WCC No. 15 - Easter/Spring Time Food
|When I first saw the theme for this month's Weekend Cookbook Challenge, I knew right away what I was going to make - my family's Easter Ricotta & Rice Pie. It actually turned out very good this year, better than last. Yep it shore did. Uhh huh.|
Okay then.. well when one loses her mind and actually FORGETS to take pictures? One moves on and figures out what else she can make. *sigh*
It didn't take me long to figure out something else to make, especially when I made a boat load of rice for the pie and only needed like a raft load. So with all this extra rice I went in search of a good rice pudding. I've only made it once before and that recipe had some weird ingredient in it like mustard or something (No, not really - but something as equally weird that I can't remember) and it tasted awful. This time I was bound and determined to skip over all weird ingredient list recipes and find something that was much more suitable to dessert, which I think we can all agree.. mustard containing puddings are not dessert fare. (again there really was no mustard)
I stumbled upon a celebrity chef's recipe and figured it had to be good. I mean, anything he makes has to be good because he so fakkin hot. And when you think of fakkin hot celebrity chefs, who do you think of?? Yes, Gordon Ramsay!!
But no, not this time..
This time it was the incredibly sexy, ultimate recipe creating, McCheffy of the foodie world - Tyler Florence - whose recipe I chose. Dudes.. how can he be so hot?? So not fair. SO! NOT! FAIR!
And so happily I stood over a hot pot stirring a simmering, creamy concoction of rice, heavy cream, raisins, sugar and butter for 25 minutes, daydreaming about Tyler making this exact recipe in his own kitchen wearing nothing but a green and white striped apron and tube socks.. his hair falling into his eyes.. those dimples.. those lips.. quite possibly clenching his rock hard chee.. Oh! Hi! How are yas? Would you like to try my rice pudding? It's good!
3 c. white rice, cooked (I went with short rice for it's creaminess)
3 cups milk
2/3 cup sugar
2 tablespoons butter
1/2 cup raisins
1 teaspoon vanilla extract
Zest of 1 lemon, grated
1 teaspoon cinnamon, divided
Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and
I would like to thank Marta of An Italian in the US for taking on the challenge and hosting this month's round up! And, of course, the incredibly sweet Sara of i like to cook for creating the event way back when.. hehehe
Happy Easter everyone!