Tuesday, March 15, 2011

Rice rice baby.

All right stop, collaborate and listen.......If you don't like, or haven't tried rice pudding, try this recipe. It is creamy rice heaven, minus the cheesy white rapper.

Rice Pudding

4 cups milk
1/2 cup regular long-grain rice
1/2 sugar
1/4 tsp. salt
1 large egg
1 & 1/4 teaspoon vanilla

In saucepan, combine milk, rice, sugar, and salt. Heat to boiling over medium high heat. Reduce heat; cover and simmer, stirring a little, until rice is VERY tender, about an hour.

In small bowl, beat the egg, stir in 1/2 cup of hot rice mixture. Slowly pour egg mixture back into rice mixture, stirring rapidly to prevent curdling. Cook, stirring constantly, until rice mixture has thickened, about 5 minutes. DO NOT BOIL. Remove from heat, stir in vanilla. Serve warm, or chill for 3 hours. I like it chilled. Makes 4 cups. I like this with a little Carmel sauce, or whipped cream.

Here we go!

I wanted to start my blog with one of my favorite things to make, whole wheat bread. I know bread making scares some people, but after a little practice, whole grain goodness look out! I do grind my own wheat, and I'll tell you the reason why. Fresh ground grains have the highest nutritional content. Commercial whole wheat flour has added preservatives and can be stripped of most of the nutrients to make it shelf stable. If you don't have a grinder, or live by someone who does, buy it at the store. Just make sure to buy a good quality brand. Ok.... enough about that. I'm far from a tree hugger, but I do believe whole grain is best when possible.
Ok, a little more information before the recipe. ........Years back, red wheat was the standard for whole wheat bread. It made a dense, brick-like loaf. No thanks! Now a hybrid, hard WHITE wheat is available, and man, it is amazing. It makes a deliciously soft, melt on the roof of your mouth loaf. When you bake this bread, the smell will intoxicate you. You'll be thinner, your kids will behave better, and your husband will want to clean the bathroom. (Ok, maybe not those things, but the smell thing was spot on.) Welcome to my food planet!

Whole Wheat Bread (one loaf, can be tripled)

1 & 1/4 Cups Hot Water....approx. 11o degrees F
2 TBS canola oil
3 Cups Approx. whole wheat flour
2 tsp. Dough Enhancer
2 TBS. honey
1 tsp. salt
2 tsp. yeast
2 TBS. Gluten

In Kitchen Aid or other mixer, add water, oil, and honey. Mix 2 cups of the flour, enhancer, salt, gluten and salt. Add flour mixture to water mixture. Turn mixer on with dough hook attached. Mix, adding additional flour just until dough pulls away from the side. This may be a different amount every time you make bread, depending on the humidity etc. At this point, mix bread with the dough hook for 7-14 minutes or so, until dough is smooth and elastic. Place dough in large greased bowl, covered, until doubled. Take out of bowl, shape into loaf, and place in greased loaf pan. Allow to rise again, until doubled. Bake in 350 degree oven until golden brown. Take out of pan immediately, cool on rack.