Ricechantilly Food

RICE CHANTILLY

Rice Chantilly image

Super simple dish for nights when you want to cook but don't have a lot of time. From Southern Living, March 1986.

Provided by JenSmith

Categories Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3 cups cooked rice
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
3 dashes ground red pepper (cayenne)

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.

Nutrition Facts : Calories 329.3, Fat 13.4, SaturatedFat 8.3, Cholesterol 34.9, Sodium 146.9, Carbohydrate 41.6, Fiber 0.5, Sugar 0.2, Protein 9.5

CHANTILLY CREAM (CREME CHANTILLY)

Chantilly Cream (Creme Chantilly) image

This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.

Provided by Jangomango

Categories Dessert

Time 5m

Yield 1 cup

Number Of Ingredients 3

Ingredients

1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar (icing sugar)
1/2 teaspoon real vanilla extract

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It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.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.

Nutrition Facts : Calories 889.4, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 22.9, Sugar 16.2, Protein 4.9

CHANTILLY RICE PUDDING RECIPE

Chantilly Rice Pudding Recipe image

Provided by á-3762

Number Of Ingredients 10

Ingredients

2/3 c. seedless raisins
1 3/4 c. milk
1 1/4 c. whipping cream
2 eggs
3 tbsp. sugar
1/8 tsp. ground nutmeg
1/8 tsp.salt
1 tbsp. vanilla
1 c. cooked rice
1/4 c. toasted nuts

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.

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