Gluten Free Basic Pudding Mix

INGREDIENTS

2 ½ cups instant skim milk powder

1 ¼ cups cornstarch

1 tsp salt

2 ½ cups sugar

DIRECTIONS

Sift all ingredients together, then mix well.

Store in an air-tight container.

Label with the following instructions:

Vanilla

1 cup basic pudding mix

1 ½ cups water

1 egg

1 tbs butter

1 ½ tsp vanilla

DIRECTIONS

In a saucepan, combine the pudding mix and water.

Cook over medium heat, stirring constantly until pudding starts to thicken.

Remove from heat.

Take a tbs of the pudding and mix it in with the egg.

Add the egg mixture to the pudding.

Continue to cook, stirring constantly until bubbles break the surface.

Remove from heat and add the butter and vanilla.

Cool by stirring or press waxed paper over the surface to prevent skin from forming.

Serve cooled.

Makes 4-6 servings.

Butterscotch

Same ingredients as above except add ½ cup brown sugar. (add the brown sugar to the pudding mix and water – then cook as above)

Chocolate

Same as vanilla but add 1/3 cup cocoa.

Gluten Free Rice Pudding

INGREDIENTS

2 ½ cups whole milk (Or rice milk)

⅓ cup uncooked white rice

⅛ tsp salt

1 egg

¼  cup brown sugar

1 tsp gluten free vanilla extract

¼  tsp of ground cinnamon

⅓ cup raisins

DIRECTIONS

In a medium saucepan, combine milk, rice and salt and bring to a boil over high heat.

Reduce heat to low and simmer until the rice is tender (about 20 minutes).

Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a small mixing bowl, whisk together egg and brown sugar until well mixed.

Add a half cup of the rice mixture – a tablespoon at a time – beating to incorporate.

Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened.

Be careful not to have the mixture come to a boil.

Stir in the vanilla.

Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.