Belize Food Recipes Belizean Food
BELIZEAN BAKED RICE PUDDING
I bought a recipe book by a local women's group on my recent trip to Belize (Silly Bug & Bittle Recipes) and this one sounds like something I would like. I've tried a few rice pudding recipes before, but never had it baked. The recipe says you can serve it warm or after cooling. I have no idea how much this makes or how long you should bake it, but I'll update the recipe as soon as I make it or you leave me a review to give me the information.
Provided by karen
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking).
- Preheat oven to 350 degrees.
- Drain hot rice and place in bowl. While stirring, add all other ingredients. Continue stirring until butter is melted and all ingredients are incorporated.
- Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.
- Bake approximately 60 minutes, or until firm and knife inserted in center comes out clean. (NOTE: the recipe did not include cooking time. I based this time on reviews by people who tried it).
BELIZEAN RUM CAKE (BELIZE)
I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This cake has a lot of rum in it and is very strong tasting, but delicious.
Provided by GiddyUpGo
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Put the cake mix, vanilla pudding, eggs, rum and water into a mixing bowl. Blend with an electric mixer for three minutes.
- To make the topping, melt the butter and pour it into a bundt cake pan. Add the brown sugar and spread around with the back of a spoon until evenly distributed, then sprinkle the pecans over the top.
- Pour the cake batter into the pan and bake for about 35 minutes in an oven preheated to 350 degrees.
- About five or 10 minutes before the 35 minutes are up, put all the syrup ingredients into a small saucepan and bring just to a boil. Remove from heat.
- When you take the cake from the oven, prick it all over with a skewer, then pour the rum syrup over it.
- After the syrup has soaked for a few minutes, turn the cake over onto a plate until ready to serve.
Nutrition Facts : Calories 678.5, Fat 21.5, SaturatedFat 9.2, Cholesterol 124.8, Sodium 743.7, Carbohydrate 100.8, Fiber 0.7, Sugar 77.8, Protein 6.1
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