Rice pudding pots

Rice pudding. Sweet rissoto. Chè.
Whatever you want to call it, it's basically all the same.

To be exact, this is rice pudding. A non asian version. It's easy to make. But unfortunately, I kinda made too much. Haha... -__-


Oh, how I love these ramekins. I have a set of 5. My colourful pretty little pots! Hehe. <3

Rice pudding
Makes about 20 servings

2 cups arborio rice
5 cups water

1 cup milk
3 whole cloves
1 tsp vanilla extract
2/3 cup sugar

Rinse rice.
In a large pot, boil water, add rice. Bring it up to the boil again, then turn down heat to low.
Leave to simmer until it is no longer watery. Stir once in a while. This should take about 30mins or so for the rice to become almost creamy like.
In another saucepan, melt sugar in milk. Add cloves and vanilla.
Once sugar has melted, turn the heat to low.
Remove cloves.
Mix into rice.
Set aside.

Banana custard

1 cup milk
1 tsp vanilla extract
1/3 cup sugar
2 egg yolks
1 tbsp corn flour
2 ripe bananas, mashed

In another saucepan, add milk, sugar and vanilla.
Take the saucepan off the heat.
Beat in egg yolks quickly. Mix in corn flour. Add in banana.
Bring it back to the heat and stir constantly until mixture thickens.

Serve with rice pudding.


Serve warm or cold.
Refrigerate when not being eaten.

You can also serve with other fruits instead of banana, such as mango or berries. Mmm..

Tomato and mushroom risotto

C made really nice risotto the other time. And since tomatoes, mushrooms and arborio rice were on sale, I decided to try and make some too. :)


Thus I made tomato and mushroom risotto for dinner. Took 2hrs for preparation and cooking. And now I'm really tired. I'd been standing all day (I rarely get to sit at work) .. :(

Well, I used the whole packet of arborio rice which was 500gm. So I have a very large quantity of risotto. There's a lot left..

Tomato and mushroom risotto
Makes about 10 servings

500gm (2 2/3 cups) aborio rice, washed

7 cups of hot water
5 tsp vegeta chicken stock

2 tbsp margarine
2 onions, diced
500gm mushrooms, sliced
1/2 a green capsicum, diced
200gm long round green beans, cut into bite site pieces

pepper, to suit taste
shredded cheese, for serving
washed baby spinach leaves, for serving

Dissolve chicken stock into the water.

In a large saucepan, add margarine and saute onions until slightly brown.
Add mushrooms and saute until brown as well. Then add in green beans, tomatoes and capsicum. Saute for a few minutes, then transfer to a larger pot.

Add the aborio rice to the pot and stir to mix.
Start to add in the chicken stock to the pot, 1-1 1/2 cups at a time.

(This is what a watery mixture looks like)

Simmer the mixture on low heat and mix once in a while. (If you forget to mix, you'll burn your risotto!).

(This is when you can add more stock)

When the risotto doesn't look as watery, add another 1-1 1/2 cups of the chicken stock and follow the same procedure. Do this until all of the chicken stock is used up, or until the rice is cooked. The rice should puff up, be soft and look 'fat'.

Note: Somewhere in between, you can add pepper to suit taste.

Simmer the mixture until it is no longer a soup consistency (like shown above).

Serve on top of spinach leaves, and with shredded tasty cheese. I added more ground pepper on the top because I like pepper :) Mmmm. Peppery