Tag: rice

Portuguese Chicken & Rice (Arroz com Frango)

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Spring is a funny time of year here in the Northeast.  Some days it’s sunny and you want to stay outside and grill and enjoy the beautiful day and the very next week, you can have 5 days of clouds and rain.  It makes for an interesting trip to the market when trying to plan out meals.  One thing that works rain or shine and really can provide some rainy day comfort is this one pot Portuguese dish, Arroz com Frango (Chicken & Rice)!

I have loved chicken and rice ever since I was a little girl.  What’s not to love right?  There is a juicy flavorful chicken combined with equally flavorful rice and potatoes, not to mention the nuggets of chouriço that are tucked away in there.  It’s really everything you could want from Portuguese cooking all in one spot.

This meal is also quite versatile.  In my house, my dad has always been a big fan of chicken legs, so my mom always made it with just legs.  And if you like that, great, make it just like we do!  But, if you prefer thighs or even breasts, this recipe accommodates that too.  Also, we make this with beer as many of my Portuguese recipes have, but white wine works well too and if you don’t keep alcohol in the house, just use some chicken stock.  It will still be delicious!  The key here is those main Portuguese spices, the crushed red pepper, the chouriço (which is used as much for its flavor as for the meat itself), the garlic and of course the Portuguese All Spice (which can be swapped out for sweet paprika in a pinch).

It’s an easy recipe that has something for the whole family.  Take a look at how I do it…

Start with some fresh chicken. I prefer legs for this recipe, but thighs would be great and if you only do breast, then that works too. I also prefer that it have skin as the skin imparts quite a bit of flavor. It can be removed after cooking if you like.

Start by searing your chicken. (Sorry this picture is so dark! It’s a big dark pot.)

You want to get every side.

Remove the chicken from the pot.

Peel and slice up some hot chouriço.

Chop up a large onion.

Saute the onion in the chicken fat you have just rendered. If not enough fat has been rendered, then you can add some olive oil.

Add in chouriço.

Get a few cloves of garlic.

Smash them with your knife and this makes the peel easy to remove. Add the peeled garlic into the pot.

Chop up about 6-8 potatoes… You want about one small potato per piece of chicken you are using or 1 large for every two pieces.

Add in a bottle of beer. Use that bottle of beer to measure out about 6-8 more of water. (white wine can be substituted for the beer)

Measure out your rice. This is NOT par boiled, medium grain rice. Uncle Ben’s does not work here, neither does any kind of quick cooking rice. Just good old-fashioned rice. I like River Rice.

Add rice into pot.

Add in one small can of tomato sauce.

And one to two heaping Tbs. of ground red pepper.

Add in a good pinch of kosher salt.

Add in Portuguese All Spice. If you don’t have this handy, add in about a tsp. of sweet paprika. (NOT SMOKY)

Keep an eye on it, if the rice needs more water. Once the potatoes have cooked through and the rice is plump and has absorbed most of the liquid, You are through.

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Portuguese Chicken & Rice (Arroz com Frango)

Serves 6-8

Ingredients:

3-4 lbs. chicken, skin on

8-10 small potatoes, peeled and diced

4 cups medium grain white rice

1 large onion, diced

1 beer (or 1 cup white wine or chicken stock)

3 cloves garlic, crushed and peeled

1 lb. hot chouriço, peeled and sliced

1 (6 oz.) can tomato sauce

2 Tbs. Pimenta moida (crushed red pepper)

1/2 tsp. Portuguese All Spice

1 Tbs. kosher salt

8 cups water

Instructions:

In a large heavy pot over high heat, sear chicken.  Remove chicken from pot and turn heat down to medium heat.  Add in onions, saute.  Add in chouriço and garlic.  Add chicken back in to pot.  Add in beer, water, rice, potatoes, tomato sauce, pepper, All Spice and salt.  Stir.  Cover and cook on low until potatoes are fork tender and rice has plumped to become fully cooked and absorbed most of the liquid.  Watch pot throughout cooking time, stirring and adding water if needed.  

*This is a gluten free recipe so long as white wine is used in lieu of beer.

12-Minute Rice

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I cook a lot of rice.  It’s an easy side.  I do white rice, brown rice, wild rice.  I make rice pilaf, rice pudding, risotto and fried rice.  Rice is an easy and inexpensive pallet for a cook to get creative.  It’s not difficult to make on the stove top, it really isn’t, so even though I have owned this Pampered Chef Microwave Rice Cooker for years, I really never paid it much mind.

