Who loves rice pudding?? I do! I do! I can eat it warm or cold. It’s so easy to make and easy to make in large quantities. It’s similar to Arroz con Leche but the consisitency is definitely thicker.
I made this to share with my friends at work and everyone enjoyed it. I really enjoy feeding people. I am a total food pusher.
Vanilla Rice Pudding
Ingredients (makes about 2 cups)
- 2 cups whole milk
- 1 cup heavy cream, divided
- 1/4 cup sugar
- 1/2 cup sushi or Arborio rice
- 1 teaspoon vanilla extract, divided
- pinch of salt
- Place the milk, 3/4 cup cream, sugar, rice, and vanilla extract in a medium-sized saucepan over medium heat.
- Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until thickened.
- Test the rice to ensure it’s done. You want a firm bite, but no crunchy center.
- Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the remaining 1/2 vanilla along with a pinch of salt.
- Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired.
I totally love the consistency of this pudding.
Source King Arthur Flour
Happy New Year! How’s it going so far ? My New Years Eve was great! I spent it with a friend from work and her awesome family and friends. I hadn’t stayed out until 2 am in many, many years! I’m back at work and have been exhausted! I’m back trying to walk in my regular shoes after foot surgery. My foot is still hurting a bit. The doctor said it would take 6-8 months to totally heal! I am so ready to wear some cute shoes! Winter just isn’t meant for all the cute shoes I want to wear!
Today I’m revisiting a post from March, 2012. The original picture was just so ugly that I wanted to post a much prettier picture of this delicious meal. I make these beans about once a month and I love them.
Puerto Rican Style Beans
- 1/2 small onion
- 1/2 cubanelle (banana) pepper
- 3 cloves garlic
- 2 tbsp chopped cilantro
- 1 tsp olive oil
- 15.5 oz can pink beans
- 1/2 cup tomato sauce
- 1 medium potato, peeled and diced into 1/4 pieces
- 1 packet sazón
- 1 bay leaf
- pinch oregano
- salt and pepper
In a mini food processor, chop onions, garlic, pepper and cilantro-or use your trusty knife. Add oil to a medium saucepan and saute the chopped ingredients about 2 minutes. Drain and rinse the beans and add to the saucepan along with sofrito with 3/4 cup of water. Add tomato sauce, potato, sazón, bay leaf, oregano, salt and pepper. Cover and simmer on low for about 15 minutes.
This is such a simple and fast recipe for all the busy people!
I hope everyone had a great weekend! I was quite busy but did manage to get a little rest in. I enjoyed this weekend by going shopping with my mom on Saturday then going shopping with my family on Sunday. It was a very productive shopping weekend. I don’t shop too much for myself but I figured with being in a new school and my birthday here that I needed and deserved some new clothes. I might have gone a bit overboard but I did not pay full price for anything. Clearance, Clearance! I did quite well considering my budget wasn’t too big. I was a good girl and even donated some clothes that I haven’t worn in a while…like years.
Cooking has still been a little hard due to how busy I’ve been but using leftovers for another meal has helped a lot! I had leftover brown rice and figured a nice salad would work with it.
I absolutely love the flavors in Greek foods. I especially love Greek dressings for salads. I love the zestiness! We have tons of cucumbers in the garden this summer so they worked out perfectly for this salad. If you have lots of cucumbers from your garden try making this delicious Cucumber Lime Cooler.
Brown Rice Greek Salad
- 1 cup cooked brown rice
- 1 cup chickpeas – drained and rinsed
- 1 cup cherry tomatoes – roasted or fresh-I used 1 large regular tomato
- 1 cup cucumber – diced
- ½ cup scallions – minced
- ½ cup corn – fresh, frozen, leftover grilled, etc.
- ¼ cup feta cheese – crumbled
- ½ cup kalamata olives-I used green olives
- Zest and juice of one lemon
- 1 tbs olive oil
- 1 tbs dried oregano
- 1 tbs dried mint
- 2 garlic cloves – minced
- Salt and pepper to taste
- To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
- In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
- Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
- Check for seasoning and adjust accordingly.
