The Best Gluten Free Rice Pudding

Rice pudding has always been one of my favorite desserts. I've tried many rice puddings from both sides of the family, Italian and Greek. Every recipe is a little different. I tried making it many times with many failures.I just couldn't get it to come out right. It was either too dense with too much rice, or too watery and not creamy. I couldn't figure out what I was doing wrong. Then I found this recipe and it is perfect every time!

The recipe is from an old friend of mine and is the recipe he used in his restaurant. Before I went to his restaurant for the first time, he asked me what some of my favorites were. I told him I enjoyed eating seafood out since I rarely made it at home and anything that wasn't chocolate for dessert. This was before I was gluten free so my choices were easier. When we got to the restaurant, there was a seafood entree on the menu, a wonderful medley of shrimp and scallops over pasta (my favorites) named "Seafood Silvana"! On the dessert menu, rice pudding. This was one of the best meals I have ever eaten at a restaurant and the best rice pudding I ever tasted!  So creamy, just the right amount of rice,  it melted in your mouth. I had to have this recipe! I wasn't sure if my friend would give me his restaurant recipe, but he did. And, following his instructions, I made for the first time myself, the best rice pudding. I didn't have to substitute a thing to make it gluten free! All the ingredients are naturally gluten free!

This is the original recipe given to me, Restaurant sized. It makes 2-9x13- trays of pudding, a lot of pudding. The first time I made it, I was afraid to change the recipe at all, so I made the entire recipe. And for the first time, my rice pudding was delicious, just like I had in the restaurant. I cut the recipe in half with the same results. I have served this many times to guests and it is always a hit. This is such a great dish to bring to a party, everyone will love it and you will have a gluten free dessert to enjoy!

There aren't many steps, but you need to follow them exactly. I had so many failures with previous recipes that I don't dare change one thing in this one. Use only Carolina White Rice. You may think this isn't enough rice for all the liquid, but it is, Use low heat or your mixture will burn on the bottom. Very important, wait for the milk mixture to come to a boil, this will take 20-30 minutes, then start timing it to simmer for an additional 25 minutes. Temper the egg mixture or you will get scrambled eggs! I find it is best to make this the day before you want to serve it, It needs to cool overnight to thicken.

Joe's Rice Pudding
Makes 2-9x13 (to make half the recipe, follow quantities in parenthesis)

1/2 gallon milk  (1quart)
3 quarts heavy cream  (1 and 1/2 quarts)
2 cups Carolina Rice (1cup)
12 eggs (6 eggs)
1 lb sugar (1 cup sugar)
1 tbsp vanilla (2 tsps )
Cinnamon

Combine milk, heavy cream and rice in a large pot. Bring to a boil using low heat, This will take 20-30 minutes, be patient. Simmer for an additional 25 minutes, stirring occasionally, Remove from heat.
Beat eggs,sugar and vanilla with mixer until frothy. Temper the egg mixture by slowly pouring a little of the hot milk mixture into the egg mixture, whisking constantly. Then start poring the egg mixture into the milk slowly while whisking. If you pour the egg mixture into the hot milk too fast you will get scrambled eggs. Once you have whisked in all the egg mixture return to heat and simmer for 5 minutes. Pour into trays, the mixture will be watery, but thickens as it cools.Sprinkle the top with cinnamon. Cool in refrigerator overnight.
(Print Recipe)

Gluten Free Penne Vodka

My favorite pasta recipe is Penne with Vodka Sauce. I serve this recipe for holidays and parties.This was my go-to pasta recipe for entertaining before I was gluten free. I hesitated to serve it to guests using gluten free pasta, but this sauce is so good that now I serve it all the time with gluten free pasta and everyone loves it! (If you live near a Trader Joe's try their gluten free rice pastas, the texture is great (you can cook these "al dente") and so is the price!)

When I was newly gluten free, I was "glutened" after drinking Cosmopolitans made with Raspberry flavored Vodka. I was so sick from it that afterwards I couldn't even tolerate the smell of Vodka!  I thought the Cosmo would be safe not realizing some vodkas had gluten in them. I stopped making this recipe for a long time. The thought of ingesting any kind of vodka just brought back that awful experience. Now, I only use potato based Vodka in this recipe.

This is such a quick and easy sauce to prepare, and will impress your guests every time! 

Penne with Vodka Sauce 

4 tbsps unsalted butter

2 tbsp olive oil

1 shallot, diced

6 slices Italian Prosciutto, diced

1/2 cup Potato Vodka

1-28 oz can whole peeled or crushed tomatoes (I love San Marzano, they are so sweet!)

1 small can sweet baby peas

1/2 cup heavy cream

Salt/pepper to taste

1 lb gluten free Penne pasta, cooked "al dente"

Melt butter & oil, add shallots and prosciutto, saute until softened. Add vodka, bring to a boil, then lower heat. Add tomatoes, salt/pepper, Simmer for 30 minutes. Add peas and cream just before serving. Serve over Penne pasta. 
(Print Recipe)

Isn't this a pretty color for Christmas Dinner?

