Creamiest Rice Pudding

A quick check of our Dessert Index (on the right) will reveal that we’ve tried (and liked) any number of rice pudding recipes, from those cooked on the stovetop, to oven-baked, to Instant Pot variations. I’ve generally used long-grain rice but one recipe calls for Arborio.

SO creamy. So cinnamony. So delicious.

Today’s stovetop variation is definitely creamy. The all recipes post that inspired my version, labeled it “Creamiest Rice Pudding.”. I used brown rice and brown sugar, and made a few other adjustments along the way. At one point, I thought there was way too much milk in comparison to rice, but it all worked out and resulted in an extra-creamy pudding. I did cut the recipe in half but am including the full-scale recipe. (For those who wonder how to half a egg — use a fork to mix it up and then pour out just half. The other half can be added to scrambled eggs or an omelet.)

Creamiest Rice Pudding      12 servings

1/2 gallon milk (I used whole)

1 cup packed brown sugar 

1 cup uncooked long-grain brown rice 

3 eggs, lightly beaten 

1/4 teaspoon salt or to taste 

2 teaspoons vanilla 

Ground cinnamon to taste (the more the better in my estimation)

1. In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour to 1 hour + 20 minutes or until rice is tender, stirring frequently. Remove pan from heat and let rest 10 minutes.



   

   Above - Milk and rice were just combined,
   Below: Mixture after cooking for 1 hour & 20 minutes. The rice is tender but there is still lots of liquid.

   
2. Add eggs to a small bowl and mix thoroughly until white and yolk are combined. Slowly add 1/4 of the still warm milk-rice mixer to the eggs, MIXING CONSTANTLY to temper to eggs so they do not scramble. Stir this back into the saucepan with the rice mixture, add salt, and return pan to low heat; heat stirring constantly, for 2 minutes.

   

   Eggs were tempered by slowly adding some of he warm milk-rice mixture to beaten eggs.

3. Turn off heat and still in vanilla; stir to combine.
   
4. Pour into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.


5. When pudding has cooled to room temperature, remove plastic wrap and liberally sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.


   

Recipe without photos . . . Creamiest Rice Pudding      12 servings

1/2 gallon milk (I used whole)

1 cup packed brown sugar 

1 cup uncooked long-grain brown rice 

3 eggs, lightly beaten 

1/4 teaspoon salt or to taste 

2 teaspoons vanilla 

Ground cinnamon to taste (the more the better in my estimation)

1. In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour to 1 hour + 20 minutes or until rice is tender. Remove pan from heat and let rest 10 minutes.


2. Add eggs to a small bowl and mix thoroughly until white and yolk are combined. Slowly add 1/4 of the still warm milk-rice mixer to the eggs, MIXING CONSTANTLY to temper to eggs so they do not scramble. Stir this back into the saucepan with the rice mixture, add salt, and return pan to low heat; heat stirring constantly, for 2 minutes.
3. Turn off heat and still in vanilla; stir to combine
4. Pour into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.


5. When pudding has cooled to room temperature, remove plastic wrap and liberally sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.



Cajun Casserole — quick, easy, comforting!

Made from essentially four basic ingredients—red beans, rice, sausage and cheese—this is definitely a comfort food casserole! Of course, Barry added in a few extras that made it even more tasty. Amounts are variable but here's what he put together . . .

Cajun Casserole
Olive oil
Red & yellow peppers, diced (about 1/2 - 3/4 cup)
1/2 onion, diced
1 clove garlic, finely diced
2 pre-cooked brat-type sausages, sliced
Red & yellow peppers, diced (about 1/2 - 3/4 cup)
1/2 onion, diced
1 clove garlic, minced
1 (15 oz.) can red beans
1 to 2 teaspoons+ Cajun seasoning
About 1 cup cooked brown rice
1/2 to 3/4 cup grated Cheddar cheese

1. Drizzle olive oil into a skillet and heat over medium-high heat. Add diced onions and peppers and sauté; add minced garlic near end.
   
2. Add sliced sausages and continue to cook until nicely browned.
   
   
   
   
3. Add beans, including about half the liquid in the can, to the sausages. Season with Cajun seasoning; taste and adjust seasonings accordingly.
4. Add the cooked brown rice to a baking dish sprayed with pan release. Add remaining bean liquid to rice to moisten.
   
