R AND R PUDDING
Rutabaga and rice baked together in a casserole dish make a tasty side.
Provided by PJ's kitchen
Categories Side Dish Vegetables
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
- Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Drain the rutabaga, and place into a mixing bowl. Add the milk, butter, sugar, salt, pepper, and ground nutmeg. Beat or mash the rutabaga until smooth. Stir in the cooked rice, and beat in the egg yolks.
- Beat the egg whites in a separate bowl until stiff peaks form. Fold gently into the rutabaga mixture. Spoon mixture into prepared casserole dish.
- Bake in preheated oven until top is lightly browned, about 1 hour.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 21 g, Cholesterol 51.5 mg, Fat 3.2 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 337.5 mg, Sugar 10.3 g
ROCKY ROAD PUDDING
I prepare this dessert first to make sure it has time to cool before the meal.-Tracy Golder, Bloomsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping, chocolate chips, 3/4 cup marshmallows and peanuts., Pour into dessert dishes. Cover and refrigerate until set., Just before serving, sprinkle with remaining marshmallows; drizzle with chocolate syrup if desired.
Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 6mg cholesterol, Sodium 271mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
R IS FOR RICH RICE PUDDING
Provided by Tanya Wenman Steel
Categories Milk/Cream Food Processor Egg Rice Dessert Kid-Friendly Quick & Easy Chill Healthy Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- 1. Combine the rice, milk and sugar in a heavy small saucepan, cover, and bring to a boil over medium heat. Reduce the heat to low and simmer gently for 15 minutes.
- 2. Beat the eggs with a fork in a heatproof medium bowl. Add half of the hot rice mixture and mix well to blend. Transfer that mixture back to the saucepan and stir over low heat until steaming hot but not boiling. Transfer the pudding to a food processor and process for 1 minute. (The mixture will still have texture.) Scrape the pudding into a clean bowl and chill for 30 minutes, stirring occasionally, before serving. Cover any remaining pudding after it has cooled.
R AND R PUDDING
Rutabaga and rice baked together in a casserole dish make a tasty side.
Provided by PJ's kitchen
Categories Vegetable Side Dishes
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
- Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Drain the rutabaga, and place into a mixing bowl. Add the milk, butter, sugar, salt, pepper, and ground nutmeg. Beat or mash the rutabaga until smooth. Stir in the cooked rice, and beat in the egg yolks.
- Beat the egg whites in a separate bowl until stiff peaks form. Fold gently into the rutabaga mixture. Spoon mixture into prepared casserole dish.
- Bake in preheated oven until top is lightly browned, about 1 hour.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 21 g, Cholesterol 51.5 mg, Fat 3.2 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 337.5 mg, Sugar 10.3 g
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