Tag Archives: breakfast

Creamy Rice Pudding

Rice: A dish of many flavors.

Rice is a stable grain used all over the world. This is one grain used in soups, salads, entrees, desserts in multiple cuisines. There are 8,000 varieties. The more common varieties we see in our stores are Arborio, a round grain used in the Italian dish, risotto. Basmatic rice is an aromatic nutlike fragrance and light texture. Sweet Rice is very sticky to make sushi and Jasmine is a soft textured rice. More common in U.S. groceries are the long grain, medium grain, brown rice and wild rice.

Brown Rice

Raw Brown Rice, 1 cup

Brown rice has the most benefits. It has abundant amounts of fiber, complex carbohydrates, essential B vitamins, manganese and selenium . There are several layers to a grain of rice, the hull, the outermost layer and inedible is removed to get brown rice. White rice is milled and and polished which removes the bran and germ removing important layers of nutrients. Polished white rice must be “enriched” with vitamins B1, B3 and iron which are destroyed in the processing.

Cooked Brown Rice, 2 cups

Health Benefits of Brown Rice

It is recommended to include in your diet a serving of whole grains, such as brown rice, 6 days per week to get the most benefits from grains.
< Manganese , provides antioxidant protection , helps in energy production, and lowers type 2 Diabetes Risk.
< Those eating fiber-rich food of whole grains gained less weight than when eating refined grains.
< Cholesterol is lowered by the oil in whole brown rice.
< Nutrients in whole grain protect again heart disease.

Put Rice in your Menu

After the big discussion on brown rice, I have to admit I frequently use long grain rice. Last week in my blog, I talked about the Creamy Rice Pudding that I had made to go with the Chicken Schnitzel and Roasted Mixed Vegetables. I used white long grain rice.

Cooking the Rice and Milk

The Creamy Rice Pudding recipe I used is a favorite of the family. I have adapted it from Chef Ron Lock‘s recipe. I made changes in the milk I used, I used vanilla soy milk and evaporated milk and added the toasted sliced almonds.

Cooking Rice Pudding

Creamy Rice Pudding

Julia Ann

A delicious creamy pudding of rice, raisins, cinnamon and almonds breakfast or dessert for lunch or dinner.

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Prep Time 15

Cook Time 45

Total Time 1

Course Creamy Rice Pudding

Cuisine American

Servings servings

Ingredients

3/4 cup uncooked long grain white rice
1 1/2 cups water
1 cup vanilla soy milk
1/2 cup evaporated milk diluted with 1/2 cup water
1/3 cup white sugar
1/4 teaspoon salt
1 egg beaten
2/3 cups raisins
1 tablespoon butter
1/2 teaspoon vanilla
cinnamon
nutmeg
toasted sliced almonds

Instructions

Boil 1 1/2 cups water to boiling in a medium sauce pan.
Add the uncooked rice.
Reduce heat and simmer for about 20 minutes, do not let rice get to dry and stick.
In another medium sauce pan, combine the cooked rice, 1 1/2 cups milk, sugar and salt.
Cook over medium heat until thick and creamy, about 15 - 20 minutes.
Add the remaining 1/2 cup milk, beaten egg and raisins.
Cook 2 minutes more, stirring constantly.
Remove from heat and stir in butter and vanilla.
Top with cinnamon, nutmeg and toasted almonds.

Notes

This recipe is adapted from Chef Ron Lock. https://www.facebook.com/TheChef RonLock.

Tried this recipe?Let us know how it was!

Here are ideas for other rice recipes to try.

Oriental Vegetable and Rice Bowl

Red Bell Peppers Stuffed with with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Chicken & Mushrooms in Herb Sauce served over Rice

Chicken & Mushrooms in Herb Sauce

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Cheese-Bacon Quiche

Quiche, France’s answer to Italy’s Pizza

Cheese-Bacon Quiche

They are both called pies, and are served in or on a crust. The quiche is a flaky pastry shell filled with an egg custard of cheese, meats and/or vegetables.. The pizza is a yeast dough crust for savory toppings, hot and spicy also of cheese, meats and/or vegetables. Introducing the Cheese-Bacon Quiche also referred to as a Quiche Lorraine.

Cheese-Bacon Quiche

Quiche Lorriaine was first a custard base of few pieces of meat and poured into a hollowed out bread shell Now the delicious Cheese-Bacon Quiche is poured into a pastry shell. Some quiches have the meats, cheeses or vegetables on the bottom of the pastry shell with the egg custard poured on top. Quiches make a very good breakfast, brunch and small tart-like quiches make tasty appetizers or hors d/oeuvres.

Cheese-Bacon Quiche

Savory pastry shells can be made by adding egg yolks or Parmesan cheese. The pastry for this particular quiche was made with coconut oil. Coconut oil does not have a flavor of coconut and the pastry is very flaky making it somewhat hard to handle getting into the pie plate. The flakiness of the pie dough adds texture to the custard filling.

Cheese-Bacon Quiche

Julia Ann

An egg custard filling with cheese, bacon and onion baked in a crust, a classic French recipe for Quiche Lorraine.

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Breakfast - Brunch

Cuisine French

Servings serving