Rice Pudding

Before winter  starts, I thought I'd post some (more) comfort food. Rice Pudding has always been a favourite of mine - easy to make and very tasty! Some recipes use an eeg but I found that without the egg the pudding is creamier
Ingredients. Other recipes also use cream but I think whole milk will do.

I am also adding a recipe for Indian Rice Pudding - I haven't tried it but it sounds delicious!

Ingredients
¾ cup rice (medium grain), cooked
1 ltr whole milk
150 g sugar
Lemon zest
Ground cinnamon and nutmeg (optional)


Method
Bring the milk and the lemon zest to a very slow simmer.
Add the cooked rice and sugar.
Stir well to combine.
Return to a slight simmer and cook for an additional 3 -5 minutes, stirring occasionally.
Remove from the heat and let cool almost completely, then pour into a bowl and refrigerate.
Serve chilled and sprinkle with ground cinnamon.

Some recipe also add raisins, use a mixture of milk and coconut milk (or cream).

Here is a recipe from Alton Brown for Indian Rice Pudding

Ingredients

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions
In a large nonstick saute pan over medium heat, combine the cooked rice and milk.
Heat until the mixture begins to boil.
Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes.
Use a whisk to help prevent the cardamom from clumping.
Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios.
Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
Serve chilled or at room temperature.

Baked Rice - Ross Fil Forn

Baked Rice

This traditional dish was always accompanied by a (for want of a better name) sauce made of white vinegar and finely chopped onions that we would sprinkle over the rice. DO NOT put too much or the flavor will be overwhelming but just the right amount and you have a most original dish!

Ingredients

3 cups of rice

3 eggs, beaten

2 cups evaporated milk

3 tbs tomato puree

1 onion chopped

1 1/2 cups tomato pulp

250gms corned beef (canned)

600 g ground beef

150 g grated cheese

2 cups chicken stock

8 cups hot water

Salt and pepper

Method:
Heat the olive oil in a skillet over medium heat.

Add the onion and ground beef and cook, stirring until the beef is evenly browned.

Mix in the crushed tomatoes, chicken stock and tomato puree.

Simmer for 25 minutes over low heat.

Meanwhile, place the rice into a saucepan with enough water to cover by one inch.

Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.

Preheat the oven to 400 degrees F (200 degrees C).

Mix in the half-cooked rice into the meat mix.

Stir in the milk, eggs, and cheese

season with salt and pepper.

Transfer to a greased baking dish.

Sprinkle Parmesan cheese over the top.

Bake for 40 minutes in the preheated oven, or until the rice is tender, and the liquid has been absorbed.

Arancini di Riso

Gli arancini di riso

This Sicilian recipe may take a bit of time to make but it's worth it
Time: 50 mins


Ingredients for 15 arancini:
500 gms riso arborio (risotto rice)
1 small packet of saffron
150gms mozzarella cubed
350 gr. Minced meat (mix beef , and pork)
150 gr. Small peas
200 gr. Tomato sauce
150 gr. Grated cheese
3 eggs
200 gr. flour
400 gr. breadcrumbs
Salt and pepper


Method
Boil the rice in a pan of salted water adding the pack of saffron when it reaches boiling.
When the water has boiled and turned yellow thanks to the saffron, add one or two tablespoons of oil and also add the grated cheese.
Mix and let the rice stand while you make the filling.


Fry the minced meat and add salt and pepper.
Add the tomato sauce and the pre boiled peas until you have a rather dense sauce.
Let simmer for about 15 mins.
Now that the rice has cooled, shape it into about 15 roundish shapes and with the help of a teaspoon insert the sauce and a piece of mozzarella in the middle, add more rice to close the 'hole' and form into a pyramid or egg shape.
Roll the arancini in the flower, the beaten egg and then in the breadcrumbs.
Fry until golden
They can be eaten hot or cold but when hot, the melted mozzarella inside tastes great.