One of my favorite things about our house is it’s steel roof. I woke up this morning to the sound of rain pounding down and the sweetness of baby boy breath on my cheek. Yes, he is still my baby.
I managed to sneak out, leaving the kids asleep with their dad and headed for the grocery store. I couldn’t resist the opportunity to wear my rainboots, so rare is a decent rain in Driftwood, Texas.
We filled the house all morning with the smells of cardamom, cinnamon, vanilla and toasted coconut. I took my first shot at making vegan “whipped cream”. Slowly the big kids emerged and we all enjoyed some vegan, gluten free rice pudding.
We are back now to the sound of power tools and the mess of quikrete and ceiling paint. But this morning’s breakfast together was a lovely break from the chaos.
The forecast is for more rain and storms, so I think I may need to invite my sister over to share some of her gluten free baking skills with me. I have been a baker all of my adult life, but now that I am gluten free I am completely lost. Baking truly is a science, but now the rules have all changed!
The following is the recipe for our pudding, although rice pudding is one of those things you can make many ways and it will almost always be delicious. I used a combination of almond and coconut milk. I skimmed the cream off the coconut milk and chilled it before whipping it to use as a topping.
2 cups arborio rice
6-8 cups vegan milk of choice
1 cup sugar
1 tsp cardamom
2 cinnamon sticks
1 1/2 tsp vanilla extract
Dollop of Earth Balance
First toast the rice a little in the pan with the Earth Balance. Add 1 cup of liquid and bring to a simmer. Add sugar, cardamom, cinnamon, salt, and vanilla. Continue to add liquid, about 1/4 cup at a time, stirring frequently until rice is cooked through. This process usually takes 45 mins or so. Finish by adding your favorite toppings. We like peaches, bananas, pistachios, toasted coconut and coconut cream. Sprinkle a little cinnamon on top for looks. Enjoy!