Showing posts with label store cupboard delights. Show all posts
Showing posts with label store cupboard delights. Show all posts
I have always loved rice pudding, and I don't care if it is the baked variety or cooked on top of the stove. I enjoy it both ways. It's not something that I grew up with, however. My brother didn't like rice, and my mother always catered to both his and our father's tastes. The only rice I ever had as a child was either at a Chinese Restaurant or of the instant kind. I know. I led a very narrow life, culinarily speaking, but didn't we all back then? If you lived in a small town (and I did) "exotic" ingredients like rice just were not available!
Once I grew up and moved away from home, I discovered all sorts of wonderful things, one of them being Rice Pudding. The first rice pudding I ever tasted was my mother-in-law's recipe and it was gorgeous. You can find that here. The first year we were married my mother-in-law gifted me with a little handwritten notebook filled with all of the Ramsay family favorites. This was my cooking bible for many years.
And yes, Rice Pudding and I were destined to become very close friends.
This recipe for Hawaiian Rice Pudding that I am sharing with you today is a bit of a cheat really. It is composed mainly of store cupboard ingredients, in the way of a pouch of pre-cooked rice, and a few other bits and bobs. If you have a healthy store-cupboard like I have, this delicious dessert will never be very far away.
This is called Hawaiian because of the use of coconut milk and crushed pineapple. It is not a recipe from the actual Hawaiian Islands as far as I know. I can promise you however that it is very quick and easy to make and it is delicious! Rich and creamy, having a mild coconut flavor, with lots of bits of pineapple stirred throughout.
This is a beautifully delicious Polynesian twist on a favorite classic dessert that you can be enjoying in as little as 20 to 25 minutes.
INGREDIENTS NEEDED TO MAKE HAWAIIAN RICE PUDDING
This delicious recipe requires only a few simple store cupboard ingredients.
- 1 pouch (2 serving side) already cooked Jasmine Rice
- 1 can (398ml/14 ounces) crushed pineapple
- 1 can (400ml/13 1/2 ounces) full fat coconut milk
- 2 TBS honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- hefty pinch of salt
To garnish: (optional)
- Toasted coconut
- Toasted chopped macadamia nuts
- Sliced banana
There are quite a few brands of already cooked rice out there. The most common ones are Tilda and Bens. The Bens also comes in a larger pack now. Use the smaller pack which contains only 2 servings, or you can use about 1 1/2 cups of cooked rice.
In the U.K. crushed pineapple is called pineapple crush. What crushed pineapple is, is small bits of pineapple in pineapple juice. There are very few large pieces. This is the ideal texture for this delicious pudding. Do not drain it.
Make sure you use the FULL FAT coconut milk and not the thinner one, or coconut water.
Honey adds just the right amount of sweetness. You can tailor this to your own tastes. Don't leave out the salt. It only needs a pinch, but it does make a difference in flavor.
I chose to top mine with shredded toasted coconut. You can easily toast your own coconut (or nuts). Check out my instructions below.
NOTE: This pudding will thicken more upon standing, so do hold back a bit of the coconut milk to which in and thin it out.
HOW TO MAKE HAWAIIAN RICE PUDDING
Nothing could really be easier to make than this store cupboard favorite!
- Crumble the rice into a non-stick saucepan. Whisk in the coconut milk (reserve a little bit back for the end, about 1/2 cup )120ml).
- Whisk in the undrained crushed pineapple. Whisk everything together to combine well.
- Whisk in the cinnamon, vanilla and salt. Bring just to a simmer over medium heat, stirring constantly.
- Lower the heat to medium low and simmer, stirring occasionally, for a further 10 to 12 minutes. The rice will have absorbed most of the liquid.
- Remove it from the heat. It will thicken up on standing. If you prefer a creamier finish stir in the remaining coconut milk.
- Serve warm or cold, spooned into bowls with your preferred garnish on top.
HINTS AND TIPS FOR SUCCESS
- Do crumble the rice so that you don't end up with lumps in your pudding.
- No need to drain the pineapple crush. You can also use chunk pineapple if that is all you have.
- Use FULL FAT coconut milk. You can add extra at the end to give it a really creamy finish.
- Taste before serving. If you don't think it is sweet enough you can add a bit more honey.
HOW TO TOAST COCONUT or NUTS FOR THE GARNISH
You can easily toast shredded coconut or chopped nuts to use for the garnish. This can be done in the oven or in a skillet on top of the stove.
For the oven: Spread the coconut or nuts onto a baking sheet in a thin layer. Toast in an oven preheated to 325*F/160*C for 5 to 10 minutes, stirring occasionally.
