Butterscotch Pudding Mix (Gluten-Free)

2 ½ cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 ½ cups unsweetened cocoa
Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

3 cups nonfat dry milk
4 cups sugar
1 teaspoon salt
3 cups cornstarch
1 ½ cups shredded unsweetened coconut
1 teaspoon coconut extract
Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

3 cups nonfat dry milk
4 cups sugar
½ teaspoon nutmeg
1 teaspoon salt
3 cups cornstarch
½ teaspoon gluten-free vanilla extract
Mix all except the vanilla, and store in an airtight container. To prepare, mix ½ cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add ½ teaspoon vanilla extract.

While there is nothing wrong with rice pudding featuring traditional raisins and cinnamon, the orange and rum in this version come together for an incredibly intriguing dessert.
This dish is fragrant and presents beautifully with the help of the orange. I’ve also tried this with blood oranges when I can find them, or a combination of both. This particular recipe serves up to six depending on portion, but is easily manipulated for more or fewer people.
Ingredients:
5 cups whole milk
¾ cup medium-grain white rice
1 vanilla bean
½ cup sugar
1 tablespoon rum
2 teaspoons orange zest
Orange segments for garnish
Preparation:
Heat a medium saucepan and combine milk and rice. Split the vanilla bean lengthwise and scrape the seeds into pan and add the bean. Bri...