• National Rice Month - 1

    From Dave Drum@1:18/200 to All on Sun Sep 4 07:23:10 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Arroz con Leche (Spanish Rice Pudding)
    Categories: Five, Spanish, Rice, Dairy, Citrus
    Yield: 4 Servings

    1/2 ga Milk
    1 c Paella Rice
    1 c Sugar
    2 Cinnamon Sticks (whole)
    2 Strips of Lemon peel

    Prep Time/ Cook Time: 1 hour cooking on the stove top

    I recall that as a child I would awaken on Sunday mornings
    to the sweet smell of rice slowly simmering in milk & sugar.
    It was such a pleasure to walk into the kitchen and behold
    the old pot on top of the stove bubbling away.

    I would occasionally try to sneak a taste, but I knew that
    the decadent dessert was far too hot for my young taste
    buds to handle. I knew that the wait would be unbearably
    long, but after a few hours of being in the ice box the
    simmering rice mixture would be heaven's own marvelous
    dessert. Although some would now disagree with me and
    insist that rice pudding is to be eaten warm, I still hold
    to my Mother's tradition and eat it as a cold dessert.

    Tip From YayagCOs Kitchen: Do not use common store bought
    rice for this recipe. You may substitute Arborio if that
    is all the is available.

    In a large pot, add the milk, rice, cinnamon sticks, and
    lemon peel. Cook over low heat for 1 hour, stirring every
    couple minutes to prevent burning. The milk should just
    barely be simmering (If the bottom of the pot starts to
    scorch and the rice sticks, stop stirring immediately or
    the entire recipe will be ruined.

    The only way to gCLfixgCY the recipe is to use a ladle or spoon
    to transfer the un-burnt portion to a fresh pot, then continue
    cooking as before.)

    Ater about an hour of cooking you will notice the mixture is
    noticeably thicker. At this point use a slotted spoon to remove
    the lemon skin and cinnamon sticks. Add the sugar and stir
    gently until mixed. Transfer the mixture to a bowl for cooling.
    While this recipe is traditionally served cold after several
    hours of refrigeration to thicken, you may also serve it hot
    off the stove.

    From: http://www.hotpaella.com/Recipes

    MM Format by Dave Drum - 28 November 2009

    Uncle Dirty Dave's Archives

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    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:261/38 to All on Sat Sep 9 07:07:24 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Dave's Dirty Rice
    Categories: Cajun, Rice, Poultry, Offal, Chilies
    Yield: 4 Servings

    1 1/2 c Louisiana long grain rice;
    - or basmati/Texmati rice
    2 c Chicken broth
    2 c Water
    3 tb Oil
    1/2 lb Ground pork
    +=AND=+
    1/2 lb Ground chicken gizzards
    +=OR=+
    1 lb Ground chicken gizzards
    3 sl Bacon; chopped
    1/2 lg Onion; chopped
    2 Celery ribs; chopped
    1 (to 3) jalape+#os; seeded,
    - chopped
    1 tb Cajun seasoning *
    2 Green onions; chopped

    * I switch back & forth between Louisiana Fish Fry
    (orange container) Products and Tony Chachere's (green
    container) Creole Seasoning - whichever I find in the
    cabinet first.

    Cook the rice according to the package instructions,
    but use chicken broth for one third of the cooking
    liquid. So, for example, if the package says to use 3
    cups of water for 1 1/2 cups of rice, use 2 cups of
    water and 1 cup of chicken broth.

    Once the rice has finished cooking, remove from heat
    and let sit for 5 minutes. Turn the rice out onto a
    sheet pan and drizzle 1 tablespoon of olive oil over it.
    Mix to combine and let cool.

    While the rice is cooking, finely chop the chicken
    gizzards, or puree briefly in a blender. In a large pan
    that can eventually hold the rice plus everything else,
    put 1 tb of oil plus the bacon in and cook over medium-
    low heat until the bacon is crispy.

    Add the ground pork (if using) and increase the heat to
    high. Allow the meat to brown before stirring. As soon
    as the pork starts to brown, add the final tablespoon
    of oil and add the celery, jalapenos, and onions.

    Brown them all over medium-high heat.

    You will notice the bottom of the pan is getting crusty.
    Keep it from burning by lowering the heat if needed. Add
    the minced gizzards and cook for a few minutes more.

    Add the remaining cup of chicken broth and deglaze the
    pan by scraping the bottom of the pan with a wooden
    spoon. Add the Cajun seasoning and turn the heat to high.
    Boil away most of the chicken stock and then add the
    cooked rice. Toss to combine.

    Turn off the heat and add the green onions. Toss once
    more to combine and serve hot.

    Serves 4.

    From: Dirty Dave's adaptive mind - which will file the
    serial numbers off of any recipe and call it his own.

    Uncle Dirty Dave's Kitchen

    MMMMM

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    * Origin: Prism bbs (1:261/38)