Rice Pudding with Orange Zest

The Winelady was kind enough to send me this blog post via Foodbuzz. I liked it so much I decided to share it here on Southern Flavor Zone. Enjoy!

Recipe and photo courstesy of Mangia! Winelady Cooks

I'm a dessert lover and rice pudding has always been a favorite. However, in recent years I stopped making it because it was way too rich and not very healthy with all the eggs and cream. Not that eggs and cream are unhealthy, but for my personal health concerns I started cutting back on the rich foods that add too many calories making the pounds add up faster than I can say grandma.

I came across this recipe in Woman's Day magazine. I made it several times, and based on the critiques I received from my "tasters" I made a few changes and came up with a very tasty rice pudding. I splurged with "real" whipped cream which is a "must have" on rice pudding.

Ingredients

* 2/3 cup Arborio rice
* 8 cups water
* pinch of salt
* 3 cups 1% milk
* 1 5 oz. can "evaporated" milk
* 3 TBLS. packed light brown sugar
* 2 TBLS. granulated sugar
* 1 tsp. vanilla extract
* 1 tsp. grated orange zest
* 1/4 tsp. cinnamon


Directions
#1. Place rice in a strainer and rinse under cold water. Stir with your fingers to remove some of the surface starch. Place the rice in a 5 quart saucepan with the 8 cups of water and salt and bring to a boil over high heat.

Reduce heat to medium and then boil for 7 minutes, stirring occasionally, or until the rice is just tender. (Try not to overcook the rice). Drain rice and return to the pot.

#2. Stir in the milk and sugar into the rice, stirring to dissolve the sugar. Bring to boil over medium high heat, then reduce heat to a slow simmer.

Simmer, stirring frequently at first and then continuously toward the end for about 25 minutes, or until the rice doubles in size and is soft and tender. (The mixture will be very liquidy. Don't panic.)

#3. Pour into a bowl, stir in the vanilla, orange zest and cinnamon. Cover the surface of the pudding with plastic wrap to prevent a skin from forming.

Let cool on the counter before refrigerating. Refrigerate at least 4 or 5 hours. The liquid will be absorbed into the rice and will then be ready to serve.

#4. Add grated orange zest and cinnamon to garnish and serve with fresh whipped cream.

Crawfish Jambalaya Abbreviated

Cajun cooking usually is long and slow with many layers. Here is a modernized shortcut version of Crawfish Jambalaya that you are sure to enjoy.

Serves 4

1/2 cup bell pepper, chopped
1/2 cup parsley, chopped
1/2 cup green onions, chopped
1/2 cup butter or margarine
1 pound crawfish tails
1 10 3/4 ounce can cream of mushroom soup
1 10 ounce can French onion soup
1 10 ounce can tomatoes with chilies, do not drain (Rotel is a good one)
1 1/2 cups raw, white rice, washed

Saute bell pepper, parsley, and green onions in butter or margarine. Mix the sauteed vegetables with all other ingredients in bowl. Pour into an appropriate size baking dish. Bake uncovered for 55 minutes, stirring every 15 minutes. Cover and cook another 10 minutes.

Rice Pilaf with Vermicelli

Recipe courtesy of Cooks Illustrated

Serves 4 as a side dish.

If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf. Soaking the rice overnight in water results in more tender, separate grains. If you'd like to try it, add enough water to cover the rice by 1 inch after the rinsing process in step 1, then cover the bowl with plastic wrap and let it stand at room temperature 8 to 24 hours; reduce the amount of water to cook the rice to 2 cups. For the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid. If you are using soaked rice for this variation, use 3 cups of water.

Ingredients

1 1/2	Cups basmati rice or long-grain rice
3 1/4	Cups water
1 1/2	Teaspoons table salt
	Ground black pepper
3	Tablespoons unsalted butter
1	Small onion , minced (about 1/2 cup)
4	Ounces vermicelli , broken into 1-inch pieces (about 1 cup)
2	Medium cloves garlic , minced
1/2	Teaspoon ground cumin
1/2	Teaspoon ground coriander
	Pinch allspice

Instructions

1. Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside.
2. Bring 3 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat 1 1/2 tablespoons butter in large saucepan over medium heat until foam begins to subside; add vermicelli and cook, stirring occasionally, until browned, about 3 minutes. Remove to small bowl and set aside. Add remaining 1 1/2 tablespoons butter to pan and heat until foam begins to subside; add onion and sauté until softened but not browned, about 4 minutes. Add garlic, cumin, coriander, and allspice to sautéed onion; cook until fragrant, about 30 seconds longer. Add vermicelli and rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.

Red Rice with Chicken

This hearty, well-seasoned dish is budget friendly as well as delicious.

