As a medical marijuana patient, I’m always looking for new ways to “take my medicine.” I’ve added cannabis to all sorts of recipes, but I especially enjoy adding a little extra “comfort” to my comfort food. I find myself looking more closely at the oil and butter in a recipe in order to judge the dose and difficulty to “medicate.”
Here’s an example of a simple recipe that’s easy to infuse and adjust to your wants and needs.
Easy Homemade Rice Pudding
2 cups cooked white rice
2 cups milk (or almond milk, hemp milk)
3 tablespoons butter
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup raisins
Dump all of the ingredients into a sauce pan and mix together over medium low heat. Bring to a soft boil and stir constantly (to prevent burning). Turn the heat down to low and cook for 20 to 30 minutes, or until mixture is thickened. Let rice pudding cool a bit before serving. Sprinkle with cinnamon or nutmeg.
Infusing: Turning this recipe into an awesome cannabis treat is easy by simply using canna-butter in place of regular butter. I bump up the amount to 4 tablespoons. If you have canna-milk, you can use that too.
Pina Colada variation: Substitute coconut milk for dairy milk and infused coconut oil for butter. Cut out the cinnamon and raisins and throw in some coconut and pineapple instead. Yum!
This is such a simple recipe, it’s easy to create your own variations. We like it served warm or cold. Right after we make it, we eat some warm with ice cream. It’s especially wonderful before bed. The next day, the leftovers are tasty strait from the fridge!
Doesn’t get much easier than that, right? Easy to infuse. Easy on the budget.