Friday, February 5, 2016

Coconut Rice Pudding

We have this Indian buffet at a local Indian restaurant.  It's only on the weekends at lunch and it is so, so good. We stuff ourselves.  I really only like a few favorite dishes but my husband loves the variety and samples of new things.  For dessert they have rice pudding. Or they did have rice pudding. The last several times they had something else.  I am not really sure what they switched out the rice pudding with but it wasn't nearly as good. 

I have been mean to make our own rice pudding for a while and for some reason (baby, house, work) had not got around to it just yet.  Well today was a snow day.  There is nothing like being trapped in your house to make you want some rice pudding. 

For some reason I thought rice pudding might be complicated to make. This recipe was not complicated at all. You throw everything in a bowl and stir, then pour in a baking dish. You do have to stir it several times through out a lengthy cooking process but it was easy peasy. 

We topped ours with both toasted coconut and almonds.  It was super delicious as soon as it was done but I am picturing a nice bowl full for breakfast tomorrow morning too. 

Coconut Rice Pudding

by Emily Morris
Prep Time: 10 minutes
Cook Time: 90 minutes
Keywords: bake coconut rice Indian
Ingredients (serves 4)
    For the Pudding:
    • 1/3 cup medium grain rice
    • 2 - 13 1/2 oz cans of full fat coconut milk
    • 1/2 cup honey
    • 2 teaspoons vanilla
    • 1/2 teaspoon nutmeg
    • pinch of salt
    • Toppings
    • Toasted coconut flakes
    • Chopped almonds
    Preheat oven to 350 degrees. Butter a deep baking dish, approximately 2 quarts. I used an 9x13.

    Combine all of the pudding ingredients in a large bowl. Pour into the baking dish.
    Bake for 30 minutes, then stir. Repeat this at 30 minutes intervals for 90 minutes. Each time the pudding should be thicker.

    At 90 minutes, start stirring in 10 minute increments until the pudding is the desired consistency. Let the pudding cool slightly on the back of the spoon. The pudding is done when it looks thick and creamy and a track from your finger remains on the spoon.

    Serve pudding warm or cold, topped with coconut, almonds or both if desired.
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    Thursday, February 4, 2016

    Chocolate Treats for Valentine's Days

    Are you a fan of Valentine's Day? Hearts and all things pink make me happy and as a result I do like all of the love and decoration swirling around in February.  That being said, going out to spend double on a meal with loud and large crowds is not my idea of fun.  Mr. J and I will be sending February 14th at home with the baby.  Last year we had our baby class, toured the hospital, and ate Chipotle. I cannot believe that was a year ago.

    Anyhoo, this year we will probably have some chocolate a our special treat after our home cooked meal.  I love chocolate.  My perfect idea of Valentine's Day is being with Mr. J and having a bit of chocolate. 

    I just made some cinnamon chocolate pudding which was so good I just might make it again.  But here is a laundry list of all chocolate sweet treats. Can I have one of each, please?

    White Chocolate Coconut Cookies

    Chocolate Dipped Sugar Cookies

    Peanut Butter Blossoms 

    Chocolate Chip Funfetti Sugar Cookies 

    Triple Chocolate Cookies

    Double Chocolate Pudding Cookies  

    Chocolate Chip Caramel Cookies

    Oreo Chocolate Pie

    Peanut Butter Mousse Pie

    Oreo Monster Bars 

    Peanut Butter Chocolate Chip Bars 

    Brownies with Cookie Dough Frosting

    Chocolate Chip Cookie Brownies  

    Fudge Topped Brownies 

    Salted Caramel Chocolate Chip Cookie Bars

    Other Desserts:
    Chocolate Expresso Pots de Creme

    Red Velvet Cake

    Chocolate Chip Waffles

    Profiteroles with Old Fashioned Cream Filling

    Strawberry Chocolate Chip Muffins 

    Double Chocolate Muffins

    Blueberry Chocolate Chip Muffins 

    Monday, February 1, 2016

    Cinnamon Chocolate Pudding

    Its Monday again. And I am not really looking forward to it.  I had a really good weekend. And I have a very busy Monday and week.  I always enjoyed my weekends but now with Miss O I pretty much live for them.  It is so much fun being with her. Each day her personality comes out more and more.  I find her little mannerisms so funny.  Her facial expressions are priceless.

    I thought I might need a little extra help this week to get through everything that needs to get done.  For me that help best comes in the form of chocolate.  I am not a huge pudding fan but for whatever reason I got the hankering for chocolate pudding.  I couldn't get it out of my mind. When I mentioned the idea to Mr. J he was in immediately.

    This pudding is fairly simple and quick. Of course I don't always wait for the cooling process to happen. I like my pudding warm. Is that weird?  I had a bowl full right after the cooking was complete.  And although the recipe serves six, our cooled portion was about three servings.  To each their own I guess. 

    Cinnamon Chocolate Pudding

    by Emily Morris
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Keywords: dessert chocolate cinnamon
    Ingredients (serves 4)
    • 2/3 C sugar
    • 3 1/2 Tbsp cornstarch
    • 3 Tbsp unsweetened cocoa powder, sifted
    • 1 tsp cinnamon
    • pinch of salt
    • 3 1/2 C whole milk
    • 2 Tbsp unsalted butter
    • 4 oz bittersweet or semisweet chocolate, coarsely chopped
    • 2 1/2 tsp vanilla extract
    • Lightly sweetened whipped cream for serving (optional)
    In a large sauce pan, stir together the sugar, cornstarch, cocoa powder, cinnamon and salt until well blended.

    Add about 3/4 cup of the milk and stir until smooth and incorporated. Gradually stir in the remaining milk and butter.

    Bring to a boil over medium heat, stirring constantly. Be sure to scrape the the bottom of the pan to prevent scorching. Continue cooking until the mixture bubbles and thickens, about 3 minutes. Remove pan from heat.

    Add the coarsely chopped chocolate and stir until melted and the mixture is smooth. Then add the vanilla and stir.

    Strain the pudding through a medium fine sieve into your serving container. Lay plastic wrap over the tom to prevent a skin from forming. Refrigerate for at least 3 hours. Serve with whipped cream and a sprinkling of cinnamon if desired.
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