Gluten-Free Vegan Breakfast--Pumpkin Rice Pudding
Okay, my food picture-taking skills are not what they should be. I'll work on that.
This is one of those warming, comfort-food breakfasts that lets you sneak squash into your kids' tummies without them realizing it. I made it in a rush this morning, but I could have made it the night before and chilled it in the fridge overnight. Ditto for any leftovers. This would probably also serve well as a welcoming after-school snack. If you have leftover acorn or butternut squash you need to use up (as long as you didn't cook it with garlic or cumin...:-p ), puree those bad boys up and use that instead.
Leftover Rice (white works best since it releases its starches readily while cooking, for a creamy pudding)
Non-Dairy Milk (I used Unsweetened Vanilla Almond Milk)
A little pumpkin puree (a little goes a long way here; if you open a can, save the rest to whip up some pumpkin-choc chip muffins, or pumpkin "pie" smoothies for breakfast tomorrow or after-school snack today)
Handful of raisins
Add the rice into a saucepan with enough of the milk to be able to stir the rice and milk mixture easily with a spoon. Add in a few spoonfuls of the pumpkin puree and stir in. Add everything else to taste. Heat through, stirring frequently. If you overdid the milk, heat until some of the milk cooks off and you get the right consistency. Alternatively, if your leftover rice is still a bit toothy, add in a bit more milk and keep cooking. Serve warm or chilled.
* For the most part I won't be using measurements in my recipes. This is partly because I'm lazy and in a hurry and this is how I cook. But I also think recipes with measurements are part of the reason we have so much food waste. Use what you have, make it work. It takes a certain level of confidence to cook like this, but your food budget will thank you as you make use of every little bit in one way or another. Sometimes you'll have a lot of something, sometimes just a little. Learn to improvise. It's all good.
Posted by E. A. Haltom at 8:47 AM