milk from the recipe above and reduce it to this amount)
1/4 teaspoon nutmeg

Pumpkin Muffins
1 t ground cinnamon
1/2 t ground nutmet
1/8 t ground cloves
1/2 cup canned pumpkin to egg mixture
1/4 c chopped nuts into batter (25g)
Do not use paper cups

Oatmeal Muffins
Prepare as above, except reduce flour and add rolled oats to flour mixture
1 1/3 cup Flour (130g AP Flour & 47g WW Flour)
3/4 cup rolled oats (68g)

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