Cooking rice pudding in a slow cooker guarantees perfect results every time. The lovely creamy texture with coconut milk is sumptuous for any night of the week or a special occasion.
Coconut Rice
3/4 cup (180 mL) short-grain brown rice
14 oz (398 mL) can light coconut milk
1 cup (250 mL) water
1/3 cup (80 mL) demerara sugar or raw coconut crystals
1 tsp (5 mL) vanilla extract
Generous pinch of salt
Caramelized peaches
1 cup sliced peaches, frozen or fresh
2 tsp (10 mL) coconut oil
1 Tbsp (15 mL) demerara sugar or raw coconut crystals
2 tsp (10 mL) fresh lemon juice
2 Tbsp (30 mL) chopped toasted pecans
2 Tbsp (30 mL) toasted semi-sweetened coconut
Combine rice, coconut milk, water, sugar, vanilla, and salt in small 3 L slow cooker. Stir to blend. Cover and cook on high for 3 to 4 hours or until rice is tender. Uncover and stir well. Serve hot or cold.
Heat coconut oil in skillet. Add peaches and sauté over medium heat until they begin to sizzle. Gently flip slices with thin spatula and sprinkle with sugar. Continue to sauté until sugar begins to caramelize, about 2 or 3 more minutes. Drizzle with lemon juice and any peach juices that may have collected during defrosting or slicing. Shake skillet gently to blend. Sauté for another minute or until mixture begins to bubble and thicken.
Remove from heat and cool briefly. Spoon over servings of rice pudding and sprinkle with pecans and coconut.
Serves 4.
Each serving contains: 177 calories; 2 g protein; 10 g total fat (6 g sat. fat, 0 g trans fat); 20 g total carbohydrates (8 g sugars, 2 g fibre); 88 mg sodium
source: "Slow Cooking", alive #375, January 2014
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.