Last night I was having a craving for caramel sauce. But since we didn't have any ice cream in the house for me to put it on, I decided to settle for something more acceptable to eat by the spoonful...butterscotch pudding! As I was making it, I remembered another recipe I wanted to try out...so I made pudding again today. And I told my husband we can eat it relatively guilt free since it has no egg, no butter, and only 1/4 of the sugar as last night's indulgence. Relatively guilt free dessert? Seconds please :)
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This recipe is adapted from a Turkish rice flour & rose water pudding, courtesy of the cookbook Vegetarian Dishes from Around the World. The original flavor was not our favorite; however, I was pretty excited to realize that this would be a good base recipe to experiment with making various flavors of pudding, requiring NO eggs!
Ingredients:
1/4 cup rice flour
1 can evaporated milk
1/4 cup sugar
2 Tbs cocoa powder
1tsp vanilla extract
Process:
In a small bowl, combine the rice flour with 1/4 cup of the evaporated milk to make a paste.
Combine the rest of the milk with the sugar & cocoa powder in a small sauce pan and bring to a boil over high heat. Once mixture boils, reduce the heat to low, and add in the vanilla extract.
Take about a 1/4 cup of the boiling mixture and whisk it into the rice flour paste. Once it it smooth, pour it into the boiled mixture and increase to medium heat. Constantly whisk the pudding until it thickens. *By constantly whisking it you help prevent it from sticking to the pan & getting clumpy.
Once it becomes a pudding-like consistency, turn off the heat. Spoon into custard cups and refrigerate. Or eat it warm. It's tasty both ways!
Serves 2-4
**Update** I have now experimented making this pudding with a few different types of thickening agent. Rice flour, tapioca flour, and cornstarch. With rice flour, it does have a slight after taste and is best eaten warm. With tapioca flour, it gets very rubbery, I do not recommend this version. Our favorite version is made with cornstarch-more velvety texture, best when served immediately, but ok the next day as well.
.JPG)
This recipe is adapted from a Turkish rice flour & rose water pudding, courtesy of the cookbook Vegetarian Dishes from Around the World. The original flavor was not our favorite; however, I was pretty excited to realize that this would be a good base recipe to experiment with making various flavors of pudding, requiring NO eggs!
Ingredients:
1/4 cup rice flour
1 can evaporated milk
1/4 cup sugar
2 Tbs cocoa powder
1tsp vanilla extract
Process:
In a small bowl, combine the rice flour with 1/4 cup of the evaporated milk to make a paste.
Combine the rest of the milk with the sugar & cocoa powder in a small sauce pan and bring to a boil over high heat. Once mixture boils, reduce the heat to low, and add in the vanilla extract.
Take about a 1/4 cup of the boiling mixture and whisk it into the rice flour paste. Once it it smooth, pour it into the boiled mixture and increase to medium heat. Constantly whisk the pudding until it thickens. *By constantly whisking it you help prevent it from sticking to the pan & getting clumpy.
Once it becomes a pudding-like consistency, turn off the heat. Spoon into custard cups and refrigerate. Or eat it warm. It's tasty both ways!
Serves 2-4
**Update** I have now experimented making this pudding with a few different types of thickening agent. Rice flour, tapioca flour, and cornstarch. With rice flour, it does have a slight after taste and is best eaten warm. With tapioca flour, it gets very rubbery, I do not recommend this version. Our favorite version is made with cornstarch-more velvety texture, best when served immediately, but ok the next day as well.
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