Then one day, I was in a hurry and just wanted a quick side.  I already had like three other pans that I was using and would need to hand wash and it occurred to me I could just use the microwave rice cooker I had sitting on my pantry shelf collecting dust.  So, I rinsed it out.  I remembered the instructions because they are super easy and I took the liberty to even get a little creative adding a pad of butter, tossed in some chopped onions that I had on hand from the rest of the meal, some salt and pepper and popped it in the microwave.  The best part was that the microwave beeped when it was ready and I didn’t have to worry about burning it, it was done and just waiting nice and hot for whenever I was ready to get to it!

Well, that did it.  When I opened my microwave, it was still hot and perfectly steamed.  When dinner was through, we still had some left over so I put the lid back on and popped it in the fridge, then the next day when it was time to heat, into the microwave it went again.  Then right into the dishwasher.  By my estimation, it saved me 1 pot, 2 serving dishes, 1 Tupperware container worth of dishes. It was ready in half the time and I didn’t have to worry about burning the rice or the rice sticking to the bottom of my pan leading to soaking and possibly scraping.  That works for me.

So, I thought I would send out a quick tutorial on how to make the very basic rice.  This is plain white Jasmine rice.  Instructions differ for brown or wild rice of course, but still much less time because you are essentially pressure steaming the rice.

Start by placing one cup of rice in the bowl.

I like to add 2.5 cups of water per cup of rice.

A healthy pinch of salt. (1/2 tsp. or so)

Mix.

Place the guard on top.

Then seal on the cover.

Place it in the microwave.

Set the time to 12 minutes on high (my microwave is 1100 wats, adjust this to the wattage of your specific microwave per instructions)

And 12 minutes later, this is what you will have.

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12-Minute Rice

Serves 4

Ingredients:

1 cup white rice

2 1/2 cups water

1/2 tsp. salt

Directions:

Place ingredients in Microwave rice cooker.  Seal up rice cooker as directed.  Set microwave on high for 12 minutes.  Remove from microwave when ready.  Fluff and serve.

***Gluten-free

Sausage Stuffed Peppers

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Bell peppers and I have had a tumultuous past.  As a kid I hated all of them, but someone once told me that every 7 years your taste buds change.  In my case this is definitely true.  I still don’t care much for the green bell peppers, but the red, orange and yellow ones are super sweet and really lovely.  I think one of the reasons for my aversion to bell peppers started when I would try to eat the traditional stuffed bell pepper, over cooked mushy green bell pepper with some pretty bland ground beef, rice and tomato sauce… Now that I have an appreciation for this fine vegetable and we are in the time of year that they are popping out of people’s gardens across the nation, I decided to give the bell pepper the status it deserves.  So, I created the Sausage Stuffed Pepper!

In this beautiful little pepper you will find not only lean ground beef, but hot Italian sausage, brown rice, onions, tomato sauce and my secret ingredient… Swiss cheese.  I decided to keep the ingredients super simple and let the sausage do most of the work for me.  It’s a super simple and delicious dinner to get on the table to spice things up.  And as a mom, I have to tell ya, I love it when a fully balanced meal is all in one tidy package like this.

Now, my husband is still at odds with the poor little bell pepper, so I simply took some of the filling and placed it in an individual casserole dish for him.  If you have pepper haters in your life or just want to try something different, this filling can be placed in a hollowed out zucchini, eggplant or ooooo spaghetti squash, yum.  It’s super versatile and easy to work with.  Give it a try!

The recipe I am going to go through with you is for my small family, so I am only making three peppers and a small casserole as I mentioned… but, you can absolutely double or triple without a problem… You could even double and freeze half if you like…

Start with some lean ground beef, the sausage will provide plenty of fat. I use half a pound. Start this sauteing in a large skillet over medium heat.

Then I used three hot Italian sausages… If you don’t care for spicy food, you could certainly use mild, it will be super yummy too!

I cut down the side to remove the casing.

Give one medium onion a medium dice.

This is a small can of plain tomato sauce. You will use half now and half when you bake and serve.

You’ll want to shred up about a cup for the filling.

then you’ll want to shred up some more for the topping.

Brown up your ground beef while breaking up and browning your sausage meat.

Add your onions right in while you are doing this.

Let them get all nice and brown and lovely in the pan.

Add in about a cup and a half of cooked brown rice. (this is great to do when you have left over rice from dinner the night before… you might even cook a bit extra if you know this is your plan… saves you a step)

Once all combined, I like to transfer to a bowl to cool it a bit. If you want to stick to the pan, that's fine too, less dishes.

