1 cup (185 g) long grain brown rice 6 cups (1448 ml) nondairy milk (I used So Delicious Unsweetened Coconut milk) 1/2 cup (83 g) golden raisins 1/2 cup (73 g) slivered or chopped almonds (pistachios and/or cashews work great too) 1 teaspoon cardamom sweetener to taste – (I used 2 small packets of stevia and about 2 tablespoons of agave nectar – you can use regular sugar, brown rice syrup, etc.)
Place all the ingredients except for your sweetener of choice into a 3 1/2 to 4 quart slow cooker. (Double the recipe if you have a larger slow cooker.)
Cook on low for 4 to 5 hours or on high for about 2 1/2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. Add sweetener and stir in. Then taste and add extra sweetener if you feel that you need it. (If you are using stevia I would recommend adding 1/8 teaspoon at a time. Just a little too much and it becomes bitter.)
The pudding will still be a little loose in the slow cooker. But it will thicken in the fridge. Serve it cold topped with extra raisins and nuts. You could even go crazy and add some fresh berries too!
Sorry it's taken me so long to get back to you. It's been a crazy weekend with parties, ruckus, etc. One recipe I made this week was:
Almond Chicken with Rice
Ingredients: 1.5 lbs chicken breast, cut into smaller pieces 1/3 cup fat free zesty Italian dressing 1 1/3 cup fat free chicken broth 2 bags frozen green beans 1.5 cups uncooked minute rice 1/3 cup sliced almonds (can be toasted for more intense flavor)
Directions: 1. Mix dressing and broth together in crock 2. Add chicken, almonds, and uncooked rice; mix well. 3. Place green beans on top and cook on low for 6-8 hours.
Side note: I am a nurse, so I work 12 hour shifts. I put this in the crock at 6:30 AM, hubby turned it off at 5:30 PM, and we didn't eat until 7:30 when I got home. Even after cooking for 11 hours it was yummy - if not as "pretty" as it usually is when I make it when I'm home.
Success is not the result of spontaneous combustion. You must first set yourself on fire!
Also you can set your crockpot outside or on the porch during the summer, so it doesn't heat up the kitchen. But as for me I still like it inside during the summer. It's not too hot, and smells great. And I still like hot soup in the summer, I know I'm weird, but it is very filling and low calorie to eat homemade broth-based soups, and such a good use of summer produce.
I'm looking forward to DarkCinderella's suggestions.
Here are a few of mine: BBQ Beef, chicken, or pork Baked Beans Chicken or steak fajitas Taco meat, with or without beans Homemade pasta sauce - great for using up summer veggies
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