Baked Rice Pudding with Apricots Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Baked Rice Pudding with Apricots recipe. Enjoy quick & easy rice recipes and learn how to make Baked Rice Pudding with Apricots.   
 
Total Time: 2 hr 0 min
Prep 15 min
Inactive 1 hr 0 min
Cook 45 min

Yield: 6 to 8 servings

Level: Easy

There are many ways to make rice pudding: on the stove, baked in the oven or a combination of the two. You can make the custard separate from the rice and combine them after and it can be so many different kinds of custards. The nice thing about a baked one is you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream and a sprinkle of cinnamon if you like.

Ingredients

    3/4 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear
    4 cups milk
    1/4 cup diced dried apricots
    1/4 vanilla bean, split lengthwise and scraped
    1/2 teaspoon freshly grated lemon zest
    1/2 cup sugar
    4 egg yolks

Directions

Preheat the oven to 300 degrees F.

In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.

Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.

Recipe courtesy Gale Gand
Show: Sweet Dreams Episode: Breakfast for Dessert

More Rice Recipes:          

Sticky coconut rice, mango & passion fruit 
Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 

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Rice-crusted salmon bake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice-crusted salmon bake recipe. Enjoy quick & easy rice recipes and learn how to make Rice-crusted salmon bake.  

Ingredients (serves 6)

1 cup long-grain white rice
30g butter, chopped
1 egg, lightly beaten
415g can pink salmon, drained, bones and skin removed, flaked
1 1/2 cups milk
1/2 cup Kraft mayonnaise
1 tablespoon MasterFoods dijon mustard
2 tablespoons gluten-free cornflour
2 teaspoons lemon juice
2 tablespoons chopped fresh dill
1/2 cup grated Coon cheddar cheese

Method

Preheat oven to 180°C/160°C fan-forced. Cook rice following packet directions. Combine rice, butter and egg in a bowl.

Grease a 5cm-deep, 18cm x 28cm (base) ovenproof dish. Press rice mixture over base and sides of dish. Top with salmon.

Combine milk, mayonnaise and mustard in a saucepan over medium-high heat. Cook, whisking, for 2 to 3 minutes or until nearly boiling. Reduce heat to medium.

Combine cornflour and 2 tablespoons cold water in a bowl. Stir cornflour mixture into milk mixture. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Stir in lemon juice and dill. Season with salt and pepper. Cool slightly. Spoon milk mixture over salmon. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Stand for 10 minutes. Serve.

Notes

All branded ingredients were gluten-free at time of publication. Always check ingredient labels.

Source
Super Food Ideas - April 2009, Page 44
Recipe by Donna Boyle

More Rice Recipes:

Lemon-grass jasmine rice
Gammon sausage paella
Texas Style Pesto with Pork Tenderloin and Spanish Rice
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice   

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Traditional-style baked rice custard recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Traditional-style baked rice custard recipe. Enjoy quick & easy rice cooking recipes and learn how to make Traditional-style baked rice custard.

Lovely when warm, this tastes just as good when you chill it overnight before serving.

Preparation Time 20 - 80 minutes
Cooking Time 45 minutes

Ingredients (serves 6)

75g (1/3 cup) medium-grain rice
750ml (3 cups) milk
70g (1/3 cup) caster sugar
4 eggs
1 tsp vanilla extract
45g (1/4 cup) sultanas
Pinch of ground nutmeg

Method

1. Preheat oven to 180°C. Cook the rice in a saucepan of boiling water following packet directions or until tender. Drain.
  
2. Use a fork to whisk together the milk, sugar, eggs and vanilla in a bowl. Strain the egg mixture through a fine sieve into a large jug. Stir in the rice and sultanas.
  
3. Line the base of a roasting pan with a tea towel, folded to fit, and place a 1.5L (6-cup) capacity ovenproof dish in the pan. Pour the custard mixture into the dish. Sprinkle evenly with nutmeg. Pour enough boiling water into the pan to reach halfway up the side of the dish.
  
4. Bake in oven for 40-45 minutes or until the tip of a small knife inserted into the centre comes out clean. Remove the dish from the roasting pan and set aside for 1 hour to cool slightly. Serve.

Notes
Make sure you use the baking dish specified in the recipe. If the dish is too large, the custard may cook too quickly and become dry and rubbery.

For a smooth result, use a fork to whisk the egg mixture. A balloon whisk can cause bubbles to form in the custard as it bakes.

