I saw a sports nutritionist the other day & one of the foods suggested was creamed rice. I am not a big fan of the canned stuff & want to know if you've ever made your own?
Anyone have a good recipe?
Ta
C
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I saw a sports nutritionist the other day & one of the foods suggested was creamed rice. I am not a big fan of the canned stuff & want to know if you've ever made your own?
Anyone have a good recipe?
Ta
C
Yep I do. You have to use round rice type Carolina rice or risottorice.
Bring 3/4 liter milk to the boil with one tablespoon of vanilla sugar (or a vanilla bean cut open). Add a pinch of salt and 125 g of rice.
cover and let simmer for about 40 minutes (low heat). Stir once in a while.
After 40 minutes turn down the heat completely and add 4 tablespoons of sugar (or to taste).
That's it.
Sorry for the Dutch-English. :o
papaver, thanks! I understand what you mean & never get confused with your posts :D. YOu may think your english isn't hot but it's totally coolio!
Thanks :p Oh you can add some saffron to the recipe, but I never do. Not my favorite flavor.Quote:
Originally Posted by crazycanuck
Why was the creamed rice suggested? for protein and carb mix? just curious.Quote:
Originally Posted by crazycanuck
Hmm, I'm not sure I know what creamed rice is. I keep thinking it's like rice pudding...which isn't healthy, so I'm guessing that's not it. :D
From the recipe papaver posted, it sounds like it is rice pudding (kheer), except with milk instead of cream, and no spices.
I was thinking more along the lines of congee - which is more like porridge, unsweetened and undairified, just cooked long with a lot of water. Very healthy to balance the body.
Grew up eating "rice porridge" for dinner most Saturdays. Easy enough to make, and adjust to taste. The Norwegian stuff is a lot less soupy and a lot less sweet than the British Creamed Rice. Take pudding rice or risotto rise (pudding rice is a lot cheaper over here than risotto rice), start off with the rice and a little water, when the water is absorbed add milk, cook until thickened. Sorry I can't help with proportions just now. I always just followed the measurements on the rice packets. Just start off with a little milk and keep adding until the rice is cooked through and the consistency is the way you like it I suppose. In Norway it is served with and "eye" of butter (a dollop in the middle of the plate) and sprinkled with cinnamon and sugar. Delicious!
I have been told the following adapted recipe is suitable
http://recipes.lovetoknow.com/wiki/C...Pudding_Recipe
* 1 quart soy or rice milk
* ˝ cup rice, scant
* 1/3 cup honey
* Grated yellow rind of˝ lemon
* A pinch of salt
It was suggested a mid morning snack (amongst many others).