This is such a great main meal or side dish for summer. I love this stuff!
Recipe Source The Lemon Bowl
It’s Monday again and the start of a new week! I have been so busy the last several weeks that I kind of don’t know whether I am coming or going. Tomorrow is the first day of school for Julieta. I can’t believe she is in 8th grade! Julian is officially moving into his apartment tomorrow for his last year of school..YAY!!! Julissa has a couple of or weeks before she starts. This means that we will be more on schedule and I am digging that!!!
I haven’t cooked much in the last several weeks because I’ve been so busy. I found the perfect casserole for those days.
This was quick, easy and filling. Best of all there were leftovers!
I mean who doesn’t love cheesy food?
Busy Day Casserole
- 1 cup white rice
- 2 cups water
- 1 can cream of mushroom or chicken soup
- 1 cup carrots, sliced
- 1 lb hamburger, cooked (I used ground turkey)
- mild, medium or sharp cheddar cheese
- Heat oven to 350
- Stir the water, rice, meat, soup and carrots together. place in a 9×9 inch dish and bake for 1 1/2 hours.
- remove from oven and place cheese on the top and place back into the oven until melted.
Easy and delicious!
Recipe source Oh Sweet Basil
Dirty Rice…another rice dish. It’s fabulous. The only Dirty Rice I have ever eaten has been from Popeye’s Chicken and I love that rice! When I found out that chicken gizzards and livers were used to make this rice I was kind of turned off but I figured I would try making it without all that extra chicken stuff even though that’s the stuff that makes the rice look “dirty”.
This was really, really good. If you add a bit of hot sauce over it it’s even better!
- 3 1/2 cups hot chicken broth or beef broth
- 1-2 tblsn olive oil
- 2 tablespoons butter
- 1 lb ground pork sausage
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped green onions with tops
- 2 medium cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 to 1/2 teaspoon cayenne pepper, or a few dashes Tabasco sauce
- 1 1/2 cups long-grain rice
Heat olive oil and 2 tablespoons of the butter in a heavy casserole. Sauté the sausage until no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add rice,salt, pepper and broth; bring rapidly to a boil, stir once, cover, and lower heat. Simmer for 15-20 minutes, until rice is tender and cooked
Taste for seasoning, and add salt and pepper to taste if necessary.
Adapted from Southernfood.about.com
I think I have told you many times how much I love food and I really love rice. It’s just so versatile. I have never thought of pairing zucchini with rice but when I saw this recipe I figured I would try it and see how my family feels about it. They loved it. I was quite surprised.
It’s cheesy and the zucchini adds a bit of healthiness?
Cheesy Zucchini Rice
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons butter
- 1 medium or 2 small zucchini, grated
- 1 cup shredded sharp cheddar
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- splash of milk, as needed
Heat the olive oil in a medium sauce pan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 – 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you’d like to thin out the texture a little bit.
This was delicious! If you have young children this would definitely be a hit with them! If you want you could probably swap the chicken broth with vegetable broth to make it totally vegetarian too!
Recipe Source Buns in my Oven
Who likes beans? Black beans? I love them! They healthy, inexpensive and delicious. I make all my beans in the crockpot overnight to make things easier on me. These beans can be eaten right over rice whether it be white rice or yellow rice.
Left overs can easily be refried to use in tacos or tostadas or whatever dish you like. They can also be refried or pureed and used as a dip.
Looking at this picture makes me hungry!
Crockpot Black Beans
- 1 lb. black beans, picked over and washed
- 8-10 cups water
- 4 garlic cloves, minced
- 1/2 lb. bacon, chopped
- salt to taste
Place everything in the crockpot and cook for about 8 hours until beans are cooked. Add salt to taste last half hour of cooking.
Enjoy over your choice of rice.