My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Friday, January 14, 2011

Egg Free, Dairy Free Creamy Rice Pudding

This rice pudding is so creamy and perfect. Since Jazlyn's food allergies, I've tried a few times in the past to make rice pudding, but the results were never exactly what I wanted them to be. This recipe is very simple and fast and the results are so yummy, creamy, thick and exactly how rice pudding should taste. I am so happy to have a safe rice pudding again. Jazlyn loves anything with rice, so this is sure to become one of her most requested recipes.

Creamy Rice Pudding

2 cups raw instant rice, cooked
3 cups soy milk
1/2 cup sugar
1/4 cup brown sugar
1 tbsp dairy free margarine (I used Fleishmann’s Unsalted Sticks)
1 tbsp vanilla extract, or to taste
1 tsp cinnamon, or to taste

Combine all of the ingredients in a large pot. Cook over medium low heat, stirring occasionally, for 25 minutes or until almost all of the liquid is absorbed and the mixture is thick. During the last 10 minutes, stir constantly to prevent the pudding from sticking to the pan. Serve warm or chilled.
*  Doubles perfectly.

1 comment:

  1. This looks great! i plan on making this tonight (substituting soy milk for rice milk since my son is allergic to soy). thanks for the recipe! :)