I recently was sent a copy of The Total Food Allergy Health and Diet Guide: Includes 150 Recipes for Managing Food Allergies and Intolerances by Eliminating Common Allergens and Gluten – a new book that came out last month.
This is a truly in-depth book for those with any of the 10 major allergies: Peanuts, Tree Nuts, Seafood, Milk, Eggs, Soy, Wheat, Sesame Seeds, Sulfites and Mustard. Heck, I would recommend it to anyone who has friends and family with allergies! Knowledge is power, and the more you know the better. The information is in-depth, discussing how allergies are determined, to how to shop safely.
While reading through the 150 recipes (the first half is extensive information/advice, the second half is recipes), I came across a simple slow cooker recipe for brown rice pudding. The recipe is of course presented for those with food allergies, with only 4 ingredients. I changed it a bit, using So Delicious Coconut milk (instead of rice milk) and Wholesome Sweetener’s Wholesome Sweeteners Organic Coconut Sugar (instead of raw cane sugar).
And a bit of salt a the end, I just felt it needed it! Gluten-free, vegan and Plant-Based but still delicious – and easy. It is comforting and satisfying.
Wholesome Rice Pudding
- ¾ cup short grain brown rice
- ½ cup coconut sugar
- 1 tsp ground cinnamon
- 4 cups milk
Lightly oil a 3½ quart or smaller crock pot with neutral vegetable oil. Add the rice, sugar and cinnamon, stirring to mix. Add in the milk, cover and set on high. Let cook for about 4 hours, stirring every hour.
Around 4 hours the pudding will start to thicken. Let cook for up to 30 minutes more for extra thick. Turn off, tilt the lid and let cool, stirring often. Salt to taste, if you want (I used ¼ teaspoon fine sea salt).
Spoon into dessert dishes, chill until cold.
Serve with a little coconut whipped cream (or whatever you prefer), a sprinkle cinnamon and even a little maple syrup drizzled on.
FTC Disclaimer: We received a review copy for potential review.