To test if baked custard is cooked, insert the tip of a small knife into the centre. If the knife comes out clean, or with just a little softly set custard clinging to it, it's ready.

Be careful not to overcook baked custards or they will separate. If you can see tiny bubbles throughout your baked custard, it's overcooked.

Source
Good Taste - July 2007, Page 105
Recipe by Michelle Southan

More Rice Recipes:

Little spanakopita with rice
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Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna
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Tuna rice salad 

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Little spanakopita with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Little spanakopita with rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Little spanakopita with rice. 

Spanakopita is a classic Greek pie with crisp filo pastry, and a feta and spinach filling.

Preparation Time 15 minutes
Cooking Time 45 minutes
Makes 4

Ingredients

1/2 cup (100g) basmati rice
2 x 150g bags baby spinach leaves
100g feta, crumbled
50g parmesan, finely grated
1/2 cup firmly packed coarsely chopped dill
5 green onions, finely chopped
3 organic free-range eggs, lightly beaten
50g sesame seeds, plus 1 tbs extra
12 sheets fresh filo pastry, halved widthways
50g butter, melted, or 2 1/2 tbs olive oil
1 tsp nigella seeds, black sesame seeds or poppy seeds, optional
Lemon wedges, to serve

Method

1. Rinse rice under cold running water until water runs clear. Place in a saucepan with 1 1/2 cups water. Bring to boil over medium heat, cover, then reduce heat to low and cook for 15 minutes. Set aside, covered.

2. Meanwhile, place spinach in a heatproof bowl. Pour over boiling water, then drain immediately. Refresh in cold water, drain and squeeze to remove water. Coarsely chop spinach and combine with rice, cheeses, dill, onions, eggs and sesame seeds. Season with salt and pepper.
  
3. Preheat oven to 180°C. Brush a filo half with melted butter and place in a buttered 11cm springform tin. Repeat layering, brushing alternate layers with butter, to make 6 layers. Place 1/4 of rice mixture in tin, then fold in fi lo to enclose filling, scrunching on top. Brush with butter, then scatter with extra sesame seeds and nigella seeds, if using. Repeat with remaining ingredients in 3 more tins.
  
4. Place tins on an oven tray. Bake on lowest shelf of oven for 30 minutes or until cooked, covering with baking paper for last 10 minutes. Serve with lemon wedges.

Notes

Hint: You could use Texas muffin tins or any 1 1/2 cup (375ml) capacity ovenproof dishes or pie tins to make these pies.

Low fat tip: Unlike other types of pastry, filo has virtually no fat, only what you add. To minimise fat in these pies, use an olive oil spray instead of melted butter to grease the fi lo and replace 1/2 the feta with low-fat ricotta.

Source
Notebook: - September 2006, Page 133
Recipe by Sophia Young

More Rice Recipes:

Mediterranean tuna & rice bake
Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna
Rice & tuna snack
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Mediterranean tuna & rice bake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mediterranean tuna & rice bake recipe. Enjoy quick & easy rice cooking recipes and learn how to make Mediterranean tuna & rice bake.  

Serve this tasty dish straight from the oven for dinner, then wrap up any leftovers for a super-healthy lunch box filler.

Preparation Time 10 - 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

225g (1 1/2 cups) cooked long-grain rice (see note)
1 x 185g can tuna in springwater, drained, flaked
70g (1/3 cup) low-fat semi-dried tomatoes, coarsely chopped
1 large zucchini, coarsely grated
2 tbs chopped fresh basil
75g reduced-fat feta, crumbled
2 eggs, lightly whisked
Mixed salad leaves, to serve

Method

1. Preheat oven to 200°C. Line a 19cm x 9cm (base measurement) loaf pan with non-stick baking paper.
2. Combine the rice, tuna, tomato, zucchini, basil and two-thirds of the feta in a large bowl. Add the egg and stir until well combined. Season with pepper.
3. Spoon the mixture into the lined pan and smooth the surface. Sprinkle with remaining feta. Bake for 20-25 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly.
4. Slice. Serve with mixed salad leaves.

Notes
You'll need about 100g (1/2 cup) uncooked long-grain rice for this recipe.

Source
Good Taste - February 2009, Page 43
Recipe by Chrissy Freer

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Spicy red rice and pork enchiladas recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spicy red rice and pork enchiladas recipe. Enjoy rice cooking recipes and learn how to make Spicy red rice and pork enchiladas.

