Banana Rice Pudding
2-4 ripe bananas, sliced
2 cups cooked oats, brown rice or barley
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon dessert spice blend or cinnamon
Combine all ingredients in a microwaveable dish and microwave on high for 3-4 minutes, or until the bananas are soft and the grains are heated through. Stir and serve.
Variations: You may add raisins, currants, pieces of dried apricot or other fruits, or tiny pieces of candied ginger if desired. If you wish, add a little of your favorite flavored liquer or rum. Garnish with fresh fruits or sprinkle with a little dessert spice blend.
4-6 servings
Carrot Kheer (Indian Rice Pudding)
4 cups shredded carrots (use a food processor)
1 cup bouillon
2 cups cooked oat groats or barle
1 cup soy milk
1/2 cup golden raisins
2 tablespoons brown sugar, or to taste
1/2 teaspoon dessert spice blend
Bring the carrots and bouillon to a boil in a medium saucepan and cook, stirring, about 10 minutes or until the carrots are soft. Drain off any excess bouillon. Stir in the remaining ingredients and cook over low heat for 5-10 minutes. Serve warm or chilled.
4-6 servings
Quickest Rice Pudding
1/2 to 1 cup of cooked whole grains such as brown rice or barley
4-5 tablespoons of your favourite flavoured yogurt -- vanilla, blueberry or any fruit flavor
Options: sliced bananas or other fruit, a handful of nuts or raisins
Combine these ingredients and you're ready to eat!
If you like warm pudding, heat the cooked grains first in the microwave for a couple of minutes, then mix in the yogurt.
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