Rice Pudding & Book Review | Instant Pot Recipe

Rice Pudding on Whisk Together Photo by Mary Riley Photography Wentzville Missouri

Happy Summer Everyone!  I have been busy painting the house from top to bottom and hope to have photos very soon!!

My children and I were at Costco and tried a sample of Kozy Shack rice pudding.  We all LOVED it!  And since rice pudding is one of those staples, I had to try and make it myself.  This recipe is also great for leftover rice in the fridge.

Understanding Exposure

Book Review:

This book is a must read for any D-SLR owner who wishes to get their camera off of “Auto” mode. ¬†The three items for exposure – ISO, aperture and shutter speed – are discussed in detail with accompanying full color photographs. ¬†I particularly enjoyed the section about “Creative Exposure” and how there are 6 different correct exposures you can take. ¬†In addition to the exposure triangle of the camera, light is discussed section by section as well. ¬†Sidelight, backlight and frontlight are discussed as well as some “tricks” on how to make it look like it is raining on your flowers.
“Understanding Exposure”¬†also goes beyond the basics and introduces to readers about flash photography and using special filters.
Peterson writes in a very conversational tone with easy to understand vocabulary.  Although the book does not go into a lot on composition and posing, those items really do not matter until exposure is perfect and second nature.  That is why I think this is a go-to book about photography.
This book is helpful at any photography level.  I have been reading and doing photography for years and never knew that the sharpest aperture of your camera is f8-11.  This is due to the ellipsoidal shape of the lens.
I received this book from Blogging for Books for this review.

Rice Pudding 3 on Whisk Together Photo by Mary Riley Photography Wentzville Missouri

RECIPE:

Rice pudding is one of those go-to desserts (or breakfast?) because you almost always have the ingredients on hand: ¬†rice, sugar, milk and eggs. ¬†That’s pretty much it! ¬†I throw in a little vanilla and cinnamon just for some fun. ¬†It is eaten traditionally hot or cold – but in these hot summer months we like it cold.

Now I added the brown rice spin on it to make it healthier.  The kids like the white rice medium grain version they tried at Costco.  Go figure :-/

Well okay.. it IS tastier with the medium grains.  Use medium grain rice!!

The brown rice was cooked in the pressure cooker (Instant Pot aka Magic Pot)… but of course you can make brown or white rice on your stove top! ¬†The pressure cooker just makes everything fast and easy. ¬†Instead of 45 minutes of cooking, the brown rice only takes 18 minutes. ¬†But what I really like about it is that it cooks large cuts of meat (2-3 pound roasts) in 35 minutes instead of 8-10 hours like a slow cooker.

Rice Pudding 2 on Whisk Together Photo by Mary Riley Photography Wentzville Missouri

Rice Pudding & Book Review
Author: Mary Ellen P. Riley / Whisk Together
Serves: 6 servings
Ingredients
  • 1 cup medium grain white rice (or 1 cup brown rice)
  • water per directions on bag
  • 2 cups milk, divided (or cream or half and half or mixture of them)
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp ground cinnamon
  • Optional toppings: whipped cream, raisins soaked in water, bourbon or whiskey, ground nutmeg or cinnamon, etc.
Instructions
  1. Cook white rice per the directions on the bag. Or select “rice” on the Instant Pot and cook with 1 cup water. If using brown rice, cook on “high” (15 psi) for 22 minutes in pressure cooker, then allow to cool 10 minutes at least before releasing the valve or allow valve to go down naturally.
  2. Once the rice is cooked, add 1 and 1/2 cups of milk and 1/2 cup sugar. Stir thoroughly.
  3. In another bowl, whisk together the 2 eggs and 1/2 cup of remaining milk. Strain this through a fine mesh strainer and add to rice. If you don’t strain it – you will still be fine.
  4. Cook over medium heat until boiling. Stir often. Once at a boil, the egg should be cooked.
  5. Remove pot from heat and stir in vanilla and cinnamon.
  6. The mixture should be thicker and coat the back of a spoon. Eat while warm, or as we prefer, put into the fridge until chilled. Add toppings and enjoy!
Notes
Recipe adapted from: http://www.pressurecookingtoday.com/the-best-pressure-cooker-rice-pudding/

Rice Pudding 4 on Whisk Together Photo by Mary Riley Photography Wentzville Missouri

Mexican Cauliflower “Rice”

Mexican Cauliflower Rice_1 on Whisk Together

Good Morning!  It is our First Day of School here!


Book:
¬† I finished “Big Little Lies” by Liane Moriarty. ¬†I think her last name rocks! ¬†What a fun last name, don’t you think? ¬†But anyway, the book is hilarious, the ending is jaw dropping and the conclusion perfect. ¬†Great beach read and fun fiction.

Here’s a photo of my reading buddy, Oreo ūüôā

Oreo on Whisk Together

Recipe: ¬†After making Cauliflower Fried “Rice”, I thought we would try a Mexican version to go with our beef enchilada burritos. ¬†That recipe is next! ¬†The food processor makes this super simple to pulse into little bits of rice. ¬†Everything is made in the skillet in less than 15 minutes! ¬†You can make this one day and store it in the fridge or freezer – it reheats great. ¬†The recipes makes enough for 7-8 servings, so you could freeze some of it if it is too much food for the week.

Mexican Cauliflower Rice can be served inside a lunch burrito, a breakfast burrito, a side dish to chimichangas, tacos, enchiladas, dinner burritos, taco lasagna, Mexican beef casserole, quesadillas, taco chili, etc.  Add a can of black beans on top tossed with a little cumin and chili powder for a veggie and protein dinner.

I used salsa verde and a green bell pepper in this recipe.  But feel free to use what salsa and bell peppers that you have on hand.