Ingredients (serves 4)

1/2 cup long-grain rice, rinsed
2 teaspoons olive oil
300g pork loin medallions
4 green onions, thinly sliced
1 cup homemade thick 'n' chunky salsa (see related recipe)
1/2 cup coriander leaves, roughly chopped
1 lime, rind finely grated, juiced
10 enchilada corn tortillas
1/2 cup grated tasty cheese
homemade tomato salsa (see related recipe), to serve

Method

1. Cook rice following absorption method on packet. Spread over a large, flat tray. Cover and set aside to cool.

2. Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes. Cut into thin strips.

3. Add green onions to pan and cook for 2 to 3 minutes or until soft. Combine rice, pork, green onions, chunky salsa, coriander, lime rind and 2 tablespoons lime juice in a large bowl. Season with salt and pepper. Stir until well combined.

4. Preheat oven to 180°C. Grease a 6cm-deep, 18cm x 24cm (base) ovenproof ceramic dish. Place tortillas on a flat surface. Spoon 1/4 cup rice mixture into the centre of each tortilla. Roll up to enclose filling. Place tortillas, seam side down, in dish.

5. Sprinkle cheese over tortillas. Bake for 15 minutes or until tortillas are warm and cheese is melted. Place on to plates. Spoon over tomato salsa and serve.

Notes

Variation: Replace the pork with chicken or beef. For a vegetatian option, replace the pork with 400g can chickpeas, drained.

Source
Super Food Ideas - March 2006, Page 68
Recipe by Dixie Elliott

More Rice Recipes: 

Flat rice noodle salad with sticky Vietnamese grilled pork
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Avocado & Glazed Pork Rice Noodles
Barney's Monday night rice
Cajun Rice Dressing Recipe
Special fried rice recipe

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Mediterranean tuna and rice pie recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mediterranean tuna and rice pie recipe. Enjoy rice cooking recipes and learn how to make Mediterranean tuna and rice pie. This pie is perfect for a picnic.

Ingredients (serves 8)

1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 cup basmati or jasmine rice, rinsed
1 3/4 cups chicken stock
425g can tuna in oil, drained, flaked
1/2 cup (125g) sun-dried tomatoes, drained, finely chopped
200g baby bocconcini cheese, drained, roughly chopped
50g parmesan cheese, finely grated
100g baby spinach leaves, shredded
3 eggs, lightly beaten

Method

1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 7 to 8 minutes or until onion is soft. Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in stock. Bring to a simmer. Reduce heat to low. Cover and cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Transfer to a bowl. Set aside for 10 minutes to cool.

2. Preheat oven to 190°C. Grease and line base of a 6cm deep, 20cm (base) springform pan. Add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice mixture. Season with salt and pepper. Mix until well combined.

3. Press rice mixture into prepared pan. Bake for 40 to 50 minutes or until set and crisp around the edges. Stand in pan for 10 minutes. Run a knife around the edge to loosen pie.

4. Cut pie into wedges and serve warm.

Notes

Tip: This is a great dish to prepare ahead and pack for a picnic.
Serve with a spinach and parmesan salad.

Source
Super Food Ideas - September 2005, Page 76
Recipe by Alison Roberts


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Soy and ginger fish with brown rice
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Oven Brown Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Oven Brown Rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Oven Brown Rice. Delicious, moist and flavorful rice dish! 

Prep Time: 10 Min
Cook Time: 1 Hr
Ready In: 1 Hr 10 Min

Ingredients

1 cup brown rice
1 cup beef broth
1 (14.5 ounce) can chicken broth
1/4 cup butter, melted
1 teaspoon garlic salt
1 teaspoon seasoned salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a 2 quart casserole dish, mix together rice, beef broth, chicken broth, butter, garlic salt, and seasoned salt. Bake uncovered in preheated oven for 60 minutes, until liquid is absorbed and rice is tender.

Nutrition Per Serving
Calories: 144 | Total Fat: 6.6g | Cholesterol: 17mg

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Brown Rice Recipe - How to Make Brown Rice

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brown Rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Brown Rice.

This recipe is easy enough for people who can't make rice at all, and everyone will love it.