Gluten Free Appetizers

I love to entertain. When I entertain, my entire menu is gluten free.  It is possible to keep your menu entirely gluten free so that you can enjoy it too and not worry about cross contamination. There are "naturally" gluten free choices that are delicious and your guests will never miss the gluten! And, now there are so many delicious gluten free cracker choices, even gluten free breadsticks, there is no need to risk including any of the wheat brands. This is a sampling of my "go to" gluten free appetizers.

Antipasto Tray

Antipasto  means "before the meal" in Italian. Traditional antipasto includes cured meats, cheeses, olives, & pickled vegetables. The choice is yours. Be sure to incorporate different colors, flavors and textures. Arrange them on a beautiful platter on a bed of lettuce. The platter pictured above includes:

Genoa Salami

Soppressata

Prosciutto wrapped asparagus spears (Spread a thin layer of goat cheese on a piece of prosciutto and wrap around an asparagus spear)

Sharp provolone

Marinated mozzarella balls

Jarred roasted red peppers 

Stuffed Medjool Dates (Make a slit on one side, take out the pit and fill with goat cheese or cream cheese.

Other items you might include are: Marinated artichoke hearts,marinated mushrooms,

Ricotta Salata (  a variation of ricotta that has been pressed, salted and dried), Smoked mozzarella, Olives.

Traditionally this is served with crusty Italian bread, but to avoid the possibility of contamination, I serve gluten free breadsticks and a variety of gluten free crackers.

Polenta Bruchetta

Polenta is made with cornmeal and is gluten free. I use it as a base for Bruschetta intead of Italian bread. Your guests will love it and won't miss the bread.Slice a polenta roll into 1/2 inch slices. Heat on a grill pan with a little olive oil. Serve topped with store bought bruchetta topping or make your own with tomatoes, garlic,  extra virgin olive oil, vinegar, chopped basil, salt and pepper to taste.



Cream Cheese with Pepper Jelly

My favorite! Simple, simple, simple! Tasty, tasty, tasty! 

Spread pepper jelly (my favorites are Stonewall Kitchen Apple Jalapeño and Trader Joe's Pepper Jelly) on top of a package of cream cheese. Serve with gluten free crackers to dip.

Guacomole and Salsa with Tortilla Chips
Do Not serve your guests store bought guacomole! Homemade Guacomole is very simple to make and so much better. If you make it once, you'll never buy it again.  Just be careful with your Tortilla chips, some sneak in the gluten. Always check the label.

Homemade Guacomole
3 ripe avocados
1/2 tomato, chopped into cubes
1/2 red onion, finely chopped
1/2 jalapeno, finely chopped
Handful of chopped fresh cilantro
Juice of 1 lime
Salt/pepper to taste
Mash avocados with fork, and the rest of the ingredinets and stir together.  (Make this the same day you are going to serve it, it tends to turn brown the next day)



No plastic for wine, please!

Surprise, these are plastic!
Don't they look real?

Enjoy!

Gluten Free "Death by Chocolate"

This time of year I'm always looking for a quick, tasty dessert to bring to holiday get togethers.And one that is gluten free, so I can enjoy it too. This is a decadent chocolate dessert, that is quick, easy, delicious and no one will guess it’s gluten free!  My original recipe called for chocolate cake and was pre -gluten free, so I tweeked it using gluten free ingredients.There are a lot of different versions of it, some with chocolate cake, some with brownies. I make mine with gluten free brownie mix (you can of course use your favorite brownie recipe from scratch). You can make it a day ahead or put it together right before your party-it’s that easy. I hardly ever eat a chocolate dessert, I’m just not a chocolate lover, but I make an exception with this one-I love it!

Make this in a pretty glass bowl or trifle dish so you can see all the layers. If I’m taking this to a party, I pick up a clear plastic bowl at the Dollar store so I don’t need to get it back.

“Chocolate Layer Dessert"  Printable Recipe

1 package gluten free Brownie mix (or your own from scratch recipe)

1-16oz. container chocolate pudding (I use Kozy Shack, which is gluten free)

1 -10 oz container Cool Whip, thawed (There is a new one out called “Tru Whip” , that has no high fructose corn syrup or hydrogenated oils and is gluten free, I tried it and will definitely use it again)

Crushed Butterfinger candy bars  

Prepare the brownies according to the instructions on the box. Cool completely. Break up into small pieces.  Place half of the crumpled brownies in bottom of bowl.

Spread half of the pudding over the brownies. Spread half of the whipped topping over the pudding. Sprinkle crushed Butterfingers over the whipped topping. Repeat with the remaining ingredients.

Done!