Cinnamon Raisin Brown Rice Pudding

I have been meaning to make rice pudding using brown rice for quite some time now.  It has actually been on my to do list for months.  I decided to make rice pudding for breakfast, then decided to use brown rice instead of white.  Only then did I realize that it was on my list!  Well, I got it done, and here we are.  I really really love this rice pudding, and it was a big hit!  It is very moist and creamy, even the next day.  The warm cinnamon is perfect with the plump sweet raisins.  

Cinnamon Raisin Brown Rice Pudding

2 Tablespoons cornstarch
1/3 cup granulated sugar
1/4 teaspoon salt
2 cups milk
1 egg
2 cups cooked brown rice 
2 Tablespoons butter
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 cups raisins

In a large saucepan, combine the cornstarch, sugar, and salt.  Slowly whisk in the milk and egg.  Cook over medium heat, stirring frequently until the mixture is thick and steaming.  Do not boil, you don't want to scramble the egg.  

Remove the mixture from the heat and stir in the cooked brown rice, butter, vanilla, cinnamon, and raisins.  Serve warm or cold.  Makes about 4 servings.

Enjoy!  -Cardamommy

Chilled Rice Pudding

I truly love rice pudding. It holds a special place in my stomach.  We have had quite a few variations of rice pudding, such as Coconut Rice Pudding, Slow Cooker Rice Pudding, Brown Rice Pudding, Apple Rice Pudding, and Indian Rice Pudding.  This one is a little different, though.  It is very straight forward, no frills and no major twists, but it is designed to be eaten cold.  One thing about rice pudding, is that when it gets cold, it tends to harden up and dry out.  It loses its creamy pudding-ness.  This chilled rice pudding does not dry out whatsoever.  It is a gloriously moist and creamy pudding that stays that way.  The flavor is amazing as well.  It's a little bit hard to stop eating it!  I think I said "This is the last bite"  more than once.  This rice pudding sort of mimics those commercial rice puddings that you buy in the refrigerated section.  Absolutely delicious.

Chilled Rice Pudding

4 cups milk
4 cups hot water
1 cup long grain white rice
1 cup granulated sugar
4 Tablespoons (1/2 stick) butter
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk
Cinnamon, if desired for garnish

In a large saucepan (mine was 4 quart), combine the milk, water, rice, sugar, butter, and salt.  Bring to a boil over medium-high heat, stirring frequently.  Reduce heat to low and simmer, uncovered, for 50 to 60 minutes until the rice is tender.  You will need to stir the mixture occasionally for the first 30 minutes, then more frequently as the pudding thickens towards the end.  

When the pudding is done, place the eggs in a medium bowl and beat together lightly.  Whisking constantly, slowly pour about 1 to 1 1/2 cups of the hot rice pudding into the eggs.  Slowly pour the egg mixture into the saucepan with the rice pudding, stirring constantly.  Stir in the vanilla extract and milk.  Cover the sauce pan with plastic wrap and place in the refrigerator until completely chilled (I chilled mine overnight).  Serve cold sprinkled with cinnamon.  Makes about 12 servings.

Enjoy!  -Cardamommy

Coconut Rice Pudding

I made some rice yesterday using fresh coconut water instead of plain water.  It was such a hit!  Everyone love it, and the suggestion was made that it would make fabulous rice pudding.  Since I had just a bit left over, I decided to try it out, and I think I may be addicted.  Creamy pudding, soft rice and raisins, a touch of cinnamon, and fresh coconut to round it out.  Delicious.  For best results, use a fresh coconut that you open yourself.  Drain the water to use in the rice, then grate the flesh.

Coconut Rice Pudding

2/3 cup rice
1 1/3 cup coconut water (I used fresh water that I drained from the coconut myself, but you can use store bought)
2 Tablespoons cornstarch
1/4 cup sugar
1/4 teaspoon salt
2 cups milk
1 egg, beaten
2 Tablespoons butter
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup golden raisins
1/2 cup fresh grated coconut (bagged shredded coconut is fine)

In a saucepan, combine the rice and coconut water.  Bring to a boil, then reduce heat to low and cover.  Simmer for about 20 minutes or until the rice is tender.

In a medium saucepan, stir together the cornstarch, sugar, and salt.  Whisk in the milk and the beaten egg.  Heat the mixture over medium heat, stirring constantly until it comes just to a boil, and has thickened.  Remove from the heat and add the cooked rice, butter, vanilla, cinnamon, raisins, and fresh grated coconut.  Stir together until well combined.  Makes about 4 servings.

Enjoy!  -Cardamommy

Chicken and Black Bean Burritos

These simple burritos are full of hearty ingredients tucked inside a soft-crispy tortilla.  They are a fun spin on regular soft burritos or wraps.  You can serve them either warm or cold, whatever strikes your fancy.  If you want to serve them warm, simply warm the filling in the microwave before filling the tortillas, as cooking them in the pan will  not heat them all the way through.


Chicken and Black Bean Burritos


1 cup cooked rice
1 boneless skinless chicken breast, cooked and shredded
1 can black beans, rinsed and drained
1 small can sliced olives
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 to 1/2 cup salsa
2 cups (8 ounces) shredded cheese (cheddar, monteray jack, colby jack)
6 Tablespoons sour cream
6 burrito size flour tortillas


In a large bowl, combine the rice, shredded chicken, black beans, olives, chili powder, salt, and salsa.  Stir together until well combined.  Warm the chicken mixture gently in the microwave until it is heated through.  Spread each tortilla with 1 tablespoon of sour cream.  Sprinkle cheese over the sour cream, then spoon the chicken  mixture down the center of each tortilla.  Roll up each tortilla, tucking in the ends.  


