Only better!!
Mothers Day: I wasn’t with my mom for the actual day, so one random Sunday morning she was surprised to find creamy rice pudding, juicy fruit salad, and ice-cold oj resting lazily on the pillows when she awoke.
Above, a feast of fresh blueberry-and-apple fruit salad, orange juice, and homemade rice pudding (I made the homemade tray for Mothers Day last year.) Close-up of the food:
Now about that rice pudding… Last year, I made the famous Oatmeal Raisin Pudding for my rice-pudding-loving mommy. But this year, she was treated to real rice pudding. As usual, I eschewed the recipe books (Why do I even own these things?), opting to make up a recipe of my own.
Better-than-Kozyshack Rice Pudding
(Serves 1)
· 1/5 package silken tofu
· Sweetener of choice, to taste
· 1/2 teaspoon (or more) vanilla extract
· 1/4 teaspoon (or more) ground cinnamon
· 1/4 cup brown rice (uncooked)
· Raisins
· Dash salt (this is important, as salt actually brings out the sweetness in foods)
- In a blender/food processor, blend the tofu with 2T of water until it’s smooth (I used my Magic Bullet).
- Cook the rice in water (according to package directions).
- Plump-up-Raisin Trick: After it comes to a boil, add the raisins and lower to a simmer. (Alternatively, if you add the raisins in at the end, they won’t plump up.)
- Drain the rice and mix all the ingredients together. Stir. Add a splash of nondairy milk if needed. You can either serve it now, or you can stick it in the fridge for later, giving the flavors a chance to blend. (I made the pudding up the night before.)
To me, the idea of warm rice pudding for breakfast wasn’t appealing, especially since I’d just come in from a super-sweaty run. So for my own breakfast, I made an oatmeal variation of the above recipe (with a few modifications). It tasted just like better than that well-known Kozyshack pudding (hence the recipe title). I can’t even begin to sing this creation’s praises enough to do it justice! The sweetness, the creaminess, the all-around amazingness… Hopefully, I’ll get the oatmeal variation up soon. Until then, if you make it, I hope you enjoy the rice pudding recipe as much as my mom did!
Happy Mothers’ Day, Mommy!
(The photo is from our cruise)
I’m so glad you got the computer stuff fixed!
Katie, you are just the sweetest girl I know! Your mom must be so proud of you…not to mention grateful you are such a good cook!
You are so sweet and the food looks so beautiful!
Hehe, I used tofu to make frosting for my dad’s coconut cupcakes last Sunday…I didn’t tell him the secret ingredient until AFTER he raved about how good it was.
PS You’ve got some mad presentation skillz. Love the flowers!
That’s a wonderful spread! I love the combination of fruit and lowers.
Yesterday, as I was leaving, I saw the negative comment above. Out of curiosity I logged on this morning, expecting to see a huge debate raging, and I was all prepared to defend you. But you handled the situation in such a grown up and thoughtful way. You let the troll say what she wanted and you even left the comment up, but you cut it off before she took over your post with her meanness. Cheers to you, Katie. You really are a class act. And as many others have already said, I think you’re beautiful both insidde and out.
how sweet is that pic of you and your mom.
I say frame it and mail it to her as a surprise on a day when you think she could use a pick me up.
you are such a great daughter.
I know people that eat a normal amount of food that feel they are overweight. I myself could empty a whole fridge and I stay thin. There are plenty of other factors that affect weight besides food eaten. Overactive/underactive thyroid, adrenal issues, or simply genes can have a HUGE impact on weight. I’m sure you eat plenty of food cause if I had your culinary talents I would be living in the kitchen!! Seriously 🙂
Better than Kozyshack rice pudding? This must be INCREDIBLE!!!
You are so sweet to your Mom!!! What a fabulous breakfast!!!
Hey, Katie! Love the blog and your creativity here! Keep up the good work! 🙂