Hi my Beloved Followers! I am back!! It has been a busy 4 months…hence I haven't posted a new recipe or blog since then! With what have I been busy with you, you ask? Let me share a few photos… :)

Meet our Mr. Panda!  Here is his first day with us at 7 weeks (3 lbs).  He is a Bernedoodle (half Bernese Mountain dog/half Standard Poodle). — Meet our Mr. Panda! Here is his first day with us at 7 weeks (3 lbs). He is a Bernedoodle (half Bernese Mountain dog/half Standard Poodle).

And now that he is old enough, I have my life back! Those months were filled with a lot of cleaning, training, playing, walking, feeding…etc. But now, he's napping like a big boy. So it's back to the kitchen for me!

I just wanted to let you know that I didn't forget about you and this blog! I did cook a lot throughout the 4 months, but never had enough time to take pictures and post. But I am back and I promise to get back into my routine with posting regularly again. Which brings me to today's recipe!

I have been wanting to make rice pudding now for at least a few weeks. It's one of my mom's favorite desserts. Something about the different textures of the chewy rice and the soft, creamy pudding make me drool. And as the weather here in Chicago is "warming up" (it's currently 45 degrees)… I'm looking for some nice picnic desserts, and I found a winner!

This rice pudding is made with brown rice (healthier than the white rice) and since I'm mildly lactose intolerant, I decided to use cashew milk that I had onhand. Since brown rice has a nutty taste to it, I figured that the cashew milk would only deepen those nutty undertones. By the way, if you haven't tried cashew milk, I HIGHLY recommend it! It's a nice change from almond milk and I enjoy putting it in my coffee. It's a bit creamier than almond milk and has a nice light cashew flavor to it. All of these delicious flavors combined with the rice reminds me of Horchata (a Common Mexican rice drink). And I LOVE me some Horchata :D. I hope you enjoy this new, healthier twist on a classic dessert!

Ingredients:

2 cups Brown rice (cooked)

2 cups Unsweetened Cashew Milk (Almond milk or cow's milk would also work)

1/3 cup of Sugar

Dash of Salt

1/2 tspn Cinnamon

1/4 tspn Nutmeg

1 egg Yolk

1 tspn Vanilla Extract

1 tbs of Butter (may omit to make dessert dairy free)

Raisins (optional)

Directions:

1. Pour cashew milk, sugar, cooked rice and a dash of salt into a sauce pan. Bring to a boil, then simmer for 10-15 minutes until mixture is thick.

These frozen brown rice packs are great!  I buy these at Trader Joe's.  You just pop them in the microwave for 2.5 minutes and you have 2 cups of fully cooked brown rice! — These frozen brown rice packs are great! I buy these at Trader Joe's. You just pop them in the microwave for 2.5 minutes and you have 2 cups of fully cooked brown rice!

2. Once mixture thickens, change heat to low. Sprinkle cinnamon and nutmeg.

3. In a small bowl, mix 1 egg yolk with Vanilla. Temper egg mixture by added a spoonful of the hot rice pudding mixture and stir continuously to prevent scrambling of the egg.

I used my Vanilla from Mexico.  Very tasty! — I used my Vanilla from Mexico. Very tasty!

4. Turn off heat. Add egg mixture to rice pudding and stir continuously to prevent scrambling. Add butter until melted.

Butter may be omitted for a dairy-free version.

5. Pour rice pudding to desired serving bowls. Allow rice pudding to set for at least 30 minutes, the pudding will thicken. Enjoy it warm or cold! Add raisins if you desire!