Makes about 6 servings

3 tablespoons olive oil

1 ½ pounds chicken pieces of your choosing

¾ to 1 teaspoon Cajun Seasoning (to taste)

3 large red bell peppers, seeded, cut in strips

1 large onion, cut in strips

8 large garlic cloves, chopped

1 tablespoon dried oregano leaves

1 tablespoon paprika

1 ½ cups long-grain white rice

2 cups (or a little more) chicken broth

2/3 cup cream of tomato soup

1 ½ cups frozen small peas, thawed

1/4 cup parsely, chopped

Heat the oil in a large heavy pot over medium-high heat. Season the chicken with Cajun Seasoning. The 15-minute pre-cook: add the chicken, and cook for 10 minutes, then add bell peppers, onion, garlic and oregano to the pot. Cook, stirring, for 5 minutes. Mix in the paprika and rice and stir to coat. Add the chicken broth and tomato sauce. Bring to a boil, cover, and reduce heat to medium-low.

Simmer until the chicken and rice are tender and the liquids are absorbed, about 20-25 minutes. Add more broth if the mixture becomes dry during the cooking time. Stir in the peas and parsley and add more Creole Seasoning if desired. Cook until the peas are heated through, about 3 minutes. Serve

NOTE: Since red bell pepper are $1.50 each in my local supermarket, I substitute green bell pepper.

If you choose skinless, boneless chicken pieces, cube them and reduce the pre-cook time from a total of 15 minutes to 5 minutes.

Lovely, Fluffy, Mexican Rice

Serves 6

1 Cup Long-grain White Rice
1 Tablespoon Vegetable Oil
1 1/2 Cups Chicken Broth
1/2 Each Onion, finely chopped
1/2 Each Green Bell Pepper, finely chopped
1 1/2 Teaspoons Jalapeno Pepper, chopped
3 5/8 Fluid Ounces Tomatoes With Green Chilies
2 Tablespoons Tomato Sauce
1/2 Each Chicken Bouillon Cube, Knorr's
Salt and Pepper, to taste
1/2 Teaspoon Ground Cumin
1/2 Cup Cilantro Leaves, Whole
1 Clove Garlic, minced

1. Saute rice in oil over medium heat for bout 3 minutes.
2. Carefully, pour in chicken broth, and bring to a boil.
3. Stir in onion, green pepper, jalapeno, tomato sauce, and can of tomato & chilies. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic.
4. Bring to a boil, cover, and reduce heat to very low. Cook for 20 minutes.
5. Fluff with fork and garnish with fresh cilantro.

NOTE: Rather than opening a can of tomato sauce only to use 2 tablespoons, you can substitute with a little tomato paste from one of those convenient tubes. The addition of the sauce or paste is mainly for color. Another option is to use Knorr's tomato bouillon with chicken rather than the just chicken flavor called for in the recipe.

Dirty Rice

This is a recipe I developed back in the '70's. I have shared it countless times. Everyone seems to enjoy it...I hope you do too.

Serves 8-10

• 16 ounces bulk pork sausage, hot (I like Jimmy Dean)
• 2-3 bunches green onions
• 1 1/2 Tablespoons Black Orchid Cajun Seasoning *
• 2 1/2 cups white rice, cooked
  

1. Bring rice in 4 cups water to a boil and simmer on lowest flame for 20 minutes.
   
2. Chop green onions into ¼” pieces separating green tops and white bottoms.
   
3. On high heat, sauté sausage breaking it apart until it looks like loose ground meat. Add bottoms of green onions and cook until meat is cooked through. Add a small amount of water to prevent drying out.
4. Turn off heat and mix in Cajun seasoning (add more or less than 1 Tablespoon to your taste). Add green onion tops and toss in hot meat mixture until just heated through, about 30 seconds.
5. Add cooked rice and mix very well.

COMMENT: This rice is an excellent accompaniment for all meats. We simple cannot barbecue without this on the menu.
*RESOURCES:
Black Orchid Cajun Seasoning - FoodieAffair.com

Nutty Basmati Rice

Now, this is not a Southern, a Cajun or a Creole recipe, but it is a favorite of my clients. It is Middle Eastern and delightfully fragrant and absolutely wonderful.

Serves 8
Time: 30 minutes

2 Tablespoons Vegetable Oil
1 Tablespoon Butter
1 Large Stick Cinnamon
2 Whole Cloves
3/4 Cup Onion, minced
1/2 Teaspoon Ground Cardamom
2 Cups Basmati Rice, uncooked
1 Cup Water
2 Cups Chicken Broth
1/4 Cup Dates, chopped
1/2 Teaspoon Salt
1 Tablespoon Orange Zest *
1/4 Cup Pistachio Nuts, unsalted, toasted

1. Heat oil and butter in 3 qt. Dutch oven over high heat.
2. Add cinnamon and cloves and cook, stirring, until the cinnamon stick spuffs up, 1-2 minutes.
3. Reduce heat and add onion and saute until the onion is clear, about 3 minutes.
4. Stir in the rice and mix to coat all the grains.
5. Cook until it begins to be aromatic, 1-2 minutes.
6. Add water, chicken broth, dates, salt, and orange zest and bring to a boil.
7. Reduce heat to low and cover tightly.
8. Simmer until all of the liquid has been absorbed, 13-15 minutes.
9. Remove from heat and let stand, covered, for 10 minutes to allow the rice to set.
10. Remove cinnamon stick and cloves (cloves should be on top).
11. Uncover and fluff with fork.
12. Garnish with pistachios before serving.
*RESOURCES:
Orange Zest - FoodieAffair.com