Summer Rice Dessert Recipes

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SUMMER RICE DESSERT

This is absolutely yummy. You must try it. This recipe goes way back. I have changed one ingredient and thats the vanilla essence. Lebanese tradition requires you to add rosewater instead. Give it a go and see which you prefer.

Provided by clara Fares

Categories     Dessert

Time 45m

Yield 12-15 serving(s)

Number Of Ingredients 5



Summer Rice Dessert image

Steps:

  • Bring milk to the boil and add rice to cook stirring constantly to prevent sticking.
  • Half way through cooking of rice, add sugar and vanilla essence.
  • Stir and finish off the cooking of rice.
  • Keep an eye so the rice is not over cooked.
  • Nothing worse than gluggy rice.
  • When finished allow to cool down for about 30 minutes before serving into dishes.
  • Once at room temperature sprinkle cinnamon on top for decoration and taste, then cover and place in fridge overnight.
  • Serve Chilled.

Nutrition Facts : Calories 235.8, Fat 6.4, SaturatedFat 4, Cholesterol 24.1, Sodium 85.4, Carbohydrate 37.2, Fiber 0.2, Sugar 16.9, Protein 6.8

2 liters milk
1 cup long-grain rice
1 cup sugar
1 1/2 tablespoons vanilla essence
cinnamon, to sprinkle

MINTY SUMMER RICE SALAD

A veggie treat, on the table in 20 minutes

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 7



Minty summer rice salad image

Steps:

  • Drop the rice into a pan of boiling salted water and cook for 10 minutes. Toss in the asparagus and cook for a further 3-4 minutes until the rice is completely cooked and the asparagus is only slightly crunchy. Drain into a sieve and hold under the cold tap until cool.
  • When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.

Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.98 milligram of sodium

250g long grain rice
250g bunch asparagus , cut in bite-size pieces
1 red pepper , seeded and chopped
3 tbsp olive oil
garted zest and juice 1 lemon
2 x 125g packs mini mozzarella , halved (or 2 x 125g balls mozzarella, chopped)
1 large bunch mint leaves, shredded

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