Rice pudding is an easy snack for young children. I actually only make it when I have leftover rice and it’s not enough to save for another meal. One of the great things about it is you can make it with any amount of rice, even the smallest amount. I hate food waste, so I love being able to save every bit of food I can.
The way I usually make it is while cleaning up after a main meal. If there is a little rice still in the pot, I add an unsweetened milk, usually oat milk, and a little water. Then I simmer it gently until it’s nice and creamy. Add more milk or water as needed. Cook for at least 20 minutes. Stir in some Ceylon cinnamon at the end and it’s done. Delicious without any added sweeteners. Satisfying. Children love it.
Other Recipes You Might Enjoy:
Pressure Cooked Brown Rice
Vegan Strawberry Mousse
When Warren Kramer was in Seattle a little more than a week ago, he used tangerines in several recipes. They were such a colorful, sweet addition that I have decided to share the fun with you.
Kanten is another term for agar which is used to thicken the juice in this recipe. Agar is derived from sea vegetables. You can find it in most natural food stores, or order it like I do. When it’s used in a dessert like this one, it has a refreshing and cooling quality perfect as we head into the warmer months of the year.
My friend Jen came over to cook with me last week. We have both been needing some richness to help us feel more satisfied with our meals. In my last post, I talked about how children need this richness, too. I think this recipe is a great one to add to your list of super simple sauces. Continue reading
Lena has started requesting certain things in her lunch, specifically manna bread and field roast rounds. Both foods are similar in that they give her body some richness and a chewy texture. This has caused me to rethink a bit about what I need to be providing in her meals so that she feels nourished and satisfied.
My goal for Lena is to help her body feel satisfied with lots of whole grains, vegetables, legumes and moderate amounts of local fruits. Continue reading
We all need those recipes that satisfy a broad range of different tastes and ages. This is one to take note of. Everyone I know loves this soup, including adults, teenagers and 3-year olds. It’s easy to make, but has a lovely mix of flavors and is a step up from a more traditional lentil soup.
I discovered this Curried Lentil Soup Recipe in Bon Appétit a few years ago. The only thing I change is to leave out the butter and use Home Cooked Beans instead of canned.
This recipe is also the first time I came across adding puréed beans to a soup. The combination of whole lentils with puréed garbanzo beans is brilliant. The idea lends itself to all sorts of combinations and is especially helpful for vegan families trying to add creaminess to soups and other dishes. I think puréed white beans would add a yummy, mild creaminess to a lot of different soups.
One think to adjust in this recipe is the amount and spiciness of the curry powder. I tone it down for most children. Curry powders can vary in spiciness, too, so taste yours before adding the full amount or add more if you wish.
You may also like:
Simple Barley Soup
Turnip and Kale Soup with Leeks