Best F D N Y Firemans Rice Puddingthe Best Recipes

Sun-Maid Old-Fashioned Creamy Rice Pudding image

Provided by Caryn

Categories Dessert

Time 2h10m

Yield 4-5 serving(s)

Number Of Ingredients 7

3 tablespoons rice
3 tablespoons sugar
1 quart milk
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup Sun-Maid golden seedless raisins
1 dash cinnamon

Steps:

Combine rice, sugar, milk, and salt in a 6-cup baking dish.
Bake in a moderately slow oven (325 degrees) 2 hours, until rice is very soft, stirring every 20 minutes.
Stir in vanilla and raisins, sprinkle with cinnamon, bake without stirring until a light golden crust forms, about 15 minutes longer.

Aji De Gallina image

Provided by Spice Boy

Categories Poultry

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 lbs boneless skinless chicken breast halves (3-4)
6 cups chicken broth
1 cup cubed white bread
1 (12 ounce) can evaporated milk
1/2 cup parmesan cheese, grated
1/4 cup walnut pieces
1 tablespoon olive oil
4 garlic cloves, minced
1 medium onion, chopped
1 tablespoon aji amarillo chili paste (available at Latin markets)
1 teaspoon ground turmeric
1 teaspoon ground cumin
salt & pepper
1 1/2 cups rice
1 sweet potato, cooked, peeled and sliced
4 hard-cooked eggs, sliced
1/4 cup black olives, sliced
1/4 cup fresh parsley, chopped

Steps:

Simmer the chicken breasts in the broth until just cooked through, about 20 minutes. Set aside chicken breasts to cool.
Strain broth and use it to prepare your rice according to package directions. Set aside any leftover broth.
In a food processor or blender, add the bread cubes, evaporated milk and 1/2 cup broth. Process until smooth. Add the Parmesan and walnuts and process again until the mixture is smooth.
In a pot, saute the chopped onion for about 3 minutes, then add the garlic and continue to saute until the onion is translucent, about 2 minutes more. While the onion and garlic are sauteing, shred the chicken into bite-sized pieces using your hands or 2 forks.
When the onion is translucent, add the turmeric and cumin, stirring to toast the spices for a moment. Add the shredded chicken and the aji paste and stir the mixture to coat chicken with the spices.
Pour in the bread/milk mixture over the chicken and stir over medium heat until the sauce is bubbling and the chicken is heated through. If the sauce thickens too much, thin it out with some leftover broth. Taste for seasoning and add salt and pepper to taste.
Serve over rice with garnishes.

Cinnamon-Raisin Rice Pudding image

Provided by Food Network Kitchen

Time 1h

Yield 6

Number Of Ingredients 8

1/2 cup medium-grain rice
1 cinnamon stick, broken in half, plus more, for serving
Kosher salt
4 cups milk
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large egg yolks
1/2 cup raisins

Steps:

Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.