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Rice pudding with ricotta

Rice pudding with ricotta

Boil the rice with milk. When the rice is cooked and almost cold, add the rest of the ingredients and mix well until the composition is homogeneous.

We break the biscuits and put them on the bottom of the bowl in which we make the pudding. Bake at 180 ° C for 30-40 minutes. Good appetite!


Rice pudding with saffron

Rice pudding with saffron
A recipe from Persian cuisine, which is called Sholezard and it is a dessert with a very pleasant aroma. It can be made with steamed rice left over from Chinese food.


Basmati rice for babies | 6 RECIPE ideas with rice

Along with wheat, rice is an extremely well-known food and can be used all over the world. It is easy to find, easy to prepare and quick to digest. Rice can be introduced into the diversifying diet of a baby from 4-5 months, but our advice is to postpone the whole process of diversification until the age of 6 months.

When you start diversifying your baby's diet, experts recommend introducing rice grains. This is because, first of all, rice is a safe cereal that does not cause allergies. It is estimated that rice currently feeds more than half of the world's rice, and consumption of this cereal has doubled in the last three decades. If you have been wondering which of the types of rice on the market is better, we can tell you that all kinds of rice are healthy and can be eaten as often as possible, in a varied diet. It is a tasty alternative to potatoes and pasta, and goes very well with vegetables, fruits and sauces that increase its flavor.

Basmati rice is the best choice for babies

Being the tastiest of all types of rice, basmati rice becomes the most suitable choice for the baby's first meals after the age of 6 months. Its aroma and taste are reminiscent of the aroma of a walnut, which makes it extremely attractive even on its own, without other "accessories" of vegetables or fruits on the plate.

Basmati rice is a unique species of rice native to Pakistan and India. In the language of the locals, bass means flavor, and matifull of, which together would translate into full of flavor. It has a unique smell, which is due to a substance called 2-acetyl-1-pyrroline, which is found in basmati rice in large quantities. 12 times more than in other types of rice, to give you an idea.

It comes in two types, white and brown, but either of these two, compared to other varieties of white or brown rice, are fuller of fiber and obviously healthier.

Basmati rice contains carbohydrates, protein (3 grams / serving), fiber, vitamins and minerals and less fat. Most of the fat content, which is very minimal, is located in the rice germ, which is lost during the processing. Compared to other varieties, basmati rice brings a low calorie intake if consumed, being a food low in fat and cholesterol.

The protein in basmati rice contains eight essential amino acids, and when we talk about vitamins, we are actually describing a real treasure: thiamine (B1) and niacin (B3), two very valuable B vitamins for metabolism, iron, magnesium, potassium, copper, zinc, riboflavin, pantothenic acid, folic acid and biotin, vitamin E and vitamin K.

3 tips for preparing rice

  • Wash the rice well in some water and let it soak for 30 minutes before boiling is a process by which we remove the excess starch and dilate the grain to boil better.
  • Put it to boil in cold water, without salt, which I add at the end, when the rice is cooked, this is because the salt only speeds up the cooking process, without obtaining the quality we want from the rice.
  • The right proportion is 1 cup of rice to 3 cups of water.

6 recipes with basmati rice

Every rice to the right food

There is a great diversity of rice in trade. To use each one in the food that ennobles it, you need to know a few things:

Long grain rice is the most popular of all because it can be used in a wide variety of dishes. During cooking, the berries separate, making it good-looking and tasty.

Round grain rice has a creamy texture and contains a large amount of starch. It is suitable for rice with milk, pilaf, for sarmale and meatballs, but also as a risotto.

Basmati rice is the most flavorful type of rice you can cook and comes in two variants, white and brown. It has a long and thin grain, and they are not missing during preparation, remaining dry. This makes it suitable for salads or garnishes next to steaks.

Wild rice is dark in color and has a harder texture, which means that it requires a longer cooking time (45-60 minutes). Even when cooked, it retains a crunchy texture, which makes it perfect in combination with other types of rice or as fillings or in salads.

Pre-cooked rice is slightly yellowish because it has been subjected to a water vapor treatment and a quick boil. It is suitable in paella, pilafuri and garnishes.

Chicken rice soup (from 6 months)

ingredients

  • ¾ cup of basmati rice
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1/4 chopped leek (white part only)
  • ½ small celery
  • 2 carrots
  • 1 small bell pepper
  • 1 parsley root
  • thyme
  • 1 diced chicken breast
  • 1 chicken back

Method of preparation:

  1. Put the rice to boil in a cup and a half of water.
  2. In another pot, boil the chicken breast and back, frothing whenever needed.
  3. When the water in which the rice boils boils, turn on the low heat and cover the pot until the rice grain is sure to boil. Then take it off the fire.
  4. Heat the butter and oil in a pan and sauté the diced onions, leeks and celery until soft.
  5. Then add the carrot, parsley and pepper and leave for a few more minutes.
  6. Extinguish the vegetables from the pan with the meat juice from the other pot, add thyme and then let it boil in that juice for about 15 minutes.
  7. When the vegetables are cooked, add the cooked and drained rice over them, as well as the meat and meat juice.
  8. Add salt and pepper to taste and simmer for another two minutes.

For babies: no need to add salt.

Conservation: Chicken rice soup can be stored in the refrigerator for 2-3 days, and if it remains and you want to keep it, it can be frozen for a maximum of 2 months.

