Belizeanbakedricepudding Recipes

Steps:

• Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Transfer beans to a stockpot and add enough water to cover; bring to a boil. Add garlic to beans, reduce heat to low, and simmer until beans are tender, about 1 hour. Mix onion, red bell pepper, vegetable oil, salt, and black pepper into beans.
• Cook and stir rice in a saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, water, and kidney beans; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 30 to 40 minutes.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
• Beat eggs in a large bowl until frothy. Add evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, butter, raisins, vanilla extract, nutmeg, and cinnamon and mix well; fold in bread. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until browned and edges are beginning to look dry, about 1 hour.

Steps:

• Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
• Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
• Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

Steps:

• Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking).
• Preheat oven to 350 degrees.
• Drain hot rice and place in bowl. While stirring, add all other ingredients. Continue stirring until butter is melted and all ingredients are incorporated.
• Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.
• Bake approximately 60 minutes, or until firm and knife inserted in center comes out clean. (NOTE: the recipe did not include cooking time. I based this time on reviews by people who tried it).

Steps:

• Break up the bread into a large bowl. Add the sugar, raisins, butter, cinnamon, and mix gently with a large spoon.
• In a saucepan over medium heat, mix together the evaporated milk, coconut milk, and water; cook until hot.
• Add creamy mixture to the bowl with bread pieces, and set aside until bread is soggy. Then add the alcohol (or vanilla extract) and mix well.
• Preheat oven to 375°F/190°C,.
• Grease a 9x13-inch baking pan, Pour bread pudding into greased pan, and bake 90 minutes, or until the bread pudding is crunchy. Let cool completely.
• Turn out and place crunchy side up. It's delicious as is, or even better topped with ice cream, custard, or whipped cream.

Steps:

• In a small bowl, combine sugar, nutmeg and cinnamon.
• Tear bread into pieces and place in large bowl.
• Pour butter over bread, then add both types of milk, vanilla, eggs and water. Mix well.
• Add sugar mixture and mix well with hands. Stir raisins into mixture.
• Preheat oven to 250 degrees.
• Pour mixture into 9x13 pan coated with cooking spray and bake until brown on top.
• NOTE: The original recipe calls for an ungreased 9x12 pan, but it seems to me that a pan coated in cooking spray would be much easier to work with when serving.

Steps:

• Soften beans (soak first) with garlic.
• Boil until tender and whole, adding salt meat (previously boiled to soften) when almost tender.
• Add the milk, onion and seasonings.
• Wash rice, then add to the beans.
• Cook over gentle heat until liquid is absorbed.
• Stir gently with a fork, and add a little water from time to time until rice is cooked.
• Serve hot with a meat dish.
• (Some favorite meat dishes with rice and beans are: stuffed baked chicken, stew chicken, stew fish, fried fish or meat balls).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar in a saucepan over medium heat. Cook, stirring frequently, until sugar melts into a golden caramel, about 10 minutes. Pour into a ring mold, tilting to coat the bottom evenly.
• Pour condensed milk into a blender. Fill the empty can with milk and pour in, twice. Add eggs. Blend until smooth, about 30 seconds. Pour over caramel in the mold.
• Place mold in a larger baking pan. Fill baking pan with hot water to a depth of 1 inch to make a water bath.
• Bake pudding in the preheated oven until set and firm to the touch, 60 to 90 minutes. Remove mold from the water bath and let cool to room temperature, about 1 hour. Unmold pudding carefully onto a plate and chill before serving, about 3 hours.

Steps:

• Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in the hot oil until browned on the outside, about 5 minutes per side.
• Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours.
• Ladle stew into bowls and top each with a piece of chicken.