Creamy Classic Rice Pudding

Creamy Classic Rice Pudding

Creamy Classic Rice Pudding  

1 1/2 cups cooked rice
2 cups milk, divided
1/4 teaspoon salt
1 egg, beaten
1/4 cup white sugar
1 tablespoon butter
1 teaspoon vanilla extract

Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir constantly until thick and creamy, 15 to 20 minutes. Don’t try to cut this time sort, and don’t stop stirring – this is what gives you that perfect creamy consistency.
Temper the beaten egg into the mixture slowly. Then stir remaining 1/2 cup milk and white sugar into the rice mixture, stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

You can add raisins, cinnamon, or allspice if you’d like. It’s delicious just as it is, too. Even on a scorching hot day, my family is gobbling it up! I’m glad I made a double batch.

Source: Corlea Smit –
TRIED AND TESTED

BUTTERMILK RUSKS

BUTTERMILK RUSKS  

6 cups flour
6 heaped teaspoons baking powder
2 cups sugar
250g margarine
500ml buttermilk
2 eggs
Pinch of salt

Mix dry ingredients rub butter into flour mixture
Mix eggs and buttermilk together and add to flour mixture
Knead lightly and put in pans
Bake for 1 hour at 350 degrees F
Let it cool, break into rusks and dry in 190 degrees F oven for 4-5 hours with spoon wedged in the door till completely dry.

Source: The Recipe Hunter
TRIED AND TESTED

PIERRE’S BUTTERMILK RUSKS

PIERRE’S BUTTERMILK RUSKS  

1 kg self-raising flour
2.5ml salt
1.25 cups sugar
250g No salt butter
500ml buttermilk
2 eggs
25ml oil

Mix flour and salt, then rub in the butter with your fingertips
Beat sugar, eggs, oil and buttermilk
Mix wet and dry mixtures
Roll into small balls with oily hands, or put in well-greased pan
Bake for 45-60 minutes at 350 degrees F
Let it cool, break or cut into rusks and dry in 190 degrees F oven for 4-5 hours with spoon wedged in the door till completely dry.

Source: The Recipe Hunter – received from a friend
TRIED AND TESTED

Broccoli Salad

 

4 cups broccoli
2 cups mushrooms
8 rashes of bacon
1 red onion
1 cup cheddar cheese cut in squares
1/2 cup pecans/almond slivers
1 can mandarin oranges
1 cup black grapes

(Dressing)
2 eggs plus 1 egg yolk beaten
1/2 cup sugar
1 1/2 teaspoon mayonnaise
1 teaspoon mustard powder
1/4 cup vinegar
1/4 cup water
1 1/2 teaspoon corn flour

Mix and boil the dressing until thickened.
Add 1/2 cup mayonnaise.
Mix gently with the rest of the ingredients.

Source: Linda Marais received original recipe from a very good friend

Broccoli Salad

Broccoli Salad 

2 heads fresh broccoli
1 small onion
¾ cup bacon (I used the prepared kind)
1 ½ cup raisins and nuts (again, I used a raw mix)
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, and your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

It’s a meal on its own or a very flavorful side dish. And it’s definitely even better the next day!

Source: Corlea Smit
TRIED AND TESTED

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