Comfort in a Spoon

There’s something so comforting about rice pudding. It’s creamy and hearty all at the same time. You can eat it warm or cold. It’s an excellent way to use up leftover rice, and it doesn’t take long to make. When I received Delta Blues Rice in a “fiesta themed” gluten free subscription box, it’s the first thing I wanted to make.

However, I wanted to put a creative spin on this traditional dessert. I searched the ‘net for one with a Latin American twist. My query discovered this tres leche rice pudding from the Smitten Kitchen, a.k.a. Deb Perelman. Her recipe calls for three canned milks – evaporated, sweetened condensed, and coconut milk. How handy is that?! Shelf stable sweetness.

** Prefer cake over rice? Try this Gluten Free Tres Leche Cake from GF Jules. 

Eggs- Whole, White, or Yolks?

I diverted from Deb’s Tres Leche Rice Pudding recipe only slightly. Her recipe calls for one whole egg. I instead chose to use two egg yolks, like in my dairy-free pudding recipe. I find that the added fat increases the level of creaminess. (Consult The Kitchn on Ways to Use Up Leftover Egg Whites.)

While many recipes called for cinnamon, I chose to use my Penzey’s Baking Spice. It contains two types of cinnamon, anise and cardamom. (Which made my gluten-free blueberry zucchini bread amazing!) I wish I could just open the bottle and run it under your nose. There’s nothing more inviting than that smell!

** Eat egg and dairy free? Try this Vegan Coconut Rice Pudding from Sarah Bakes Gluten Free.

Cajeta and Other Favorites

What’s cajeta? (Pronounced ka-hay-ta.) This creamy caramel sauce, made from goat’s milk, will become your new favorite. It’s the PERFECT topping for this tres leche rice pudding. Buy Coronado premade cajeta, or use this Cajeta Casera recipe from Serious Eats. The recipe takes a long time, but the outcome is worth every minute.

This tres leche rice pudding creates the perfect ending to any Latin American inspired meal. It will hit the spot after my Arroz con Pollo, or Black Bean Enchiladas. Want the flavors of this dessert without the grains? Try this Coconut Tres Leche cake from My Heart Beets. It’s included in this great lineup of Paleo & Whole 30 Cinco De Mayo Recipes from 40 Aprons.

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Tres Leche Rice Pudding

Ingredients

To Cook the Rice

• 1 cup Long Grain White Rice I used Delta Blues Rice
• 2 cups water
• 2 tbsp butter
• 1/2 tsp Penzey’s Baking Spice

To Make the Pudding

• 2 egg yolks
• 1 can 12 oz. evaporated milk
• 1 can 14 oz. sweetened condensed milk
• 1 can 13.5 oz. coconut milk
• 1/2 tsp Penzey’s Baking Spice or cinnamon
• 1 tsp vanilla

Instructions

• Add rice, water, butter and Penzey’s Baking Spice to non-stick pot. Bring to a boil, cover and simmer for 15 minutes. Just until the water is completely absorbed.
• In a bowl, whisk egg yolks and evaporated milk. When rice is done cooking, remove from heat and add the sweetened condensed milk, coconut milk, and another 1/2 tsp of the Penzey’s Baking Spice. Stir to combine. Finally, add in the egg and evaporated milk mixture.
• Return pot to stove. Simmer over low heat until mixture starts to bubble. Cook for 15-20 minutes, until at least half of milk mixture is absorbed. The pudding will continue to thicken as it cools, so it’s okay if it still looks a bit soupy. If you find it getting too thick as it starts to cool, you can add some regular milk. Once off heat, add the vanilla.
• Spoon Tres Leche Rice Pudding in glasses / container and allow to cool to room temperature. Cover and place in refrigerator for 1-2 hours. When ready to eat, you can top with whip cream and cinnamon, if desired.

Are you a rice pudding lover? Are you pro raisin or con? Check out my Rice Grits and Bits Waffles to learn more about Delta Blues Rice!

The post Tres Leche Rice Pudding – Gluten Free appeared first on MI Gluten Free Gal.

A Slice of My Youth

What was your most memorable teenage job? For me, it may have been working at Mountain Jack’s. It was a fine dining restaurant in Lansing, MI, primarily known for two things. Prime Rib and Mile High Mud Pie. Ohhhh, that amazing Mud Pie. Sometimes after a long night of bussing tables, my fellow workers and I would chip in, order one for ourselves, and dig in with forks at the ready.

The combination of chocolate cookie crust, creamy coffee ice cream and decadent chocolate syrup was a welcome reward at the end of a long day on your feet. I imagined that the Mud Pie must have been difficult to make. Thankfully, this is not true! If you can crush cookie crumbs with a mallet and scoop ice cream, you too can make a dessert that you’ll enjoy sharing with your friends.

