I was searching through archives of unpublished articles and recipes, and I found this Hallowe’en themed one. Unfortunately, I don’t have a photo to go with it, but despite it being in the spirit of Hallowe’en, it doesn’t look as gross as it sounds.
If you’re not the Hallowe’en type, then let’s call this Baked Rice Pudding with Bananas, Raisins, and Toasted Almonds.
Me? I’m into Hallowe’en because I love carving pumpkins, I do love me some candy, and handing out goodies to trick or treaters is fun, even though I travel elsewhere to do it (alas, we don’t get anyone here). Other than that, I’ve been thinking about Christmas since Thanksgiving (or, let’s be honest, maybe August).
Creamed Maggot Pie, with Bug Bits, Phlegm, and Fingernails
A simple, creamy rice pudding that is easily adaptable. Add your favourite spices, stir in your choice of dried fruit or nuts, or add coconut milk for extra creaminess.
Makes 1 9-inch pie
2 tablespoons tapioca starch
2/3 cup nondairy milk
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea or Himalayan salt
3 cups cooked, short-grain brown rice
1 cup banana chunks
1/2 cup raisins
1 tablespoon unrefined cane sugar
1/4 cup sliced almonds, toasted
Preheat oven to 400°F . Lightly oil a 9-inch pie dish and set aside.
Whisk together tapioca starch and 2 tablespoons of the nondairy milk until smooth. Whisk in the remaining nondairy milk and the maple syrup. Add the vanilla extract, cinnamon and salt. Mix well. Stir in rice, bananas, and raisins. Use a rubber spatula to scrape the mixture into prepared pie dish. Sprinkle with the sugar.
Bake for 17 to 20 minutes, until bubbly. Let cool about 30 minutes. Top with sliced almonds. Serve with extra nondairy milk, coconut milk iced cream, or pure maple syrup, if desired.