[identity profile] chaotic-binky.livejournal.com

Almond Rice Pudding

I do not measure this because I make it quite often. However, lady hands are always good for measuring and I have two of them!


Ingredients:

One handful of sugar, plus a little bit more if you like sweetness.

Two - three handfuls of dessert rice – pudding rice.

1 handful of flaked almonds – or more if you really love almonds.

10 – 15 cardamoms

1 litre or 2 pints of milk

Method:

Set oven to 350°F, 180°C or Gas Mk 4.

Take on ovenproof dish capable of holding all the ingredients with room to spare – 2 litre or 3 pint capacity.

Peel the covering away from the cardamoms and put the seeds into the ovenproof dish.

Put rice, almonds, sugar and milk into dish and stir.

You can float a knob of butter on top if you want but it doesn’t really add anything to it.

Cook in oven for 1 ½ to 2 hours, stirring every thirty minutes.

After 1½ hours test a grain of rice to see if it cooked and if not put back in oven.

If mixture starts looking a bit dry add some more milk.

This is lovely served hot or cold :D

[identity profile] alexcat.livejournal.com
I buy my Creole seasoning but here is a recipe for it:

Creole Seasoning
Ingredients:
ΒΌ cup salt
3 tablespoons granulated garlic or garlic powder
3 tablespoons ground black pepper, freshly ground if possible
1/8 teaspoon ground cayenne pepper, or to taste
1 tablespoon paprika

Combine all seasonings and mix to blend thoroughly. Pour into a small jar with cover; seal tightly.

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