Pretty quiet weekend. Got some pix of Matt's first great granddaughter Nieve. Boy is she growing up fast. Nothing more about his second great granddaughter. I know her parents don't want her picture on the internet, but surely sending her great granddad pix is something else.
Been swapping a few cartoons around with friends. One hilarious one but I don't know how to add it to this blog. I guess I am not as technically proficient as I think I am (actually I know that I have fallen way behind technically).
The weather has been miserable - bit cold - I do hope it will warm up soon. We need some cheerful weather.
A volunteer came on Saturday afternoon and did some vacuuming and dusting for me. So very nice of her. I was very grateful.
Saturday evening I cooked a boneless leg of lamb. Haven't cooked one in a while so had to check out the oven temps and times. It came out just perfectly. It was excellent hot and just as good cold. Still got a lot of meat left though. The gravy, which I also hadn't made in a long time, was also delicious, but it meant I was working pretty hard all day except when Sarah came to clean.
As dessert I tried an Instant Pot Rice Pudding.Which we both enjoyed. Very rich and very creamy. I probably should add very fattening there. Not to himself of course. Especially as I added a large dollop of cream on top. Forgot to take pix of the rice pudding. I served it in sundae glasses. Looked good. I didn't put raisins in, didn't have any, but added a lot of coconut which goes well with rice pudding. It was good, twice. It might surprise you to know that I did use cream instead of half the milk.
My Favorite Pressure Cooker Rice Pudding
Make the best rice pudding using your pressure cooker or Instant Pot. It's quick, easy-to-make
comfort food at it's best.
1 cup Arborio rice
1 1/2 cups water
1/4 tsp salt
2 cups whole milk, divided*
1/2 cup sugar
2 eggs
1/2 tsp vanilla extract
3/4 cup raisins
1. In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
2. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
3. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
4. Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
5. Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.
Notes
The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.
Source: Pressure Cooking Today
*For a richer, creamier rice pudding you can also use half heavy cream.
Have a great day and as usual, stay well, stay safe and stay home.
Been swapping a few cartoons around with friends. One hilarious one but I don't know how to add it to this blog. I guess I am not as technically proficient as I think I am (actually I know that I have fallen way behind technically).
The weather has been miserable - bit cold - I do hope it will warm up soon. We need some cheerful weather.
A volunteer came on Saturday afternoon and did some vacuuming and dusting for me. So very nice of her. I was very grateful.
Saturday evening I cooked a boneless leg of lamb. Haven't cooked one in a while so had to check out the oven temps and times. It came out just perfectly. It was excellent hot and just as good cold. Still got a lot of meat left though. The gravy, which I also hadn't made in a long time, was also delicious, but it meant I was working pretty hard all day except when Sarah came to clean.
As dessert I tried an Instant Pot Rice Pudding.Which we both enjoyed. Very rich and very creamy. I probably should add very fattening there. Not to himself of course. Especially as I added a large dollop of cream on top. Forgot to take pix of the rice pudding. I served it in sundae glasses. Looked good. I didn't put raisins in, didn't have any, but added a lot of coconut which goes well with rice pudding. It was good, twice. It might surprise you to know that I did use cream instead of half the milk.
My Favorite Pressure Cooker Rice Pudding
Make the best rice pudding using your pressure cooker or Instant Pot. It's quick, easy-to-make
1 cup Arborio rice
1 1/2 cups water
1/4 tsp salt
2 cups whole milk, divided*
1/2 cup sugar
2 eggs
1/2 tsp vanilla extract
3/4 cup raisins
1. In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
2. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
3. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
4. Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
5. Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.
Notes
The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.
Source: Pressure Cooking Today
*For a richer, creamier rice pudding you can also use half heavy cream.
Have a great day and as usual, stay well, stay safe and stay home.
