3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract
In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
1 (16 oz) can of peaches halves, drained and cut in half
1 (16 oz) can of pear halves, drained and cut in half
1 (16 oz) can pineapple slices, drained
1 (16 oz) can apricot halves, drained
1/2 cup raisins
1 ½ teaspoons curry powder
1/2 cup brown sugar
1/3 cup butter, melted
Place canned fruit in a 7×11 glass (oven proof) bowl. Sprinkle raisins on top.
Mix brown sugar, and curry powder. Sprinkle on top of fruit.
Melt butter and pour evenly over fruit.
Bake at 325° for 45 – 50 minutes. Let cool, then refrigerate overnight.
Reheat at 325° until hot and bubble (40 – 50 minutes). Serve.
2 cans (15 ounces) apricot halves, drained
1 can (29 ounces) pear halves, drained
1 can (29 ounces) peach halves, drained
1 can (20 ounces) pineapple chunks, drained
3/4 cup golden raisins
1/4 cup butter
1/2 cup packed brown sugar
1 teaspoon curry powder
In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through. Yield: 10-12 servings.
2 C of cauliflower
3 C of broccoli florets
¾ C raisins
1 green onion thinly sliced
½ medium cucumber chopped in bite size pieces
1 C dry Radiatore pasta cooked and drained
1 C walnuts chopped (at least ½ C should be black walnuts)
½ C plain yogurt
¾ C sour cream
1 pkg dry Hidden Valley® Original Ranch Salad Dressing & Seasoning Mix
Wash cauliflower and broccoli and break or chop into bite size pieces. Mix cauliflower, broccoli, raisins, onion, cucumber, pasta and walnuts. Mix together yogurt, sour cream and Hidden Valley® Original Ranch Salad Dressing & Seasoning Mix and stir into vegetables. Refrigerate at least one hour or over night. Serves 6 to 8.