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rice-recipes

rice-recipes

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Published by: Nazeer on Jun 28, 2013
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10/14/2013

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128

Yield: 1 Serving
2 Inches cinnamon stick
- a 2" strip of lime zest,

3/4 " wide
1 c Rice
1 qt Milk
3/4 c Sugar
1/4 t Salt
4 lg Egg yolks
1/4 c Raisins
1 T Unsalted butter, cut into
- bits Ground cinnamon,
- for garnish
1/2 t Vanilla extract (mexican
- vanilla would be best
- it comes in a pretty
- big bottle though.)
The rice. Bring 2 c water to boil in med saucepan, add cinn stick and
lime zest, cover and simmer over med heat for 5 min. Pour in rice, let
mix return to boil, stir once, then cover and cook over med-low heat
for 20 min, until all the liquid is absorbed and the rice is tender.
The pudding. Stir in milk, sugar, and salt and simmer over med to
med-low heat, stirring frequently, until the liquid shows the FIRST
signs of thickening, 20-25 min. Take from the heat and remove the cinn
stick and zest. Beat the egg yolks until runny, stir in the vanilla
and a few T of the hot rice, the stir yolk concoction back into the
rice mixture, Mix in HALF the raisins, then spoon the rice pudding into
a decorative 8"square baking dish.
Browning and finishing the pudding. Preheat the broiler and dot the
rice pudding w/butter. Set the dish under the heat long enough to
brown the top, 3 or 4 min. Sprinkle with remaining raisins and the
ground cinnamon, and serve warm or at room temperature.
COOK'S NOTES:
Timing and Advance Preparation The rice pudding can be ready in an
hour, much of which won't involve your direct participation. It may be
prepared through Step 2 a day or two in advance, then buttered and
broiled shortly before serving.
Historical Notes:
Arroz con leche
This dessert is softer and more connamony than our baked rice pudding.
The flavors are simple and close to home, but it's easy to develop a
real love for it, spoonful after spoonful. mexican people everywhere
serve it as regularly as they do flan; it's creamy and, in its own way,
light and soothing.

Mexican Spanish Rice

129

Yield: 1 Serving
---INGREDIENTS---
3 T Shortening
1/2 c Onion, sliced
1 14 oz can whole tomatoes
1 t Black pepper
3 c Water
-------------------------DIRECTIONS------------------------------
/2 c Rice /2 c Bell pepper,sliced md Clove garlic, minced ts Salt
Melt shortening in large skillet. Add rice and brown. When rice is a
golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic
and pepper. Mix well and add 1 1/2 cups warm water or enough to just
cover the rice. Add salt. Cover and let simmer until almost dry. Add
remaining water, cold, a little at a time, cooking over low heat until
fluffy. Note: You may substitue peeled seeded green chili for the bell
pepper.

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