Creamy Dreamy Vanilla “Rice” Pudding
Gluten Free, Paleo and Vegan
Got a sweet tooth, love rice pudding? Oh my gawd have I got a treat for you. My hubby’s favorite sweet indulgence is rice pudding for sure. But we don’t eat rice, bread or pasta so he rarely gets to indulge. Til now!!!
The skies opened up and birds starting signing when I found this recipe at healthyfoodforliving.com. 5 ingredients and gluten free, paleo, dairy free and vegan. I felt like I found a $20 bill in my pocket or something. But could it be true? Oh it’s true. Instead of rice, it calls for STEEL CUT OATS.
If you aren’t willing to try things, you’ll never know how good they are. Not only good tasting but good for you.
Steel cut oats are gluten free naturally. The difference between steel cut oats and “gluten free” steel cut oats is the plant in which they are handled. The gluten free version certifies that is handled in a fully gluten free environment whereas the other regular kind is handled at a plant that also handles things that contain gluten so there may be some cross over. So if you are gluten “sensitive”, the regular kind should be fine but if you are gluten “intolerant”, go for the gluten free. I personally use the gluten free version and I am not sensitive nor intolerant, I just choose gluten free.
I wanted to add that this recipe has 10 grams of protein (from the almond milk and steel cut oats) and 4 grams of fiber but I didn’t want you to think I was making stuff up because it all sounds to good to be true doesn’t it?
5 ingredients, protein and fiber. You’ve got nothing to lose, try it!
- ½ cup steel cut oats
- 1½ cups full-fat unsweetened coconut milk
- 1 cup unsweetened vanilla almond milk
- ⅓ cup coconut palm sugar
- 1 vanilla bean, split
- Combine oats, coconut milk, almond milk, and coconut sugar in a medium saucepan.
- Slice down the length of the vanilla bean and carefully scrape out the vanilla bean seeds and add them and the remaining vanilla bean to the saucepan.
- Bring ingredients to a boil, reduce heat to VERY low and simmer, stirring often so not to scorch it, until thickened, about 30 minutes.
- The mixture was very watery at first but started to thicken up slowly and then very quickly towards the end of the 30 minutes so make sure you are watching the pot and stirring constantly at this point because it can scorch very easily.
- Remove pudding from heat and let sit for 3 - 5 minutes, it will thicken up even more.
- Discard vanilla beans and serve warm.
- I've eaten it cold. It was just as delicious, just thicker. You can reheat in the microwave for 30 seconds too.