MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Indian Rice Pudding
Categories: Puddings, Desserts, Rice, Dairy, Nuts
Yield: 4 Servings

1 c Cooked long grain or basmati
- rice
1 c Whole milk
1/2 c Heavy cream
3/4 c Coconut milk
2 oz Sugar; approx 1/4 cup
1/4 ts Ground cardamom
1 1/2 oz Sultanas; (golden raisins)
- approximately 1/3 cup
1 1/2 oz Chopped unsalted pistachios;
- approximately 1/3 cup

Recipe courtesy of Alton Brown

In a large nonstick saute pan over medium heat, combine
the cooked rice and milk. Heat until the mixture begins
to boil. Decrease the heat to low and cook at a simmer
until the mixture begins to thicken, stirring
frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream,
coconut milk, sugar, and cardamom and continue to cook
until the mixture just begins to thicken again,
approximately 5 to 10 minutes. Use a whisk to help
prevent the cardamom from clumping. Once the mixture
just begins to thicken, remove from the heat and stir in
the raisins and pistachios. Transfer the mixture to
individual serving dishes or a glass bowl and place
plastic wrap directly on the surface of the pudding.
Serve chilled or at room temperature.

Yield: 4 servings

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 15-Minute Chicken & Rice Dinner
Categories: Poultry, Rice, Soups
Yield: 4 servings

1 1/4 lb Boned, skinned chicken
1 tb Oil
10 1/2 oz Cream of Chicken Soup
1 1/2 c Water
1/4 ts Paprika
2 c Uncooked instant white rice

Season the chicken with salt and pepper. Heat the oil in
a 12-inch skillet over medium-high heat. Add the chicken
and cook for 6 minutes or until browned on both sides
(to prevent sticking- make sure the skillet and oil are
hot before adding the chicken). Remove the chicken from
the skillet.

Stir the soup, water and paprika in the skillet and heat
to a boil. Stir in the rice and broccoli. Reduce the
heat to low. Return the chicken to the skillet. Sprinkle
the chicken with additional paprika. Cover and cook for
5 minutes or until the chicken is done and the rice is
tender. Adjust seasoning to taste before serving.

By: Maurice Betta

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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