Monday, March 14, 2011

Dinner Diaries and Rice Pudding

Little E and I had a great time visiting family back home for the weekend while Hubby was away for a work conference.  We got a lot of fresh air (and stinky air too) and hearty meals on the farm and I'm feeling refreshed this week.  Bring on spring!

This is what we are eating this week:

Monday - Ground beef curry with green peas over orzo pasta
Tuesday - Roasted chicken, zucchini and mushroom risotto, salad
Wednesday - Crockpot ham, sweet potatoes, asparagus, salad
Thursday - Quinoa and black beans
Friday - Chicken fajitas, quacamole, caesar salad

In the last few months, we have been sticking to Earth's Own ryza brown rice milk for little E.  It's the only brown rice milk I have found so far and it's much tastier and much healthier than the white rice milk we were getting before.  There is no sugar added and it is enriched with calcium and other vitamins and minerals.  Little E loves it and goes through it so fast. 

Last week, I made a rice pudding for the first time and it turned out great. I think it will be a regular dessert in our house from now on.  I found this recipe on ryza's website. It is dairy free and gluten free, but I bet you could use cow's milk instead if you don't want to go dairy free.

ryza Rice Pudding
4 cups Vanilla ryza
1/2 cup short grain brown rice
pinch of salt
1 tsp vanilla
1/4 tsp cinnamon
1 tbsp maple syrup
1/4 cup raisins (optional)

Bring ryza, rice and salt to a boil over medium-high heat in a saucepan. Reduce heat to low and simmer, uncovered, until rice is cooked through, about 50-60 minutes.

Remove from heat and stir in vanilla, cinnamon, maple syrup and raisins. Cover and let rest an additional 10 minutes. Can be enjoyed warm or cold.


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