Rice Pudding

Rice Pudding


6 cups whole milk

3/4 cup uncooked rice....regular white rice

Bring milk just to boil...watch carefully, do not let burn. 

Add rice reduce heat and simmer for 45 mins.

When rice is at about 35 mins, whip together 1/2 pint heavy cream, 3 egg yolks, 3/4 cup sugar, 2 tsp. Vanilla.

Whip until thick. 

After 45 minutes of cooking.....

Temper it with some rice mixture (take a little bit of the rice and add it to the whipped mixture) and then add it back to the pot...mix and cook an additional 10minutes. Cool and refrigerate.

Carrot Zucchini Bread

Ingredients

1 1/2 cups of flour
1/2 tsp baking soda
1 tsp baking powder
1 cup sugar
1 tsp cinnamon
1/2 tsp salt

1 tsp vanilla
2 eggs
3/4 cup canola oil

1 cup grated zucchini
1 cup grated carrot

Instructions

Preheat oven to 350 degrees Fahrenheit

Mix together dry ingredients (flour, baking soda, baking powder, sugar, cinnamon, and salt)

In a separate small bowl, beat together the oil, eggs, and vanilla.

Slowly incorporate the wet mixture into the dry until just mixed together. Fold in the carrots and zucchini.

Bake for about 45 minutes, or until the top bounces back when touched.
*Baking time varies between ovens. Can take up to 1 hour. Also, it takes longer to bake in clear glass bread pans. Bakes quicker in darker pans.