Easy Homemade

I've recently been encouraging my boys, aged 9 and 11, to read the back of labels as we go food shopping. I am a little surprised but very proud that they actually have internalized the message about keeping processed, sugary, and nutrient-poor food at bay. On their own, I've caught them saying to each other, this has "so and so" grams of sugar. Let's see if we can find something better! On one such shopping trip, my little one pointed to one of the pre-packaged rice pudding snacks. He said, "Mom, I know you're gonna say no but can I please, please, please have this for a special treat?" I bargained with him to wait for me to make my version at home. Here is the result! By creating my own, I was able to control the amount of sugar (don't worry, it is still plenty sweet enough), eliminate preservatives, and use almond milk in lieu of regular dairy. Don't get me wrong, this is still a very indulgent treat and should be treated as a once-in-a-while splurge.

Here's the Easy Homemade Recipe:

2 cups sushi rice

1 can evaporated milk

almond milk (amount depends on size of pot you are using)

1 cup sugar

2 cinnamon sticks

Place rice in large pot with 4 cups of water. Boil then keep on low simmer til rice is soft. Add evaporated milk and enough almond milk to cover 3/4 of the pot. Stir in sugar and add cinnamon sticks. Mix well, remove from heat, transfer to serving-size containers, cool and enjoy!

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