When I found out that my step dad liked rice pudding, I believe I gave him a look of disbelief. This didn’t sound like something he would eat: he comes from an old-school British background and relies on typically bland food staples, like butter on toast or boiled vegetables – rice pudding seemed too far out of his comfort zone. Apparently though, rice pudding has a long-standing place on British dinner (or breakfast) plates from as far back as the Tudor period. In fact, a little Googling revealed that nearly every culture in the world has some variation of rice pudding in their diet. I had tasted the black rice porridge version in Thailand a few years ago, called Khao Niao Dam, without realizing what it was – and it was delicious. I’ve included this “worldly” rice pudding recipe for my step dad, who in my regard has now moved slightly up the foodie rungs.
3/4 cup uncooked white rice
2 cups milk, divided, or cream
1/3 cup white sugar
1/4 tsp salt
1 egg, beaten
2/3 cup raisins
1 tbsp butter
1/2 tsp vanilla extract
1. In a medium saucepan bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk or cream, sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes.
3. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly.
4. Remove from heat and stir in butter and vanilla. Serve warm.
3 cups brown sugar
1 cup carnation milk
Approximately 1/8 cup butter
1. Bring mixture to a boil. Everything must be melted together.
2. Bring to “Soft Ball” stage on candy thermometer
3. Remove from heat and add 1 tsp vanilla extract
4. Allow to cool slightly then beat until fudge thickens and it loses its gloss
1 cup chopped pecan or walnuts; 18 1/2 oz yellow cake mix
3 3/4 oz package Jello Vanilla instant pudding and pie filling mix.
1/2 cup cold water
1/2 cup cooking oil
1/2 cup rum (amber)
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum (amber)
Directions – Glaze:
1. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.
2. Remove from heat and stir in rum
Directions – Cake
1. Preheat oven to 325 degrees F.
2. Grease or flour 10 inch Rectangular or Bundt pan.
3. Sprinkle nuts on bottom of pan.
4. Mix all cake ingredients together and pour batter over nuts.
5. Bake 1 hour then cool. Invert on serving plate. Prick top with fork or toothpick.
6. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb and repeat until glaze is used up.
Tourtiere, or meat pie in English, like its other Quebec counterpart Poutine, has been known to have be made in hundreds of ways, ranging from chicken tourtiere (which confounds me), to the traditional pork and veal that I am familiar with, to the countless other regional variations. Many French Canadian homes that I’ve been in have a tourtiere recipe, hand written on a yellow, stained index card that has been handed down for generations like a family heirloom. I can’t say for sure if it’s a French Canadian tradition, but like many other Quebeckers I was raised to eat every dinner that’s served in a pastry shell with large dollops of ketchup. Don’t knock it till you try it. This particular recipe was given to me by my mom from my Aunt Diane.
1. Preheat the oven to 400°F.
2. Peel away a few of the outer layers of the garlic bulb, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 inch off the top of cloves, exposing the individual cloves of garlic.
3. Place the garlic heads in a baking pan; Drizzle a couple teaspoons of olive oil over each bulb, using your fingers to coat. Cover with aluminum foil.
4. Bake at 400°F for 35 minutes or until the cloves feel soft.
Eat as is or serve warm with Brie cheese or as a spread. Not recommended for a date night!
24 graham cracker squares
1/2 cup packed brown sugar
1/2 cup butter or margarine
1/2 teaspoon vanilla
1/2 cup chopped pecans
1. Heat oven to 350ºF.
2. Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2×10 1/2×1 inch.
3. Heat brown sugar and butter to boiling in 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla.
4. Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans.
5. Bake 8 to 10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars.