Tag Archives: pudding

Simple rice-chestnut-apple pudding

This is a very simple, quick dessert which has no sweetener except for fruit, there´s not even a touch of rice syrup or maple syrup or such. Therefore it´s VERY mildly sweet, but good if you´re in the need of watching your dessert intake and still longing for something a bit sweeter than sweet vegetables 😀

I had some leftover shortgrain brown rice which I pressure cooked for 45 minutes with dried chestnuts (in a roughly 1:1 ratio, because it was a small amount only). It´s good to soak the chestnuts overnight before you cook them. The next day I blended this leftover rice/chestnut mix in a blender with a bit of water (just enough to make the blender work) and half of a bigger unpeeled apple cut into chunks. Then I transferred the puree into a pot, added a pinch of salt and simmered for maybe ten minutes. Towards the end I added a teaspoon of kuzu diluted in a little bit of cold water and brought to boil. You must make sure your kuzu went through boil. You can enjoy your dessert warm or let it cool and set a bit (it will resemble pudding more when the kuzu is allowed to cool). You can sprinkle the top with some cinnamon.

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Cinnamon-almond rice milk pudding with kuzu

 

This is really an indulgence of indulgences!! 😀 Warning: although this could pass as a macrobiotic dessert (it uses a grain milk and no sugar or dairy), it doesn´t mean it´s “healthy” and you should be eating it on a regular basis, it´s really a special treat for those in good health 😉 I shouldn´t actually be eating it either, but hey, I needed to use up the rice milk which was hiding in my cupboard for months! This is REALLY simple, but not so quick and you need to watch it a bit while cooking…

1 litre rice milk (or other non-dairy milk)

about 3 tbsp almond flour

1/2 tsp cinnamon

pinch of salt

1 tbsp kuzu starch diluted in a tiny amount of cold water

Pour milk into a large pot (in case your milk starts bubbling too much…) and bring slowly to boil on a medium flame. It should be boiling only gently! Add salt and almond flour, stir well. Keep watching the milk as it boils down to about 1/4 of the original amount, stirring occasionally, especially towards the end when the almond flour starts sticking to the bottom. Mix in cinnamon and diluted kuzu, stirring constantly so that the starch doesn´t make lumps. Bring back to boil and allow to thicken. Pour into bowls, eat warm or let cool down. You can garnish the pudding with additional almond flour or almond flakes, or cinnamon or anything…

Makes two servings

 

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