Coconut, Apricot, and Almond Rice Pudding

I usually make rice pudding with leftover rice. Last night dolled it up a little. I pretty much do things the way my mom did growing up but this is one I took an easy way out. She never used a rice cooker, but after making tons of rice I finally invested in a fancy rice cooker. After I wore that one out I went back for another and now they have supper fancy rice cookers that sauté and have special features for brown rice. So, with that said that's how I make my super easy rice and rice pudding these days. 

Rice Pudding

Rice (white or brown)

Sugar

Butter

Half and half or whipping cream

Milk

Vanilla

Cinnamon

Add-ins (optional):

    Raisins or apricots, diced

    Almond slivers

    Coconut flakes

     

I didn't put any measurements because you can do any amount you like of anything. You may like more or less sugar, no half and half and all skim milk, etc. I used about 2 cups of cooked brown rice left in my cooker and added about 1/2 cup of sugar, 2 Tbs butter, 1/2 cup whipping cream, 1 1/2 cups milk, a tsp of vanilla and a dash of cinnamon. That's my basic recipe that I usually do. This time I got fancy and added 1/4 cup diced apricots, 2 Tbs sliced almonds, 1/4 sweetened coconut flakes.  

The most important things are that its soupy and the liquid should be all the way up to the top of the rice. And secondly, make sure it tastes good before you cook it. If not, add more sugar. No need to waste good ingredients trying to be healthy. 

Once it taste good and has enough liquid it's time to cook. I just turn my rice cooker on sauté and let it go for about 20-30 minutes stirring occasionally. If you are doing it on the stove just let it gently simmer stirring occasionally for 20-30 minutes. Either way cook until it thickens to the consistence you like. If it gets too thick you can add a little milk and heat through. It's a delightful leftover treat!

Pistachio Cake

Oldie but goodie!

Pistachio Cake

1 box yellow cake mix (dry)

5.1 oz box pistachio pudding (dry)

Or 2 smaller boxes

4 eggs

1 cup water

1/2 cup oil

1/2 tsp almond extract

Preheat oven to 350* Mix all ingredients with electric mixer on low until blended then gradually increase speed. Mix on high for 2 minutes. Grease and flour bundt pan. Pour batter in greased/floured pan and bake for 50 minutes. Remove from oven an cool on rack for 10 minutes. Turn out onto plate and continue cooling on rack. Dust with confection/powered sugar (optional). 

Green Chili & Chicken Soup

The garnishes make this soup.  Don't get me wrong, the flavor of the soup itself is wonderful, but the garnishes take it to another level.  Sour cream is a must...it adds a cool, creamy  element to this spicy bowl of goodness.  Then, the gooey cheese and crunchy chips add just the right texture to set it off.  

Green Chili & Chicken Soup

1 lb chicken (or 2 cooked chicken breast, chopped and 4 cups chicken broth)
Salt & pepper to taste
2 Tbs olive oil
4 green chili peppers or jalapenos, de-seeded and chopped
1 onion, diced
1 can white beans (i.e. cannellini), drained and rinsed
1 Tbs cumin
1/2 tsp oregano

Garnish:
Shredded Cheese (Monterrey Jack preferred)
Sour Cream
Tortilla Chips

Boil chicken on the bone in about 6 cups of seasoned water (salt & pepper to taste) for about 45 minutes.  Remove chicken and let set until cool enough to de-bone.  In separate pot heat olive oil and sautee green chili peppers and onion.  Once onions and peppers are tender add chicken and broth and bring to a boil.  Reduce heat and add beans, cumin and oregano.  Simmer for about 5 minutes.  Serve with shredded cheese, sour cream and tortilla chips on the side.