Monday, January 2, 2012

Comfort Food

Happy New Year Friends!!!

Can you believe it’s 2012 already…time goes by so quickly and the older I get the faster it goes.  Does it seem that way to you too?
Will enough about my old age...
We had an awesome Christmas and New Years celebration with friends and family. Both my hubby and I have been under the weather the last few days. I hurt my back taking down the Christmas tree and moving furniture last week. I finely got to the doctor today, he took ex rays and now I have to go back in tomorrow to see what kind of treatment I can get. I think I really missed up this time. My sweet hubby was doing all the cooking and preparing for our New Years Eve get together and drop a large led on his foot and broke two of his toes..... 

This is why we need some comfort food.

I got this recipe off the inter net somewhere but I cannot remember where so sorry there is no link to credit.

Rice Pudding
with Almonds and dried Cranberry's

Total Recipe cost: $2.74
Servings Per Recipe: 4
Cost per serving: $0.69
Prep time: 5 min. Cook time: 45 min. Total: 50 min.
1 Tbsp
1/4 cup
sliced almonds
1/4 cup
1/2 cup
jasmine rice
4 cups
1/2 tsp
1/4 tsp
1/4 tsp
vanilla extract
1 whole
bay leaf
1/4 cup


STEP 1: Saute the almonds and raisins in butter over medium heat for one minute. Add the dry rice and saute for 1-2 minutes more or until it looks slightly golden and toasted. Watch the heat carefully, if the butter or sugar from the raisins begins to burn take it off of the heat immediately.

STEP 2: Add the milk, sugar, cinnamon, nutmeg, vanilla and bay leaf to the pot. Using a whisk stir it well so there are no clumps. Bring the mixture to a boil over medium/high heat while stirring often with a whisk. As soon as it comes to a boil, reduce the heat to medium/low and let it continue to simmer until thickened (30-40 min). Stir often with a whisk to prevent caking and burning on the bottom.

STEP 3: After 30-40 minutes the rice should be soft and the mixture should be thick and creamy. Serve hot or cold.

Heat the butter in a large pot and add the raisins and almonds.

Continually stir the almonds and raisins until they are toasted (1 min). The sugars from the raisins can burn so be careful. Add the raisins later when adding the milk if you're afraid of burning them

Add the rice and stir it for 1-2 minutes more or until it looks slightly toasted and transparent

Add the milk and the sugar and spices (cinnamon, nutmeg, vanilla and bay leaf).
( I used Ahgave instead of suger )

Bring the mixture to a boil over medium/high heat. Stir with the whisk often to prevent it from caking and burning on the bottom of the pan.

Once it reaches a boil reduce the heat to medium/low and let it simmer for 30-40 minutes or until thickened. Stir it often during this time.
( I also add and extra cup of milk becasue I like the rice softer )

Then, like magic, it's thick and yummy. It will get even thicker as it cools.

 Its so yummy and just what the doctor ordered

Now if the rice pudding doesn't fix my back then this surely will
A dear friend stoped by today with a homemade Rum Cake
She heard I was down in my back and thought this would help.
Thank You Sue
It is just what I needed

Until next time be safe and happy