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.

What Is Brinner? And Where Did you Get Those English Muffins? 

If you’ve never heard this term before, it means “breakfast for dinner.” You can enjoy my gluten free chicken sausage as a side with buckwheat pancakes or my gluten free Blueberry French Toast Casserole. However, I enjoy them as part of a breakfast sandwich, preferably with Canyon Bakehouse’s Gluten Free English Muffins. 

These whole grain English muffins are shelf stable, and are gluten, dairy, nut and soy free. Use the Canyon store locator to find them in a store near you. Don’t eat grains? Try Mikey’s grain free English Muffins, or Lila Ruth’s recipe for Grain Free English Muffins. 

What Ingredients Do You Use in Your Chicken Sausage?

That’s a great question. I make my gluten free chicken sausage with ground chicken, and Penzey’s Fox Point seasoning. This chicken sauage recipe also uses applesauce. Why?  It gives it just a hint of sweet, while also tenderizing the meat. 

Other than that, it’s simple salt, pepper and onion. When I originally made this recipe in 2017, I used this Lakeshore Drive Seasoning I received in a subscription box. While it’s still available, I find myself shopping at Penzey’s more often. I love using their dried lemon and orange peel in baked goods! 

Tips on Frying the Perfect Egg

My gluten free sausage partners well with a fried egg for a delicious gluten free breakfast sandwich. When I’m in a hurry in the morning, I’ll often just crack an egg into a small dish, give a quick whisk with a fork, and cook it in a pan like an omelete. Add cheese or other spices as you please. 

However, if you want a fried egg, this method seems to work best for me. First, I oil and heat my 10″ iron skillet. Usually on medium heat for 5 minutes. Then I crack the egg, add it to the pan, THEN turn down the heat. This way it cooks the egg white thoroughly, but doesn’t overcook it. Then I allow it to cook about 10 min. more until the whites are set. Visit The Incredible Egg site for more tips on how to fry an egg, perfectly. 

Other Gluten Free Breakfast Ideas

Breakfast foods are my most favorite type of food. My “Easiest Breakfast Sandwich Ever” recipe is great for meal prep. Pair it with any of these other grab and go gluten free breakfast ideas for quick start to the morning. Even if it’s just a bowl of gluten free cereal, it’s important to start the day with something in your tummy. 

Looking for something more elaborate? Try my gluten free breakfast casserole for two, or my mashed potato crust quiche. It sounds odd, but it’s truly amazing! Or, get creative and make my gluten free breakfast pizza, made with a gluten free biscuit crust. Looking for something sweet? Try one of these 10 gluten free cinnamon roll recipes.

Do you mainain a pork free household? What’s your favorite gluten free breakfast food? Tell me in the comments, below! 

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Gluten Free Chicken Breakfast Sausage

Course Recipes

Equipment

• OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display
• Fox Point Seasoning
• Honey Whole Grain English Muffins

Ingredients

• 1/4 c finely chopped onion
• 1 lb ground chicken
• 1/2 sp salt
• 2 tsp Penzey’s Fox Point Seasoning
• 1/4 tsp pepper
• 1/4 tsp sage
• 1 tbsp applesauce
• 1-2 tsp apple cider vinegar

Instructions

• Using a cutting board, chop a yellow onion as finely as possible. Measure 1/4 cup and place in a medium mixing bowl.
• Add remaining ingredients to bowl and mix thoroughly. Allow meat mixture to rest 1-2 hours, or overnight.
• Using a scale, measure out 4 oz of meat mixture. Press into a patty, and cook over medium heat, 2 minutes per side.
• Use cooked patties in a breakfast sandwich or as a side meat with pancakes or waffles.

What’s your favorite way to enjoy breakfast at dinner time? Do you have a favorite gluten-free chicken breakfast sausage that you purchase or make? Tell me in the comments below!

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