5. Spoon the sausage-bean mixture over the rice.
   
6. Top with grated Cheddar cheese.
   
7. Bake in a 350° oven until heated through and cheese has melted, about 15 to 20 minutes. 
   
8. Remove from oven and ENJOY!
   

Recipe without photos . . .

Cajun Casserole

Olive oil
Red & yellow peppers, diced (about 1/2 - 3/4 cup)
1/2 onion, diced
1 clove garlic, finely diced
2 pre-cooked brat-type sausages, sliced
Red & yellow peppers, diced (about 1/2 - 3/4 cup)
1/2 onion, diced
1 clove garlic, minced
1 (15 oz.) can red beans
1 to 2 teaspoons+ Cajun seasoning
About 1 cup cooked brown rice
1/2 to 3/4 cup grated Cheddar cheese

1. Drizzle olive oil into a skillet and heat over medium-high heat. Add diced onions and peppers and sauté; add minced garlic near end.
2. Add sliced sausages and continue to cook until nicely browned.
3. Add beans, including about half the liquid in the can, to the sausages. Season with Cajun seasoning; taste and adjust seasonings accordingly.
4. Add the cooked brown rice to a baking dish sprayed with pan release. Add remaining bean liquid to rice to moisten.
5. Spoon the sausage-bean mixture over the rice.
6. Top with grated Cheddar cheese.
7. Bake in a 350° oven until heated through and cheese has melted, about 15 to 20 minutes. 
8. Remove from oven and ENJOY!

Sweet & Sour Pork . . . as good as take out without the breading and deep fat frying!

     Duane Newell came up with his lightened version of the breaded and fried sweet and sour pork that is often on the buffet at Chinese restaurants. He sent it to me with a recommendation to give it a try. He also said to vary it as I saw fit; took him at his word and below is my version of his recipe.

     I will tell you that Duane cooks the pineapple and the pepper along with rice; he likes the slightly sweet flavor the pineapple adds it. I achieved a similar result by using pineapple juice in place of part of the rice’s cooking liquid, and opted to stir fry the peppers. We also used smaller sizes of meat and veggies but that’s simply our preference.

     My maiden name is Newell so obviously Duane and I are related, even though it is a distant connection. We’re both from Stafford, Ks. (as is Barry) and actually grew up just about a mile from one another. Our dad’s both farmed and our mom’s were good friends (they talked on the phone at least once a day). Duane’s oldest brother is a year older than I am and his twin siblings were a couple of years younger. When the four of us were teenagers, Duane was a just a little guy!

Duane Newell on left, Barry, my mom and Duane's wife Alyce. 

Sweet & Sour Pork 

1 ½ cups dry minute rice (I used brown rice)

2 to 3 tablespoons olive oil

2 to 3 boneless pork chops, cut into ½” chunks or smaller

2 to 3 additional tablespoons olive oil . . . as needed
1 medium bell pepper (red, yellow or green), cut into ½” chunks or smaller

1 medium yellow or white onion, cut into cut into ½” chunks or smaller

1 or 2 garlic cloves, minced

1 cup of pineapple chunks (I used canned, packed in juice & then used part of the juice to cook the rice )

Dash (or more) of red pepper flakes

For thickening solution—Mix 1 tablespoon cornstarch (or tapioca starch) mixed w/ 3 to 4 tablespoons light soy sauce & 1 tablespoon of vinegar — rice wine vinegar preferred (be sure the soy sauce is cold in order to create a smooth solution)

1. Mise en place (advance prep) – Since stir-frying happens quickly, I cut the pork chops and vegetables into chunks as the first step in this recipe. I also drained the pineapple so I could use the juice in step #2 and used the pork chop bones to make stock. Also combined the thickening solution ingredients so that I could quickly proceed with the rest of the steps.

   

   Chunked vegetables. 

   

   Preparing pork stock.

   

   Sauce for thickening mixture.

2. Cook rice according to package directions . . . but instead of water I used ¾ cup of pork stock (I made stock from the pork chop bones) + ¾ cup pineapple juice drained from pineapple chunks.
   
