MILK RICE
Make and share this Milk Rice recipe from Food.com.
Provided by PanNan
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil in a large saucepan. Wash the rice and drain it. Add the rice to the boiling water, and cook for 5 minutes.
- In a separate saucepan, bring the milk to a boil over medium heat.
- Remove the cooked rice and drain it. Slowly drop the rice into the boiling milk. Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 - 20 minutes, stirring occasionally, until the milk is absorbed. Add more milk, if necessary for a tender rice.
- Serve warm, cold or room temperature - your preference.
10-MINUTE RICE CAKES
Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!
Provided by Lauren
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
- Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g
BAKED RICE CAKE
This rice cake is generally eaten in Asian countries during the DuanWu holiday, but it is also eaten at other holidays, birthdays, and everyday. Nien gow means sticky cake in Chinese.
Provided by sqq100
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 39
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix rice flour, 1 cup coconut, sugar, and baking powder together in a bowl. Whisk milk, oil, eggs, and vanilla extract together in a separate bowl; stir into flour mixture until well mixed. Fold red bean paste into rice mixture and pour into a 9x13-inch baking dish.
- Bake in the preheated oven for 1 hour. Cool at room temperature for 15 minutes before serving. Garnish with about 1 tablespoon coconut.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 18.1 g, Cholesterol 15.6 mg, Fat 5.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 42.6 mg, Sugar 5.4 g
HOW TO MAKE RICE MILK
A quick and easy 2-ingredient way to make homemade rice milk! Naturally creamy and sweet, and perfect for smoothies, granola, and more!
Provided by Minimalist Baker
Categories Beverage
Time 2h15m
Number Of Ingredients 7
Steps:
- Soak rice in 2 cups (amount as original recipe is written // adjust if altering batch size) very hot (not boiling water) for 2 hours. The rice should be soft but still very raw - you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a high-speed blender.
- Add water, salt, and any additional add-ins (optional). Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn't have to be 100% pulverized.
- Scoop out a small sample with a spoon to test sweetness. If it's not sweet enough, add more dates.
- Pour the mixture over a large mixing bowl or pitcher covered with a thin towel, clean T-shirt, or very tightly woven nut milk bag. In my experience, it benefits from a double strain. Some nut milk bags let too much residue through.
- Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Great for use in things like smoothies, granola, vegan cheese sauces, and baked goods!
Nutrition Facts : ServingSize 1 half-cup servings, Calories 34 kcal, Carbohydrate 7.5 g, Protein 0.7 g, Fat 0.1 g, Sodium 4 mg, Fiber 0.1 g, Sugar 0.01 g, UnsaturatedFat 0.03 g
GARAETTEOK (RICE CAKE RECIPE)
Learn how to make Korean rice cake - garaetteok (cylinder rice cake) from scratch. It is a main ingredient in tteokbokki and tteokguk.
Provided by Sue
Categories Snacks
Time 25m
Number Of Ingredients 6
Steps:
- Rinse 2.5 cups of rice (short grain rice or medium grain rice, e.g. sushi rice, 535 grams / 1.17 pounds) until the water drains clear. Put the rice in a medium sized bowl and fill the bowl with some water. Soak it overnight or for 12 hours.
- Strain the water away and air dry the rice for 1 hour. (The weight of the rice will increase to roughly 697 grams / 1.53 pounds.)
- Grind the rice finely in a powerful food processor until the rice turns into fine powder. (You will have to stop and move around the rice flour with a scraper as it grinds. Otherwise, some rice flour and particles will stick to the wall of the processor and won't get ground. The whole grinding process will take about 6 mins.
- Sift the rice flour into a clean bowl in two or three lots. (It sifts better when you do it in smaller quantities.) Remove any clumps or unground rice grains. When the rice flour is sifted once, sift it one more time. If you ended up with too much unground rice grains, put them back into the food processor and grind them again until you get the fine rice flour. This should result in about 4.5 cups of rice flour.
