Any recipe where you put milk on the stove, I tend to mess up. Rice pudding I have made in the past has not gone so well, so I tried this recipe and it actually worked!!! Rice pudding is a traditional Portuguese dessert sometimes called sweet rice. Its cheap to make and very tasty! Tjhanks Family Foodie!
4 cups of water
zest of one lemon
2 tablespoons of butter
1/2 tsp of Salt
2 cups of long grain white rice
2 cups of hot milk ( I used whole)
1 1/4 cup of sugar
5 egg yolks
Cinnamon to decorate top.
1. In large saucepan, bring water, lemon zest, butter and salt to a boil.
2. Add rice and reduce heat to a simmer.
3. Simmer for 30 minutes or until almost all the water has been absorbed. ( It only took 15 mins for me!)
4. Add Hot Milk
5. Let simmer for 10 minutes.
6. Add sugar until absorbed.
7. In separate bowl beat the egg yolks and add a few tablespoons of the rice mixture to temper eggs.
8. Add the egg mixture into sauce pan/
Let rice continue to simmer for about 10 minutes until thick.
Serve in a 9×13 pan and dust or design cinnamon on top!
For Tuesday night dinner I was making a Portuguese themed meal. I absolutely LOVE Cajadas and asked my best friends Mom for the recipe. I couldn’t believe how simple it was!!
2 Cups of milk
2 cups of sugar
1 cup of Flour
3 Tablespoons of Margarine
Lemon Zest from 2 Lemons
Mix all ingredients together, pour into muffins tins and bake at 325 for 45 minutes.
They flour sets at bottom, making a crust, and eggs cook in the middle making a custard. Its magic. The Zest rises to the top and makes an excellent crunch topping.
The key here is you have to grease the pans REALLY well. My best friends mom gave me what’s called “cake release” from Wilton. You can buy at like a Michaels or A.C. Moore. Which you brush into muffin tins with pasty brush. The cajadas slip right out this way. They are SO good especially right out of the oven!!!
I had this in a restaurant a few weeks prior and knew that it would be a simple recipe for me to duplicate. I had a yucky head cold, and wanted to make something to cure me. I am pretty certain this did the trick. I recruited a friend my Uncle Joe. We walked over to Uncle Joes house and he cut up all the ingredients, he was so speedy at it. He did all the prep work, and thats where most of work lies in this one. Next time I make it, I may use the instant potatoes because my aunt says thats what all the restaurants use anyways.
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water ( I used room temperture chicken broth)
6 ounces linguica sausage, thinly sliced
2 1/2 teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned
In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.