Cooking From Memory ~ A Recipe Journal


Rice Pudding

Posted in Desserts,Rice by Paul Gauche on July 16, 2009

 

(Photo Credit: http://www.thedailygreen.com/cm/thedailygreen/images/W4/rice-pudding-pomegranate-lg.jpg)

Ingredients ~

  • 4 cups ½ & ½ or whole milk
  • 1 cup rice
  • ¼  cup sugar
  • ½ teaspoon salt
  • 2 large eggs, beaten*
  • 1 teaspoon vanilla
  • 1 package Knox gelatin softened
  • ½ cup water
  • 1 pint whipping cream
  • ½ cup sugar
  • Nutmeg, cinnamon, raisins, coconut, mint, etc. for garnish

Method ~

 In a double boiler or a heavy saucepan, combine milk, rice, sugar and salt.  Cook until the rice is done, about 20 – 25 minutes, being careful not to let the milk scorch on the bottom of the saucepan.  Let cool slightly. Beat the 2 large eggs, then add a little of the warm rice to the eggs to neutralize the temperature.  Then quickly stir the eggs back into the rice along with 1 teaspoon vanilla. Bring to room temperature. Dissolve the gelatin in ½ cup water and add to the rice. Whip ½ pint whipping cream with ½ cup sugar and fold into the rice. Transfer to a serving bowl.  Cover and chill.  Garnish with nutmeg, raisins, coconut, etc.

*This recipe can also be made without eggs.

Rice Pudding

Posted in Desserts,Rice by Paul Gauche on July 12, 2009

 (Photo Credit: Karry Hosford, http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=554679)

Ingredients ~

  • 4 cups ½ & ½ or whole milk
  • 1 cup rice
  • ¼  cup sugar
  • ½ teaspoon salt
  • 2 large eggs, beaten*
  • 1 teaspoon vanilla
  • 1 package Knox gelatin softened
  • ½ cup water
  • 1 pint whipping cream
  • ½ cup sugar
  • nutmeg, cinnamon, raisins, coconut, mint, etc. for garnish

Method ~

In a double boiler or a heavy saucepan, combine milk, rice, sugar and salt.  Cook until the rice is done, about 20 – 25 minutes, being careful not to let the milk scorch on the bottom of the saucepan.  Let cool slightly.  Beat the 2 large eggs, then add a little of the warm rice to the eggs to neutralize the temperature.  Then quickly stir the eggs back into the rice along with 1 teaspoon vanilla.  Bring to room temperature. Dissolve the gelatin in ½ cup water and add to the rice.  Whip ½ pint whipping cream with ½ cup sugar and fold into the rice.  Transfer to a serving bowl.  Cover and chill.  Garnish with nutmeg, raisins, coconut, etc.

*This recipe can also be made without eggs.

Risotto with Asparagus

Posted in Rice by Paul Gauche on July 11, 2009

(Photo Credit: http://d.yimg.com/ao/util/anysize/379,http:%2F%2Fa323.yahoofs.com%2Fymg%2Fmenshealth__13%2Fmenshealth-809772529-1220854712.jpg%3FymW6XrADxLzlgPJ1?sig=GMgDQ5VgzffSro5zOgPfVXa0kho-)

Ingredients ~

  • 1 pound asparagus trimmed and cut into 2-inch lengths
  • 7-8 cups chicken Stock
  • ¼ cup extra virgin olive oil
  • ½ cup finely chopped yellow or red onion
  • 3 cups Arborio rice
  • 1 cup dry white wine, at room temperature
  • 1 Tablespoon unsalted butter
  • ¼ cup grated Parmesan Cheese
  • Salt and freshly ground cracked pepper

Method ~

Parboil the asparagus in salted water until just tender, 1-2 minutes.  Set aside. (To parboil asparagus, plunge the asparagus in a large quantity of salted boiling water and cook until the asparagus brightens in color and just begins to soften.  About 1-2 minutes.)  Drain and plunge immediately into a bowl of ice water to stop the cooking.  Let cool for about 30 seconds, drain again, and set aside until ready to use.  In a sauce pan over medium heat, bring the stock to a gentle simmer and maintain over low heat.  In a large, heavy saucepan, heat the oil over medium heat.  Add the onion and sauté until softened, about 4 minutes.  Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes.  Add the wine and stir until it is completely absorbed.  Add the simmering stock a ladleful at a time, stirring frequently after each addition.  Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful.  Reserve ¼ cup stock to add at the end.  When the rice is almost tender to the bite but slightly firm n the center and looks creamy, after about 18 minutes, add the asparagus and a ladleful of stock.  Cook, stirring occasionally, until the asparagus us heated through and the rice is al dente, 2-3 minutes longer.  Remove from the heat and stir in the butter, cheese, and reserved ¼ cup stock.  Season to taste with salt and pepper and serve at once.

For more tips on making perfect risotto, see the article in “Kitchen Wisdom”

Makes 6 servings