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 Rice. Show all posts
Showing posts with label Rice. Show all posts
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.
Fried Rice
by Dorothea Malloy
Ingredients:
2 eggs
3 tsp vegetable oil, divide use
1 minced clove garlic
1 cup cooked, diced vegetables such as carrots, celery, broccoli, cauliflower, peas, or whatever leftovers you have on hand
2 cups cooked brown rice
1 tsp soy sauce
pinch of dried ginger
Directions:
1. Heat 2 tsp oil in a skillet.
2. Pour beaten eggs in the pan and tilt to cover the bottom of the pan.
3. As egg cooks, lift edges and tilt pan until liquid is set but not dry.
4. Turn out onto plate, roll into a cylinder, and cut into very thin slices. Set aside.
5. Heat 1 tsp oil in pan and stir-fry garlic, rice, vegetables, soy sauce and ginger until heated through. Toss with egg strips.
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Ingredients:
2 eggs
3 tsp vegetable oil, divide use
1 minced clove garlic
1 cup cooked, diced vegetables such as carrots, celery, broccoli, cauliflower, peas, or whatever leftovers you have on hand
2 cups cooked brown rice
1 tsp soy sauce
pinch of dried ginger
Directions:
1. Heat 2 tsp oil in a skillet.
2. Pour beaten eggs in the pan and tilt to cover the bottom of the pan.
3. As egg cooks, lift edges and tilt pan until liquid is set but not dry.
4. Turn out onto plate, roll into a cylinder, and cut into very thin slices. Set aside.
5. Heat 1 tsp oil in pan and stir-fry garlic, rice, vegetables, soy sauce and ginger until heated through. Toss with egg strips.
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Broccoli Rice Casserole
by Cyndi Malloy
This is the original recipe but, for my large family, I use 3 cups of uncooked rice and double the other ingredients. I use an insane amount of Velveeta cheese. We like to reheat the leftovers for days. Yum!
Ingredients:
1 cup uncooked rice
1/4 cup sauteed onions (or add raw onions to uncooked rice)
1 to 1 1/2 cups broccoli, chopped tops and stems, partially cooked
1 can cream of chicken or mushroom soup
1/2 soup can milk
chunks of Velveeta cheese to taste
Directions:
1. Cook rice and then add other ingredients and mix well.
2. Bake at 350°, covered, until bubbly around the edges. Bake time will vary, depending on how much you make (approx. 30 mins for the original recipe and 45-60 mins for the size I make). I like to give it a thorough stirring once the cheese has melted, maybe halfway through bake time, to make it a more uniform yellow-orange color. I also uncover for the last 10 minutes or so.
This is the original recipe but, for my large family, I use 3 cups of uncooked rice and double the other ingredients. I use an insane amount of Velveeta cheese. We like to reheat the leftovers for days. Yum!
Ingredients:
1 cup uncooked rice
1/4 cup sauteed onions (or add raw onions to uncooked rice)
1 to 1 1/2 cups broccoli, chopped tops and stems, partially cooked
1 can cream of chicken or mushroom soup
1/2 soup can milk
chunks of Velveeta cheese to taste
Directions:
1. Cook rice and then add other ingredients and mix well.
2. Bake at 350°, covered, until bubbly around the edges. Bake time will vary, depending on how much you make (approx. 30 mins for the original recipe and 45-60 mins for the size I make). I like to give it a thorough stirring once the cheese has melted, maybe halfway through bake time, to make it a more uniform yellow-orange color. I also uncover for the last 10 minutes or so.
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