Rice pudding ( gluten free, dairy free)

Not feeling my best today, I felt like I wanted something hot for breakfast just not oatmeal again. I remembered I had some left over rice in the fridge, and decided let's see what I can come up with. However, most rice puddings use whole milk, well... I forgot to go to the store yesterday but I did have a container of silks blend of almond/coconut milk. 

3 c. Almond/coconut milk 

3/4 c. Coconut sugar

2 tsp cinnamon

1 tsp nutmeg

1/3 gluten free all purpose flour

3 c. Leftover rice

1/2-2/3 raisins, optional 

3 egg yolks

1 tsp vanilla

In a medium saucepan, heat almond/milk, coconut sugar, and spices til it boils, if it's to thick add more almond/coconut milk. While that's heating up, in another dish whisk the three egg yolks ( save the whites for a egg white omelette or forgotten cookies). Once mix has boiled, add 1/2-3/4 c. hot mix to the egg yolks. Whisk while pouring it in to temper the eggs. Then pour that back into the pan, add the leftover rice, vanilla, raisins to pan. Heat thru. This makes a great hot breakfast. 

Gluten Free White Chicken Chili

This isn't exactly healthy white chicken chili, but it does hit the spot on a cold, blustery day. 

4 cans cannellini beans

1 pkg ground chicken

2 gluten free bouillon cubes

1 c. Frozen corn

1 4.5 oz green chili's

4 tbsp butter

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp cayenne pepper

1 1/2 tsp chili powder

1/4 tsp ground white pepper

1 1/2 tsp cumin

1/2 seasoned salt 

1 c. Heavy cream

1.5 c boiling water 

In a Dutch oven or a heavy lined stock pot. Melt butter, add ground chicken, browning and breakng up the pieces. Add 2 cans of drained and rinsed beans, green chili's, spices, boiling water, bouillon cubes.  Stir to combine. In a blender add the other two cans of beans, not drained, purée til smooth. Add to stock pot, stir. Simmer on medium- low heat for 30 minutes till heated thru. Add heavy cream and frozen corn half way thru cooking. If chili is too thick add more boiling water or heavy cream. If too thin you can add 2-3 gluten free all purpose flour. Top chili with shredded cheddar. Or avocados, gluten free tortilla chips.