3. In a wok or skillet (preferably with slanted sides), heat oil on medium high and add pork. Cook until pieces begin to brown, tossing or stirring during the process. Remove from skillet.
   
   
   
   
4. Add additional olive oil as needed and add onions and peppers. Heat remains on medium high and continue to stir and toss until veggies reach are close to the tender-crisp stage (or cook to desired degree of doneness). Then add minced garlic and cook a couple of additional minutes.
   
5. Return chicken to skillet. Add pineapple, red pepper flakes and thickening solution. Cook until pineapple is hot and sauce has thickened.
   
6. Serve over rice.

Recipe without photos . . . 

Sweet & Sour Pork 

1 ½ cups dry minute rice (I used brown rice)

2 to 3 tablespoons olive oil

2 to 3 boneless pork chops, cut into ½” chunks or smaller

2 to 3 additional tablespoons olive oil . . . as needed
1 medium bell pepper (red, yellow or green), cut into ½” chunks or smaller

1 medium yellow or white onion, cut into cut into ½” chunks or smaller

1 or 2 garlic cloves, minced

1 cup of pineapple chunks (I used canned, packed in juice & then used part of the juice to cook the rice )

Dash (or more) of red pepper flakes

For thickening solution—Mix 1 tablespoon cornstarch (or tapioca starch) mixed w/ 3 to 4 tablespoons light soy sauce & 1 tablespoon of vinegar — rice wine vinegar preferred (be sure the soy sauce is cold in order to create a smooth solution)

1. Mise en place (advance prep) – Since stir-frying happens quickly, I cut the pork chops and vegetables into chunks as the first step in this recipe. I also drained the pineapple so I could use the juice in step #2 and used the pork chop bones to make stock. I also combined the thickening solution ingredients so that I could quickly proceed with the rest of the steps.
2. Cook rice according to package directions . . . but instead of water I used ¾ cup of pork stock (I made stock from the pork chop bones) + ¾ cup pineapple juice drained from pineapple chunks.
3. In a wok or skillet (preferably with slanted sides), heat oil on medium high and add pork. Cook until pieces begin to brown, tossing or stirring during the process. Remove from skillet.
4. Add additional olive oil as needed and add onions and peppers. Heat remains on medium high and continue to stir and toss until veggies reach are close to the tender-crisp stage (or cook to desired degree of doneness). Then add minced garlic and cook a couple of additional minutes.
5. Return chicken to skillet. Add pineapple, red pepper flakes and thickening solution. Cook until pineapple is hot and sauce has thickened.
6. Serve over rice.

Green Rice -- from Barry’s Valentine’s Menu

Valentine's Dinner

I think I had the best dinner reservations in town last night – dinner for two, complete with wine and flowers. On the menu: Marinated & Seared Steak, Oven Roasted Cauliflower and Green Rice. Barry even crafted some small metal flowers (everlastings) out of a sheet of stainless steel; he added them to a little pottery vase that our niece, Erin, glazed and decorated last summer.

About the Green Rice

Basically, Barry combined spinach leaves with cooked brown rice (we cook it in a rice cooker and usually double the amount needed so there are leftovers; it can also be frozen), to create green rice.

Spinach – it’s nutritious and versatile. Fresh spinach leaves can be served fresh as a salad or cooked for a vegetable. That’s why we like to keep a bag of it on hand.

Green Rice

This is another one of Barry’s toss and go dishes so here’s a general idea of what he does . . .

Olive oil

Fresh spinach leaves

Cooked rice – we prefer brown

Chicken stock

Kosher salt & coarsely ground black pepper

1.     Heat olive oil in a skillet over medium heat.

2.     Throw in several handfuls of spinach, depending on number served and your preference. Sometimes he adds just a little and other times he adds lots. Add cooked rice. Sauté for several minutes. Note: Onions and garlic could also be added to the dish at this point.

3.     Add enough chicken stock to moisten; season to taste with salt and pepper (or, add other favorite seasonings). Heat through.

Recipe without photos . . .

Green Rice

This is another one of Barry’s toss and go dishes so here’s a general idea of what he does . . .

