Tag Archives: ground cinnamon

Slow Cooker Brown Rice Pudding, Low-Sugar, Lactose-Free

There are so many things you can do with a batch of rice pudding, sort of like topping a sundae. Just set out lots of options—nuts, dried or fresh fruit, coconut, raisins, chocolate chips, M&Ms, whatever might appeal to your crew. For me, it’s coconut and raisins; for Ted, it’s chocolate chips. For me, it’s low-sugar; for Ted, it’s lactose-free.

I used a combination of canned, whole fat coconut milk and lactose-free whole milk, a total of about 3.5-4 cups, but you could use lots of other substitutions, like almond milk or soy milk and even more coconut milk. I use the full-fat products to make up for the missing sugar, so that I still get a full, rich mouth feel from the pudding. If sugar isn’t a problem for you, you could also use other sugars, like honey or maple syrup in place of refined sugar. But I must say that the Truvia Baking Blend® tastes pretty good and Ted will never know.

Slow Cooker Brown Rice Pudding, Low-Sugar, Lactose-Free

  • Servings: makes about 4 cups
  • Difficulty: easy
  • Print

  • 1 cup Jasmati brown rice or any brown rice of your choice
  • 1/2 teaspoon ground cinnamon
  • 1 can full-fat coconut milk
  • 2 cups whole lactose-free milk, scalded in microwave
  • 1/2 cup (or less) Truvia Baking Blend® sweetener or equivalent
  • 1 tablespoon vanilla
  • pinch of salt to taste
  • more milk to achieve creamy texture
  1. Butter the bottom and sides of a slow-cooker crock.
  2. Place rice and cinnamon in crock.
  3. In separate bowl, mix milks, sweetener, and vanilla, stirring until sweetener is dissolved in the warm mixture.
  4. Pour liquids over rice, cover and cook on low setting for 4 hours.
  5. After 4 hours, open crock and stir to check for doneness and creaminess. My rice was pretty much done, but I covered it for another 25 minutes just to be sure.
  6. Stir in about 1/2 cup more milk for creamy texture. Stir in a big pinch of kosher salt to taste.

Remove pudding to separate bowls, depending on how you want to serve it. I divided it into two bowls of about 2 cups each. To one bowl, I stirred in 1/4 cup Bob’s Red Mill Unsweetened Flaked Coconut® and 1/4 cup raisins, while the rice was still warm. I put the other bowl in the refrigerator to cool before stirring in about 1/2 cup chocolate chips.

Rice pudding can be served warm or cold—or both.

Venison Skewers

This is where venison comes from
This is where venison comes from

That was the last package of venison cubes from my fall muzzleloader deer. All the ground meat is gone, too. There is one package of backstrap left and maybe I will save it for the grill if this winter will ever end. Thank you little deer for feeding us this winter.

These skewers would be good for an appetizer or as the main meat dish. Serving size depends on the purpose as well as the size of each skewer. I think I put about 6-8 small cubes on each skewer. I don’t know if you can tell from the photos, but we cut our cubes on the small side, around an inch. I cooked them in the oven, but they would be great on the grill.

Venison Skewers

  • Servings: 1-3 skewers per person, depending on size and purpose
  • Difficulty: easy
  • Print

Preheat oven to 350°

Line a baking pan with non-stick foil.

1-1.5 lbs cubed venison

wooden skewers

dry rub

Prepare dry rub marinade. Combine the following:

1 tablespoon brown sugar

1 tablespoon smoked paprika

1 tablespoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

  1. In mixing bowl, coat venison cubes with dry rub and set aside while soaking the skewers.
  2. Soak wooden skewers in water for thirty minutes while venison is marinating in dry rub.
  3. Skewer the venison according to your desired portion size and place on baking sheet.
  4. My small cubes were done in about 10 minutes. Larger cubes will obviously take longer, but you need to gauge your desired doneness, as well. Venison is very lean and you don’t want it to dry out. If you are using beef cubes from a cut like chuck, you can cook them longer without that fear. I might add oil to the dry rub if cooking on a grill or at least oil the grill grate.