Proudly featuring blueberry recipe by renowed Chef Sara Moulton!
Berry Rice Pudding
“I love rice pudding, as does the husband, but I am certainly not going to make it from scratch on a weeknight. However, there is a good chance you have leftover rice every so often from a take-out meal, and this would be a very tasty way to recycle it.”
Chef Sara Moulton
- 1 1/2 cups cooked leftover long-grain white rice ((or Sara’s Simple Boiled Rice see below)
- 1/2 cup ginger marmalade
- 1/2 cup heavy cream
- 2 teasp vanilla extra
- 1 pint blueberries (rinsed and dried)
- 1 pint raspberries (rinsed and dried)
- Combine the rice, marmalade, 2 tablespoons of the cream, and the vanilla in a large bowl.
- Beat the remaining cream in a small bowl with an electric beater until soft peaks form.
- Stir the whipped cream into the rice mixture.
- Reserve 8 large blueberries and 8 large raspberries.
- Gently stir the remaining berries into the rice mixture and transfer to a serving bowl.
- Garnish with the reserved berries and serve or cover and refrigerate until ready to serve.
Simple Boiled Rice
- Sara says: My answer is quite unorthodox. It has shocked and horrified some of my culinary friends. I am rice impaired. Even though I always follow the instructions for cooking rice, it never comes out right. Either it is too wet or all the liquid evaporates before the rice is cooked. So, I have taken to cooking it the way I learned at one of the restaurants I worked at many years ago – I boil it like pasta.
I just bring a large pot of water to a boil, add salt and then the rice. I give it a stir, turn it down to a simmer and then let the rice cook, uncovered, until it is done – usually about 17 minutes for white rice or 45 minutes for brown rice. I drain it well in a colander and then add butter or whatever else I want to flavor it with at that point. One cup of raw rice will yield roughly 3 cups of cooked. I often cook double the amount of brown rice so that I can freeze half for a future dinner. It freezes well.
Blueberry Baking Tips From Chef Sara Mouton’s Blog…
“A viewer recently e-mailed me to say that when she added fresh blueberries to her favorite muffin batter the finished muffins had an unappetizing greenish haze around the blueberries. She wondered what caused it and if there is a way to prevent that from happening.
When you bake with fresh or frozen blueberries, the color is affected by the level of acidity in the batter. If the batter has a bit too much baking soda, the blueberries turn green around the edges. You can balance the acidity by using a recipe that calls for buttermilk or another acid, such as orange juice or lemon juice.
Another problem that I get an occasional question about is, How can I keep the blueberries from all ending up on the bottom of my muffins?” One solution is to use a thicker batter. Or, don’t mix the blueberries into the batter at all. Fill the muffin cups two-thirds full with batter, then dot the tops with several blueberries. They will distribute themselves as the muffins bake.”Read more about Chef Sara Moulton and find out if she is coming to a town near you at: http://saramoulton.com
