Savory Rice Pudding Food

LEFTOVER RICE PUDDING

Steps:

• In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

SAVORY RICE PUDDING

Steps:

• Put spices and herbs in with the mashed potatoes & milk.
• Cook for 11 minutes in the microwave, stirring halfway through the cooking time.
• At this time, add the broth or broth base.
• Add rice and cook for another 5 1/2 minutes.
• Let stand for 2-3 minutes to firm up.

SAVORY RICE PUDDING

Steps:

• FOR TOMATO SAUCE.
• Heat oil in a medium saucepan.
• Saute the onion and garlic until softened and slightly browned.
• Add tomatoes and chile strips and cook for another 5 minute.
• Season with oregano, bay leaves, sugar, salt, and pepper to taste.
• Simmer for 20 min., until slightly thickened.
• FOR THE CREAM SAUCE.
• Stir creme fraiche and yogurt together. Season with salt and pepper.
• TO ASSEMBLE.
• Preheat oven to 350.
• Butter a large(3 qt.) baking dish.
• Toss the monterey jack and mozzarella cheeses in a bowl.
• Spoon half the rice into a dish and smooth evenly.
• Cover with half the tomato sauce and then half the cream sauce.
• Spread half thecheese over the cream sauce.
• Repeat with the remaining rice, sauce,and cream.
• Reserve the remainig cheese.
• Lightly cover the casserole with foil and bake 30 minutes,until heated through.
• Uncover and sprinkle with reserved cheese.
• Return the UNCOVERED casserole to the oven and bake 10-15 minutes more, or until cheese melts.

HEALTHY SPICED RICE PUDDING

Steps:

• Butter the slow cooker all over the base and half way up the sides. Heat the milk to a simmer. Mix the pudding rice and the milk and pour into the slow cooker. Add the orange zest, and spices. Cook for 4 hours on low and stir once or twice if you can. If after 3 hours the rice pudding is beginning to stick to the base of the cook, add a splash of water. The rice will be tender when cooked. Add 100ml milk to loosen the pudding, if necessary.
• Serve topped with orange segments and honey, fruit and raisins, if you like.

BAKED SWEET-SAVORY CARNAROLI-RICE PUDDING

Steps:

• For the pistachio praline: Oil a baking sheet. In a small saucepan over medium-high heat, cook the sugar; swirl the pan as it begins to brown. When dark caramel, remove from the heat and stir in the pistachios. Spread on the baking sheet. Cool completely, then chop finely.
• For the pudding: Grind the challah in a food processor. Add 3 tablespoons butter and pulse until mixed. In a mini processor, grind the pine nuts, then blend with 3 tablespoons butter. Using a spice grinder, grind the cinnamon, saffron, nutmeg, mastic, grains of paradise and sea salt. In a small pan, heat 1 cup half-and-half with finely chopped citron peel and bay leaf until steaming.
• In a large pot, bring 2 quarts water and 1 tablespoon salt to a boil and add the rice. Blanch for 1 minute, then drain. Pour 5 cups half-and-half in a saucepan over medium heat until just steaming. Stir in 3 tablespoons sugar, the vanilla bean and seeds and the ground spices. Add the rice and simmer uncovered on low heat until the rice is al dente, 45 to 60 minutes. Drain well and discard the vanilla bean.
• Butter a 3-inch-deep, 4-quart casserole. Drain the currants. Drain and coarsely chop the tomatoes. Spread half the rice in the casserole, then spread the ricotta and sprinkle with the currants, tomatoes and pine nuts. Spread with the remaining rice. Discard the bay leaf from the citron-peel infusion and pour over the rice. Cover with bread crumbs, then the praline. Bake until the topping is crisp, 15 to 20 minutes. If desired, gently fold in half-and-half when serving.