Zucchini Rice Pudding
A few weeks ago I made this recipe (my own personal creation!) and as my 6 year old son was slurping it down I said “There’s a secret ingredient in that pudding.” Pretty sure that I had hidden some unknown treasure in his pudding he excitedly asked “What is it? Tell me, tell me!” I proceeded to tell him it was zucchini and right then and there he and his sister both put down their spoons and declared it unfit for consumption. Moral of the story: Never tell!! That being said, it’s really good and even after a second serving you’ll be able to fit into your pants!
Zucchini Rice Pudding
5 c. milk ( I use 4 cups unsweetened vanilla Almond Breeze and 1 c. 1% milk)
4 cups grated zucchini
1 c. brown basmati rice, rinsed
1/2 tsp. salt
1/2-3/4 c. sugar
peel of one lemon- grated
juice of 1/2-whole lemon
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 c. butter or ghee (optional)
cinnamon, nutmeg or cardamom (optional)
Bring milk to a boil in a large heavy saucepan. Turn heat down to medium, add rice and salt. Simmer, with lid on, stirring occasionally for 20 minutes. Add zucchini and cook until rice is tender. Add sugar and extracts and stir until thickened. Take off heat and add lemon peel, lemon juice and butter. Add cinnamon, nutmeg or cardamom for a more traditional ride pudding flavor.
*Note, you can use white basmati rice. It cooks much faster- about 10 minutes, so add zucchini and rice at the same time and simmer until rice is tender.
Your partner in health,
Alison
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