MILK RICE
Make and share this Milk Rice recipe from Food.com.
Provided by PanNan
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil in a large saucepan. Wash the rice and drain it. Add the rice to the boiling water, and cook for 5 minutes.
- In a separate saucepan, bring the milk to a boil over medium heat.
- Remove the cooked rice and drain it. Slowly drop the rice into the boiling milk. Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 - 20 minutes, stirring occasionally, until the milk is absorbed. Add more milk, if necessary for a tender rice.
- Serve warm, cold or room temperature - your preference.
MILK RICE
Growing up this was always one of my favorite things to eat. My Grandmother would often make this special treat for me when I came to visit. To this day it's my favorite comfort food, when I'm craving something a little sweet.
Provided by Roberts44
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Boil 2 cups of water.
- Add 1/2 teaspoon salt & 2 cups rice.
- Boil 2 minutes.
- Add 2 quarts whole milk.
- Bring to boil.
- Remove from heat and let stand at room temperature until all milk is absorbed.
- Refrigerate untill cool, (about 3 hrs), or serve warm. It's good both ways.
- Serve with sugar and cinnamon on top.
Nutrition Facts : Calories 324.3, Fat 8.2, SaturatedFat 4.6, Cholesterol 24.4, Sodium 252.5, Carbohydrate 50.4, Fiber 0.7, Sugar 12.3, Protein 10.9
COCONUT RICE
The rice in this dish is cooked in a mixture of both coconut milk and water which gives it that slightly sweet and nutty flavor. Coconut milk is also jam-packed with nutrients and can help to lower cholesterol.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.
NUT MILK RICE PUDDING
Since I have gone low carb I don't eat a lot of rice. But, like everyone else, now and again I crave things I shouldn't eat. This recipe makes just enough for two servings, one for me and one for my DH, which was perfect. I garnished my pudding with fresh organic strawberries, roasted nuts and fresh mint from my garden.
Provided by Chef Joey Z.
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350'F. I used my toaster oven. It works perfect for these small items. Roast for about 8 minutes, but keep an eye on them, they roast quite fast. Remove when done and cool on a heat proof dish or plate.
- In a medium saucepan bring the water and salt to a boil. Add the jasmine rice and stir for about 60 seconds. Cover with a tight fitting lid, turn down to simmer and cook for about 15 minutes.
- Once again this depends on your stove. The best way to tell if its ready is to check and see if all the liquid is absorbed. If it is, chances are its ready.
- If ready, add the vanilla and maple extracts, stir in, then add the nut milk and nutmeg and return to a simmer cook uncovered for about 8 minutes until the milk is absorbed into the rice. This should be thickened up as well.
- Stir occasionally so it doesn't stick. Add in the agave or whatever sweetener you choose and stir to combine.
- Remove from heat, cool slightly and spoon into dessert bowls. Garnish with you strawberries, nuts and mint if using.
- You should let these cool down in the fridge for several hours or over night for the best flavour to develop.
- Bon Appetit!
HOME MADE MILK RICE- SRILANKA
Milk rice is one of the very popular food in Sri Lanka
Provided by stelladias77
Time 1h40m
Yield Serves 5
Number Of Ingredients 4
Steps:
- Wash the rice, put in a medium saucepan and add water.
- Bring to the boil in medium heat, cover the saucepan, cooking until the rice is soft, 15-20 minutes.
- Add coconut milk and salt, stir well, and reduce heat to low, continue cooking in low heat for another 10 minutes, until the milk has been absorbed.
- coconut milk is absorbed, and the rice is very soft and creamy. By now rice milk is ready.
- Transfer the rice milk to a flat plate and fatten down with piece of butter paper.
- If you like any shape, you can use a cookie cutter, serve with fish, chicken curry, banana.