Prep Time: 5 Min
Cook Time: 1 Hr
Ready In: 1 Hr 5 Min

Ingredients

1 1/2 cups uncooked long-grain white rice
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1/4 cup butter, melted
1 tablespoon Worcestershire sauce
1 tablespoon dried basil leaves

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.

3. Bake covered for 1 hour, stirring once after 30 minutes.

Nutrition Per Serving 
Calories: 340 | Total Fat: 10.8g | Cholesterol: 27mg
 
More Brown Rice Recipes:

Brown rice and macadamia salad
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Healthy fried rice
Soy and ginger fish with brown rice
Brown rice stir-fry with coriander omelette 

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Rice Pilaf with Chorizo Casserole

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice Pilaf with Chorizo Casserole recipe. Enjoy rice cooking recipes and learn how to make Rice Pilaf with Chorizo Casserole Rice.

Recipe courtesy Rachael Ray
Show: Food Network SpecialsEpisode: Cooking Channel: Rachael's Week in a Day (What's Cooking?)
Cook Time: 1 hr 0 min - Level: Easy - Yield: 4 servings

Ingredients

1 generous pinch saffron threads, about 20
2 cups chicken stock-in-a-box
1 cup water
1 1/4-1 1/2 pounds Spanish style chorizo, 1 package (recommended: Gaspar's or Trois Petit Cochons)
Extra-virgin olive oil, for drizzling
1 large Spanish onion, chopped
Salt and freshly ground black pepper
1/4 cup drained chopped pimientos or diced piquillo peppers
1 cup frozen peas
1/3 cup dry sherry or 1/2 cup dry white wine
3 tablespoons butter
1/2 cup broken thin spaghetti (1 to 1 1/2-inch pieces)
1 cup long-grain white rice
1/2 cup chopped flat-leaf parsley

Directions

Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.

Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.

Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.

Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve. 

More Rice Recipes:

Vegetarian rice pilaf
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Rice pilaf
Prawn and chorizo skewers with spinach rice pilaf
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Italian rice pudding cake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Italian rice pudding cake recipe. Enjoy cooking easy rice dishes and learn how to make Italian rice pudding cake.

Take a globally prolific staple food such as rice, simmer it in an aromatic liquid with sugar until it is soft and creamy, add a few simple ingredients for taste or texture and the results vary, depending on where rice pudding is made.

Ingredients

3 cups of milk
3/4 cup of Italian rice (arborio, carnaroli or vialone nano)
4 eggs
1/2 cup of honey
30g of toasted pine nuts
30g of chopped macadamias
30g of peeled and chopped pistachios
30g of sultanas
30g of chopped, candied citrus peel
1 tsp of vanilla essence
1 lemon
2 tbsp of softened, unsalted butter

Method

Heat 3 cups of milk in a saucepan until it is almost boiling. Add 3/4 cup of Italian rice (arborio, carnaroli or vialone nano), reduce to a simmer, cover and cook, stirring occasionally, for about 30 minutes until the rice is soft and creamy. Remove from the saucepan and cool.

Meanwhile, preheat the oven to 170C.

Beat 4 eggs with 1/2 cup of honey and stir into the cooled rice. Stir in 30g each of toasted pine nuts, chopped macadamias, peeled and chopped pistachios, sultanas and chopped, candied citrus peel. Add a teaspoon of vanilla essence, the grated zest of a lemon and 2 tablespoons of softened, unsalted butter and stir well.

Place in a floured and buttered 25cm cake tin and bake for 50-60 minutes until the cake is set.

Cool a little before unmoulding. Keeps well sealed in a container in the fridge for up to a week.

Serves 8-10.

Source: The Sydney Morning Herald Saturday January 13, 2007

Italian rice pie recipe - Rice pudding with raisin & cinnamon syrup - Apricot & orange rice pudding

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Zucchini Rice Casserole

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Zucchini Rice Casserole recipe. Enjoy cooking easy rice dishes and learn how to make Zucchini Rice Casserole.

We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.

12 servings, about 1 cup each
Active Time: 40 minutes
Total Time: 2 hours

Ingredients

1 1/2 cups long-grain brown rice
3 cups reduced-sodium chicken broth
4 cups diced zucchini , and/or summer squash (about 1 pound)
2 red or green bell peppers, chopped
1 large onion, diced
3/4 teaspoon salt
1 1/2 cups low-fat milk
3 tablespoons all-purpose flour
2 cups shredded pepper Jack cheese, divided
1 cup fresh or frozen (thawed) corn kernels
2 teaspoons extra-virgin olive oil
8 ounces turkey sausage, casings removed
4 ounces reduced-fat cream cheese , (Neufchâtel)
 1/4 cup chopped pickled jalapeños

Preparation

1. Preheat oven to 375°F.

2. Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.

3. Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.

4. Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.

5. When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.

6. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

Tips & Notes

Make Ahead Tip: Prepare through Step 5; cool, cover and refrigerate for up to 1 day. To finish, bake at 375°F until the casserole is hot and the cheese is melted, about 45 minutes.

Tip: To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Nutrition

Per serving: 248 calories; 9 g fat (5 g sat, 1 g mono); 34 mg cholesterol; 29 g carbohydrates; 13 g protein; 2 g fiber; 491 mg sodium; 273 mg potassium.

Nutrition Bonus: Vitamin C (56% daily value), Vitamin A (20% dv), Calcium (16% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 high-fat meat

From EatingWell:  May/June 2009

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Rice Pudding Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice Pudding Recipe. Enjoy cooking easy rice dishes and learn how to make Rice Pudding.

Ingredients

2 cups water
1 cup Arborio rice
3 cups vanilla soy milk
1/4 cup sugar
Pinch salt
1 cinnamon stick
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for dusting
1/4 teaspoon ground nutmeg
2 tablespoons plus 2 teaspoons sweetened condensed milk

Directions

Preheat the oven to 375 degrees F.

Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soymilk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.

Remove from the oven, uncover, and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Distribute among 8 bowls, drizzle each with 1 teaspoon of the condensed milk. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature.

Foodnetwok

Rice pudding with raisin & cinnamon syrup - Apricot & orange rice pudding - Chocolate Rice Pudding

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Brown rice, roast pumpkin & seed salad rcipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brown rice, roast pumpkin & seed salad Recipe. Enjoy cooking easy & rice dishes and learn how to make tasty Brown rice, roast pumpkin & seed salad.


Preparation Time 30 minutes
Cooking Time 35 minutes

Ingredients (serves 6)

Olive oil spray, to grease
1kg kent pumpkin, peeled, deseeded, cut into 2-3cm pieces
400g (2 cups) long-grain brown rice
60g (1/3 cup) pepitas (pumpkin seed kernels)
55g (1/3 cup) sunflower seed kernels
80ml (1/3 cup) fresh lime juice
1 tbs soy sauce
1/2 tsp sesame oil
1 small garlic clove, crushed
1/4 tsp brown sugar
1 bunch rocket, washed, trimmed, leaves torn

Method

Preheat oven to 200°C. Spray a large baking tray with olive oil to lightly grease. Arrange the pumpkin, in a single layer, on the prepared tray and spray lightly with olive oil. Bake in preheated oven, turning halfway through cooking, for 30 minutes or until light brown and tender. Remove from oven and set aside for 15 minutes to cool to room temperature.

Meanwhile: cook the rice in a large saucepan of boiling water for 30 minutes or until tender (do not overcook). Drain in a large colander and set aside for 30 minutes to cool to room temperature.

Reduce oven temperature to 180°C. Spread the pepitas and sunflower seed kernels over a large baking tray. Bake in oven, stirring halfway through cooking, for 5 minutes or until lightly toasted. Remove from oven and set aside to cool slightly.

Combine the lime juice, soy sauce, sesame oil, garlic and sugar in a small jug. Place the rice in a large bowl. Drizzle with lime-juice mixture and use a large metal spoon to gently stir until well combined. Add the rocket, pumpkin, pepitas and sunflower seed kernels to the rice mixture and gently stir until well combined. Spoon salad among serving plates and serve immediately.

Source
Good Taste - August 2005, Page 104
Recipe by Tracy Rutherford



Soy and ginger fish with brown rice recipe - Wild rice, cranberry and walnut salad recipe - How to make picnic rice salad
 
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Tandoori fish & cumin rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tandoori fish & cumin rice Recipe. Enjoy cooking easy & rice dishes and learn how to make tasty Tandoori fish & cumin rice.

Aromatic cumin is the key to this Indian meal - it's used both in the rice and to coat the fish.