- Combine rice flour, cornstarch, fine salt and 1/4 cups of boiling water in a microwave safe bowl. Mix them well. Add another 1/4 cups of boiling water and mix them again. (The rice cake mixture should be smooth and easy to stir, not hard like cookie dough.)
- Cover the bowl with cling wrap, leaving a little gap for steam to escape. Put the bowl into a microwave and heat it up for about 2 minutes (based on 1250W microwave).
- Take the bowl out and add 1/4 cups of the remaining boiling water. Cover the bowl again and return the bowl to the microwave and heat it up for a further 1 minute and 30 seconds. Remove the bowl from the microwave.
- Cover the cutting board with a silicone baking mat or a few layers of cling wrap to prevent rice cake sticking onto it while shaping the rice cake. Carefully remove the rice cake dough from the bowl and place it on the mat.
- Put a pair of thick cotton gloves (layer 1) and food safe gloves (layer 2) on top on your hands. (This is because rice cake dough will be very hot to touch.). Knead the rice cake dough. Pound it with a pestle for about 5 mins to give the rice cake a nice elastic texture.
- Combine rice flour, cornstarch, fine salt and 2/3 cups of boiling water in a bowl. Mix them well.
- Cover the steamer with baking paper or a clean tea towel and place the rice flour mixture on top. Close the lid and steam it for 20 minutes over high heat.
- Cover the cutting board with a silicone baking mat or a few layers of cling wrap to prevent rice cake sticking onto it while shaping the rice cake. Carefully place the steamed rice cake dough on the mat.
- Put a pair of thick cotton gloves (layer 1) and food safe gloves (layer 2) on top on your hands. (This is because rice cake dough will be very hot to touch.). Knead the rice cake dough. Pound it with a pestle for about 5 mins to give the rice cake a nice elastic texture.
- Divide the rice cake dough evenly into 5 pieces.
- Drop the 1/2 tsp of sesame oil on to your palm and gently rub onto the rice cakes.
- Roll the rice cake into 1 - 1.5 cm /0.4 - 0.6 inch diameter cylinder shaped rice cake and cut both ends.
- Cut the main part of the rice cake into 6 cm/4 inch long pieces (about little finger size). Now you have the rice cake ready to use in tteokbokki or other stir fry dishes.
- Divide the rice cake dough evenly into 2 pieces.
- Drop the 1/2 tsp of sesame oil on to your palm and gently rub onto the rice cakes.
- Roll the rice cake into 2 - 3 cm/0.8 - 1.2 inch diameter cylinder shaped rice cakes.
- Place the rice cakes on a large plate and cover with cling wrap. Refrigerate it for about 1 hour to harden it for easier slicing. However, if you are in a rush, you can still slice the rice cake soon after shaping it.
- Slice thinly (about 0.5 cm / 0.2 inch thickness) and diagonally like oval shapes. Now you have the rice cake ready to use in your rice cake soup.
Nutrition Facts : Calories 305 kcal, Carbohydrate 66 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 586 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
HOME MADE MILK RICE- SRILANKA
Milk rice is one of the very popular food in Sri Lanka
Provided by stelladias77
Time 1h40m
Yield Serves 5
Number Of Ingredients 4
Steps:
- Wash the rice, put in a medium saucepan and add water.
- Bring to the boil in medium heat, cover the saucepan, cooking until the rice is soft, 15-20 minutes.
- Add coconut milk and salt, stir well, and reduce heat to low, continue cooking in low heat for another 10 minutes, until the milk has been absorbed.
- coconut milk is absorbed, and the rice is very soft and creamy. By now rice milk is ready.
- Transfer the rice milk to a flat plate and fatten down with piece of butter paper.
- If you like any shape, you can use a cookie cutter, serve with fish, chicken curry, banana.
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Total Time 55 mins
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- 2. Melt the butter and mix it well with the biscuits , then transfer to a 9″ (23 cm) form, with a releasable bottom if possible (if you dont have one of this size, you can use a slightly smaller or larger one). If youd like to make it easier to take the cake out, put aluminum foil along the bottom and walls of the form.
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