Thursday, December 29, 2016

Baked Coconut Rice Pudding Recipe

Baked Coconut Rice Pudding
Baked Coconut Rice Pudding

Total Time 2hrs 15mins
Prep 15 mins
Cook 2 hrs

Servings 4-6


1 cup short-grain pudding rice
2 1⁄2 cups coconut milk
1 1⁄4 cups milk
1 large strips lime rind
1⁄4 cup caster sugar
1⁄2 cup butter
1 pinch ground star anise
1 cup fresh fruit, to serve

  1. Mix the rice with the coconut milk, milk, lime rind and sugar.
  2. Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in 300 degree oven for about 30 minutes.
  3. Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time.
  4. Serve the pudding warm or chilled with fresh or stewed fruit.

Quick and Easy, Thick and Creamy Rice Pudding Recipe

Quick and Easy, Thick and Creamy Rice Pudding
Quick and Easy, Thick and Creamy Rice Pudding

Total Time 30mins
Prep 10 mins
Cook 20 mins

This stuff tastes just like Tapioca pudding! I wanted to make rice pudding, but didn't want to make a huge batch. Also, I wanted to start with already cooked rice and have no eggs or evaporated milk on hand. This is a VERY simple adaptation, low-fat, and turns out beautiful and creamy. This recipe can be quite easily doubled or even tripled if desired, just expect longer cooking time.


Servings 2
Yield 2 bowls

1 cup cooked rice (I use short grain white rice, but you can use any variety and length, just add more milk or cook for)
2 cups nonfat milk
1⁄4 cup sugar
1 teaspoon vanilla
1 dash salt
1 tablespoon cornstarch
1 tablespoon water

  1. Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.
  2. Put on medium-high heat and bring to light/moderate boil. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken.(Stir often and be sure to watch so it doesn't boil over!) A little "skin" may form on top. This is what you want- it adds to the creaminess:).
  3. In small bowl, combine cornstarch and water. Pour into rice mixture and stir. It should thicken up fairly quickly. If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency.
  4. Pour into bowls and serve immediately. You may top with cool whip if desired.


Wednesday, December 28, 2016

Kheer (Indian Rice Pudding) Recipe

Kheer (Indian Rice Pudding)
Kheer (Indian Rice Pudding)

Total Time 35mins
Prep 5 mins
Cook 30 mins

Servings 4-6

My sisters recipe. The rose water and coconut give it such a delicate flavor, the perfect palate cleanser for a spicy Indian meal! For Zaar World Tour 8


2 cups coconut milk
2 cups milk
3 tablespoons sugar
1⁄2 cup basmati rice
1⁄4 cup raisins
1⁄2 teaspoon ground cardamom
1⁄2-1 teaspoon rose water
1⁄4 cup sliced almonds, toasted
1⁄4 cup chopped pistachios

  1. In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes.
  2. Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.

Kittencal's Old Fashioned Rice Pudding Recipe

Kittencal's Old Fashioned Rice Pudding
Kittencal's Old Fashioned Rice Pudding

Total Time 1hr 5mins
Prep 5 mins
Cook 1 hr

Servings 4

his recipe goes back over 20 years, it so rich and creamy and one of the best rice puddings!


3⁄4 cup uncooked white shortgrain rice (Aborio rice is good)
3⁄4-1 cup sugar
1 pinch salt
1 quart milk or 1 quart half-and-half
1 (14 ounce) can evaporated milk
1 teaspoon vanilla
1 cup raisins (optional)
3 tablespoons cornstarch
3 tablespoons water

  1. In a large heavy-bottom saucepan, cook rice according to package.
  2. Drain any additional liquid; add the sugar, pinch of salt, half and half, evaporated milk and vanilla.
  3. Mix, and simmer on low heat for 20 minutes.
  4. In a small bowl, mix the water and cornstarch together until smooth; add to the rice mixture; simmer for 20 minutes longer.
  5. Let cool, add the raisins.
  6. enjoy!


Sunday, December 25, 2016

Broccoli Rice Casserole Recipe

Broccoli Rice Casserole
Broccoli Rice Casserole

A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!


2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste


Prep 30 m | Cook 45 m | Ready In 1 h 15 m
  1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
  3. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
  4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
  5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Mexican Rice III

Mexican Rice
Mexican Rice

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.


1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved


Prep 5 m | Cook 25 m | Ready In 30 m

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.


Saturday, December 3, 2016

Pineapple Salmon with Rice & Salsa Recipe

Pineapple Salmon with Rice & Salsa
Pineapple Salmon with Rice & Salsa

A great Caribbean Salmon recipe prepared by chef Najoud founder of "Chef On the Block"! She mixed different fruits and vegetables to bring you a delicious salmon dish with rich flavored salsa and rice. Don’t miss that tangy taste of mango with lime and pineapples!

Preparation Time: 15 minutes approximately
Cooking Time: 30 minutes approximately
Serves: 2 persons

All you need

1/2 cup brown basmati rice
1/8 cup wild rice
2 cups hot water
Pinch of salt

6 cherry tomatoes - cut quarters
1 tbsp mango – diced
1 tbsp pineapple – diced
1/2 tbsp red onion – finely diced
1/2 tbsp mint leaves - finely chopped
1/2 tbsp al alali Olive oil
1/2 tbsp fresh lime juice
Salt and al alali Ground Black Pepper to taste

500 g salmon fillet - 2 pieces
1 tbsp al alali Olive oil
2 tbsps al alali Pineapple Jam
1 sprig Dill, to roast and garnish
Salt and al alali Ground Black Pepper to taste

  • Rinse rice, then cook uncovered with hot water and salt. Bring to boil then reduce heat, cover and simmer for 20 minutes
  • When rice is ready, strain it well then set aside
  • Prepare salsa by dicing all ingredients, then mix together in a bowl and set aside
  • To prepare the salmon, Preheat oven to 200 ˚C (400 ˚F)
  • Season salmon with salt and alali Ground Black Pepper then brush al alali Pineapple Jam on its flesh
  • Heat al alali Olive Oil in a pan, then slowly place the salmon skin down and let cook for 5 minutes till the skin is crispy
  • Line a pan with aluminum foil and transfer the salmon skin side up, add half dill and roast for 5-7 minutes till flesh is flaky. If it is still not flaky, then return to oven for a few more minutes till you achieve desired result
  • Prepare your serving dish by placing the rice followed by the salmon and top with salsa and the remaining dill.
  • Serve and enjoy!
Source: Alalali


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