Homemade Dairy Free Coffee Ice Cream

I first wrote this recipe in 2o17, part of So Delicious’ Frozen Fridays contest. However, as the dairy free ice cream market expands and changes, the ice cream I used is hard to find. I kept the dairy free Enjoy Life Foods cookie crust. I also kept the So Delicious Coco Whip. However, I felt this was an optimal time to make my own ice cream!

It’s easier than one might imagine. I used Thai Kitchen Coconut Cream and Coconut Milk. From there, after consulting many dairy free coffee ice cream recipes, I came up with an easy base. From there, I put it in my Cuisinart Ice Cream maker, and 15 minutes later, I had creamy coffee ice cream! You can also use 3 pints of premade ice cream, instead.

Top 8 Allergen Free, Optional

As I often mention, my husband teaches at a school where nuts are not allowed in the classroom. Therefore, I always pack his lunches without peanuts or tree nuts. In addition, I try to only send treats without those ingredients. This gluten free and dairy free mud pie uses sliced almonds as a topping, but you can leave them off.

Speaking of toppings, my homemade dairy free chocolate syrup plays an important role in this treat. It’s a modification of an AllRecipes listing, which I first used on my Mexican unFried Ice Cream. It keeps well in a the fridge to use over ice cream or mix into milk.

Other Pie Recipes

My blog contains many other pie recipes, for your pleasure. Grain free pies, such as this grain free apple pie or grain free blueberry pie. This Dutch Apple Pie uses a standard crust, as does my Strawberry Galette. Looking for something smaller? Make these Jam Filled Hand Pies or these Creme Filled Moon Pies!

Previously I asked for your favorite type of pie. Top answers included lemon meringue, key lime, cherry and pecan. This Betty Crocker Gluten Free Lemon Meringue Pie uses Chex as  crust, and this Gluten Free Key Lime Pie from Healthy GF Family looks great. You’ll also love this Gluten Free Pecan Pie from Gluten Free Palate!

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Dairy-Free, Gluten-Free Mud Pie

Ingredients

For the Dairy Free Ice Cream-

• 1 can Thai Kitchen Coconut Cream
• 1 can Thai Kitchen Coconut Milk Full Fat
• 3/4 c sugar
• 4 tsp espresso powder
• pinch salt
• 1 tsp vanilla
• If using store bought, you’ll need 3 pints

For the Crust

• 1 box Enjoy Life Double Chocolate Chip Crispy Cookies
• 4 tbsp coconut oil
• 3 tbsp sugar

For the Dairy Free Chocolate Syrup

• 1/4 c. Hershey’s Special Dark Cocoa
• 1/4 c. sugar
• 1/4 c. water
• 1/4 tsp. vanilla
• Pinch of salt

To Assemble Mud Pie

• 2.5 oz package thinly sliced almonds
• 1 tub So Delicious Coco Whip

Instructions

• To make homemade ice cream, combine all ingredients, except vanilla, in a medium pot. Warm on the stove until coconut fat solids melt, and sugar is fully dissolved. Remove from heat and add vanilla. 
• Transfer to a glass bowl, and allow to cool to room temperature. Chill for 2-3 hours. Then churn in the ice cream maker for 15 minutes. Transfer to a large container to harden in freezer, at least 2-3 hours (or overnight) 
• To make the crust – First, preheat the oven to 350 degrees. Next, place all Enjoy Life Cookies in a gallon ziploc bag or food processor. If using a bag, seal it, making sure to remove most of the air in the bag. Carefully use a rolling pin, smash cookies until they become fine crumbs. Dump crumbs into a small mixing bowl.
• To bowl add 4 tbsp coconut oil (or vegan butter) and sugar. Next, mix thoroughly until combined. Transfer crumb mixture to pie plate. Press mixture firmly against sides and bake in 350 degree oven for 5 minutes.
• Once baked, remove the crust for Mud Pie from the oven and allow to cool completely.
• Once pie crust is completely cooled, remove ice cream from the freezer and let it soften. Spoon in softened ice cream. If desired, sprinkle with almonds and drizzle with chocolate syrup. 
• Place the whole pie in the freezer for a few hours (or overnight) to harden.
• Once pie is hardened, remove and top with Coco Whip, almonds and chocolate syrup. You can refreeze or serve immediately.

What’s your favorite kind of pie? Do you like fruit filled or cream filled? Leave me a note in the comments.  

**This remade recipe is not sponsored by any of the brands named within. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

The post Dairy-Free, Gluten-Free Mud Pie appeared first on MI Gluten Free Gal.