Please accept my heart-felt apology. It was brought to my attention that I left out the main ingredient in last week’s rice pudding. Rice. You can’t have rice pudding without it. I am repeating it this week with rice included. Again, I’m sorry.
I have had several friends ask for more gluten free recipes. I tried one this weekend for Gluten free biscuits. They are much lighter in color after baked, however, if gluten is a concern, these weren’t terrible. Lighter in texture than I expected and I think you might enjoy them. I had mine with a bit of butter, would tasted great with a bit of jam. They would have been very good with a soup or stew. They are sticky. But don’t give up, just give them a try. I dropped them by large tablespoon and got nine biscuits.
Rice Pudding
3 Beaten eggs
2 cups Half and Half (whole milk and cream)
1 1/ 2 cup cups cooked rice
1/ 2 cup sugar
3/ 4 cup golden raisins
1 tsp real vanilla
Cinnamon to taste (reader recommends 1/ 2 tsp)
Directions: Mix together in a greased baking dish all except cinnamon. Bake at 325 degrees for 25 minutes, stir in cinnamon and bake for 20 minutes more. Remove from oven and stir in 1/ 4 cup half and half. Let cool slightly and enjoy!
Gluten Free Biscuits
4 tablespoons butter or 4 tablespoons margarine
1 1/3 cups cornstarch
1 1/4 teaspoons xanthan gum
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup milk (I used 2 percent, original recipe used soy)
1 teaspoon vinegar (I used white)
Directions: Preheat oven to 375 degrees. Grease a baking sheet. In medium bowl, blend all dry ingredients, cut in the butter/marg. Add milk and vinegar. Mix together well. Dough will be soft. Pat out on prepared pan to 1/2 inch thickness. Cut into square biscuits and separate with the sides of knife.
Bake 20 minutes, will just start to turn brown. (they don’t really look done but are — also look like spread and stuck together but separate easily).
If you are able to have real butter and desire at this point brush with melted butter. Makes 6-8 biscuits depending on size.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us?
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
