Foe Paleoish "oatmeal"-- Rice Pudding

By southerngirl

This is a wonderfully thick, creamy rice pudding that can be served cold or warm. It can be a dessert, or a breakfast.

I created this because my son loves oatmeal. As we have gone gluten free I needed an alternative. I know, you can get gluten free oats...but Oats are rough on the gut too. They can lead to inflammation...leaky gut...etc...

Rice is not paleo. but if I have to pick a grain, I think that white rice in the least offensive....

So.... a substitute for Jack's morning oatmeal.I came up with this.

You can make it with rice that has been soaked for hours and then rinsed, it gets rid of some of the anit-nutrients and extra starch.

Ingredients

• 1/2 gallon whole milk
• 1/3 cup honey
• 1 cup uncooked long-grain rice
• 3 eggs, lightly beaten
• 1/4 cup heavy cream
• 1/4 tsp salt
• 2 tsp vanilla bean paste ( or extract)
• 1 T ground cinnamon
• 1 tsp ground allspice

Details

Preparation time 10mins
Cooking time 80mins

Preparation

Step 1

1. Soak rice for 4 to 8 hours. Drain and rinse well.

2. In a large saucepan over med-low heat combine 1/2 gallon milk, honey and rice. Simmer, covered, approx one hour, stirring frequently until mixture thickened. Removed pan from heat and let rest for 10 minutes.

3. In a small bowl, combine eggs, 1/4 cup heavy cream, salt, vanilla and spices. Stir into rice mixture and return to pot to low heat, stirring constantly, for 2 minutes.

( at this point you can add any dried fruits or cooked fruits to the mix that you would like. Stir them in.--- I choose to leave it plain and let the kids add them in to each individual serving)

4. Pour into 9X13 inch dish and cover with plastic wrap, folding back at corners to let steam escape. Let it cool.
When its cool, replace plastic wrap with fresh wrap and cover tightly and refrigerate 8 hrs or overnight before serving.