MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arroz con Leche (Spanish Rice Pudding)
Categories: Five, Spanish, Rice, Dairy, Citrus
Yield: 4 Servings

1/2 ga Milk
1 c Paella Rice
1 c Sugar
2 Cinnamon Sticks (whole)
2 Strips of Lemon peel

Prep Time/ Cook Time: 1 hour cooking on the stove top

I recall that as a child I would awaken on Sunday mornings
to the sweet smell of rice slowly simmering in milk & sugar.
It was such a pleasure to walk into the kitchen and behold
the old pot on top of the stove bubbling away.

I would occasionally try to sneak a taste, but I knew that
the decadent dessert was far too hot for my young taste
buds to handle. I knew that the wait would be unbearably
long, but after a few hours of being in the ice box the
simmering rice mixture would be heaven's own marvelous
dessert. Although some would now disagree with me and
insist that rice pudding is to be eaten warm, I still hold
to my Mother's tradition and eat it as a cold dessert.

Tip From Yaya’s Kitchen: Do not use common store bought
rice for this recipe. You may substitute Arborio if that
is all the is available.

In a large pot, add the milk, rice, cinnamon sticks, and
lemon peel. Cook over low heat for 1 hour, stirring every
couple minutes to prevent burning. The milk should just
barely be simmering (If the bottom of the pot starts to
scorch and the rice sticks, stop stirring immediately or
the entire recipe will be ruined.

The only way to "fix" the recipe is to use a ladle or spoon
to transfer the un-burnt portion to a fresh pot, then continue
cooking as before.)

Ater about an hour of cooking you will notice the mixture is
noticeably thicker. At this point use a slotted spoon to remove
the lemon skin and cinnamon sticks. Add the sugar and stir
gently until mixed. Transfer the mixture to a bowl for cooling.
While this recipe is traditionally served cold after several
hours of refrigeration to thicken, you may also serve it hot
off the stove.

From: http://www.hotpaella.com/Recipes

MM Format by Dave Drum - 28 November 2009

Uncle Dirty Dave's Archives

MMMMM

... Mary had a little lamb, some wine, & a nice dessert!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arroz con Leche (Spanish Rice Pudding)
Categories: Five, Spanish, Rice, Dairy, Citrus
Yield: 4 Servings

1/2 ga Milk
1 c Paella Rice
1 c Sugar
2 Cinnamon Sticks (whole)
2 Strips of Lemon peel

Prep Time/ Cook Time: 1 hour cooking on the stove top

I recall that as a child I would awaken on Sunday
mornings to the sweet smell of rice slowly simmering
in milk & sugar. It was such a pleasure to walk into
the kitchen and behold the old pot on top of the stove
bubbling away.

I would occasionally try to sneak a taste, but I knew
that the decadent dessert was far too hot for my young
taste buds to handle. I knew that the wait would be
unbearably long, but after a few hours of being in the
ice box the simmering rice mixture would be heaven's own
marvelous dessert. Although some would now disagree with
me and insist that rice pudding is to be eaten warm, I
still hold to my Mother's tradition and eat it as a cold
dessert.

Tip From Yaya's Kitchen: Do not use common store bought
rice for this recipe. You may substitute Arborio if that
is all the is available.

In a large pot, add the milk, rice, cinnamon sticks, and
lemon peel. Cook over low heat for 1 hour, stirring every
couple minutes to prevent burning. The milk should just
barely be simmering (If the bottom of the pot starts to
scorch and the rice sticks, stop stirring immediately or
the entire recipe will be ruined.

The only way to CÇ£fixCÇØ the recipe is to use a ladle or
spoon to transfer the un-burnt portion to a fresh pot,
then continue cooking as before.)

Ater about an hour of cooking you will notice the
mixture is noticeably thicker. At this point use a
slotted spoon to remove the lemon skin and cinnamon
sticks. Add the sugar and stir gently until mixed.
Transfer the mixture to a bowl for cooling.

While this recipe is traditionally served cold after
several hours of refrigeration to thicken, you may also
serve it hot off the stove.

From: http://www.hotpaella.com/Recipes

MM Format by Dave Drum - 28 November 2009

Uncle Dirty Dave's Archives

MMMMM

... I like rice. Rice is great if you're hungry and want 2000 of something

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: True Colours Rice Pudding
Categories: Desserts, Rice, Fruits, Pudding
Yield: 3 Servings

2 1/2 c (600 ml) whole milk
1/3 c (66 grams) raw short grain
- white rice
pn Salt
1 lg Egg
1/4 c (50 grams) dark brown sugar
1 ts Vanilla extract
1/4 ts Cinnamon
1/3 c (40 grams) raisins

"Rice pudding is how God intended us to eat rice," my father
announced when I mentioned I was thinking about making some.
Well that settled it, rice pudding it would be.

In a medium-sized, heavy-bottomed saucepan, bring the
milk, rice and salt to a boil over high heat. Reduce heat
to low and simmer until the rice is tender, about 20-25
minutes. Stir frequently to prevent the rice from sticking
to the bottom of the pan.

In a small mixing bowl, whisk together egg and brown
sugar until well mixed. Add a half cup of the hot rice
mixture to the egg mixture, a tablespoon at a time,
vigorously whisking to incorporate.

Add egg mixture back into the saucepan of rice & milk
and stir, on low heat, for 10 min or so, until thickened.
Be careful not to have the mixture come to a boil at this
point. Stir in the vanilla. Remove from heat and stir in
the raisins and cinnamon.

Serve warm or cold.

Serves 2-3.

From: http://simplyrecipes.com/recipes

Uncle Dirty Dave's Archives

MMMMM

... Time and technology march on, leaving obsolence in their wake..
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)