This recipe is also soy-free and peanut-free. You could probably use
plain rice milk and skip the nut-butter if you are allergic to tree
nuts, but I've never tried it that way.
1 cup cooked rice
2 cups Almond mylk (or plain rice milk)
1 Tbsp Cashew butter or other nut butter
2 eggs (I use egg-beaters. Other egg substitutes may work)
1/2 cup sugar
1/2 tsp vanilla
1/4 cup raisins, plumped
sprinkle cinnamon
simmer the rice and "milk" together for 5-10 minutes. Add the nut butter.
In a separate container beat the eggs, and add the sugar, vanilla, raisins
and cinnamon. Mix in the rice/mylk mixture and pour into a greased (use
non-dairy margarine) 2qt caserole. Sprinkle a little more cinnamon on
top. Bake in a 350 degree oven for 35-40 minutes.
I'd love to see other dairy-free recipes, especially for desserts and
snacks. Preferrably also soy-free for my purposes.
--Robyn