Preparation Time 15 - 140 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

180g (2/3 cup) Dairy Farmers Traditional Lite Yogurt
2 garlic cloves, crushed
1 tbs grated fresh ginger
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
4 (about 150g each) firm white fish fillets (such as ling or perch)
350ml salt-reduced vegetable stock
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp cumin seeds
200g (1 cup) long-grain rice
Fresh coriander leaves, to serve
Lime wedges, to serve

Method

Combine yoghurt, garlic, ginger, ground coriander, cumin and turmeric in a shallow glass dish. Add fish and turn to coat. Cover. Place in the fridge for 2 hours to marinate.

Preheat oven to 220°C. Remove fish and drain excess marinade. Place the fish on a rack in a baking tray. Bake for 15 minutes or until fish flakes when tested with a fork.

Meanwhile, place the stock in a saucepan and bring to a simmer over medium heat.

Heat a saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring, for 5 minutes. Add the garlic and cumin seeds. Cook, stirring, for 1 minute. Stir in the rice. Add the stock and bring to the boil. Cover. Simmer for 12 minutes. Set aside, covered, for 5 minutes.

Divide rice and fish among serving plates. Top with coriander. Serve with lime wedges.

Source
Good Taste - June 2008, Page 46
Recipe by Chrissy Freer


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Sizzling Rice with Shrimp Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sizzling Rice with Shrimp Recipe. Enjoy tasty and easy rice recipes anld learn how to make Sizzling Rice with Shrimp.

Made in a wok, the hot shrimp sauce sizzles as it comes in contact with the fried rice patties in this seafood  dinner recipe. Bouillon is a quick-fix sauce enhancer in any recipe such as this and is a good staple to have in your pantry. Look for rice vinegar in the Asian section of your grocers or at Asian specialty markets.

Ingredients

2 cups cooked rice
12 ounces fresh or frozen peeled and deveined medium shrimp
2 tablespoons soy sauce
4 teaspoons cornstarch
1 tablespoon rice vinegar or white vinegar
2 teaspoons sugar
1/2 teaspoon instant chicken bouillon granules
Cooking oil or shortening for deep-fat frying
1 tablespoon cooking oil
1 clove garlic, minced
1 large sweet red or green pepper, cut into 1/2-inch pieces (1-1/3 cups)
4 green onions, bias sliced into 1/2-inch pieces (3/4 cup)
3 medium carrots, thinly sliced into carrot flowers or thinly sliced bias sliced (1-1/2 cups)
2 cups fresh pea pods or one 6-ounce package frozen pea pods, thawed

Directions

1. For rice patties, spread rice into a greased 8x4x2-inch loaf pan. Turn out onto a baking sheet. Bake, uncovered, in a 300 degree F oven for 1-1/2 to 2 hours or until dry. Cool rice and break into 2-inch pieces. Set aside. Thaw shrimp, if frozen. For sauce, in a medium mixing bowl combine the soy sauce, cornstarch, vinegar, sugar, chicken bouillon granules, and 1 cup water. Set aside.

2. In a wok or 3-quart saucepan heat 1-1/2 to 2 inches of cooking oil to 365 degree F. Fry rice patties, a few at a time, for 40 to 60 seconds or until light brown and crisp, turning once. Drain on paper towels. Place on a heatproof platter. Keep warm in a 300 degree F oven while preparing shrimp mixture.

3. Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add pepper and onions; stir-fry about 1-1/2 minutes or until crisp-tender. Remove. Add carrots; stir-fry 3 minutes. Add fresh or thawed pea pods; stir-fry about 1 minute or until crisp-tender. Remove. Add shrimp. Stir-fry for 2 to 3 minutes or until shrimp turn pink. Push shrimp from the center. Stir sauce. Add the sauce to the center of the skillet. Cook and stir until thickened and bubbly. Return vegetables to the skillet. Stir all ingredients to coat with sauce. To serve, arrange the fried rice patties on 4 serving plates. Spoon hot shrimp mixture atop. Makes 4 servings.

recipe source BHG.com


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Baked Rice Pudding Recipe

The Rice Recipes Kitchen (The home of delicious rice recipes) invites you to try  Baked Rice Pudding Recipe. Enjoy easy rice recipes and learn how to make Baked Rice Pudding.

Cook Time:v1 hr 30 min
Level:Easy
Yield:v6 servings

Ingredients

1 cup cooked rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
 
Directions

Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.



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Caramelized Rice Pudding with Pears and Raisins Recipe

Enjoy delicious rice recipes and learn how to make Caramelized Rice Pudding with Pears and Raisins.