Olive oil

Fresh spinach leaves

Cooked rice – we prefer brown

Chicken stock

Kosher salt & coarsely ground black pepper

1.     Heat olive oil in a skillet over medium heat.

2.     Throw in several handfuls of spinach, depending on number served and your preference. Sometimes he adds just a little and other times he adds lots. Add cooked rice. Sauté for several minutes. Note: Onions and garlic could also be added to the dish at this point.

3.     Add enough chicken stock to moisten; season to taste with salt and pepper (or, add other favorite seasonings). Heat through.

Rice, Cheddar & Spinach Pie — What this dish needs is . . . a one-of-a-kind pottery pie plate!

He's not in the kitchen!
Barry at work in his workshop

     While I’ve been in the kitchen, Barry’s been outside working in his man cave (i.e. workshop). After months of manual labor, he has the shop insulated and hopefully is at a point where he will again start making pottery. Although we have quite a collection of his handmade kitchenware and other decorative pieces throughout the house I am certainly looking forward to some new pieces!

     While he’s been outside, I’ve been in the kitchen trying out new recipes and this is my latest experiment. It’s inspiration came from the March/April 2012 issue of EatingWell magazine. This is what they said about it, “This rice, spinach and Cheddar pie is a cinch to prepare—especially if you have leftover cooked rice. If you don’t, follow package directions for 4 servings to get about 3 cups cooked rice.”

     Of course, I can never leave well enough alone . . . and since I had both fresh spinach and kale on hand, I used them instead of the frozen spinach called for in the original recipe. Seasoned salt replaced the regular salt and, I added some hot sauce! We deemed it quite suitable for brunch or a meatless meal. But, I’m thinking a nice, deep-dish hand-thrown pottery pie plate would make it even better! And, I really need a few other things as well! 

A shelf of pottery in Barry's studio.

Rice, Cheddar & Spinach Pie    6 servings

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

About 16 to 18 oz. fresh spinach or, a combination of spinach and kale (removed from stems & chopped)  

3 cups cooked brown rice (could use instant or quick-cooking)

1 to 1½ cups shredded extra-sharp Cheddar cheese (the recipe called for 1 cup but I thought it could have used a little more – also think a spicy cheese blend would be good)

½ teaspoon freshly ground pepper

½ teaspoon seasoned salt

4 large eggs

¼ cup milk

1 to 2 teaspoons hot sauce (such as Tabasco®)

1. Preheat oven to 425°. Spray a 9” pie pan with cooking spray.

2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic; cook, stirring, 1 minute more. Add spinach (or spinach-kale combination); add lid and left cook on low until greens are wilted. Let cool slightly.

The greens have wilted.

3. Add rice, cheese, pepper and salt to the skillet and stir to combine.

4. Whisk eggs, milk and hot sauce in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula.

Pie is ready to go into the oven.

5. Bake the pie until lightly browned in spots, about 25 minutes.

6. Let stand for 5 minutes before cutting into wedges.

I served fresh veggies with a wedge-cut of pie.

My Pottery Wish List:
(Barry – this is a hint . . . in case you haven’t figured that out)

This small mixing bowl
is very handy.

I can always use more plates and goblets!

This big bowl is perfect
for bread dough.

Good Luck Black-Eyed Pea Soup

     Just home from the grocery store where I purchased a can of black-eyed peas as I figured we needed as much good luck as possible for the coming year!

    We had never eaten  black-eyed peaa until attending a New Year’s party in Junction City sometime during the early 1970s. Nor were we aware that a bowl of these legumes supposedly brings good luck for the year. I was even lucky enough to discover a dime in mine which was supposed to increase my luck ten times!

     Who can say if it worked? Although I didn’t win the lottery (was there even one back then?), I figured that maybe it helped a little. Well anyway, we haven’t taken a chance since or, is it that we just like keeping alive those silly little superstitutions associated with food?

      There have been times we’ve soaked the dry peas and created the traditional hoppin’ John dish (peas and rice) but several years ago we started doing a simple and quick version using the canned variety.

      Some eat black-eyed peas on New Year’s Eve, others save them for New Year’s Day. We’re having them for lunch (New Year’s Eve) and will save some for tomorrow – hopefully doubling our luck in 2012!

