Slightly late: Slow Cooker vanilla rice pudding

[miss_s_b]

This recipe is in imperial rather than metric measurements because milk still comes in pints over here.

Equipment

• Slow cooker (Crock pot?)
• Tablespoon
• possibly a measuring jug if your milk doesn't come in pints?

Ingredients

• 6oz pudding rice
• 3 pints milk
• 4 tablespoons of golden syrup
• 1 vanilla pod
• Knob of butter - the size of your knob is up to you

Method

• Put the pudding rice, the milk, the syrup and the Knob into the slow cooker.
• Cut open the vanilla pod and scrape the seeds into the slow cooker. It's imperative you do this as quickly as possible to retain maximum flavour.
• Put the actual pod bits of the vanilla pod into a jar of sugar; this will flavour the sugar for use in cakes etc. Put this aside for another recipe.
• Turn on the slow cooker and go do something else for a bit - recommended setting is high but slow cookers are ridiculously variable, so use your judgement.
• Stir after about 2 hours.
• It'll be ready anywhere between 3 and 6 hours depending on your slow cooker - it should be thick and creamy and not runny.

Challenge #13: American

[miss_s_b]

I'm trying to understand the USian election stuff at the minute, so the challinj this week is for those of us this side of the pond to look across, and those of us in USia to do some good ol'-fashioned home cookin's.

(sorry I'm a day late, work has been workular this week)

Chipotle Prawn Burritos

[digitalraven]

Most of my American cooking is SoCal Mexican foods I ate in San Diego and later made a version (or a pale imitation) of at home.

Makes 4 burritos
Prep time 2 hours
Cook time 5 mins

Equipment

• Couple of small bowls
• Frying pan/Skillet

Ingredients

• 350g king prawns
• 4 large flour tortillas
• 250g rice¹
• 3 limes
• Salt & pepper

Marinade

• 2 tbsp olive oil
• 2 chipotle peppers, chopped (or 2 tsp chipotle paste)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp hot chili powder
• 1 clove garlic, crushed

Salad

• 340g (1 can) sweetcorn
• 2 bell peppers (I had 1 red, 1 orange)
• 3 scallions
• Large bunch coriander leaves

Method

1. Juice two limes, and combine with the marinade ingredients. Season with salt & pepper to taste.
2. Stick the prawns in a bowl, cover with the marinade, and mix through. Cover and leave it in the fridge for at least two hours.
3. For the salad, remove the whites of the scallions, chop them and the peppers into sweetcorn-sized pieces. In a bowl, mix together the other veg with the sweetcorn, season well with salt, and squeeze over the juice of the remaining lime.
4. Cook the rice accordingly. If you’ve got plain white (long grain or basmati), mix through the juice of another lime and some chopped coriander leaves to give it a kick.
5. Stick the skillet over high heat, remove the prawns from the marinade, and cook for a couple of minutes a side.
6. Give the tortillas a minute in the microwave under a paper towel to soften.
7. Assemble: Take a tortilla, top with ¼ rice, ¼ prawns, and a couple of tablespoons of the salad. Fold the sides in, and roll into a burrito.

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1. A bag of Tilda lime & coriander rice works wonders. ↩