What do you do when you’ve run out of frozen gluten free bagels (Glutino, my favorite)? Not a slice of gluten free bread in sight (Breads from Anna, the best). Not an English muffin – even one with ice crystals would be better than nothing (I love the ones made by Foods by George). Nothing in the freezer. Nothing in the breadbox. Nothing in the frig.
You get creative! You think outside of the breakfast box. You make rice pudding! Whether you make it on the stovetop, in your crockpot, or in a pressure cooker (as I did) – it’s a lovely breakfast alternative. Please don’t think me boastful, but as I type this, I feel pretty darn full of myself for having thought of such a clever and delicious way to start my day.
The cool thing about using a pressure cooker is that my rice pudding was finished and being spooned into my mouth in less than 15 minutes (well, maybe another five minutes to allow it to cool so that I could take a photo of it without steaming up the camera!). If you’re thinking about buying a pressure cooker but only remember the stories about them blowing up and hitting the ceiling, think again. The newer models are fantastic and very safe. I can’t recommend it enough. And believe me, I’d never used one before I was diagnosed with Celiac Disease. Though I’ve known my way around the kitchen quite well for the last 25 years, I just never thought about owning a pressure cooker. But, my Kuhn Rikon pressure cooker is a real workhorse in my gluten free kitchen (I have the turn-top model).
The recipe, which I halved, comes from Pressure Perfect by Lorna Sass.
Maple Walnut Rice Pudding
serves 2 – 4
To Cook the Rice
1 1/4 cups water
1/2 cup jasmine rice
1 1/2 tsp. butter
1/8 tsp. salt
To Finish The Pudding
3/4 cup milk (I used Silk Light Soy, non-flavored)
1/4 cup maple syrup
1/2 tsp. vanilla
1/4 cup toasted chopped walnuts (about 4 minutes in a 375 degree oven)
ground cinnamon, for garnish (optional)
In a 3 quart or larger cooker, combine the water, rice, butter, and salt. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 mninutes. Turn off the heat. Quick-release the pressure under cold running water. Remove the lid, tilting it away from you to allow excess steam to escape. If there is still a little bit of water in the pot, don’t fret. It combines with the milk quite nicely.
Stir in the milk, taking care to release any rice that is clinging to the bottom of the cooker. Stir in the maple syrup. Boil over medium high heat while stirring, until the pudding develops the consistency of loose oatmeal, usually 4 – 6 minutes. Stir in the vanilla and toasted chopped walnuts. Remove from the heat. Spoon into serving bowls. Garnish with a sprinkling of cinnamon. Serve warm, room temperature, or chilled. Smile, you’re having dessert for breakfast:).