MILK RISOTTO (MILK RICE "MY WAY")
Milk Rice (Milchreis) is a very traditional German Dessert. As I child I love it. And I still love it. But very often is made more like a pudding and the texture of the rice is almost lost. "My Way" milk rice is based on Risotto Rice of high quality, because the rice makes this dessert. I suggest to use "Carnaroli" rice for this dessert. But you should always use rice which is suited for making a Risotto (e.g. Arborio). The dessert is not overly sweet, but everyone can add more sweetness by sprinkling more of sugar on the served dessert. You can also adapt the consistency to your need. If you like it more soupy add a bit more milk or a little cream, if you like a rich and silk dessert. But sure this dessert is not only a kid pleaser it is a dessert which everyone will love. Serve it with a glass of milk, hot chocolate or a strong coffee. I love it not overly sweet. The flavours of the lemon peel and vanilla made this a very delicate dessert. The cinnamon added at last add some more spicy notes to it. The butter (or cream, if you added some) make it smooth and silky.
Provided by Thorsten
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash Canaroli rice under running water until water is almost clear.
- Put rice into pot. Add two cups of milk, the lemon rind and salt. Bring to a boil. Stirring frequently to avoid sticking of rice and burning.
- Reduce heat to medium high and boil for 15 to 20 minutes. It should be a soft boiling. Stir frequently to avoid burning.
- If the milk is absorbed before the rice is done add a little more milk. The rice is done, when it is soft, but still has a bite. This should be after 15 minutes. If you like the rice more soft cook it longer. You should taste some rice corns from time to time (see not on cooking time).
- After the rice is cooked to the consistency you like remove from heat and remove lemon rind. Add butter, sugar and vanilla extract. Stir.
- If the consistency of the milk rice is too firm add some more milk or cream for desired consistency.
- For serving: mix sugar with cinnamon.
- Serve milk risotto warm. Serve sugar-cinnamon mixture, so that everyone can adjust sweetness. If you like not overly sweet, just sprinkle some cinnamon over the milk risotto.
- NOTE on "Cooking Time": Carnaroli Rice needs about 15 minutes to be "al dente". If you like it more soft cook it longer for about 5 minutes. Taste from time to time some rice corns. I always start with 2 cups of milk, but depending on cooking time and desired "softness" of rice you may need more (up to 3 cups). If the milk is absorbed add just a little more milk. If you like the "pure" Risotto consistency, the consistnecy should be creamy and the spoon should build a wave, when you stir the rice.
- NOTE on "Carnaroli Rice": I use this rice, because it gives the best results. You could use other rice varieties, like Arborio, but it should be a high quality short grain rice which is suitable for making a Risotto.
Nutrition Facts : Calories 349.5, Fat 10.5, SaturatedFat 6.5, Cholesterol 32.3, Sodium 151.8, Carbohydrate 55.8, Fiber 0.8, Sugar 12.8, Protein 7.4
KIRIBATH (COCONUT MILK RICE)
Steps:
- Put the rice into a medium, lidded saucepan and cover with water. Swirl the rice around to wash it, drain and repeat at least twice until the water is clear. Then, add the 1 litre (about 35 fl oz/4 ¼ cups) of water and bring to the boil. Reduce the heat to medium, half-cover with the lid, and cook until all the water is absorbed, about 18-20 minutes.
- Then, add the salt and coconut milk and stir into the rice. Cook uncovered over a low to medium heat until all the milk is absorbed, about 5-10 minutes depending on the rice you use. If the rice is not cooked, add extra boiling water and cook over a very low heat until soft. Take the rice off the heat and set aside for a couple of minutes to cool very slightly.
- Transfer the moist rice to a platter, and then smooth and flatten it until it is about 5cm (2 inches) tall and the same shape as the platter. You can either use a spatula, or you can put your hand inside a sandwich bag and use that to shape the rice. Put a little buttter on the spatula or the sandwich bag for a smooth effect. Leave the rice to rest for 1-2 minutes, then cut it into diamond shapes or squares while slightly warm so that the pieces do not break. Serve with Pol Sambol, Katta Sambol, or Ambul Thial.
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