Grate or ground rice in a food processor to create a gluten-free flour for baking, create healthy muffin recipes, make breads and more.
Patrons can find Calasparra rice in the international food isle at any major grocery store chain, Whole Foods, or Trader Joe's market too.
3/4 cup of Calasparra or Arborio rice (cooked, rinsed, and drained)
1 teaspoon of pure vanilla beans
1 cup of almond milk
1/2 cup of soy milk
1/2 cup of coconut water
1 organic brown egg
1 teaspoon of Kosher salt
1/2 cup of raw or dark brown sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of all-spice
1/4 cup of golden raisins
1/4 cup of shredded coconut for garnish
1 can of low-calorie whipped cream
1 9 x 9 inch lightly greased baking pan.
1. Place one cup of pre-cooked rice in a bowl; make sure rice is still warm.
2. Beat one egg with raw sugar, soy milk, almond milk, and coconut water.
3. Add cinnamon, nutmeg, all-spice, salt, vanilla beans, to wet ingredients and stir using a wire whisk.
4. Fold in cooked rice with raisins and stir.
5. Lightly grease a 9 x 9 inch baking pan with peanut or vegetable oil.
6. Place pan in the oven uncovered for 30 minutes at 350 degrees.
7. Stir contents in the baking pan, cover with aluminum foil; bake for another 25 minutes.
8. Remove contents from the oven, sprinkle shredded coconut and more cinnamon on top.
9. Chill pudding in a refrigerator after it has completely cooled.
10. Layer top of the pan with whip cream, garnish with nutmeg, and serve.
Calorie savers: Use chopped almonds in place of shredded coconut.
Money and time savers tip: Vanilla beans add more freshness and flavor to any dessert dish; if vanilla beans are hard to find, use vanilla extract instead.