ARGHHHH.....
The problem with being a technically deficient blogger is that sometimes you can really mess up your site.
Today, somehow, I deleted this entire post including the video of me cooking Chocolate Rice Pudding on WGN-TV.
Take my word for it, because that's all I can show you now, it went pretty well.
I can't show you that anymore, but I can still provide you with the recipe. So, without further ado ....
Chocolate Rice Pudding (from Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.)
Makes 6 Servings
Ingredients:
3 cups rice milk
1 cup brewed coffee
2/3 cup turbinado sugar
1 tbsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup rinsed arborio rice
2/3 cup allergy-free chocolate chips
Preparation:
- Preheat oven to 325.
- In a medium saucepan, combine rice milk, coffee, sugar, vanilla, cinnamon, and salt. Bring to a boil.
- Combine rice and chocolate chips in a 2-quart casserole. Add milk mixture; stir to combine.
- Cover and bake 1 hour.
Happy Cooking!
Kim
My new book, Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life)
, is available now! You can also find tasty recipes in Super Seeds
and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes
.
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