rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This recipe calls for plain cooked white rice. Short-grain rice is best. Brown rice is fine. Leftover rice from Chinese takeout works very well. Don't use rice that has already been adulterated with butter, oil, or lots of salt. I guess you could use rice that had been cooked in broth if you wanted to make a broth-flavored pudding? What a peculiar thought. Now I'm wondering whether broth could be substituted for the milk in the recipe... a sort of chawanmushi type thing... anyway, plain rice, probably best.

Note: The egg can be omitted for veganization; the result will be more like "rice in milk" than "rice pudding" but it's still very tasty. If you feel like experimenting with vegan thickeners, try this recipe, which uses cornstarch. If you don't use any thickener at all, mix and microwave in a 4-cup pitcher to prevent overflowing.

Note: This recipe makes about 1.5 cups of pudding, which is one substantial breakfast serving or two small dessert servings. For 2x and larger batches, increase the microwave time as needed until the egg is fully cooked and the pudding has more or less set. For a half-batch, halve everything but the egg.

Note: If feeding someone with an upset stomach, use 0.125 tsp cinnamon and 0.125 tsp ginger. For a traditional flavor, use 0.25 tsp cinnamon and no other spices. To make it more dessert-like, add 1 Tbsp sugar and increase the vanilla to 0.5 tsp.


1 egg
1.5 Tbsp (4.5 tsp) sugar
0.5 c unsweetened non-dairy milk
0.25 tsp vanilla extract
Up to 2 Tbsp add-ins: raisins, currants, chopped or whole almonds, pumpkin puree, etc.
0.125 tsp cinnamon
Total of 0.125 tsp additional spices: more cinnamon, ginger, nutmeg, cloves, etc.
1 c COOKED white rice


Microwave-safe 2-cup measuring pitcher
Small bowl
Measuring cups and spoons


0) Mise en place. Gather your ingredients and tools. Measure out the rice with the pitcher and mix in the spices. Pour the rice into the bowl.

1) Mix. Measure the milk into the pitcher. Whisk in the egg, sugar, vanilla, and add-ins. Add the rice and mix well.

2) Cook, serve, and store. Microwave on 70% power for 2 minutes to temper the egg and prevent curdling. Then microwave on high power for 3 minutes or until the egg is cooked and the pudding has thickened. (If you care more about a smooth custard than speedy cooking, you can do the whole thing at 70% power, but it will probably take quite a while.) Stir and make sure there's no remaining un-set liquid; if there is, microwave in 30-second intervals until it's set or absorbed. Eat hot; or spoon into jars, let cool to room temp, store in the fridge, and enjoy cold later. It probably keeps for about a week.

rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This is Rose's preferred oatmeal. Your preferred oatmeal is probably different. Experiment and see what works for you.

Note: To make refrigerator oatmeal ("overnight oats"), combine the non-milk ingredients in an 8-oz (pint) jar and pour in just enough milk to cover them. Put the lid on very tightly and shake well to combine. Leave in fridge overnight.


1 c unsweetened almond milk, homemade or store-bought
0.5 c old-fashioned oats (not steel-cut, not quick-cooking)
1 heaping tsp brown sugar
2 heaping tsp currants
0.125 c unsalted toasted whole almonds or toasted almond slivers


4-cup microwave-safe measuring cup (you need one this big so the oatmeal doesn't overflow while cooking)
Measuring cups and spoons
Soup spoon
Cutting board and sharp knife (optional)


0) Mise en place. Gather your ingredients and tools.

1) Make the oatmeal. Measure the milk by pouring it into the measuring cup up to the 1-cup line. Add the oats, sugar, and currants. Stir well with the soup spoon. Microwave on high for 2.5 minutes. If you're using whole almonds, optionally cut them in half while the oatmeal is cooking.

2) Garnish. Wait for the oatmeal to cool to eating temperature. It will thicken and absorb any remaining milk. Stir in the almonds.

3) Serve and store. Eat as much as you want. Leftover oatmeal will keep in the fridge for up to two days and is best eaten cold.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: DO NOT ADD SALT. Pesto from a jar is very salty. The almond milk cuts the saltiness down to bearable levels. There is no need to salt the pasta water or add salt to the sauce or the finished dish.

Note: The recipe as given makes three generous or four moderate servings. To make more, increase the ingredients in proportion.


10 oz pasta
1 jar (7 oz) Seggiano raw basil pesto or equivalent
14 oz unsweetened almond milk (no need to measure in advance)
Freshly ground pepper (optional)
1 package GF parbaked ciabatta rolls (optional)


Medium pot with lid for cooking pasta
Strainer for draining pasta
Small nonstick pot with lid for sauce
Wooden spoons


0) Mise en place. Gather your ingredients and tools. Fill the pasta pot 3/4 full with water, put the lid on, and start it heating over high heat. Make sure the sink is empty and clean for easy pasta draining. If you're making rolls, preheat the toaster oven as directed on the rolls package.

1) Make the sauce. Remove the lid from the pesto jar and microwave the jar for 30 seconds. Pour the pesto into the pot. Fill the jar with almond milk, cover it with the lid, shake it to dislodge the remaining bits of pesto, and pour the pesto-milk into the pot. Fill the jar with almond milk again and pour it into the pot. Heat the sauce over medium-low heat, stirring frequently, until the ingredients have all combined and started to bubble. Simmer until the sauce darkens and thickens slightly. Cover the pot and turn off the heat.

2) Cook the pasta. When the cooking water boils, weigh the pasta (or estimate based on the size of the pasta package) and pour it into the water. (If you're making rolls, put them in the oven now, assuming it's finished preheating.) Cook the pasta for the time shown on the package, stirring occasionally. When the timer goes off, try a piece. If it's not yet done, keep cooking it until it is. Drain the pasta.

3) Combine. Put the pasta into the sauce pot and stir well, adding hot water if necessary. If you accidentally add too much water, just stir the pasta gently for a minute and the extra water will be absorbed. You can also briefly heat it to thicken the sauce. Serve immediately, ideally with rolls that you can use to mop out your bowl after.

4) Store. Leftovers will keep in the fridge for a few days but should be eaten fairly soon for best consistency. This dish does not freeze well. Before reheating, add a little warm water to loosen up the sauce, since the pasta will have absorbed a lot of the water. Best reheated on the stovetop; if you microwave it, leave the lid on the container, pulling up a corner just enough to let steam out.


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