Black-Eyed Pea Soup   About 4 servings

About 4 slices of  diced bacon

½ cup diced celery

½ cup diced onion

½ cup diced red bell pepper

½ cup diced carrots

1 medium or 2 small garlic cloves, minced

1 (15.5 oz.) can black-eyed peas with liquid

1 (14.5 oz) can diced tomatoes

¼ cup white wine

1½ cups beef broth

½ cup instant brown rice (use ¾ cup if you want a thicker soup)

1. In a stock pot over medium high heat, sauté the bacon until crisp. Set aside the bacon. Add the celery, onion, pepper and carrots to the pot; sauté in the bacon fat for about 10 minutes, or until tender (add a little olive oil if there’s not enough fat); add minced garlic near the end of the cooking time.

2. Add the peas, tomatoes, broth, wine and rice. Cook until rice is tender. Or, let soup simmer for a longer period of time, adding rice during the last 10 to 15 minutes.

3. Top with crumbled bacon when serving. Other possible additions: additional chopped onions, red peppers and/or grated cheese.

Cooking for 2 -- Chicken West

This recipe is an example of why I’ve become a fan of 5 Ingredient Fix on the Food Network. I watched Claire Robinson make what she called Turkey Robinson a couple of days ago; she raved about it and so I decided to try it . . . at least my version of it. Think Barry was a little skeptical as he prepared the rice to accompany the main dish, but . . . one bite and he was sold!

She also suggested, “You’ll like this so much that you may want to attach your name to the recipe instead of mine.” I did.

Chicken West for 2

2 tablespoons olive oil

1 chicken breast, ground (I ground it using the grinding attachment on our Kitchen Aid mixer)

1 clove of garlic, minced

Kosher salt and cracked black pepper, to taste

1 cup+ chicken stock

3 liberal handfuls of spinach leaves

½ of a 15 oz. can cannellini beans, drained

Roasted red pepper – enough to add some color

Brown rice for serving (Barry sautéed a few finely chopped onions, celery and carrots in olive oil before adding the rice; the mixture was then cooked according to package directions but he used a combination of water and chicken stock for the cooking medium)

1.  Heat the oil in a large skillet over moderately-high heat until hot but not smoking.

2.  Add the ground chicken and garlic -- using a wooden spoon, break up the clumps and cook until golden brown, 2 to 3 minutes. Season with salt and pepper.

3.  Add the stock and scrape up any bits on the bottom of the pan. Bring up to a boil, and then let simmer until slightly reduced, about 10 minutes.

4.  Stir in the spinach, cannellini beans and roasted red pepper; heat through.

5.  Season with additional salt and pepper, if needed.

6.  Serve over brown rice.

Nutritional Analysis  per serving (437g): Calories 797, Fat 22.5g (Saturated Fat 3.6g, Cholesterol 73mg), Sodium 844mg, Carbohydrate 96.5g (Fiber 25.9g, Sugars 4.4g) Protein 53.5g, Vit A 80%, Calcium 20%, Vit C 86%, Iron 57%.

Here’s Clarie’s version . . . as it appeared on Food Network

Turkey Robinson   Serves 4

Prep Time: 10 min / Cook Time: 15 min

Ingredients

2 tablespoons garlic-infused olive oil

1 pound ground turkey

Kosher salt and freshly cracked black pepper

2 cups low-sodium chicken stock

1 (5-ounce) bag triple washed spinach

1 (15-ounce) can cannellini beans, drained

Brown rice or pasta, for serving

Directions

Heat the oil in a large skillet over moderately-high heat until hot but not smoking. Add the ground turkey and, using a wooden spoon, break up the clumps and cook until golden brown, 4 to 5 minutes. Season with salt and pepper. Add the stock and scrape up any bits on the bottom of the pan. Bring up to a boil, and then let simmer until slightly reduced, about 10 minutes. Stir in the spinach and cannellini beans and heat through. Season with salt and pepper. Serve over brown rice or your favorite pasta.

 BYOC: Try adding some red pepper flakes to the turkey for a little spice and finely grate some Parmesan cheese to serve.