If I could inform my younger self that sooner or later I might be encouraging humans to make rice pudding, I wouldn’t have believed it. It was the dish I dreaded most at school: stodgy, lukewarm and overcooked. However, solar-soaked trips to Mexico cured me of this version. There, plump and smooth grains shower in chilled scented lotions, and the result is diffused and scrumptious. Here, I even have taken a Persian lean with stunning hues from the apricots, saffron, and pistachios; it’s terrific served in heat climate.
Persian rice pudding with apricot and pistachios
You could make this a day or two in advance, so it’s ideal for parties, and it’s quite rich so that you received’t want plenty.
Cut each apricot in half of to make skinny discs. Put them in a small pan with 300ml water, the honey, cardamom seeds, cinnamon stick, and lemon zest. Bring to a simmer, prepare dinner for 15 minutes, then take off the warmth and go away to cool and infuse for at least 1/2 an hour (I make this the night time earlier than).
To make the rice pudding, placed the sugar, milk, cinnamon stick, orange zest, vanilla and rice in a huge, heavy-primarily based saucepan set over medium heat. Bring to a simmer, then flip down the heat to low. Simmer very gently for forty-five mins, stirring once in a while, until the rice is completely tender – watch it doesn’t stick to the bottom of the pan in the direction of the give up of the cooking time. Remove from the heat, stir within the double cream, orange blossom water, and saffron, and go away to chill.
Once cool, cover and put within the fridge to kick back – you may do that an afternoon or in advance, in case you want to get in advance. When you’re prepared to serve, discard the cinnamon stick and spoon the pudding into bowls. Top with some apricots and a bit syrupy, sprinkle over the pistachios and rose petals, and serve.
And for the relaxation of the week
If you’re serving this to grown-ups, try adding two to three tablespoons of Muscat to the poached apricots, for a steeply-priced end. If you, like I as soon as did, shudder on the notion of rice pudding, recollect churning this recipe in an ice-cream system with 600ml double cream and some tablespoons of brown sugar – it makes an amazing ice-cream. Recipe Scrapbook Album Page Layouts
Once you have your themes, you are ready to lay out the pages of your recipe scrapbook albums. There are many approaches to page layout, and you may have one you have used often. Here is one way of doing it.
1. Select the photo(s) to be used on a 2-page spread or single page. If they are colored photos, select scrapbooking paper to complement them. Be sure you use acid-free paper to protect your memories.
2. Lay out your scrapbooking paper to fit the page. Be creative with your paper. Nostalgic kitchen wallpaper is a good choice for old recipes. Italian recipes might find a home on red and white checkered paper reminiscent of a tablecloth. If your recipe scrapbook album includes a recipe for Fish and Chips, you might want a scrapbooking paper on that page to look like an old newspaper.
3. Once you have placed your scrapbooking paper, begin to arrange the recipe and accompanying photos. Typed recipe cards are fine, but if your recipes are hand-written by the person who created them, it will give your recipe scrapbook albums a more personal touch.