For the top of the stove: Spread into a non-stick skillet and heat over medium low heat. Toast, stirring frequently until they start to brown. Remove from the eat immediately as the heat from the skillet will continue to toast them and you risk it burning.
FREQUENTLY ASKED QUESTIONS
CAN I USE ANOTHER TYPE OF RICE?
You can use any type of pre-cooked rice that you wish to use. Brown Rice. Basmati. Long Grain, etc. The only requirement is that it be in the same amount. You can also use leftover cooked rice that you have cooked yourself.
CAN I CUT THE RECIPE IN HALF?
Absolutely. Amounts for a smaller recipe are 1 cup of cooked rice, 1 cup of coconut milk, 1 cup of crushed pineapple. 1 TBS honey, 1/4 tsp of cinnamon, 1/2 tsp vanilla and a small pinch of salt.
CAN I MAKE THIS AHEAD OF TIME?
Absolutely. It will keep up to three days chilled in the refrigerator. Simply add a bit more coconut milk and reheat gently in a saucepan over medium low heat, or in the top of a double boiler.
CAN THIS BE FROZEN?
Yes you can freeze this, but the texture may alter somewhat. Thaw completely to serve and add a bit more coconut milk for a creamier finish, reheating gently in a saucepan over medium low heat, or the top of a double boiler.
A FEW
ADDITIONAL RECIPES USING PRE-COOKED RICE
LEMONY CHICKEN & RICE - This is a smaller batch slow cooker recipe for two but can easily be doubled to feed more and cooked in a larger crockpot. Tender lemony chicken with lemon, oregano, feta cheese, spinach, rice and cream. What's not to like? Oh yes, only one pot to clean when done. Another bonus!
TUNA & RICE MUFFINS WITH A LEMON BUTTER SAUCE - Simple store cupboard ingredients put together in the most delicious way. These delicious tuna and rice muffins are quick and easy to make. Do make the Butter Lemon Sauce. It is simply wonderful and can be put together while the muffins are baking. This can feed either 3 hungry eaters, or six light eaters.
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Yield: 4 - 6 servings
Hawaiian Rice Pudding
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
This is a fabulously delicious rice pudding that is super simple to make, using just a few ingredients and very little effort. Enjoy warm or cold.
Ingredients
- 1 pouch (2 serving side) already cooked Jasmine Rice
- 1 can (398ml/14 ounces) crushed pineapple
- 1 can (400ml/13 1/2 ounces) full fat coconut milk
- 2 TBS honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- hefty pinch of salt
To garnish: (optional)
- Toasted coconut
- Toasted chopped macadamia nuts
- Sliced banana
Instructions
- Crumble the rice into a non-stick saucepan. Whisk in the coconut milk (reserve a little bit back for the end, about 1/2 cup )120ml).
- Whisk in the undrained crushed pineapple. Whisk everything together to combine well.
- Whisk in the cinnamon, vanilla and salt. Bring just to a simmer over medium heat, stirring constantly.
- Lower the heat to medium low and simmer, stirring occasionally, for a further 10 to 12 minutes. The rice will have absorbed most of the liquid.
- Remove it from the heat. It will thicken up on standing. If you prefer a creamier finish stir in the remaining coconut milk.
- Serve warm or cold, spooned into bowls with your preferred garnish on top.
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It seems these days that every time I go to the grocery store my shopping cart is costing me more and more. The cost of food is rising at an exorbitant rate! I don't know how families are making ends meet.
This tasty casserole recipe I am sharing with you today comes from the pages of my big blue binder and it is a great way of making a bit of this and a bit of that stretch a long way in a most delicious way. It is a store cupboard family favorite!
.JPG "Corned Beef and Macaroni Casserole")
My children used to love this when I made it for them. I confess, I love it too. Its creamy and delicious and quite hearty. All you need on the side is some crusty bread, a vegetable and perhaps a salad of some sort.
.JPG "Corned Beef and Macaroni Casserole")
These days it would be coleslaw of some sort as the cost of lettuce is going through the roof at the moment for some reason. I like this Deli Coleslaw.
This tangy cold salad is delicious. It's quite different than your usual creamy coleslaw in that there is no mayonnaise involved, just a simple oil and vinegar dressing. It goes great next to deli sandwiches or even on deli sandwiches!
And it makes the perfect side dish when you are serving a casserole. It also lasts for days in the refrigerator, unlike the mayonnaise kind.
.JPG "Corned Beef and Macaroni Casserole")
This Corned Beef and Macaroni Casserole is the type of dish your grandmother might have made or maybe even your mom. Hearty and delicious it goes together very quickly and uses basic store cupboard ingredients.
The recipe comes from the pages of my Big Blue Binder. I am pretty sure it is a recipe I got from my friend Leona probably 40 odd years ago now!