Mexican Cauliflower “Rice”
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1 head of cauliflower
  • 1 Tb. olive oil or bacon fat
  • 1 yellow onion, diced
  • 1/2 green or red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 1/2 cup salsa
  • 1/4 cup chopped cilantro (optional)
  • 2 Roma tomatoes, chopped
  • salt and pepper
Instructions
  1. Cut off the florets from the cauliflower head. Chop into same size chunks. Pulse the cauliflower in the food processor about 15 times – about the size of rice. This will take 2-3 batches.
  2. In a large skillet, heat the oil over medium high heat.
  3. Add onion and pepper. Cook about 5 minutes or onion is translucent.
  4. Add the garlic and spices. Cook thirty seconds.
  5. Add the cauliflower rice and salsa. Put the lid on the skillet. Reduce heat to medium. Cook 7-8 minutes.
  6. Remove from heat and salt and pepper to taste. Add tomatoes and cilantro. Serve warm.
  7. Alternatively, you could mix everything together into a baking dish and bake for 40 minutes at 350 degrees – being sure to stir halfway through.

 

Cauliflower Fried Rice

Cauliflower Fried Rice on Whisk Together

TED Talks “Math Class Needs a Makeover”: ¬†I always find these TED talks sooooo mind-bendingly interesting. ¬†This one is my new latest favorite. ¬†Dan Meyer speaks to the audience about the backwards¬†way students are presented with problems. ¬†His premise is that the math problems in textbooks are nothing like real life. ¬†No one in real life asks you a series of small questions to get the real answer they want. ¬†No one in real life is going to label your items neatly “A”, “B”, and “C”. ¬†Instead, he proposes that students receive only the basic picture and the last question – what the person really wants to know. ¬†From that information, students need to work to figure out what steps they need to take in order to formulate the final answer. ¬†(It sounds more complicated than it really is.) ¬†Here is the link if you are interested.¬†

Recipe:¬† I made this recipe to go with the Steak and Broccoli Stir Fry posted yesterday. ¬†If only cauliflower was as cheap as rice and spaghetti squash as cheap as pasta! ¬†Oh what a wonderful world that would be ūüôā ¬†I should just get off my butt and grow my own I guess….

Well, anyway, this recipe was awesome and no one really cared or noticed that cauliflower was substituted for rice. ¬†The soy sauce pretty much covers up all flavor profiles anyway. ¬†Due to running out of soy sauce, I used Trader Joe’s Island Soyaki sauce instead. ¬†The main ingredient is soy sauce, so it does make a great substitute if you have that instead. ¬†Someone asked at the dinner table, “What’s it really called?” ¬†They still didn’t believe me. ¬†Of course, we were also joking around and I kept calling it Island “So-Yucky” sauce.

flyer-islandsoyaki(photo credit: ¬†Trader Joe’s)

Anything related to the bathroom or yuck brings forth immense giggling in the under age 10 set.  Sigh.

Cauliflower Fried Rice_2 on Whisk Together

Cauliflower Fried Rice

Ingredients

  • 1 head of cauliflower or 24 oz. bag of fresh or frozen cauliflower, cut into florets
  • 1 Tb. sesame oil
  • 2 eggs
  • 1/2 onion, finely diced
  • 1/2 cup frozen peas and carrots
  • 2 garlic cloves, minced
  • 4-5 scallions, chopped and keep the greens separate from the white
  • 3 Tb. soy sauce (use less or more to your tastes)

Instructions

  1. In your food processor, pulse the cauliflower until it is the size of grains of rice. Do not simply turn it on and let it run, or the cauliflower will be mush. You will need to do this in 2-3 batches and set aside.
  2. In a large skillet, heat 1/2 Tb. sesame oil on medium heat. Add egg and scramble. Cook until cooked through (firm). Set aside.
  3. Add the rest of the sesame oil (1/2 Tb) to the skillet. Cook the onion for 2 minutes. Add the peas and carrots and cook 5 minutes. Add garlic and white scallion and cook 30 seconds.
  4. Turn up the heat to medium high and add the cauliflower and cook with the lid on for about 7-8 minutes. You will need to stir it quite often.
  5. Add the egg back in and add the soy sauce. Stir until heated through. Take the skillet off the stove and sprinkle the top with the green scallions. Serve warm with extra soy sauce.
  6. Recipe from Skinnytaste
http://www.whisktogether.com/2015/02/10/cauliflower-fried-rice/

Cauliflower Fried Rice
serves 4-6

1 head of cauliflower or 24 oz. bag of fresh or frozen cauliflower, cut into florets
1 Tb. sesame oil
2 eggs
1/2 onion, finely diced
1/2 cup frozen peas and carrots
2 garlic cloves, minced
4-5 scallions, chopped and keep the greens separate from the white
3 Tb. soy sauce (use less or more to your tastes)

In your food processor, pulse the cauliflower until it is the size of grains of rice.  Do not simply turn it on and let it run, or the cauliflower will be mush.  You will need to do this in 2-3 batches and set aside.
In a large skillet, heat 1/2 Tb. sesame oil on medium heat.  Add egg and scramble.  Cook until cooked through (firm).  Set aside.
Add the rest of the sesame oil (1/2 Tb) to the skillet.  Cook the onion for 2 minutes.  Add the peas and carrots and cook 5 minutes.  Add garlic and white scallion and cook 30 seconds.
Turn up the heat to medium high and add the cauliflower and cook with the lid on for about 7-8 minutes.  You will need to stir it quite often.
Add the egg back in and add the soy sauce.  Stir until heated through.  Take the skillet off the stove and sprinkle the top with the green scallions.

Recipe from Skinnytaste

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