HOW TO MAKE THE ABSOLUTE EASIEST RICE PUDDING - KITCHN
Steps:
- Measure out the rice and milk. Place 1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice in a large saucepan. Add 4 cups milk for uncooked rice, 3 cups milk for cooked rice.
- Add the flavorings. Add 1/3 cup granulated sugar and 1/4 teaspoon kosher salt. If using vanilla bean, scrape the seeds from 1/2 vanilla bean and add the seeds and the pod into the saucepan. If using vanilla bean paste, add 1 1/2 teaspoons. Add any desired add-ins.
- Bring to a simmer. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
- Simmer until the rice is tender. Reduce the heat to maintain a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, 20 to 22 minutes for uncooked rice, 10 to 12 minutes for cooked rice.
- Add the butter and vanilla extract. Remove from the heat and stir in 1 1/2 teaspoons vanilla extract if using and 1 tablespoon unsalted butter if desired until melted. Remove the vanilla bean pod if needed. Taste and add more sugar as desired.
- Serve the rice pudding. The rice pudding will continue to thicken as it cools. Thin out with more milk if desired, and serve warm or cold.
Nutrition Facts : SaturatedFatContent 1.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 26.9 g, SugarContent 12.8 g, ServingSize Serves 8, ProteinContent 4.3 g, FatContent 3.5 g, Calories 148 cal, SodiumContent 114.3 mg, FiberContent 4.9 g, CholesterolContent 0 mg
CROCK POT PICADILLO - SKINNYTASTE
Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices.
Provided by Gina
Categories Dinner
Total Time 207 minutes
Prep Time 15 minutes
Cook Time 192 minutes
Yield 11
Number Of Ingredients 12
Steps:
- Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
- When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
- Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
- Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
- After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
- Discard the bay leaves and serve over brown rice.
- Makes about 5 3/4 cups.
Nutrition Facts : ServingSize 1 /2 cup, Calories 207 kcal, CarbohydrateContent 5 g, ProteinContent 28 g, FatContent 8.5 g, SaturatedFatContent 3.5 g, CholesterolContent 74 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 3 g
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CROCK POT PICADILLO - SKINNYTASTE
Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices.
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Reviews 4.7
Total Time 207 minutes
Category Dinner
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Calories 207 kcal per serving
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Reviews 4.7
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Calories 207 kcal per serving
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