Barb oat milk

[Guest guest]

All I have ever done to make it since I was a kid is boil water and add some

oats, when the water is cloudy and a littlethicker than water with cooked oats I

strain it and use.  I used this on cereal when I was growing up since I can't

have dairy.

Donna

 

 

 

 

 

" Tolerance of other opinions builds thy inner peace "

Source: Dalai Lama

 

 

--- On Wed, 10/29/08, Barb <tigger_twins wrote:

 

Barb <tigger_twins

Re: Turkish Rosewater Rice Pudding (vegan)

 

Wednesday, October 29, 2008, 8:20 AM

 

 

 

 

 

 

what is oat milk, this is the second or third time I have seen it mentioned.

 

 Barb 

 

--- On Fri, 10/17/08, christie_0131 <christie0131@ gmail.com> wrote:

 

christie_0131 <christie0131@ gmail.com>

[vegetarian_ group] Turkish Rosewater Rice Pudding (vegan)

 

Friday, October 17, 2008, 8:25 PM

 

In Istanbul in Turkey I had my all-time favourite rice pudding which

was flavoured with rosewater and served chilled. I hunted through all

of my Middle Eastern cookbooks and found this recipe which was a very

good substitute. I'm already looking forward to having another bowl

of it for breakfast. Of course non-vegans could use dairy milk in

this recipe.

Christie

 

Turkish Rosewater Rice Pudding

 

225 ml (8 fl oz) water

725 ml (1 1.4 pt) non-dairy milk (I used oat milk)

3 Tbsp sugar

100g (4 oz) rice

1 Tbsp rosewater or orange flower water (optional but yummy)

pinch of salt

Cinnamon, pistachios, flaked almonds (optional)

 

Put water, non-dairy milk and sugar in a heavy pan, bring to the

boil. Add rice, turn down the heat, cover and simmer for 25 minutes.

Add rosewater and salt, stir and simmer for another 5 minutes. Pour

into serving bowls and chill. Sprinkle with ground cinnamon and top

with chopped pistachios, flaked almonds or desiccated coconut (all

optional).

 

Serves 4

 

Adapted from Middle Eastern Vegetarian Cookery by David Scott