EXTRA CREAMY RICE PUDDING RECIPE - FOOD.COM
Italian-style or Arborio rice is the best to use for this recipe, it will produce the creamiest texture. This is best if eaten warm! Prep time does not include cooking the rice.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 7 cups (approx)
Number Of Ingredients 9
Steps:
- In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
- Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
- Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
- Stir in butter (if using) and raisins.
Nutrition Facts : Calories 378.2, FatContent 10.2, SaturatedFatContent 5.6, CholesterolContent 87.2, SodiumContent 91.3, CarbohydrateContent 61.2, FiberContent 0.5, SugarContent 28.1, ProteinContent 10.2
BEST BANANA BREAD RECIPE - AUSTRALIAN WOMEN'S WEEKLY F…
Use up those excess brown bananas with our moist cafe-style banana bread. Best served fresh but even better toasted and slathered with butter.
Categories Morning tea, Afternoon tea, Dessert
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 160°C/325°F. Grease a 13cm x 26cm (5¼in x 10½in), 2-litre (8-cup) loaf pan; line with baking paper.
- . Beat butter, sugar and vanilla in a medium bowl with an electric mixer until paler and fluffy. Beat in eggs, one at a time, until just combined, then mashed banana and maple syrup.
- Sift over flour, baking powder, soda, cinnamon and salt. Add walnuts; stir with a large spoon until combined. Spoon into pan; smooth the surface.
- Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
Nutrition Facts : ServingSize Serves 8
More about "1/2 litre in cups recipes"
BREAD AND BUTTER PUDDING RECIPE - GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dessert
1. Cut the bread into 1 cm (1/2 inch) thick slices and trim the crusts. Spread half the slices on one side with butter (you will have some butter left over) and then the marmalade, then place the remaining bread slices on the top to make sandwiches. Cut each sandwich into quarters.
2. Use some of the remaining butter to grease a 2 litre (70 fl oz/8 cup) ovenproof dish. Place half of the 'sandwiches' over the base of the dish, trimming as necessary to cover any gaps and form a neat layer. Scatter over half the raisins, if using.
3. Use a balloon whisk to whisk together the eggs, sugar, milk, cream and vanilla until well combined. Ladle half the milk mixture over the bread in the dish. Place the remaining sandwiches over the top, unevenly and at angles. Scatter over the remaining raisins. Ladle the remaining milk mixture evenly over the top, trying to moisten as much of the bread as possible. Set the pudding aside for 30 minutes to allow the bread to absorb as much of the milk mixture as possible.
4. Preheat the oven to 170°C (325°F/Gas 3).
5. Dot the remaining butter over the top of the pudding and sprinkle with the extra sugar. Bake for 1 hour to 1 hour 10 minutes or until deep golden and the custard is set in the middle. Serve hot, warm or at room temperature with whipped cream or custard.
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