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1. Roasted Vegetables in Orange Teriyaki

2. Beef Shanks with Chianti and Gremolata

3. Erna's Make-in-Your-Sleep Raspberry Rice Pudding

Book Description

Instead of pasta, try rice as the base for meals. Every day more than one and a half billion people around the world rely on rice as their mainstay. This gives Rick Rodgers lots of ethnic inspiration for toppings to serve over steamed or boiled rice. Rodgers packs flavor into recipes using a modest number of ingredients. Lots of these dishes cook in less than 30 minutes,

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On Rice: 60 Fast and Easy Toppings That Make the Meal

Authors: Rick Rodgers

Date: January 1997

ISBN: 0811813525

Publisher: Chronicle Books

Paperback

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My friend Erna Zahn is a born cook. This is how she makes her delicious rice pudding, which she swears she can make in her sleep, it's so easy. Erna's family likes rice cooked until it's soft, so she is able to skip the recooking step. But if you like your rice cooked firm, recook the leftover rice until it is soft before making the pudding.

Makes 4 to 6 servings

• 1 1/2 cups cooked rice, preferably medium-grain

• 1 1/2 cups heavy cream

• 1/4 cup sugar

• 3/4 teaspoon vanilla extract

• 1/3 cup seedless raspberry jam, stirred to loosen

• 1/2 pint fresh raspberries

1. In a medium saucepan, bring 1/4 cup water to a simmer over low heat. Add the cooked rice and cover. Simmer until the rice is very soft, about 10 minutes. Drain, if necesssary, and cool completely.

2. In a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, sugar, and vanilla until stiff. Add the rice and raspberry preserves and fold until combined. Cover and chill for at least 1 hour.

3. Spoon into dessert bowls and sprinkle with the fresh raspberries. Serve immediately

More From This Book:

1. Roasted Vegetables in Orange Teriyaki

2. Beef Shanks with Chianti and Gremolata

3. Erna's Make-in-Your-Sleep Raspberry Rice Pudding

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