Exotic Rice Pudding

Chris’ comments:  Cee discovered cinnamon chips (yes, like chocolate chips, to be used in baking) and is enjoying them.  She didn’t know what to do with them, though, so I suggested an exotic rice pudding.  We substituted dried goji berries for raisins, but you could use dried cranberries, too.  The cinnamon chips melted nicely, spreading their goodness all through the pudding.

Exotic Rice Pudding

  • Servings: varies
  • Difficulty: easy
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Ingredients:

Basic Recipe for one serving  (multiply per the number of servings you desire):

  • 1 egg
  • 1/4 c milk
  • 1/4 tsp vanilla
  • dash salt
  • sugar as needed (We added sugar through the cinnamon chips.)
  • 1/2 c cooked rice

Optional Flavors (in whatever amount makes sense to your palate):

  • 1 1/2  tsp cinnamon chips
  • 1 T dried goji berries or cranberries

Beat the egg, add milk, vanilla and salt.   Mix thoroughly.  Add the cooked rice.  Stir in any other flavors or ingredients you would like.  Lightly grease a baking dish.  Bake at 375° for 20-25 minutes or until the custard has set.  (Insert a table knife into the center.  If it comes out dry and clean, the custard is done.)

Experiment with flavors:

  • Any dried fruit could be fun.  Experiment.
  • We added cinnamon chips for a little zest.  Remember that the chips contain sugar, so if you omit them you might want to add a little sugar.
  • Spread pumpkin seeds on top before baking.  They’ll toast nicely and give your pudding more texture.
  • Chopped nuts can be included inside the pudding.
  • You can make it savory with sun dried tomatoes and a little thyme.
  • Go Mexican with chopped jalapeno peppers.  The cinnamon might go well in there, too.
  • Or make plain pudding and then top it with fresh fruit like chopped mango or peaches.
  • What else can you think of to add?

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Chris Donner also writes the popular blog for introverts, 61 Musings.  Cee Neuner’s photography blog hosts five weekly challenges for bloggers.  Sobha Vadlamani is just beginning her blogging adventure.

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Inside Out Spinach Quiche

031814 lunch

Chris’ comments:  This is an easy breakfast or lunch meal that you can throw together very quickly.  It’s an inside out quiche of sorts.  You substitute grain for the crust and mix it in instead of lining the baking dish with it.  Because of that, it’s naturally gluten free.

It’s a great dish for using up leftover grains, too.  The recipe calls for uncooked millet, which is a grain I enjoy working with, but you can also substitute quinoa or rice.  You can start with cooked grain, if you prefer.  

This recipe serves two but can easily be adjusted for a larger gathering.  I baked mine in individual portion sized ramekins  but you should be able to bake larger sizes in a baking pan without a problem.

I topped mine with an apple wood smoked Gouda cheese that browned up nicely on top.  The smell throughout the house was heavenly as this was baking.  

We’re used to more spicing than is called for here.  The next time I make this I might include some sauteed shallots, and I would increase the amount of spinach.  It tasted good and I could have used more of it.  I might include some nutmeg, too.  Basically, whatever would would normally put into a quiche would work well here, too.

Continue reading

Usuyaki Tamago (Japanese Egg Crêpes)

030214 crepe (1)Chris’ comments:  I like crepes but this is the first time I’ve tried a Japanese version.  Talk about an instant hit!  The combination of a little sugar and soy sauce is delicious.  You can serve them rolled up and cut into noodles to put on top of rice, or fill them as any other crepe.  See notes about making a gluten free version. Continue reading