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
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
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
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
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