Stove top rice pudding for breakfast – vegan, gf, low FODMAP

This rice pudding takes significantly less time than its baked counterpart, although still longer than most of my other recipes. Next time I’ll make a triple batch then portion it out and store it in the fridge for later use.  You also have to be careful not to let it boil over, so it requires constant supervision. I got distracted and mine boiled over twice
-_-”

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Ingredients – serves 2 generously
100g long grain rice, not easy cook
800ml soy milk
1 tsp organic vanilla powder
2-4 tsp brown sugar or sweetener of choice, optional
Splash of soy milk to serve, optional

1. Put the rice and a little over half the soy milk into a heavy bottomed saucepan. Bring to the boil then simmer for 15 min, ensuring it doesn’t boil over.  The rice will cook and swell and the liquid will thicken somewhat.
2. Add in all of the rest of the ingredients and bring to a rapid boil, stirring all the time. Stirring breaks up the rice grains and thickens the mixture more, 7 minutes later you should be done. If u want it smoother you could use a stick blender, or add a bit more liquid and cook until everything dissolves.
Serve immediately
Enjoy!

Amazing oriental style meatballs with rice

This recipe is adapted from Monique’s slow cooker lamb recipe on the Divas Can Cook blog. One thing about Monique is she really knows her flavours, this combination blew us away. This is a stovetop version using our favourite vegetarian meatballs, absolutely delicious on a bed of buttered rice (that’s rice 3 days in a row this week lol – my new favourite thing)

See previous post for rice quantities/method

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Ingredients: serves 4
600g meatballs of choice
1 tsp minced fresh ginger
1 medium red onion, diced
4 tbsp olive oil plus 3 tbsp toasted sesame oil (do not sub – important for flavour. Must be dark black brown coloured toasted sesame oil, not the light coloured version )
4 tbsp soy sauce (we used Japanese)
2 vegetable stock cubes, or 2 1/2 cups stock of choice (we used organic veg cubes)
4 tbsp honey
2 tbsp thickener of choice – cornflour, flour or arrowroot (optional)
3 large cloves garlic (you can increase this, up to one small head, it’ll be delicious but the leftovers will be lethal – garlic develops in flavour & gets stronger over time)
1 sweet pointed red pepper, diced

To serve: rice & steamed broccoli

Method:
1. Fry the onion, garlic in the oils until soft & translucent
2. Add the pepper and ginger, fry for a couple of minutes
3. Add everything else except thickener, plus 2. 5 cups water if not using stock.  Dissolve thickener of choice in 2 tbsp water & pour in.
4. Bring to the boil, simmer 15 mins or until the sauce has thickened & meatballs are done
5. Adjust seasoning, then serve.
Enjoy!

Sweet potato and spinach curry with rice

This was too good of an experiment not to write down. Toooo good. Hot, spicy, satisfying, slightly sweet from the onion & sweet potatoes, perfect on a fluffy bed of buttered rice.  Not as fast as most of my recipes, but so, so worth it.

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Ingredients: serves 3-4
4 small yellow onions, peeled & diced
4-6 tbsp sunflower or vegetable oil (we used untoasted sesame oil – anything with no strong flavour)
3 cloves of garlic, minced
250g cherry tomatoes
1 tsp fresh ginger, minced
1 rounded tsp each of: ground cumin, hot paprika (use something hotter if that’s what you like), garam masala (or mild curry powder as we used, not having anything else in the house)
2 rounded tsp ground coriander
1/2 tsp turmeric
Pinch of chilli flakes
Salt to taste (about 1 level tsp)
1 very large sweet potato, peeled & cubed (about 500g)
Half a bag of fresh spinach, chopped (about 100g)
4 tbsp fresh coriander, chopped

Rice: serves 2-3 (nb: less than the curry serves. Just how it worked out)
1 builder’s mug full of good quality basmati rice (about 250g, we used Tilda)
450g water
2tbsp butter
1tsp salt, or to taste

Method:
1. Heat the oil on a medium low heat, in a large saucepan.  Add onion & garlic, cover and let cook for about 15 mins.
2. Add cherry tomatoes and cook for another 20-25 mins until everything is very soft and mushy (I start the rice now so it’s ready with the curry, see below)
3. Put the spices in and fry for 2-3 mins until fragrant. 
4. Add the sweet potatoes and enough water to cover at least 2/3 of them, about 3 cups. Cover. Bring to the boil.
5.  simmer curry 10 or so mins or until potatoes are soft. Break them up somewhat with a spoon to thicken the sauce.
6. Add spinach & fresh coriander and cook for another 2-5 mins.
7. Test seasoning, then serve.

Rice:
1. put the rice in a microwave rice steamer (or large bowl, or saucepan with a vented lid) and soak in lots of clean water.
2. once rice has soaked for a minimum of 5 min – drain water, rinse in fresh water then drain well again. Place in chosen receptacle (we used a microwave rice steamer) and add 450ml fresh water.
3. Affix lid (or cover bowl in cling film, pierce, then place whole bowl in a larger bowl) and microwave at 900W for 12 min, or until all the water has disappeared and rice is fluffy & soft.  If using saucepan, add water, cover & bring to the boil on a medium heat until water is absorbed (don’t uncover too much but make sure it doesn’t boil dry. 
4. Allow to stand 3 min before stirring in butter.
Serve.
Enjoy!