Once all combined, I like to transfer to a bowl to cool it a bit. If you want to stick to the pan, that’s fine too, less dishes.

Add in half a small can of tomato sauce.

Combine.

Then add in your cup of cheese and mix in… if your mixture is super hot, you will have to work quickly here so that the cheese doesn’t all clump together.

Once combined, just taste for salt and add a pinch of salt and fresh cracked black pepper.

Here are my peppers, aren’t they pretty? Notice, I left out the green 🙂

You’ll want to cut off the top and remove the seeds from both top and bottom. I try and cut just the very top so there is lots of room for stuffing.

They are all ready, you don’t need to do anything to the insides other than remove those seeds.

Now to prepare the baking dish, I put in some olive oil. (This baking dish I am using is stone, if you are using a metal baking dish, be sure to really coat with a non-stick cooking spray or a bit more oil)

And about half of what is remaining in that small can of tomato sauce… I like to reserve some for serving.

Place the peppers in the pan standing up.

Fill each one evenly.

It’s great if you over stuff a bit.

Then top with your remaining cheese. Pile it on, don’t be shy.

Pop the top back on and it’s ready to go into your preheated 350°F oven for about half an hour. (I like my pepper a bit on the firm side and the filling is fully cooked so that’s just really getting heated through. If you like a softer pepper, go for 45 minutes, etc, until you get the pepper to the consistency you like)

And this is what you get when they come out of the oven… Still firm enough to stand up and hold the filling and heated to perfection.

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Recipe for Sausage Stuffed Peppers:

(serves 3-4)

1/2 lb. lean ground beef

3 Hot Italian Sausage links, removed from casing

1 medium onion, diced

1 1/2 cups cooked brown rice

1 small can tomato sauce, divided

1 1/2 cups Swiss cheese, shredded

3 bell peppers, seeded

kosher salt and fresh cracked black pepper to taste

1 Tbs. olive oil

Directions:

Preheat oven to 350°F.

In a skillet brown the ground beef, sausage and onion over medium heat.  Once fully browned and onions are soft, add in cooked brown rice. Combine and transfer to a mixing bowl for easier handling.  Add in 1/2 can of tomato sauce.  Combine.  Add in 1 cup of shredded cheese.  Combine.

Prepare peppers by cutting off the top and removing the seeds from the top and bottom.  Prepare a baking dish by adding in the olive oil and 1/2 of the remaining tomato sauce.  Spread.

Add filling to each pepper, overstuffing if possible.  Top with remaining cheese.  Add on the top of each pepper.  Bake for 30-45 minutes uncovered.

Serve with remaining tomato sauce, Enjoy!

*This is a gluten-free recipe.

Chicken & White Bean Casserole

done1Sometimes you just need to look into your cabinets and freezer and find a meal with what you have on hand.  That was the inspiration for this yummy casserole.  As a matter of fact, I think that is the inspiration for most casseroles!  When you haven’t had a chance to make it out to the market, it’s nice to be able to depend on a well stocked freezer and pantry!  This Chicken & White Bean Casserole is something that I made a few weeks ago for precisely that reason.

It’s got all the elements of making everything separately, but you get to just saute and throw it all in a pot.  The best part is, it’s ready in under an hour.  Every food group is represented here as well… Healthy brown rice for your grain; carrots, onions and kale for your veggies; chicken, white beans and cheese for your protein; and a touch of butter and olive oil for your fat.  You also have a warm creamy body to this dish and what every good casserole needs, a crispy crunchy topping!

Start by getting your rice going:

I’m starting with my frozen chicken stock… if you have canned or fresh you can use that too… just be sure you have at least 3 cups.

Once warm add in 2 more cups of warm water to make 5 cups of liquid. Add in rice.

To this add a pinch of salt. Cover and allow to boil while you prepare all your ingredients. This allows time for the rice to cook before you add in ingredients.

Now prepare all your ingredients:

I LOVE these individually wrapped organic chicken breasts and I keep them in my freezer all the time. So great to have on hand. So, I need to defrost before I get going with my veggies… and in warm water, they defrost in about 10 minutes!

Chop an onion.

Slice up some garlic.

Then mince your garlic

Peel and slice up two carrots.

Peel and slice up two carrots.

When that chicken has defrosted, dice it up.

Then let it sit with some salt while you saute the veggies.

Now get that non-stick skillet (or cast iron skillet) out:

Start sauteing by adding your onion to some olive oil in a medium non-stick skillet over medium heat.

Add in your garlic.

