Greek rice pudding recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Greek rice pudding recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Greek rice pudding.
 
A classic Greek-style rice pudding is lightened with milk and a splash of fragrant rosewater.

Ingredients (serves 4)

1L (4 cups) light milk, plus 1 tbs extra
1/2 cup (110g) arborio rice
2 tbs caster sugar
1/2 tsp vanilla extract
1 tsp rosewater (see Notes)
1 tsp cornflour
1/2 cup low-joule strawberry jam, warmed

Method

Place milk and rice in a saucepan over medium-low heat, stirring constantly, until it comes to just below boiling point. Reduce the heat to low and gently cook, stirring occasionally, for 30-40 minutes until the rice is tender.

Add the sugar, vanilla extract and rosewater to the rice, stirring until the sugar dissolves. Mix cornflour with the extra 1 tbs milk to form a smooth paste, then add to the rice and stir over low heat for 1-2 minutes until thickened.

Divide the rice pudding among bowls, then serve immediately, drizzled with warm strawberry jam.

Notes
Rosewater is available from gourmet food shops and delis.

Source
delicious. - June 2009, Page 87
Recipe by Jill Dupleix

More Rice Recipes:

Rice pudding with jam sauce
Rum-Raisin Rice Pudding
Old Fashioned Rice Pudding
Creamiest Rice Pudding
Creamy Rice Pudding
Raspberry Rice Pudding

Save and share Greek rice pudding recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Riso verde (green rice) recipe

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

Ingredients (serves 4)

1 tbs olive oil
6 spring onions, very finely chopped
1 1/2 cups (300g) long-grain white rice
1 1/2 cups (375ml) reduced-salt chicken stock
2 x 250g packets frozen spinach, thawed, excess liquid squeezed out
1/2 cup finely chopped flat-leaf parsley (about 2 bunches)
2 lemons, halved, to serve

Method

1. Heat the oil in a large wide-based saucepan, add the spring onion and rice and cook over medium heat, stirring, for 2 minutes. Add stock and 1 cup (250ml) hot water and simmer over medium-low heat for about
  
2. 10 minutes or until liquid has reduced and rice is almost cooked. Add spinach and parsley to rice mixture, then mix using a fork until combined. Cover with a tight-fitting lid and cook over low heat for a further 8 minutes or until rice is cooked.

3. Fluff the rice with a fork, then divide among 4 bowls and serve immediately with lemon halves.

Source
delicious. - May 2006, Page 171
Recipe by Kate Tait

More Rice Recipes:

Charred Chili Relleno with Green Rice
Mixed Mushroom Rice
Rice Stuffing with Apples, Herbs, and Bacon
Island-Style Fried Rice
Gourmet Mushroom Risotto
Curried Chicken and Rice Burritos

Save and share Riso verde (green rice) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Charred Chili Relleno with Green Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Charred Chili Relleno with Green Rice recipe. Enjoy easy rice cooking recipes and learn how to make Charred Chili Relleno with Green Rice.

Cook Time: 20 min | Level: Easy | Yield: 4 servings

Ingredients

4 cups chicken or vegetable stock, divided
1 bay leaf
2 cups white rice
4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
3 tablespoons corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack

Directions

Preheat broiler or grill pan to high.

Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.

Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.

Sprinkle the lime juice over the corn mixture.

Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.

Serve peppers on beds of green rice. Yum-o!

Recipe courtesy Rachael Ray, 2007
Show: 30 Minute MealsEpisode: Craving Buster

More Rice Recipes:

Mixed Mushroom Rice
Rice Stuffing with Apples, Herbs, and Bacon
Island-Style Fried Rice
Gourmet Mushroom Risotto
Curried Chicken and Rice Burritos
Hunter's Wild Rice Chicken Salad

Save and share Charred Chili Relleno with Green Rice Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.