recipes and hadley

My cute niece Hadley is 11 months old now. She has started to walk, and has the cutest personality. She changes every time we see her.

This is my favorite way to make rice now! I didn't have any parsley on hand, so I compensated with rosemary. I really don't know how well of a trade this is, but it tasted great.

Rice Pilaf with Slivered Almonds

2 cups uncooked long grain white rice
5 cups hot water
5 chicken bouillon cubes
1 (2 oz) package slivered almonds
½ teaspoon marjoram
1 Tablespoon parsley
1 ½ squares butter or margarine
2 teaspoons salt

Dissolve bouillon cubes in water. Mix together everything except the rice and almonds. Put rice and almonds in 9X13 pan. Pour liquid mixture over rice; don’t stir. Cover dish with foil. Bake at 375 degrees for 40 minutes; uncover and stir again. Bake uncovered, for 15 more minutes or until liquid is gone.

Rice pudding for some reason sounded good to me, so I tried it out. And it was yuuummmy! Kevin was hesitant at first, but once he tried it he went "MMMMM Ecuador!" He ate rice pudding a lot I guess on his mission, but didn't remember until he actually tasted it. Ohhh I love making Ecuadorian food unknowingly.

Rice Pudding

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins (I didn't add these, but should have-that is how they made it in Ecuador)
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm