Dairy-Free Rice Pudding

Around the holidays, our family has a favorite traditional dessert. My dad started making it several years ago when he learned about the Danish tradition of eating rice pudding for Christmas. Apparently the tradition is to hide an almond inside the pudding, and then whoever finds the almond in their serving gets a special surprise gift. We haven't adopted the tradition to include the almond surprise, but we have all gotten hooked on this creamy, rich dessert. Every year, we continually ask our dad in the weeks leading up to our holiday visits when he's going to make his famous rice pudding so that we are sure not to miss out.

The original recipe is made by boiling the rice in whole milk, and then folding in with whipped cream. Unfortunately, in recent years my sister, mom, and I have developed an intolerance for dairy (insert sad face). But, instead of missing out on this favorite dessert, I decided this year that we needed to come up with a dairy-free alternative that we could enjoy along with everybody else. I figured that substituting any non-dairy milk to cook the rice in was an easy fix, but the challenge was what to do about the whipped cream. Then I discovered this awesome trick of making whipped cream using coconut milk, and knew that we were in business! The coconut cream is very similar to real whipped cream, and in this recipe it adds in a perfect kiss of coconut flavor. I'm looking forward to adding to our holiday tradition, and making this alongside my dad's version from now on!

Dairy-Free Rice Pudding
6 SERVINGS 
PREP: 20 minutes           COOK: 1 1/2 - 2 hours            READY IN: 2 1/2 - 3 hours

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 3/4 cup short or medium-grain white rice (such as Jasmine or Calrose)
• 3 cups non-dairy milk (I used vanilla soy milk)
• 1/4 cup + 2 tablespoons white sugar
• 1/8 teaspoon almond extract
• 1 can full-fat coconut milk (to make whipped cream, see directions below)
•  2 cups frozen berries (thawed)

DIRECTIONS

---

1. Combine the rice, milk, and white sugar in the top of a double boiler, with water in a saucepan underneath. Heat over medium-low heat on the stove top for 1 1/2 - 2 hours, keeping the rice and milk covered. Stir occasionally, and remove from heat once the rice is soft and the milk is mostly absorbed.
2. When the rice is cooked, stir in the almond extract and set aside to cool. In the meantime, prepare the whipped coconut cream (directions below). When the rice has cooled, fold in the whipped cream. Serve in individual bowls topped with berries.

To make whipped cream with coconut milk:

• Refrigerate a can of full-fat coconut milk overnight. (The coconut milk should be very cold in order to whip it.)
• Open the chilled can, and drain off the liquid (you can save this to make smoothies, etc.). Put the more solid part of the coconut milk can in a small mixing bowl. Using a hand blender, whip the coconut cream for 3-5 minutes, until it starts to become fluffy (like whipped cream) and peaks form when you lift the beaters out.

NUTRITION FACTS

---

    1 cup serving    297 calories   11.6 g fat   43.4 g carbs    6.4 g protein    20.7 g sugar   

Enjoy!

Recipe Refresh: Blueberry Almond Zucchini Bread

With fall here, the zucchini plants are bursting and everyone is looking for ways to use up all the zucchini they have on hand. A nice, warm piece of sweet zucchini bread is always a favorite, but many recipes are loaded with fat and sugar, with very little nutritional benefit. I tried to find a way to refresh some of the traditional zucchini breads, increasing fiber and protein by substituting whole grain flours (see my "Healthy Tip" below), minimizing sugar and fats by using applesauce, and adding in almonds and blueberries (rather than chocolate chips) for a unique flavor burst. What came out was a moist and delicious loaf of zucchini bread that I could feel better about enjoying just a few more slices than I care to admit!

Blueberry Almond Zucchini Bread

Makes 2 loaves

PREP: 20 minutes           COOK: 50-60 minutes            READY IN: 80 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 1/2 cups shredded zucchini (about 2 small/medium zucchini)
• 1 cup unsweetened applesauce
• 1/2 cup canola oil
• 3 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 cup sugar
• 3 cups whole wheat pastry flour or white whole wheat flour*
• 1/2 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1/2 cup chopped almond pieces

DIRECTIONS

---

1. Preheat oven to 350º. Spray two bread pans (8x4 in.) with cooking spray.
2. In a large bowl mix zucchini, applesauce, oil, eggs, extracts, and sugar. In a smaller bowl, mix flour, cinnamon, soda, baking powder, and salt. Add the flour mixture to the wet mixture slowly, mixing completely.
3. When the batter is smooth, gently fold in the blueberries and almond pieces (you don't want to mix the blueberries too hard, or your bread will turn a grayish blue).
4. Divide the batter evenly between the two prepared pans. For a nice finished look, sprinkle with oats and a sprinkling of sugar. Bake the loaves for 50-65 minutes, or until an inserted toothpick comes out clean (the loaves should be a nice dark golden color). Cool for at least 10 minutes before removing from the pans.

NUTRITION FACTS

---

    1/12 loaf   144 calories   6.4 g fat   17.7 g carbs    3.3 g protein    10.3 g sugar

Original Recipe*	Pass the Fresh Recipe Refresh!
270 calories	144 calories
13 g fat	6.4 g fat
2 cups sugar and 37 g carbohydrate	Just 1 cup sugar and 17.7 g carbohydrates
1 g dietary fiber	2.7 g dietary fiber

*Original recipe nutrition information based off of this recipe.

 

*Healthy Tip: 

Whole wheat flours are an excellent way to make homemade baked goods more nutritious. They add fiber and protein, along with a list of other healthy things! But, they can be more tricky to bake with. White whole wheat and whole wheat pastry flour are both excellent ways to use whole wheat, because they are still made from the whole grain and have all the benefits, but they bake more like (though still not the same as) white all-purpose flour. Here are some links with tips and info on baking with the different kinds of wheat flours:
   Pinch My Salt: What is white whole wheat flour?  
   Health Nut Nation: The difference between whole wheat pastry flour and whole wheat  
   The Kitchn: Substituting white whole wheat flour

Enjoy!

Recipe Inspired by Prevention RD