.JPG "Corned Beef and Macaroni Casserole")
WHAT YOU NEED TO MAKE CORNED BEEF AND MACARONI CASSEROLE
Simple store cupboard ingredients.
- 1 cup (116g) dry macaroni
- 1 (12 oz/340g) tin of corned beef
- 1 cup (120g) grated strong cheddar cheese
- 1 cup (240ml) whole milk
- 1 can (10.74 oz/400g) tin of condensed cream of chicken soup
- salt and black pepper to taste
- 1 small onion, peeled and minced
- 3/4 cup (45g) cracker crumbs
- 1 TBS butter, melted
.JPG "Corned Beef and Macaroni Casserole")
I am not a tinned corned beef snob. It comes in really handy. We enjoy it in Corned Beef hash and even in sandwiches. In the UK, you can buy it sliced and ready to pop into sandwiches and they are delicious!
I am also not a tinned soup snob. I always buy several cans when it comes on offer. It is very useful for things like casseroles such as this one. In the UK, know that I mean condensed soup, such as Batchelors. This is the kind of soup that you need to add milk or water to.
.JPG "Corned Beef and Macaroni Casserole")
HOW TO MAKE CORNED BEEF AND MACARONI CASSEROLE
This is a very simple and quick make, which makes it the ideal weeknight casserole for these busy days before the holidays when we don't know if we are coming and going!
Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square, 2-inch-deep baking dish. Set aside.
Cook the macaroni according to the package directions until just al dente. Drain well and then return to the saucepan. Mix in the milk and soup until well combined. Season lightly with salt and black pepper. Stir in the cheddar cheese and onion. Crumble in the corned beef.
.JPG "Corned Beef and Macaroni Casserole")
Turn this mixture into the prepared casserole dish. Stir together the cracker crumbs and melted butter. Sprinkle this evenly over top of the casserole dish. Cover tightly with foil.
Bake for 45 minutes. Uncover and bake for a further 15 minutes until the cracker crumbs are nice and golden brown and the casserole is bubbling.
Serve hot with a vegetable, some crusty bread and salad of some type on the side.
.JPG "Corned Beef and Macaroni Casserole")
If you are not fond of tinned corned beef you can use other meats in its place. Ham, cooked hamburger, chicken, etc. All work well. Even tuna or salmon would be nice.
It's a great way to make your food dollar stretch. For the smaller family, it also freezes very well. Just break it down into two casseroles, bake one and freeze the other.
I can say with authority as well that any leftovers are brilliant fried up in some butter in a skillet. (Yes, I am that person!)
.JPG "Corned Beef and Macaroni Casserole")
A delicious spin on an old family favorite with plenty of meat, sauce, pasta and vegetables. You can vary the cost depending on the meat you choose to use. Obviously ground steak will cost more than hamburger or ground turkey. This is comfort food pure and simple. The pasta helps to stretch things and keeps everything nice and hearty. A bit of bread and some salad on the side and dinner is served!
This easy recipe for sausage and potatoes in the oven has to be one of my most popular recipes on here. It has had literally millions of views. No surprise there. This is a FABULOUS recipe.
I love sheet pan suppers. They are so quick and easy to make and when you are talking about smoked sausage and potatoes, DELICIOUS as well! In this house we like to enjoy this with tinned baked beans! But any vegetable would work well on the side!
Yield: 4
Macaroni & Corned Beef Casserole
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
This store cupboard special is a really tasty money saver! Old fashioned delicious. This is the type of dish your grandmother would have cooked.
Ingredients
- 1 cup (116g) dry macaroni
- 1 (12 oz/340g) tin of corned beef
- 1 cup (120g) grated strong cheddar cheese
- 1 cup (240ml) whole milk
- 1 can (10.74 oz/400g) tin of condensed cream of chicken soup
- salt and black pepper to taste
- 1 small onion, peeled and minced
- 3/4 cup (45g) cracker crumbs
- 1 TBS butter, melted
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square, 2-inch-deep baking dish. Set aside.
- Cook the macaroni according to the package directions until just al dente. Drain well and then return to the saucepan. Mix in the milk and soup until well combined. Season lightly with salt and black pepper. Stir in the cheddar cheese and onion. Crumble in the corned beef.
- Turn this mixture into the prepared casserole dish.
- Stir together the cracker crumbs and melted butter. Sprinkle this evenly over top of the casserole dish. Cover tightly with foil.
- Bake for 45 minutes. Uncover and bake for a further 15 minutes until the cracker crumbs are nice and golden brown and the casserole is bubbling.
- Serve hot with a vegetable, some crusty bread and salad of some type on the side.
Thanks so much for visiting. Do come again!
