Chantilly Rice Pudding Food

HORCHATA RICE PUDDING

Steps:

• For the topping: Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
• Whisk egg white in a medium bowl until frothy (reserve yolk for the pudding). Add brown sugar, cinnamon, salt and cayenne pepper. Add almonds and toss to coat. Transfer to prepared baking sheet. Bake for 20 minutes, then allow to cool completely at room temperature on the baking sheet. Break up into pieces.
• For the pudding: Meanwhile, grease a 2-quart baking dish.
• Whisk whole eggs and egg yolks (including reserved yolk) together in a large bowl. Add milk, granulated sugar, vanilla, cinnamon, salt and almond extract and whisk until blended, then mix in the cooked rice. Transfer to prepared baking dish.
• Place baking dish in a larger roasting pan. Create a warm water bath by adding hot water to the large pan until it reaches about 1 inch up the sides of the smaller baking dish.
• Cover with aluminum foil and bake for 1 hour. Remove foil and bake until set, another 10 to 20 minutes.
• Serve warm, sprinkled with almond mixture.

CHANTILLY CREAM (CREME CHANTILLY)

Steps:

• Combine all ingredients.
• Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
• It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
• Once the cream is whipped, cover and store in the fridge.
• If it separates slightly, just rewhip to restore its thickness.

RICE CHANTILLY

Steps:

• Combine cooked rice, 1/2 cup Cheddar cheese, sour cream, and red pepper. Mix well.
• Spoon mixture into a lightly greased 1 1/2-quart casserole.
• Cover and bake at 350 F for 15-20 minutes.
• Sprinkle top with remaining 1/4 cup cheese, and bake, uncovered, another 5 minutes.

CHANTILLY RICE PUDDING RECIPE

Steps:

• Combine raisins, milk, and cream in med. saucepan; place over low heat. Beat the eggs with the sugar, nutmeg, salt and extract until thoroughly blended. Mix with the cooked rice. Stir the hot mixture with the raisins into the rice mixture and turn into a quart sprayed dish that is deep. Set in a shallow pan with hot water. Put in a 350 oven. Bake 15 minutes then sprinkle top with the nuts and continue baking 15 to 20 min. or until custard is barely set in the center of the pudding. Remove from the oven and set in a pan of cold water to cool quickly and keep custard creamy. Serve pudding warm or cold. Top with sweetened whipped cream or whipped dessert topping.