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.

Monday, March 2, 2015

Egg Free, Dairy Free, Nut Free Crock Pot Rice Pudding

We love rice pudding. Making it in the crock pot is easy because the rice goes in raw. We love the pudding warm and cold. Since first making this recipe in November, we've made it at least once a month.

Crock Pot Rice Pudding

3 cups uncooked Minute rice
6 cups soy milk
1 cup sugar, more or less depending how sweet you want your pudding OR
           1/2 cup brown sugar
2 tbsp vanilla extract
1 tbsp cinnamon or to taste

Combine all of the ingredients in a sprayed crock pot. Cook low 2 1/2 hours.
* You can cut this recipe in half and it works perfectly. I like to have extra so we can have some warm the day I make it then chilled the next day.
* It's not quite as creamy and it loses a little flavor, but if you don't want to use so much soy milk (actually I ran out), you can use 3 cups water and 3 cups soy milk.

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