GFCFEF Rice Pudding

5 cups cooked white rice

4 cups rice milk

1 cup Wholesome Sweetners evaporated cane sugar

2 Tbsp Vanilla Extract

3 Tbsp Earth Balance Spread (we used soy-free)

1/2 cup raisins

1 Tbsp cinnamon

Add all ingredients to heavy saucepan, place over medium heat and mix well.

Continue mixing every minute or so as mixture begins to heat and ingredients meld together.

Continue to cook over medium heat for about 20 minutes or until the mixture takes on a thick, pudding like consistency. I think this is best when warm, you will need to allow it to cool for about 20 minutes after cooking before serving. It can also be stored in a sealed container in the fridge and enjoyed cold or reheated.

Adapted from Looks Good in Polka Dots

Rice and Bean Salad

3 cups cooked brown rice
2 cups cooked black beans
2 cups cooked cannellini
1 red onion, chopped
2 stalks celery, sliced
1 red bell pepper, chopped
4 oz green chilies, chopped (opt)
1 cup frozen corn,
1 cup frozen peas, thawed
1/4 cup fresh parsley, minced
1/4 cup red wine vinegar
1/4 cup tamari
1/4 cup water
1 tsp Dijon mustard
Hot sauce to taste



Mix vinegar, tamari, water, Dijon mustard, and several dashes of hot
sauce in a jar; shake well to mix.

Combine all salad ingredients in a large bowl and mix well. Shake
dressing and add to salad, mixing gently. Cover and refrigerate for
at least two hours, preferably overnight.