I pretty much make a pot of creamy rice every other day. I use only medium grain rice as when cold it remains soft. I can't ell you proportions as it's all done by hand and feel. The fruits I use are usually raisins, ripe bananas(the riper the better), unsulphured dried apricots and pineapple(fresh of freshly diy frozen). The bananas can be fresh of frozen, I do my own. I have anywhere between 4-6 gallon ziplock bags in the deep freezer filled with very ripe, peeled, whole bananas.... they are so good sliced and melting in your mouth ! Same with grapes, in fall season when grapes are at their peak I buy tons of them if they are sweet and freeze them, washed and stemmed. I don't cook with those though, they are just for eating, melt in your mouth goodness.
For the rice I usually bring some water and the raisins/apricots to a boil, turn off the heat and let them sit a half hour to get soft and infuse the water. Then I add the rice and some salt, cook about 15 minutes, it need not be exact. Then I throw in an egg or two and some whole milk. The consistency can vary, but it always tastes good. Sometimes if it's not thick enough I'll break up some corn tortillas and throw them in. Sometimes I throw in some sour cream, or evaporated milk if I have some. Or half and half. After it cools I fridge it as I prefer it cold. Room temp is okay at the time of making but I don't like it hot at all. You can do a similar thing with Masa flour, I rather like Maseca Tamal as the grind is coarser. Milk, water, mashed bananas, and egg and salt. Throw it all together in a pot and stir frequently or else it will stick to the bottom too much ! You can make this as thick or thin as you like. As thick as mashed potatoes of as thin as creamed peas. I really like this cold too. The masa flour flavor is much better than cornmeal, something I never touch anymore after discovering the versatility of masa flour. It also makes great on the top dumplings. Masa, milk, egg, baking power and salt. Too a thick consistency to spoon and drop in whatever you're dropping it in. Once brought to a boil, turn off the heat and dumplings will cook as long as you don't open the lid for like 20 minutes. Summer riding though I really like fruit after a ride. Of later I make some frosty blends of banana(fresh or frozen), cantaloupe, mango and frozen blueberries, plus a little cold water. Oh that is so good..... Throw it all in the Vitamix blender and use the variable speed on low-ish till blended to brain freeze consistency. (thick) Consume very slowly, savor every mouthful, it keeps the brain freeze at bay !!!! I never read GP's book as I'm not much of meat eater. Once a month or so I'll have some beef liver diy stew, with onions, peppers, garlic and sour cream, served with rice or noodles. I bought a bag of Hormel genuine bacon bits a couple weeks ago. I've not had bacon in like 20 years or more. It's okay as a seasoning , a tablespoon in a recipe and such. I'm not for restricting anything. Eat what resonates with you. Be the Happiness, Love You Inherently Are. Nothing else matters, Nothing else to Life For. Life is Celebration ! -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To view this discussion on the web visit https://groups.google.com/d/msgid/rbw-owners-bunch/fced73a8-dbf8-4e21-869c-e74ddc5e80cen%40googlegroups.com.