Even though our Christmas Celebrations are going to be somewhat subdued this year, I am sure that many of us are quite busy with preparations over these next few weeks. We may be spending the day with only one or two, or maybe a few more than that.
Baking still has to be done, etc. These next few weekends I am taking the simple route when it comes to anything other than Christmas Preparations. I still like to have a decent dinner on Sunday however.
Here in Canada there are four of us for supper every night. My sister, her husband Dan, my father and myself. On Sundays my sister likes to cook a roast dinner. She cooks a lovely pot roast most weeks.
Dessert is usually on the menu as well. My dad likes a bit of something sweet after his main meal. It needn't be complicated however. Peach Crumble fits the bill when it comes to simple desserts!
It is a bit of a cheat really. It used tinned peaches, cake mix, brown sugar, butter and toasted nuts. Nothing elaborate and things a lot of us will already have in our cupboards.
It does make a largish sized dessert, but you can so very easily cut it in half. Just use one can of peaches, half the butter, brown sugar and nuts, and half the cake mix.
You can always freeze the remainder of the cake mix to use another time, or even to make half a cake. Cake mixes are a handy ingredient to have in your cupboard.
I like to use peaches in juice, rather than in syrup. I think that it would be too sweet if you used the ones in syrup. To be honest I never buy canned fruit in syrup.
I think as well, with this simple dessert, you could use any kind of canned fruit. Fruit cocktail would be nice, as well as pears, cherries, etc.
Just pick your favourite kind. All would work. Just pick your favourite kind. Just thinking here that you could do cherries with chocolate cake mix. I wonder if that would work? I bet it would!
But I digress here. This is not about how many variations of the original I can think up, but about creating a simple and delicious dessert that pleases many without eating up a lot of my time.
This fits the bill on all counts. It is simple. It is easy to make. It is delicious. People love it.
You can make it in one large casserole dish. I used to have a nice oval dish that I used. Or you can do it in individual sized casserole dishes.
These ones here hold about 1/2 cup each. If you are doing individual or even a full dish, make sure you place the casserole (s) onto a baking sheet just in case things overflow. I hate a mess in the bottom of the oven.
Having to clean up a mess in the oven would only defeat the purpose of having chosen an easy and quick dessert to make. And this is sweet, it would burn and bake on like the dickens!
That's something my mother always said to describe something that was over the top. "like the dickens!" I am not sure where the saying came from.
But we all say it. That would hurt like the dickens. That would itch like the dickens. That would burn like the dickens.
You get it I am sure. Its just one of those nonsensical sayings we all repeat without even knowing where they come from or what their meaning is.
You can use whatever nut you like in the topping. I like walnuts or pecans personally and I always toast them.
Its not hard to toast nuts. Just pop them onto a baking sheet in a single layer and pop them into a medium to hot oven. Toast for 5 to 8 minutes until you can start to smell them. You will know they are done then.
Toasting nuts helps to enhance their natural nuttiness. I always toast my nuts when I am using them for baking. I know you must be sick of me saying that, but its true.
And sometimes people hop onto the page without having read my other recipes so they would be reading this tip about toasting nuts for baking, for the first time.
Personally I like cold vanilla ice cream on top of mine. There is something very lush and delicious about the cold ice cream and that rich fruity bake on the bottom.
The two just go together like peas and carrots. You can of course have cream, whipped or pouring cream on top as well. Or you can go for a warm custard sauce. You can find my recipe for that here.
Peach Crumble
Yield: 8
prep time: 10 Mincook time: 45 Mintotal time: 55 Min
This quick and easy dessert is delicious. I like to bake it in individual dishes so everybody each has their own dessert. Serve warm with ice cream for a real taste treat.
Ingredients
- 2 (24.5 oz) (215g) tins of sliced peaches in juice, undrained
- 1 (2-layer size) (425g) vanilla or yellow cake mix
- 1/2 cup (120g) cold butter cut into 16 pieces
- 1 cup (200g) soft light brown sugar, packed
- 1/2 cup (45g) chopped toasted walnuts or pecans
To serve:
- Vanilla Ice Cream, Pouring Cream, or Custard
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Place the peaches and juice in a 13 by 9 inch baking dish, or divide them between 8 individual single serving baking dishes.
- Sprinkle the cake mix evenly over top of the peaches in the dish(s).
- Place butter slices on top of each dish. Then sprinkle the brown sugar evenly over top.
- Finish with the chopped nuts.
- Place onto a baking sheet and bake in the preheated oven for 40 to 45 minutes until golden brown and bubbling. Serve hot or cold with your preferred topping.
- I personally like ice cream, but would never turn down a dollop of clotted cream if I had it.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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