This method of slow-baking gives a rich, caramelized flavor to the rice pudding and is based on a technique from cookery writer Sue Kreitzman. It takes some time to make, so prepare the rice pudding the day before. Cool the rice pudding before caramelizing the sugar topping. To create the crisp sugar topping without a torch, visit www.CookingLight.com/features for a stove-top method.

Ingredients (makes 8 servings)

4 cups 2% reduced-fat milk
1 cup Arborio rice or other short-grain rice
3 tablespoons granulated sugar
3 tablespoons nonfat dry milk
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 (3-inch) cinnamon stick
1 (3-inch) piece vanilla bean, split lengthwise
1/2 cup heavy cream
3 1/2 cups chopped peeled Bosc pears
1/2 cup raisins
1/4 cup apple juice
3 tablespoons granulated sugar
1 (3-inch) cinnamon stick
1/2 cup granulated sugar

Preparation

1. Preheat oven to 300º.

2. Combine first 7 ingredients in a 3-quart casserole. Scrape seeds from vanilla bean; add seeds and bean to rice mixture. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300º, uncovered, 2 1/2 hours or until the rice is tender, stirring occasionally. Discard cinnamon stick and vanilla bean; stir in cream. Cool.

3. Combine pears and next 4 ingredients (pears through cinnamon stick) in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until tender. Discard cinnamon stick. Spoon about 1/3 cup pear mixture into the bottom of each of 8 (8-ounce) ramekins. Top each serving with about 1/3 cup rice pudding. Just before serving, sprinkle 1 tablespoon sugar over each serving. Holding a kitchen blow torch about 2 inches over rice pudding, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 45 seconds). Serve within 30 minutes. (Do not refrigerate or caramel will melt).

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Chinese chicken with vegie rice recipe - How to make Chinese chicken with vegie rice

The rice recipes blog invites you to try Chinese chicken with vegie rice. Cook chinese and learn how to make tasty dish of Chinese chicken with vegie rice.

Ingredients (serves 4)

1/2 cup hoisin sauce
1/4 cup golden syrup
1 tablespoon sesame seeds
1kg chicken wings
1 1/2 cups long-grain white rice
2 teaspoons vegetable oil
1 medium red capsicum, thinly sliced
50g snow peas, trimmed, thinly sliced

Method

1. Combine hoisin sauce, golden syrup and sesame seeds in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.

2. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Remove chicken from marinade. Place on prepared tray. Bake for 20 to 25 minutes or until chicken is golden and cooked through.

3. Meanwhile, cook rice following packet directions. Transfer to a bowl. Add oil, capsicum and snow peas. Stir to combine. Season with pepper. Divide rice between plates. Top with chicken wings. Serve.

Source
Super Food Ideas - February 2009, Page 47 - Recipe by Donna Boyle

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Rice cakes recipe - How to make rice cakes

Rice recipes site invites you to try Rice Cakes. Learn how to make delicious rice cakes.

Makes 8
Ingredients

2/3 cup basmati rice
250g skinless smoked chicken breast supreme, diced
2/3 cup semi-dried tomatoes, roughly chopped
1 1/3 cups grated mozzarella cheese
3 green onions, thinly sliced
1/4 cup basil leaves, finely shredded
3 eggs, lightly beaten

Method

1. Preheat oven to 200°C. Grease an 8 x 2/3-cup capacity mini loaf pan. Line bases of holes with baking paper.

2. Cook rice, following absorption method on packet. Rinse. Set aside to cool.

3. Place rice, chicken, tomatoes, 1 cup of cheese, onions, basil, eggs, and pepper into a large bowl. Mix well to combine.

4. Spoon mixture into prepared pan. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until cakes are firm to the touch and light golden. Stand in pan for 5 minutes. Run a flat-edged knife around edges of cakes. Turn onto a wire rack. Allow to cool completely. Place into an airtight container. Refrigerate until ready to pack into lunch boxes.

Notes
* Hint: You can also make these rice cakes in a 6 x 3/4-cup capacity Texas muffin pan.
* Smoked chickens are available shrink-wrapped in the meat section of your supermarket. They have a delicate smoked flavour and are moist and tender. Don't be concerned if the flesh near the bone has a pink colour, this is usual with smoked meats.

Source
Super Food Ideas - February 2005, Page 24 - Recipe by Dixie Elliott & Janelle Bloom

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