Belizean Baked Rice Pudding Food

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BAKED RICE PUDDING



Baked Rice Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup long grain white rice
2 cups milk
1 cup light cream
1 teaspoon vanilla extract
1 teaspoon orange zest
1/2 teaspoon cinnamon
2 tablespoons butter
1/4 cup sugar

Steps:

  • Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.

BAKED RICE PUDDING



Baked Rice Pudding image

This rice pudding is baked slowly in the oven to create the finest flavor and a creamy texture. Eliminating the constant stirring that you would ordinarily do with a stove top recipe, this rice pudding is not only delicious, but simple as well. Special Equipment Needed: 4 (6 oz) Ramekins. Cook time reflects time to chill, if desired. From Gourmet Magazine, December 2007.

Provided by Bev I Am

Categories     Dessert

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups whole milk
1/3 cup arborio rice
8 teaspoons sugar
whole nutmeg
4 tablespoons heavy cream
cinnamon

Steps:

  • Preheat oven to 325 degrees F with rack in center of oven.
  • Butter 4 (6 oz) ramekins.
  • Add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin.
  • Finely grate a little nutmeg over each, then stir to combine.
  • Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form).
  • Cool puddings in ramekins on a rack, about 1 hour.
  • Discard skin from top of puddings, then stir 1 TBSP cream into each.
  • Puddings can be served at room temperature or chilled.
  • If desired, chill puddings, covered, at least 30 minutes.
  • **Note: Rice pudding can be chilled up to 3 days before serving.

Nutrition Facts : Calories 217.1, Fat 9.6, SaturatedFat 5.8, Cholesterol 32.8, Sodium 54.7, Carbohydrate 27.5, Fiber 0.5, Sugar 14.8, Protein 5.3

BELIZEAN BREAD PUDDING



Belizean Bread Pudding image

I bought a recipe book by a local women's group on my recent trip to Belize (Silly Bug & Bittle Recipes) and this one sounds like something I would like. I love bread pudding and this looks easy and tasty. The original recipe called for condensed milk but wikipedia says that it's the same thing as sweetened condensed milk. The recipe did not include baking time. I'll update the recipe after I make it or someone leaves the baking time in their review.

Provided by karen

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 11

1/2 cup sugar
1/2 teaspoon fresh nutmeg, grated
1/2 teaspoon cinnamon, ground
1 loaf white bread
1/2 cup butter, melted
6 ounces sweetened condensed milk
14 1/2 ounces evaporated milk
1 cup water
2 teaspoons vanilla
1/4 cup raisins
2 eggs, beaten

Steps:

  • In a small bowl, combine sugar, nutmeg and cinnamon.
  • Tear bread into pieces and place in large bowl.
  • Pour butter over bread, then add both types of milk, vanilla, eggs and water. Mix well.
  • Add sugar mixture and mix well with hands. Stir raisins into mixture.
  • Preheat oven to 250 degrees.
  • Pour mixture into 9x13 pan coated with cooking spray and bake until brown on top.
  • NOTE: The original recipe calls for an ungreased 9x12 pan, but it seems to me that a pan coated in cooking spray would be much easier to work with when serving.

BELIZEAN FU-FU (MASHED PLANTAIN)



Belizean Fu-Fu (Mashed Plantain) image

I bought a recipe book by a local women's group on my recent trip to Belize (Silly Bug & Bittle Recipes) and this one sounds like something I would like. I love plantains and I love mashed sweet potatoes, so I'm guessing I would like this. The original recipe calls for just the plantain but the site requires at least 2 ingredients so I added butter and salt as I have a feeling I'll add a little of both, but will give it a try plain first and then modify as needed.

Provided by karen

Categories     Tropical Fruits

Time 20m

Yield 2 serving(s)

Number Of Ingredients 3

1 ripe plantain
butter (optional)
salt (optional)

Steps:

  • Plantains are ripe when the skin turns black and they are soft to the touch. Peel the plantain and cut in half. (I've found it easiest to peel by scoring the skin with a knife in several spots before attempting to peel).
  • Put plantain in a pot covered with water and boil until soft (I have no idea on the time, will update the recipe after I try it).
  • Drain water and mash in pot with a potato masher.
  • Add butter and salt as to taste.

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