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Rum Rice Pudding

1) Combine the rice and water in a small saucepan and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until all the water has evaporated. Uncover and set aside. meanwhile, combine the currants and apricots with the rum in a small bowl.

2)Preheat the oven to 350 degrees. Butter a five-cup ring mold. Bring at least three cups of water to a boil.

3)Scald the milk and cream in a saucepan. Combine the sugar and egg yolks in a large bowl and beat until light in color. Add the scalded milk and cream to the yolks in a slow steady stream, beating constantly with a wire whisk. Stir in the salt, orange extract and coriander. Add the rice and currant-apricot mixture.

Ladle the mixture into the buttered mold, distributing the rice evenly. Place the filled mold in a large pan and pour enough boiling water around the mold to come halfway up its sides. Carefully transfer to the lower third of the preheated oven and bake for 60 to 70 minutes, or until a knife inserted into the center of the pudding comes out clean. The edges will pull away slightly from the mold and the top will be browned.

Remove from the oven and let the mold stand for about 20 minutes in the water. Run a sharp knife around the outside and inside edges, shaking to be sure the pudding is completely loosened. Wipe off any water. Place a large plate over the mold and carefully invert. Remove the mold, cover lightly with foil and refrigerate for one to two hours, or until cool but not cold.

Rum Rice Pudding

Wehani Rice

1 cup Wehani rice

2 cups water

1/2 cup currants

1/3 cup finely chopped dried apricots

1/4 cup dark rum

Unsalted butter to grease a 5 cup ring mold (I just use a plain baking dish)

1 cup milk

1 cup heavy cream

1/4 cup sugar

3 egg yolks

3/4 teaspoon salt

1 teaspoon orange extract

1/4 teaspoon ground coriander

Farming

Wehani rice is formed by Lundberg farms which began in 1937 and is farmed eco-friendly techniques usually by taking the seed of the rice and planting them in large fields then filling them with water.

http://www.lundberg.com/info/blog/12-07-12/Richvale_Red_Rice.aspx

History

Nutrition

Is a very aromatic brown rice developed in the 20th century by Lundberg Family Farms of Richvale California.

Wechani Rice was a result of a ten year breeding program and developed from basmati rice seeds from India

Wehani Rice is about 160 calories a bag, it provides about 12% carbohydrates and low in carbs. It also doesn't contain much protein but is a good source of Vitamins.

http://www.lundberg.com/family/history.aspx

Discription

Wehani rice is beautiful brownish red with long grain, when cooked it resembles a red-tinted brown rice. Ideal for dishes like stew.

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