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How To Cook Rice Pudding

how to cook rice pudding
    rice pudding
  • Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener.
  • This is the dish that is adapted from the Burmese cuisine. It is traditionally prepared with sticky red rice.
  • A slow-cooked pudding made with rice cooked with milk, sugar, butter, eggs, cinnamon, vanilla, and normally raisins or currants. Rice pudding has a creamy texture due to the slow cooking which allows the rice to absorb all of the milk.
    how to
  • A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
  • Practical advice on a particular subject; that gives advice or instruction on a particular topic
  • Providing detailed and practical advice
  • (How To’s) Multi-Speed Animations
  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
  • Heat food and cause it to thicken and reduce in volume
  • prepare a hot meal; "My husband doesn't cook"
  • someone who cooks food
  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
  • (of food) Be heated so that the condition required for eating is reached

Kürbissuppe/ Pumpkin soup
Kürbissuppe/ Pumpkin soup
When I was small, we never had meat on a Friday. Friday was a meatless or fish dish day. Very often it was the day of a sweet meal, like rice pudding with canned cherries or mirabelles. Or apple pancakes. Or we had potato fritters, called 'Riivkooche' with apple sauce or 'Krutt', which is a kind of syrup cooked from sugar turnips. As a first course, there was a soup, pea soup or a soup with milk and runner beans. Every time I remember that I haven't asked my mum how she did that soup my heart gets so heavy. Anyway, I like that tradition of combining a savoury soup course and a sweet course on a Friday, and I do that quite often. I make kohlrabi soup, leek soup, pea soup (not so beloved by the kids though) and in autumn, of course, pumpkin soup. I experimented a lot, and it turned out that the kids like this soup best when it's mild and not too asian. And because I cook for three kids and I like it when they like what I cook, I humour them. So here goes: You need one Hokkaido pumpkin. When in season, it's 1 € at the organic farmer's market. 1 onion, two potatoes and two carrots, 1 ltr of veg stock 1 generous shot of cream. Cut the pumpkin to pieces after having removed the seeds. Finely cut the onion and put onion and pumpkin in a pot where you have melted a dash of butter. Fry it for a few minutes, then add the veg stock and after a few minutes of bubbling, potatoes and carrots. You can of course add chopped garlic and/ or ginger. I love that but the kids don't. Let it cook until everything is soft (which is appr. half and hour), then puree with your blender. Add the cream and season with salt and pepper (lots! You need lots of salt) and things like curry or your favorite chili powder. Serve with creme fraiche or fresh herbs (I chopped the last sorrel from the garden, I like the sour bite in that mild savoury soup). This is enough as a first dish for us five on two consecutive days. Sometimes, I freeze the second half and heat it up two weeks later with a different second course or for emergency comfort food on a cold and wet evening.
Rooibos Caramel Tea and home made rice pudding for breakfast. I cook a very simple no-sugar rice pudding every once in a while. Very easy.

1c rice
2c water
3c milk (maybe more, if the rice needs it)
Handful raisins
1 tsp vanilla
Sweetener to taste (I use splenda).
cinnamon to taste

Bring water to a boil, add rice, cover and simmer on low for 20 minutes till cooked.

Add milk, raisins and and some sweetening. I use about a 1/4 cup "measure like sugar" Spenda. It will seem to be very milky, but don't worry, the rice will absorb plenty more liquid, and you need it to make sure it doesn't end up getting too thick or burning on the bottom.

Stir and cover again, turning the heat up just a bit higher and cook that for another 40 minutes, checking on periodically. Should be thick and the rice soft.

Take off heat. Stir in a sprinkling of cinnamon and the vanilla. Transfer to container you can cover. I will also sprinkle a little more cinnamon on top before closing the container.

Keeps at least a week in the fridge, if it ever manages to stay around so long. :) I pour on just a bit more milk when I get a serving. Depends on how thick I want it.

how to cook rice pudding
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