RICE-PUDDING BALLS
A coating of toasted almonds and coconut around these inventive rice pudding balls keeps them from sticking to your guests' fingers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h50m
Yield Makes 24 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a large saucepan, combine milk, sugar, honey, cardamom, and a pinch of salt; bring to a boil over medium-high. Add rice and stir. Partially cover, reduce heat to low, and cook, stirring occasionally, until rice is tender, 30 to 35 minutes.
- Transfer rice to a bowl and stir in raisins. Cover with plastic, and refrigerate until cold, at least 2 hours.
- Spread coconut and almonds on a rimmed baking sheet and bake, tossing occasionally, until coconut is golden, 4 to 6 minutes; set aside to cool. Grind nuts and coconut in a food processor until very finely ground; set aside.
- Using level tablespoons, form rice mixture into balls (you should get about 24) and roll in coconut mixture. Place on a rimmed baking sheet and refrigerate until firm, at least 1 hour or covered, up to 2 days.
RICE BALLS
Steps:
- Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
- In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
- Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
- Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
- Before serving garnish with cheese and/or the extra sauce.
GRANDMA'S RICE PUDDING
My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. -Margaret DeChant, Newberry, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
FRIED RISOTTO BALLS
I grew up eating arancini with my dad at a local Italian cafe! I remember how excited he was when he realized we could get them locally, and I instantly fell in love with them and started making them with my mom every year around the holidays. They were huge and always filled with melty mozzarella. Here, I'm using fontina for a bit of nuttiness and I've added prosciutto because, well, I can never have too much prosciutto! These are great for using up leftover risotto and turning it into a fabulous appetizer.
Provided by Molly Yeh
Categories side-dish
Time 2h35m
Yield 6 servings (18 to 20 balls)
Number Of Ingredients 15
Steps:
- Line a baking sheet with parchment paper. Heat the stock in a medium saucepan over low heat to simmering.
- Heat the olive oil in a medium straight-sided skillet over medium heat until hot. Add the onion and cook, stirring, until it begins to soften but does not color, about 4 minutes. Add the rice and toss to coat in the oil. Add the white wine and cook until completely absorbed, about 2 minutes.
- Ladle in enough stock to just cover the rice. Adjust the heat so the liquid is simmering evenly. Cook, stirring occasionally, until the liquid is almost absorbed. Add the stock twice more in this manner (you may not use all of the stock) until the risotto is creamy and al dente, 16 to 18 minutes from the first addition of liquid. Off the heat, stir in the Parmesan and butter until smooth. Spread the mixture on the prepared baking sheet and let cool completely.
- Once the risotto is cooled, scrape it into a large mixing bowl. Beat 1 egg and add to the bowl along with the fontina and prosciutto (separating any clumps of prosciutto with your fingers). Stir to combine. Line the baking sheet with a clean sheet of parchment. Scoop about 1/4 cup of the risotto into your hands and roll into a ball. Place on the baking sheet. Repeat with the remaining risotto, to get about 18 balls. Refrigerate until just firm, about 30 minutes.
- Meanwhile, heat about 2 inches vegetable oil in a medium Dutch oven to 350 degrees F. Break the remaining 2 eggs into a shallow bowl and beat with a pinch of salt and a tablespoon of water. Spread the flour and breadcrumbs in 2 separate shallow bowls.
- Dredge the balls in the flour, then the egg and finally the breadcrumbs, taking care to coat them completely. Return them to the baking sheet.
- Fry the balls in 2 or 3 batches until deep golden brown, 4 to 5 minutes per batch, letting the oil return to temperature before adding another batch. Drain on a paper towel-lined baking sheet. Serve warm or at room temperature, sprinkled with Parmesan and chopped parsley.
CREAMY RICE PUDDING
This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
Provided by Anonymous
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g
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