Wednesday, April 30, 2025

Parents know that packing a nutritious lunch that will actually get eaten is one very tough job. This morning we have some tips on how to engage a picky eater, thanks to Gina St Germain.

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This creamy, crowd-pleasing rice pudding is a great breakfast option that comes together in just a few simple steps. Prepare in the evening, then refrigerate overnight for a quick and satisfying breakfast that can be served warm or cold. The delightful apple pie flavour is also great as a lunchbox treat, after-school snack, or dessert. Individual portions can be stored and refrigerated in containers for grab-and-go convenience. You can also try substituting firm ripe pears for the apples, if you wish. More recipes can be found at the So Good website.

Makes 8 servings (6 cups/1.5 L)

Ingredients:
3 green apples
4 dried dates
1 cup (250 mL) long grain rice
5 cups (1.25 L) So Good Original or Vanilla soy beverage
1 tsp (5 mL) ground cinnamon
¼ tsp (1mL) salt
¼ tsp (1 mL) ground nutmeg
1 tsp (5 mL) vanilla extract

Directions:
1. Preheat oven to 325°F (160°C). Remove the peels and cores from apples and discard. Cut apples into small bite size pieces. Remove and discard pits from dates, then finely chop dates.
2. Place chopped apples and dates into a 9×13-inch (3-L) baking pan along with rice, 4 cups (1 L) So Good, cinnamon, salt and nutmeg. If using So Good Original, stir in vanilla extract; if using So Good Vanilla, omit the vanilla extract. Stir until well combined.
3. Bake uncovered in preheated oven for 45 to 55 minutes, stirring once about half way through the baking time. Rice should be tender to the bite when done.
4. Remove from oven onto a baking rack and rest for 10 minutes. Stir in reserved 1 cup (250 mL) of So Good. Refrigerate overnight.
5. Serve warmed or chilled. Sprinkle with a dash of cinnamon before serving, if desired.