Basmati rice with cheese and cream (from 12 months and for the whole family)

Ingredient:

  • ½ cup of basmati rice
  • 2 cups water
  • 6 cubes of frozen spinach
  • 1 onion
  • 1 tablespoon olive oil
  • 3 tablespoons sour cream
  • 100 g grated cheese (grana padano, cheese, emmental, cheddar, parmesan)

Method of preparation:

  1. Moisturize the rice overnight, then rinse in a little water.
  2. Finely chop the onion and spinach after thawing.
  3. Heat the oil in a pan and lightly fry the onion, adding a little water. You don't want to burn onions, you just want to soften them, don't you?
  4. When the onion is soft, add the washed rice and the 2 cups of water and chew if necessary while boiling.
  5. When the rice has absorbed all the water and is boiled, take it off the heat, add the spinach, cream and grated cheese and mix. Then put it on the fire for another minute, until the cheese melts and it's ready!

For adults: It may take a little more salt, but for the baby, especially if the cheese used is Parmesan, there is no need!

Basmati rice with pumpkin (from 7 months)

Ingredient:

  • 1 tablespoon olive oil
  • 1 cup basmati rice
  • 4 cups of water
  • ½ cup with boiled pumpkin
  • ½ teaspoon of cinnamon
  • ½ teaspoon freshly grated ginger (optional)
  • 3 cardamom pods

Method of preparation:

  1. Heat the oil in the pan, then put the washed and soaked rice for 30 minutes, and leave it until it absorbs the oil.
  2. Put the 4 cups of water, add the cardamom pods, ginger and cinnamon and bring to the boil.
  3. Then simmer, cover and simmer for 45 minutes, stirring occasionally and adding water if necessary.
  4. When the rice is cooked, take it off the heat, remove the cardamom pods and large pieces of ginger and add the boiled pumpkin, passing it with a fork.

For babies: pass the whole mixture well and possibly add water to bring the food to the desired consistency before serving it to the baby.

Conservation: you can keep this food for up to 3 days in the refrigerator or 2 months in the freezer.

Basmati rice with peas and turmeric (from 7 months)

Ingredient:

  • 80 grams of basmati rice
  • an oil stop
  • 250 ml of water or clear vegetable soup

Method of preparation:

  1. Rinse the rice in a little water, then put it in a pot to boil in water and add a drizzle of oil.
  2. Bring to the boil, stirring occasionally.
  3. After boiling, stir, cover and reduce the heat, letting it boil for another 10 minutes or until all the water has drained into the grains.

For an extra taste: add a turmeric powder (the rice will turn golden yellow) and add a handful of frozen peas while the rice boils in the pot. It will be a real color attraction on the plate, but also a very healthy food for the whole family.


Spicy rice pudding with plums

300 milliliters of red wine
150 grams of caster sugar
Grated peel of a quarter of orange (plus for decoration)
8 large plums cut in half, without seeds
350 milliliters of milk
450 milliliters of fatty cooking cream
1 cinnamon stick
a vanilla pod
50 grams of butter
125 grams of rice for risotto
75 grams of brown sugar
1 tablespoon thick cream
a nutmeg

Method of preparation

Put the wine, caster sugar and orange peel in a pan, boil the liquid until it is reduced by half (about 10 minutes). Put the plums cut in half, turn off the heat and cover the pan with a lid. Leave to cool.

Heat the milk, cream, cinnamon, vanilla pod, cut in half, in a saucepan.

In another saucepan put the butter, add the rice and mix until the grains are covered with fat. Add the milk (one polish at a time, after removing the vanilla and cinnamon) in the rice and stir continuously until the liquid is absorbed. It will take about 20 minutes for the rice pudding to be ready. Remove from the heat, add the brown sugar and cream.

The pudding is divided into four bowls for serving, decorated with plums, freshly grated nutmeg and orange peel.


Rice pudding

You know how it smells in the kitchen when we boil strawberry jam & # 8230 I missed this smell and I decided to make two jars too. I made according to Laura Laurențiu's recipe - Recipes like my mother's & # 8222 Strawberry Jam 2nd version & # 8221. I recommend it because it is ready in an hour, it uses only half a kg of sugar per 1 kg of strawberries, and the strawberries keep their aroma and color very well.

Then I thought about what would be best to eat the jam and I remembered the rice pudding. So let me tell you how I made rice pudding. For a tray of about 35 * 20 cm we need next:

  • 1 l milk
  • 6 tablespoons rice
  • 5 tablespoons sugar (or to taste)
  • 4 eggs
  • 80g butter at room temperature
  • vanilla sugar
  • grated peel of half a lemon

How I did:

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First, I boiled the rice in milk over low heat, stirring often to prevent it from sticking, then I let it cool.

I heated the oven to medium heat (170ºC) and greased with butter and lined with flour an enamel tray (or heat-resistant glass) of 35 * 20 cm.

In the cooled rice I added the egg yolks, sugar, vanilla sugar, grated lemon peel and soft butter and mixed. I beat the egg whites hard and I incorporated them lightly with a spatula.

I poured the composition into the pan and leveled. I baked for about an hour on medium to low heat.

Rice pudding can be served hot or cold, with jam or fruit syrup, or just sprinkled with cinnamon.