Kitchen: CREAMY RICE PUDDING

Creamy Rice Pudding

Lundberg Black Japonica Rice becomes an unusual looking Creamy Rice Pudding*

I wanted to make some rice pudding for my husband the other day and I decided to try making it with Lundberg Black Japonica Rice…that looks black when you begin, but is more reddish when cooked. It’s a blend of black and mahogany rice. Gluten Free!
Place one cup uncooked rice in heavy pan with 2 ½ cups water.  Cook according to package instructions…although I added extra water…my package called for 2 cups water, but I wanted well-saturated rice for this recipe.  Cook about 50 minutes, but check it at 40 minutes, until you get used to cooking this rice.  When the majority of the water is absorbed, turn off the heat, and set aside while combining the other ingredients, allowing for any other moisture to be absorbed into the rice.

• Cooked rice

• 4 cups 2% milk (any type of milk you wish to use is fine)

• 4 beaten egg yolks (you can freeze the whites for use later in cakes or omelets)

• 1 cup loosely packed brown sugar (or scant cup of turbinado sugar)

• 3/8 cup cornstarch

• Dried fruits and nuts: your choice: raisins, blueberries, cranberries, almonds, walnuts, cherries, currants…etc.

• ½ -1 tsp Cinnamon

• ¼-½ tsp Allspice

• Dash of ground cloves

• ¼ tsp grated nutmeg

• 1 tsp vanilla (optional--it’s just fine without it)

• 1/8 tsp salt (optional)

• 2 TB butter (optional--but I like it that way)

Combine the dry ingredients and thoroughly whisk together in the top of the double boiler*.  Combine the milk and beaten egg yolks; mix thoroughly.  Combine the liquid ingredients with the dry ingredients making sure to mix completely. 
Add the pre-cooked rice and any dried fruit and nuts and stir with wooden spoon.  Place pan over  hot water and stir constantly with wooden spoon.   The yolks and cornstarch will turn this into a creamy mass.  (If you used dark rice, it may look like chocolate.)
Serve warm or chilled…it stays creamy even in the fridge.  This makes quite a few healthy sized servings, so you may want to cut this in half--unless you want to eat some for breakfast the next day!!  I haven’t tried it yet, but I've been thinking I'd try maple sugar or agave syrup to sweeten.  I’ve pondered using coconut cream instead of milk, but I haven’t tried that yet either!
For families that might not like rice, or don’t like to try new things…introducing red or black rice in the form of a creamy pudding might go over pretty well.
Healthy eating!!
* If you don’t own a double boiler, you can easily use two pans that fit together  without too large a gap.  (You don’t want the heat to escape and you don’t want to get burned from steam that arises.)  My double boiler is too small for the recipe, so I just use two pans…never had any problems doing that.




*The pudding is served in circa 1952 Steuben air twist stem cocktail glass.

Home: Wild edibles

After the recent Japanese massive earthquake and tsunami I began to think that keeping a well-filled larder and being prepared for the worst...is only as "good" as the disaster allows.

I'm sure that plenty of the people in Japan had provisions set aside for an earthquake...they have many...but there's not much you can do "provision-wise" to withstand a tsunami or great flood, or mud slide.  At that point you will need information that you have stored and processed in your head, if you are lucky enough to survive.

The one thing that I believe all survivalists should do is to become aware of the green stuff growing in the areas around us in the places we have in our bug-out plan.

Survival Mode is NOT the time to begin exploring the plants about you.  Even a very good book on plant identification is only useful if you have some plant knowledge. 

Some common plants have deadly or bothersome look-alikes.  You don’t want to accidentally ingest one of the look-alikes when you have no means of seeking medical treatment.  You can’t “think” you know what something looks like…you need to be sure.

Many people believe that a photographic presentation of a plant in a book is the best way to provide the proper identification.  I have found, though, that it is much better to have line drawings and a good description of a plant--AND the possible plants that may be mistaken for that plant.

Photographs of a plant are a good first step, but knowing plant botany--especially structures and how a plant might be described is essential.

It is also wise to learn what other plants are commonly found growing near one another…as in the instance of certain types of plantain often found growing near nettles.  Why might that be important?  It may help you to decide whether a plant really is what you think it is, and in the case of nettles and plantains--nettles cause a stinging sensation on the skin, though the plant is edible (esp. cooked), plantain is commonly used to rub on the skin irritated by the nettles.

The doctrine of signatures states that plants that are yellow are often useful for liver complaints…a kidney-shaped bean should be good for the kidneys based on similar shape.  Also that which CAUSES a complaint in a healthy person, would be the ideal plant to use for someone who is displaying that complaint.  However, this is not meant to imply that one can use a plant medically when they have no knowledge of it.

I spent years with my father walking in the wilderness looking for and identifying wild edibles.  We were very cautious, and it took us years to become comfortable with an identification before we ever tried to taste it. 

Taste and spit…often a bitter or acrid taste will mean it may not be a good plant…maybe good medicine…but not a plant to eat for food.

Getting familiar with where one would go to find a certain plant is also important.

Just because you can identify an edible plant does not mean you know where to locate it.  Especially one SAFE from pesticides and other contaminates. 

Don’t assume that you can eat whatever you see the birds and animals eat…that is also a myth.

Find a book based on the area(s) you plan to be in.  Look for books with very good drawings and botanical details (I.e.: leaves are alternate or whorled)
If you want to properly identify something you need to be able to understand and put into practice what the field identification book is describing.

http://www.suite101.com/content/plant-identification-a21126

Did you know that you could make “tea” from leaves and grass?  May not taste the best, but you will get some nutrition from even that.

• A good PLANT field guide: with both photos and line drawings for the area(s) you have planned for.
• A working knowledge of botanical description.
• An exercised knowledge of plants that are edible well before you are under the stress of “surviving”.
• Practice gathering and preparing wild edibles--’cause they are not going to taste like your normal fare of food.  It can take some practice and “trial and error” recipes to make food palatable.