1 cup leftover rice
1 cup fresh or frozen fruit (for example: mango, banana, pineapple, blue berry, strawberry)
Fresh mint leaves (optional)
1 cup of purified water
1 tsp. vanilla
1 teaspoon of coconut extract – or – 1/3 cup of Coco Lopez drink mix
1/2 cup of sugar or sugar substitute (optional)
1/2 tsp. salt
2 tbsp. honey
1 cup of any flavor yogurt
1/2 of a regular size blender filled with ice
1. Combine and liquefy all ingredients in the blender.
2. Serve immediately. Servings: 4.
· An adult version can be made easily by adding a little tequila for a daiquiri style drink.
· Also, frozen pops can be made from this mixture by placing a spoon in a paper cup and pouring in the mixture, place in freezer for two hours.
· Another very refreshing version uses the following instead of fruit: cucumbers, mint, sweet basil, lemon juice. Experiment, with your favorite flavors!
2 cups leftover cooked white rice
3 cups milk (any kind)*
1/2 cup sugar
small pinch salt
1/2 cup raisins
1 teaspoon of orange zest
1 teaspoon vanilla extract
Pinch of nutmeg and cinnamon, optional
1. Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla, orange zest and raisins.
2. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using.
Divide rice pudding into individual serving dishes serve warm or chilled.
Makes 4-6 servings.
*Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. You can use nonfat, lowfat, whole or soy milk in this recipe.