Next add in your carrots. Continue to saute a couple of minutes.

Once they are all lightly browned, add them right into the cooking liquid and rice.

Now add your chicken to that same non-stick skillet, no rinsing of the pan is needed… the chicken will pick up the flavors of that onion and garlic.

Add in a Tbs. of butter and continue to saute.

Lightly brown.

Add chicken to rice when rice is nearly done cooking.

Rinse your Cannellini beans.

Add in beans.

Grab 1 Tbs. Italian seasoning mix, rub between your fingers to be sure to activate all the oils in the dried herbs. Also add in another pinch of salt and some fresh cracked black pepper (or white pepper if you prefer)

When your mixture is still wet, but just about all cooked through, get your casserole out.

This is a large casserole dish… No need to butter or anything.

Pour your mixture in and start your topping.

Taste your rice for flavor (add in more salt and pepper if needed) then pour your mixture in and start your topping.

Now, start your topping on that same non-stick skillet:

Again to the un-rinsed skillet, add in kale.  Remember, this is about what you have on hand, so if you have spinach, use that (fresh or frozen), if you have escarole use that etc any leafy green will do.

To the kale add in some butter.

Add in cream.

Saute until wilted.

Shred some cheddar cheese. I have white sharp cheddar, you can use whatever cheese you have on hand. A mild cheddar, a parmesan or even a pepper jack would be great here if you don’t mind the heat. Also, if you have extra cheese on hand, an additional cup of cheese would be really great added right into the rice when it gets transferred to the casserole dish.

Add in your cheese.

Add in your cheese.

Melt in all that cheese.

Melt in all that cheese.

Add your creamy kale to the top of your casserole.

Now cover the top with panko bread crumbs, a light sprinkle of salt and some dabs of butter. Bake uncovered for about 20 minutes at 350°F.

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Recipe for Chicken & White Bean Casserole:

(serves 6-8)

1 1/2 cups brown rice

3 cups chicken stock

2 cups water

2 chicken breasts, diced and lightly salted

2 carrots, sliced

1 onion. diced

2 lg. cloves of garlic, minced

1 can Cannellini beans, rinsed

3 cups kale, chopped

4 Tbs. butter, divided

1/2 cup light cream (or 1/2 & 1/2)

1 cup cheddar cheese, shredded

1/2 cup Panko bread crumbs

1 Tbs. italian seasoning

salt and pepper to taste

Directions:

Pre-heat oven to 350°F.

Before preparing ingredients, start by boiling chicken stock and water adding a pinch of salt and adding in rice.  (Doing this first allows time for the rice to cook before adding in ingredients – as we are using brown rice, it takes about 20 minutes longer than white rice to fully cook through – adjust this time accordingly if you decide to use white rice)  Next, start your dicing and mincing of veggies, chicken and shredding of cheese.

Once all your prep is complete, saute onions with olive oil over medium heat in a non-stick skillet.  Add in garlic and carrots.  Saute until lightly browned.  Add to pot with rice.

Without rinsing the skillet, saute the chicken. Add in 1 Tbs. butter, continue to saute until lightly browned.  Add in to pot with rice.

Add in beans and seasoning to pot of rice.

In the same un-rinsed skillet add in kale. Saute with butter, add in cream and cheese.

Once the liquid is almost all incorporated to the rice in the pot (but not quite) add to a casserole dish.  Top with kale topping.  Then add panko and dabs of butter to the top of that.

Bake 20 mins until top is golden.

Enjoy!

Lobster Risotto

done2This summer we had the pleasure of attending my sister’s wedding in Negril, Jamaica!  During our time there lobster was not in season and banned from being caught.  So, when we went to a specialty restaurant at the resort we stayed at, I ordered the shrimp risotto.  And I have to say it was absolutely delicious!  Even though I was the one to order this wonderful dish, my husband fell in love with it! So, when we returned, I had the inclination to make my own risotto using our very own Northeast caught cold water lobster.

A disclaimer before I start is that risotto is a simple dish, but it is food of love as it takes a good amount of time and it can not be rushed.

First thing to do is prepare some stock. I had some frozen homemade chicken stock, so I used that (about 6 cups). If you have seafood stock, great, use that... But, I do love the flavor a homemade chicken stock brings to this dish.

First thing to do is prepare some stock. I had some frozen homemade chicken stock, so I used that (about 6 cups). If you have seafood stock, great, use that… But, I do love the flavor a homemade chicken stock brings to this dish. You want to keep this stock warm without boiling as boiling will evaporate the stock before you can use it.

Use one large shallot or two smaller ones... If you don't have shallots available you can use one medium onion. Shallots are just a bit milder in flavor.

Use one large shallot or two smaller ones… If you don’t have shallots available you can use one medium onion. Shallots are just a bit milder in flavor.

Cut the shallot in half to stabilize your cutting surface.

You'll want a small to medium dice.

You’ll want a small to medium dice.

Warm a non-stick (if you have one) pot over medium heat. Add in a few tablespoons of olive oil.

Next add in a couple tablespoons of butter to the olive oil for flavor.

Add your diced shallots to the fat in the pot.

Saute over medium heat until golden brown.

Chop up a couple cloves of garlic and add in to your already golden shallots.

Chop up a couple cloves of garlic and add in to your already golden shallots.

This is aborio rice... It is widely known as one of the best rices to use for making a good risotto. This particular one is just my store brand, but it is a long grain Italian rice imported from Italy.

This is aborio rice… It is widely known as one of the best rices to use for making a good risotto. This particular one is just my store brand, but it is a long grain Italian rice imported from Italy.

Each grain is fatter than your run of the mill rice.

Add your raw unwashed rice to your pot with your shallots and onions. You want to toast your rice grains before you start adding in liquid.

The trick to a good risotto is to add in your liquid slowly.

The trick to a good risotto is to add in your liquid slowly.

Add your warmed stock to your pot one ladle full at a time.

You want to make sure each ladle gets completely soaked in before you add the next ladle. Stir continuously.

I have a left over lobster from this past weekend. So this baby is getting cut up and put in my pot.

I have a left over lobster from this past weekend. So this baby is getting cut up and put in my pot.

I start off by removing the legs and popping them in my pot. This helps me achieve two things. Since I am using chicken stock, the legs help to introduce a seafood stock flavor… They are also pretty yummy to add to each individual dish.

Remove the meat.

Remove the meat.

Chop it up into medium sized chuncks.

Chop it up into medium sized chunks.

Add your meat into your pot when you only have a couple ladles of stock left to go. As the lobster is already cooked, your goal here is just to heat the meat through, not to over cook your meat. This is a good time to add in 1/2 cup of dry white wine as well.

At this point I like to finish with a few more tablespoons of butter and top with some reserved lobster meat. Then I top with some chopped up scallions or parsley. You also want to taste for salt and pepper now as well.

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Lobster Risotto

Serves 4

Ingredients:

6 cups chicken or seafood stock

2 cups aborio rice

1 large shallot, diced medium

3 Tbs. olive oil

6 Tbs. butter, divided

2 garlic cloves, chopped

1 scallion, chopped

1 lobster, shelled and chopped

1/2 cup dry white wine

salt and pepper to taste

Directions:

Warm 6 cups stock in a medium sauce pan. In a large non-stick pot saute shallot over medium heat in olive oil and 3 Tbs. butter until golden brown. Add garlic and saute for a minute.  Add in raw rice and toast for a few minutes, stirring constantly.  One ladle at a time add in stock, making sure  each ladle has been absorbed before adding in the next. Add in lobster legs.  When there are only a couple of ladles of stock to go, add in white wine and lobster meat. Finish ladling in stock.  Check for salt and pepper and add if needed.  Also check for rice tenderness.  (If more liquid is needed either add more warmed stock or warmed water.  Add in a remaining butter.

Top with reserved lobster if desired and scallions or parsley.  Serve immediately.  Enjoy!

*note – This is a gluten-free recipe.

Mom’s Portuguese Rice Pudding (Arroz Doce)

3 Comments

rp hydrangia plate

Arroz Doce! Mmmmm… This is a great way to start off my blog for a couple of reasons. #1 – This is Easter week and coming from a Portuguese family, no Easter (or any holiday really) is complete without rich and creamy, Portuguese Rice Pudding. Growing up, I can’t recall a gathering without it.  #2 – This is a super easy recipe, but for some reason, it took me years to master it.  My mother can attest to the many times I called her reviewing her recipe and trying to figure out how I possibly could have missed a step.  So, what I would like to do is take you through the process to help you avoid the pain I endured from failed attempt after failed attempt and lead you to a perfect rice pudding in one shot for your Easter table!

Now please, please, please don’t confuse Portuguese Rice Pudding with traditional American style rice pudding you may find on your grocer’s shelves which is little more than vanilla pudding with cooked rice mixed in for kicks.  No, no, no… My mother’s rice pudding is anything but!

