Dreamy Creamy Rice Pudding

Hello lovely readers! Sorry for being MIA for the last two weeks. They’ve been busy ones!

The other day, Justin went to the store and returned with a jug of eggnog. That’s right, Eggnog. In October. (Oh boy…) The day before, I had bought him some half and half for his coffee, along with a 4 L jug of milk. Then the week took hold. Needless to say, it’s been busy, and we both promptly forgot about our purchases. When I peeked into the fridge on Saturday before doing my groceries, the expiry dates screamed at me from within. I have 1 day to demolish a total of 8 cups of dairy products. In my work life, I’ve come across any day magic: a fantastic website that outlines recipes that use real cream. Now, instead of being that consumer that just dumps all of the dairy they can’t eat before it goes bad, I decided to ambitiously use it all. That’s right. I narrowed it down to 2 tantalizing recipes (stay tuned for a “clean-out-your-fridge quiche” recipe). Here’s my new favourite recipe for rice pudding… *drool*

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Here are all of the ingredients. It was actually pretty simple to put this together. DSC04885

Into the pot went the rice and liquids. DSC04886

I added cinnamon and brought it all to a nice bubbly simmer. DSC04888

Once it hit a simmer, turn it to low and add a cover, and let simmer until the rice is tender and delicious!DSC04890The recipe called for short grain rice, but I only had Jasmine rice (my all-time favourite). The only difference between their recipe and mine was that mine took a little longer to cook. Nothing to it.

DSC04894Once most of the liquid had been absorbed, stir in the vanilla.

DSC04895Then mix it all up…

DSC04893And serve warm, with a little bit of cinnamon sprinkled on top. Enjoy, a whole helluvah lot!

Jacquie’s Dreamy Creamy Rice Pudding (Modified, from Any Day Magic, an affiliate of dairygoodness.ca)

You will need:

3 1/4 cups milk
1 1/4 cup half and half
1 cup eggnog
1 cup cup Jasmine rice
1/4 cup granulated sugar
1 tsp ground cinnamon
2 tsp vanilla extract

In heavy saucepan, bring milk, cream, eggnog, rice, sugar, and cinnamon to simmer over medium heat, stirring often.

Reduce heat to low; cover and simmer, stirring occasionally, for about 45 min, or until rice is very tender. Stir in vanilla extract. Serve warm or cold.

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Sunchoke Soup

This weekend, I helped with the harvest at my local community garden in Parkallen. As a thank you, the community garden organizers let me take home a bunch of tasty veggies. I brought home fresh mint, garden grown potatoes and garlic, and some Jerusalem artichokes, also known as sunchokes. Now, I’ve never heard of a sunchoke before yesterday, so as you can imagine, I got pretty excited to try this odd looking vegetable. Once I got home, I started doing some research:

According to Wikipedia, the sunchoke is often mistaken for a sunflower, because its stalk looks like a massive sunflower that is missing its flower. It grows just as tall as a sunflower and produces tubers that grow underground. The vegetable is starchy, like a potato, but a little sweeter and nuttier in flavour.  This root veggie is great to eat raw in salads, or roasted, boiled or steamed. This sounded like a soup veggie, to me!

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Here’s what the sunchoke looks like. DSC04856

It kind of looks like raw, fresh ginger, doesn’t it?

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In order to get all of the dirt out of its little knobs, I read that it’s easier to soak them before brushing them clean.

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It worked like a charm. They came out nice and shiny clean. DSC04860

Next, I chopped the sunchokes into little bite-sized morsels.

DSC04857For the soup, first things first was to brown some onions and garlic with butter in a pot.

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Once the onions were cooked, it was time to throw in the potatoes and sunchokes. DSC04862

Cover the whole thing with stock, and bring to a boil. DSC04863

Let it all boil and bubble away for 30 – 45 mins, or until the veggies start to fall apart. DSC04864

Throw the whole lot into your blender (or use an immersion blender, if you have one!)DSC04866

Adjust your seasoning, and voila! 20131006-142233.jpgTasty, creamy soup!

Jacquie’s Awesome Sunchoke Soup

You will need:

1 tablespoon butter

1 medium onion, diced

2 garlic gloves, crushed

1 pound of sunchokes, washed and cubed

2 medium sized potatoes, washed and cubed

2 cups of vegetable or chicken stock

In a large pot, melt butter and cook down onions and garlic until brown. Next, add sunchokes and potatoes. Cover with stock and bring to a rolling boil for 45 mins, until veggies begin to fall apart. Once cooked, blend soup in a blender, or use an immersion blender to puree the soup and to get rid of all the lumps. Serve with a sprinkle of cracked pepper on top. Enjoy!