by Febrina Picone Malloy
We discovered this at a mountain lodge in Costa Rica and asked them how they made it. They were very obliging and gave us a list of the ingredients.
Ingredients:
2/3 cup cooked rice
3 TB sugar
1/8 tsp salt – measure and then remove 1/3 of the salt.
¾ cup milk
1/8 tsp vanilla extract
3 whole cloves
cinnamon
Directions:
1. Combine ingredients in a heavy saucepan.
2. Cook over medium heat, stirring often until it boils.
3. Reduce heat and simmer uncovered for a few minutes.
4. Serve hot with cinnamon.
Showing posts with label Pudding. Show all posts
Showing posts with label Pudding. Show all posts
Tres Leches Dessert
by The Valenzuelas
Makes 15 servings
Ingredients:
1 can evaporated milk
1 can Nestle Media Crema (or one pint half & half)
1 can sweetened condensed milk
7 limes
2 rolls of Maria cookies
Directions:
1. In blender, mix 3 types of milk. Blend on med. speed.
2. While still blending, cut limes in half, remove center cover from blender container, and squeeze limes ½ at a time into blender. Cream should be frothing.
3. Layer cookies, then pour cream over, then cookies, etc. in 13x9 pan until cookies are gone. Top layer is cream smoothed over the top.
4. Refrigerate for a few hours. (May put fruit on top before serving.)
Makes 15 servings
Ingredients:
1 can evaporated milk
1 can Nestle Media Crema (or one pint half & half)
1 can sweetened condensed milk
7 limes
2 rolls of Maria cookies
Directions:
1. In blender, mix 3 types of milk. Blend on med. speed.
2. While still blending, cut limes in half, remove center cover from blender container, and squeeze limes ½ at a time into blender. Cream should be frothing.
3. Layer cookies, then pour cream over, then cookies, etc. in 13x9 pan until cookies are gone. Top layer is cream smoothed over the top.
4. Refrigerate for a few hours. (May put fruit on top before serving.)
Rice Pudding
by Grandma Edith Malloy
6 servings
Ingredients:
2 large eggs, or 4 egg yolks
1/2 cup sugar
1/4 tsp salt
2 cups milk
nutmeg for flavoring
1/2 tsp vanilla
2 cups cooked rice
3/4 cup raisins, plumped
Directions:
1. Mix all ingredients, pour into 1 quart casserole and set in pan of 1 inch deep water. Sprinkle generously with nutmeg.
2. Bake at 350° about 50 minutes until set at edges but still creamy in the center.
Febrina Malloy's version: use 1/2 cup raisins instead of 3/4 cup, and bake for 1 hour and 15 minutes.
6 servings
Ingredients:
2 large eggs, or 4 egg yolks
1/2 cup sugar
1/4 tsp salt
2 cups milk
nutmeg for flavoring
1/2 tsp vanilla
2 cups cooked rice
3/4 cup raisins, plumped
Directions:
1. Mix all ingredients, pour into 1 quart casserole and set in pan of 1 inch deep water. Sprinkle generously with nutmeg.
2. Bake at 350° about 50 minutes until set at edges but still creamy in the center.
Febrina Malloy's version: use 1/2 cup raisins instead of 3/4 cup, and bake for 1 hour and 15 minutes.
Bavarian Cream
by Febrina Picone Malloy
serves 6
Ingredients:
1 envelope gelatin
1/4 cup sugar
1/8 tsp salt
2 egg yolks
1 1/4 cup milk
1/2 tsp vanilla (unless using creme de cocoa)
2 egg whites
1/4 cup sugar
1 cup heavy cream, whipped, or 2/3 cup icy cold evaporated milk, whipped
3 TB creme de cocoa (optional)
Directions:
1. Mix thoroughly gelatin, 1/4 cup sugar, and salt. Beat together egg yolks and milk.
2. Add milk mixture to gelatin mixture and cook over boiling water, stirring constantly until dissolved, about 8 minutes.
3. Remove from heat. Add vanilla, unless using creme de cocoa. Chill to egg white consistency.
4. Beat egg whites until stiff. Beat in 1/4 cup sugar. Fold in gelatin mixture, then whipped cream. Add creme de cocoa, if using. Turn into 4 cup mold or individual molds. Chill until firm.
serves 6
Ingredients:
1 envelope gelatin
1/4 cup sugar
1/8 tsp salt
2 egg yolks
1 1/4 cup milk
1/2 tsp vanilla (unless using creme de cocoa)
2 egg whites
1/4 cup sugar
1 cup heavy cream, whipped, or 2/3 cup icy cold evaporated milk, whipped
3 TB creme de cocoa (optional)
Directions:
1. Mix thoroughly gelatin, 1/4 cup sugar, and salt. Beat together egg yolks and milk.
2. Add milk mixture to gelatin mixture and cook over boiling water, stirring constantly until dissolved, about 8 minutes.
3. Remove from heat. Add vanilla, unless using creme de cocoa. Chill to egg white consistency.
4. Beat egg whites until stiff. Beat in 1/4 cup sugar. Fold in gelatin mixture, then whipped cream. Add creme de cocoa, if using. Turn into 4 cup mold or individual molds. Chill until firm.
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