Rice Cooked in Milk

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Rice cooked in milk will have the consistency of a creamy risotto and the rice will also have the same firm al dente feel of a properly cooked risotto.

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Rice cooked in milk served with a topping of sugar and cinnamon.

My favorite foods are the comfort foods my mother cooked for me when I was a child. These were simple foods, yet the feeling of them in my tummy then and the memories of love now, make them the foods I would give anything to have prepared one more time by my mother. Some were so simple I never bothered to ask my mother how they were made. My mother passed away nearly eight years ago, and with her went many recipes I’ll never have.

I started this blog five years ago for several reasons. One, because I started getting requests from friends to share the recipes of the food I was making. Two, I wanted to use it myself as a personal cook book or as an electronic recipe box where I could have all my recipes in one place. Most importantly though, I started this for my children so they would have the recipes of all their favorite foods after I was gone.

I share this recipe on Good Friday at the end of the Lenten season; Lent ended yesterday on Holy Thursday. My mother made this simple meal often during Lent when I was a child and it was one of my favorites. She would serve the rice with hard boiled eggs. The rice was topped with sugar and cinnamon making it a sweet treat for our evening meal. Rice and eggs seems like an odd combination, but it was actually quite ingenious. Although the meal was simple, it filled you up and was packed with protein.

This recipe is so easy. It is only three ingredients, yet I could never figure out how mom made this feel-good meal. I’ve come to realize that sometimes a recipe isn’t so much what goes in it, but rather the technique used to make it. The trick with this recipe is to add the milk in stages, not all at once.

Here is what I did:

Rice Cooked in Milk

Ingredients

1 cup long grain rice
¼ tsp salt
4 cups whole milk (Approximately)

Directions

Begin by combining 1 cup of milk, rice, and salt in a large saucepan and bring to a low boil/simmer on medium heat stirring frequently. Once boiling, turn heat down to medium – low and cover. Keep a watchful eye on the rice and milk to prevent the milk cooking away and burning. As the rice absorbs the milk, keep adding milk ½ cup at a time until the rice becomes tender. Continue stirring frequently during this time until the rice is done which takes about 35 to 40 minutes. You want a very thick, creamy consistency to the rice and the rice to be tender yet still have a bit of a firm al dente bite.

Let cool a few minutes and then serve with sugar and cinnamon.

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Comfort Foods: Creamed Eggs on Toast

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I don’t know what it is, but I love Lent if not for any other reason but for the food. I have very fond memories of my Catholic upbringing when it comes to the foods we ate: tuna and noodles, fish fries at the Knights of Columbus, tomato soup and grilled cheese, and even a few odd ones my mother made like “rice and eggs.”

That last one sounds very weird but was always quite tasty. It was white rice cooked in whole milk that was topped with sugar and cinnamon and served with hard boiled eggs. My brother and sisters and I just ate it up. I think it was our second favorite Lenten meal following very close behind tonight’s meal; creamed eggs on toast.

There is story about me and creamed eggs on toast that my brother and sisters still bring up whenever this meal is mentioned.

As I mentioned, we loved this meal. One evening when I was no more than seven or so, I took a tremendously large helping of creamed eggs on toast. My siblings were not happy with me as it left very little for them. They demanded that I put some back but I swore that I would eat every last bite. I believe it was my brother who said, “If you don’t eat every bite, we are going to tie your hands behind your back and force you to eat it.”

Now, creamed eggs on toasts is a very filling meal and about halfway through, you guessed it, my little stomach got very full. My brother and sisters were mad. Yes, they lived up to the threat. One sister held my hands behind my table chair, the other plugged my nose so I would have to open my mouth to breath, and my brother shoveled fork full after fork full of creamed eggs on toast into my mouth.

Anyway, I still like creamed eggs on toast. I just go a little easy on the portion. In case you were wondering, I still like my brother and sisters too. Here’s the recipe. The following recipe will serve four normal people.

Ingredients

6 Hard boiled eggs, peeled and chopped
¼ Cup unsalted butter
¼ Cup all purpose flour
2 Cups whole milk
Salt
Fresh ground pepper
8 to 10 slices of toast

Directions

Melt the butter in a sauce pan and then add flour to make a roux. When the roux starts giving you a nutty aroma, add the milk and cook over medium high heat until the sauce thickens. Add salt and pepper to taste. Then stir in chopped eggs, cover and keep warm.

Meanwhile, cut toast into roughly 1″ square pieces. Place toast squares on serving platter and pour creamed eggs over toast. Serve immediately.