Recipe uses leftover cooked rice, milk, eggs, sugar, vanilla, and cinnamon. Bakes for 25-35 minutes in oven at 300°F. Can be served warm or cold. Vegetarian and gluten-free but not vegan due to eggs and milk
FDA approved xanthan gum in 1969 as food additive. Used as thickener, emulsifier, and stabilizer in various foods. Contains 30 calories per 9g serving
Blender: Add 1-2 cups rice, blend for 1-2 minutes, then sift and blend again. Coffee grinder: Grind 2-3 tbsp rice at a time, filter and re-grind. Grain mill: Set to finest setting, grind, then re-grind for finer consistency
Moong dal is a protein-rich lentil from split green mung beans. It's naturally gluten-free and can be vegan with oil. Traditional Indian dish based on Ayurveda principles. Balances body's vata, pitta and kapha energies
Poha is flattened rice cooked with onions, spices and herbs. It's a nutritious dish made from minimally processed paddy. Can be eaten as breakfast, snack or dinner
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