Place 2 burritos in a large skillet or on a griddle over medium-high heat.  Cook for 2 to 3 minutes on each side, or until the tortilla is golden brown and crispy.  Makes 6 burritos.


Enjoy!  -Cardamommy

Dutch Crunch Rolls

I came across this recipe several years ago, and was absolutely intrigued.  I am a sucker for fresh baked home made bread.  Give me a loaf of bread fresh out of the oven and I will cut off both ends to get the fresh crispy crust and the tender inside.  Oddly enough, so will my mom.  So if you want the heel of a fresh loaf of bread, make sure my mom is not around.  Why?  Because these are her exact words.  Oft repeated. "I will FIGHT you for the heel"!


These rolls consist of a basic dough recipe, but with an interesting twist for the crust.  They are topped with a paste made from white rice flour.  The paste bakes into that wonderful crackled crust, and is delicious.  You can find white rice flour in larger grocery stores with the flour or with the gluten free products.


Dutch Crunch Rolls


Rolls:
1/4 cup warm water
1 cup warm milk
2 teaspoons vegetable oil
1 Tablespoon sugar
1 1/2 teaspoons salt
2 1/2 - 3 1/2 cups all purpose flour
2 1/2 teaspoons yeast


Topping:
3/4 cup white rice flour
1 Tablespoon yeast
1 Tablespoon flour
1/4 teaspoon salt
1 Tablespoon vegetable oil
1/2 cup warm water


Place all of the dough ingredients into a bread machine pan, starting with 2 1/2 cups flour, adding more as necessary.  Set bread machine to the dough cycle.  If mixing by hand, combine all of the dough ingredients in a medium bowl, starting with 2 1/2 cups flour, adding more as necessary.  Mix until the dough comes together.  Turn out onto a floured surface and knead until the dough is smooth and elastic, about 5 minutes.  Place the dough in a greased bowl, cover, and let rise for 1 hour.


Preheat the oven to 375F.  Line a baking sheet with parchment paper.


Once the dough cycle is done, and the dough has risen, divide the dough in to six equal portions and shape into balls.  Place the rolls onto the prepared baking sheet, set aside.  In a small bowl, combine all of the topping ingredients.  Stir until well combined.  Let stand for 15 minutes.  


Spread the topping evenly in a thick coat over the tops and sides of the rolls.  Let rise for about 20 minutes.  Bake for about 25 minutes, or until well browned.  Let cool slightly before serving.  Serve warm.  Makes 6 large rolls.


Enjoy!  -Cardamommy

Apple Rice Pudding

I absolutely love when apples are in season.  I love to eat them (and do so everyday) and I love to bake with them.  I have been making this rice pudding for several years, and still love it.  When I told my hungry puppies that we would be having this for dinner, they went a little crazy with excitement.  Yes, I said dinner, not dessert.  It is full of healthy ingredients...rice, apples, raisins, cheese, milk...totally suitable for dinner!  


Apple Rice Pudding


Rice Pudding:
2 eggs
1/2 cup granulated sugar
1/2 sour cream
1 cup evaporated milk (or use regular milk)
1/4 teaspoon salt
2 medium size tart apples, peeled and chopped
2 1/2 cups cooked rice (2/3 cup uncooked rice will cook into about 2 1/2 cups)
1 cup (4 ounces) grated cheddar cheese
1/3 cup raisins


Topping:
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1 teaspoon cinnamon
2 Tablespoons butter, melted


Preheat the oven to 350F.  Lightly grease a 2 quart baking dish.


In a large bowl, combine the eggs, sugar, sour cream, evaporated milk, and salt.  Stir in the apples, rice, cheese, and raisins.  Pour mixture into the prepared baking dish, and smooth the top.


in a small bowl, combine the brown sugar, flour, and cinnamon.  Pour in the melted butter and toss together with a fork.  Sprinkle the brown sugar mixture evenly over the unbaked rice pudding.  Bake for about 45 minutes, or until it is set in the center.  Makes 8 servings.


Enjoy!  -Cardamommy

Indian Rice Pudding

I have a tendency to force recipes to work for me, whether I have the proper ingredients or not. Some believe this is a form of culinary blasphemy and thus warrants confiscation of apron and knives, but it's worked out pretty well for me so far, as was the case with this recipe. I had extra coconut milk from the Mango Chicken Curry, extra evaporated milk from a previous project, and no idea what to do with either. This food network recipe seemed to be a promising starting point, so I ran with it. And ran. And continued running. Then cooked, tasted, and then ran some more until I came up with the following recipe. I made a double batch and took it to a work party, where it was a huge hit and several people asked for the recipe. A small word of caution: if you're not fond of cardamom, do not make this recipe. Or simply leave it out and increase the amount of cinnamon.

1 C Cooked Basmati Rice
1 C Milk
1/2 C Evaporated Milk
3/4 C Coconut Milk
1/4 C Splenda
1/4 tsp Cardamom
1/4 tsp Cinnamon
1/3 C Golden Raisins
1/4 C Coconut

In a large nonstick pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently (about 5 minutes).

Increase heat to medium, add evaporated milk, coconut milk, splenda, and cardamom. Continue cooking until mixture again begins to thicken (about 5-10 minutes). Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and coconut. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surpface of the pudding. Serve chilled or at room temperature.

Mahlzeit!
-Coriaunty