A couple of tips I have learned over the years before we get started.  First, you will need a heavy bottom stainless steel pot with a lid.  I’ll be honest, most of my cooking is done in non-stick cookware, but it just doesn’t work so well for this recipe because sometimes the rice will stick to the bottom (regardless of what type of cookware you use) and if it does, we need it to stay there; otherwise, you will end up with a bunch of brown bits floating through your final product, not so pretty or tasty.  Next, the type of rice you use for this dish is pretty critical.  You will need to find regular medium grain rice.  Please don’t try this with a brown rice or a boil in the bag rice or any type of minute rice and absolutely nothing parboiled.  Just plain cheap medium grain white rice is fine.  If you want to get fancy, you can get the slightly pricier River Rice, which is my Mom’s preferred brand, but its not necessary if you just follow these guidelines.  Also, I want to note that this recipe is very easily doubled or even tripled if you have a big enough pot, but I would not go further than that.

OK… Let’s get started…

water

Start off with 3 cups of milk and one cup of water in that heavy bottom pot I mentioned.

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Whole milk is preferred, but 1% or 2% works just fine too… however, I would stay away from skim… note: I have done this with lactose free milk and it works out just great!

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Add a small pinch of salt, don’t go crazy here.

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Add in one lemon rind, just like this and turn the burner on to medium/high until the liquid comes to the start of a boil… so, you’ll want to watch that pot because the start of a boil can turn into a boil over in seconds with that much milk in the pot. (if you don’t care for lemon, you can absolutely leave this ingredient out, it will still be delicious… this method leaves the dish with a subtle undertone of lemon – nothing strong)

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Next, add in the rice and stir. Then cover the pot and turn the burner down to med/low – low. (so just above the lowest setting on your knob) Be sure to stir periodically.

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After about 20 minutes or so, this is what you should see in your pot. If not, give it a bit more time, but keep your eye on it, because it can happen quickly.

sugar

Sugar is essential to this recipe… Please don’t reduce this ingredient as you will not have the results you are looking for. Stir this in when your rice is tender and most of the liquid has been absorbed as shown above. The sugar will then cause your rice to have more liquid as the sugar melts in. (((Here is where I always messed up… for some reason I skipped this step, DON’T SKIP THIS STEP! This is what gives the pudding it’s proper consistency))) Cover the pan and cook another 5-10 minutes on med/low heat… Stir frequently! (every 2-3 minutes)

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Once the liquid has once again mostly absorbed into your rice, very very quickly stir in the yolk of one large egg… you want to mix in rapidly so you don’t end up with chunks of cooked egg… this is meant to thicken your pudding and add some richness. And you are done! (If you have an egg allergy, this step can be left out, it will be a little different, but still pretty yummy)

remove lemon

Now you will have something that looks like this… pour into a shallow dish and gently shake back and forth to disperse the pudding… at this point, fish out the lemon rind as it has done it’s job.

cinandshot

While your pudding is still hot, grab some cinnamon and a cookie cutter or anything with a small rim, it’s traditional in my family to use a shot glass as seen here, for decorating.

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Gently touch the rim of your glass on pudding to moisten. Then dip into the cinnamon. Then back to the pudding to start your design. Repeat in any pattern you like. If I’m not doing this for a party or to serve as dessert for a dinner party or something, I will totally just sprinkle the cinnamon on top. But, since we are talking about Easter, this is what I do. A fun bunny design cut out of paper and laid on top would be great too… be creative.

Mainphotowlem

And here it is! Yum!

 

Portuguese Rice Pudding recipe:

(serves 6)

1 cup rice, medium grain, white

1 cup water

3 cups milk, whole (1 or 2% also works)

1 cup white sugar

1 lg. egg yolk

1 lemon rind

1 scant pinch of salt

cinnamon for dusting

Instructions:

Bring water and milk to a boil with the lemon rind and salt on medium high.  Add in rice and stir, turn burner down to just above the lowest setting, cover the pot.  Stir occasionally.  About 20 minutes later most of the liquid should be evaporated… also, test the rice to see that it is fully tender… this is when you add in the sugar and stir.  The mixture will become liquefied again, continue cooking on low for another 5-10 minutes, stirring more frequently.  Once most of the liquid has once again absorbed into the rice, add in the egg yolk, stirring vigorously.  Pour into a shallow dish and sprinkle with cinnamon or form a design with cinnamon. Enjoy!

note: this is a naturally gluten free recipe… just ensure that each ingredient brand you use specifically is gluten free (as it should naturally be) and you are good to go!