Well, I would update you on what I ate the last couple of days of the sugar-free challenge. But, there’s not much to report. It was basically different incarnations of banana – banana + almond milk + ice = smoothie; frozen, blended banana = ice cream. Really, that’s about it.
But, I think I turned a corner today. At least, I was hungry and wanted to try to eat something a little more substantial. So I scoured the internet and put together this tummy soothing concoction.
White rice is not a staple in my diet, anymore. But, it was our traditional “healing after sickness” first solid food. I tend to keep it around specifically for times like this – times when I need something easily digested and don’t particularly care so much about the nutritional benefits other than “give me some energy.” Cardamom and ginger – two members of the same family – have long been used for healing digestive issues – soothing yet flavorful. Cinnamon is high in antioxidants, and has traditionally been used to treat digestive issues. In more modern times, it has been shown to help regulate blood sugar – which helps to mitigate the effects of dumping all the relatively simple carbs of white rice into my system.
And, best of all, this meal is fast, fast, fast. Darn near instant, in fact.
Indian Spiced Rice “Pudding”
1/2 cup cream of rice (I get this in at my local Indian grocer.)
1 cup coconut milk
1/2 cup water
1 t. date paste (or to taste)
1/8 t. cardamom seeds, ground
1/4 t. dried ginger
1/2 t. cinnamon
Place all ingredients in a small saucepan over medium-low heat. Stir constantly until mixture thickens. This only takes a few minutes. I like it thick. If you like it thinner, you can increase the liquid content. I topped mine with some almond milk, almonds and raisins. But, you can top it with whatever sounds good to you.
I have to admit, I was trying to avoid using dates for this sugar-free challenge. But, this whole food poisoning sort of threw me for a loop and I decided I should just try to eat whatever sounded good, short of eating straight-up sugar.
If you would like to find some more slightly indulgent recipes, head on over to Slightly Indulgent Tuesdays. For more sugar-free goodness, check out Sugar Free Sundays. And, there’s a new-to-me Tuesday round up – Traditional Tuesdays. Check it out, as well. For more allergy-friendly fare, check out Allergy Friendly Friday. Looking for some more real food? Try Real Food Weekly.
That looks delicious, Deanna! I was doing great until my dog had an emergency today and then I caved and ate some chocolate. Sonny is going to be okay after the meds kick in though. I’ll be back at this tomorrow. Friday, I leave on vacation so I doubt I’ll stick with it then, but I can see the effects of sugar on me, even unrefined sugar.
Thanks Shirley. Yep, I can see the effects, too. Chocolate is a hard one, isn’t it?
This looks amazing. I’m a big fan of breakfast pudding/ porridge etc. but don’t do much eggs anymore. I love how you didn’t use eggs. Looking forward to making it!
Confession: I did have dates too, this weekend 🙂 I was trying to do it without dates as well, but we had company over and sometimes you just want to give your company something sweet and delicious!
I’m so happy that I’m not alone in the caving to dates. I figure a teaspoon in 2 servings really isn’t all that much, right? And, really, I might even get 3 servings out of that batch, since I’m not eating much at any one time right now.
Porridge would have been a better word to describe this. It’s much less pudding than a typical rice pudding. But, it is thick and creamy and has that soothing quality of pudding. So, I wasn’t sure what else to call it.
I use pudding and porridge interchangeably, not sure what qualifies one or the other…this recipe looks like both a great pudding and a yummy porridge 🙂 Hope you are feeling better- food poisoning is the worst!
You had me at spiced! We definitely still eat white rice and brown, and red, and, anyway, this looks like something I would love!
Glad you are starting to feel better.
Thanks Alisa! I hope you try it and enjoy it.
I love the use of different spices in this recipe. I think might be a really nice change from my regular oatmeal recipe. Now, time to get hold of some cream of rice:) Or perhaps I could add the spices into my oatmeal instead!!
I think it would work in oatmeal. I also heard from one reader that tried it with quinoa and liked it like that. Whatever grain works for you – I say go for it!
I very much like the idea of this recipe. I just don’t know where I would get cream of rice here in Dubai. It has a big Indian community, so I am sure it is there. Does it have an Indian name, by any chance, that I can look out for?
It does! I’m sure you can get it there. It’s Idli Rawa. It’s basically just coarsely ground raw basmati rice.
Indian food are always tasty and colorful……….
This looks great, but I wonder, could I grind up some quinoa and make it with that?
Another reader commented that she’d done it with regular quinoa – not ground up. I’m guessing you could do it with ground up quinoa to make it cook faster, though.
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That looks super easy and super delicious! You know, I ate rice pudding today too 🙂
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