Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance cash advance in interest deducted from them.

THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for Breakfast

TIP OF THE DAY: Savory French Toast

Saturday was always “French Toast for breakfast day” in our family. It was always sweet, with real maple syrup and fresh fruit.

So when we came across this recipe for savory French Toast from Castello Cheese (which used its Aged Havarti in the recipe), we picked the following Saturday (yesterday) to give it a try.

The result: a nifty breakfast option for those who don’t particularly like syrup or other sweet toppings, and a change of pace for those who do. It evokes a breakfast grilled cheese sandwich on a soft, eggy base of pan-fried bread, rather than on crisp toasted bread.

It’s a nice change of pace. Just as you can vary the toppings on French Toast, you can use different savory toppings.

For those of you who remember Creamed Chipped Beef On Toast, you can make a French Toast version. Use leftover beef or jerky to replace the tomato and cheese in the recipe below. No beef? Check the fridge: You can adapt just about any savory leftovers.



Savory French Toast with cheese and tomatoes. Photo courtesy Castello Cheese.

Test out the recipe now: It may be just what you’re looking for for Father’s Day.

Prep time is 40 minutes. For prettier color, look for heirloom cherry tomatoes or a mix of red, orange and yellow varieties.

As you can see in the photo, the Castello chef used a three-inch round cookie cutter to cut the bread in circles after it comes out of the pan. We’re not so elegant; and besides, we don’t want to give up that cut-away French toast.

Ingredients For 6 Servings
For The Tomato Topping

  • 3 cups cherry tomatoes, cut in half
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon balsamic vinegar
  • Salt and pepper to taste
    For The French Toast

  • 2 cups milk
  • 2 eggs
  • ¼ cup grated Parmesan cheese (substitute Asiago or Pecorino Romano)
  • Salt and pepper to taste
  • 6 1½-inch thick slices brioche, egg bread or jalapeño Italian bread
  • 2 ounces aged Havarti, shaved (substitute Jack, aged Gouda, Tilsit or other shaveable cheese)


    A Monte Cristo sandwich is ham and Gruyère on French Toast. Photo courtesy Kikkoman.



  • Blue cheese and sliced apples
  • Feta and kalamata olives with dill or oregano
  • Smoked salmon, caviar and crème fraîche

    1. PREPARE the tomatoes: Sauté the tomatoes in the olive oil over medium high heat. Add the oregano and vinegar and cook until softened, about 3 minutes. Season the mixture with salt and pepper and set aside, keeping warm until ready to serve.

    2. MAKE the French Toast: Whisk the milk, egg, Parmesan, salt and pepper in a shallow pan. Dip the bread into the milk mixture and pan fry it in a hot non-stick pan for 3 minutes per side.

    3. TRANSFER the bread onto serving plates and top with the tomato mixture. Shave the cheese over the tomatoes. Serve immediately.


    The dish known in America as French toast has roots at least as far back as ancient Rome, where it was a sweet dish. In fact, pain perdu (lost bread), the current French name for the dish, was once called pain à la romaine, or Roman bread.

    While the story evolved that French Toast was a food of the poor, trying to scrape together a meal from stale bread, recipes from ancient and medieval times denote that it was fare for wealthy people.

  • Recipes used white bread, a luxury, with the crusts cut off. Poor people ate brown bread, much cheaper because the wheat endosperm did not have to be milled and painstakingly hand-sifted through screens to create white flour.
  • Costly ingredients such as spices (cinnamon, cloves, mace and nutmeg), sugar and almond milk are found in numerous recipes.
  • The cooked bread was topped with costly honey or sugar.
  • And cookbooks themselves were the province of the privileged: Only wealthy people and clergy learned to read.

    More recently, French toast has evolved into a savory sandwich, the Monte Cristo. It is an evolution of the croque-monsieur, a crustless sandwich of ham and Gruyère cheese, buttered and lightly browned on both sides in a skillet or under a broiler.

    The croque-monsieur was invented in Paris in 1910. A variation with a baked egg on top is called a croque-madame. Neither sandwich was battered, like French toast.

    The Monte Cristo sandwich, a triple-decker sandwich, battered and pan-fried, was invented at the Hotel del Coronado in San Diego. According to the L.A. Times, the first recipe in print is in the Brown Derby Cookbook, published in 1949.

    Here’s the recipe so you can try it for lunch—although probably not on the same day you have French Toast for breakfast.



    TIP OF THE DAY: Brown Rice Pudding For Breakfast

    Yesterday we popped into our local Le Pain Quotidien to meet a colleague for coffee. On the breakfast menu was brown rice pudding, topped with mixed nuts and raisins.

    We love rice pudding, so of course we ordered it: our first “breakfast” rice pudding. It had much less sugar than dessert rice pudding, and, though served at room temperature, was not far removed from other porridge, like Cream Of Rice or oatmeal.

    We went online and found a breakfast rice pudding recipe from Tiffany at

    We also found the recipe below from the folks at Lundberg, the California-based premium rice producer, which uses just 1/2 cup of brown sugar in the entire recipe.

    Both recipes are made with cooked rice, and are a great way to use leftover rice. Add nuts for protein!



  • 1½ cups cooked short grain brown rice
  • 3 eggs
  • ½ cup brown sugar

    You can justify brown rice pudding: It’s whole grain! Photo courtesy

  • Optional mix-ins: ½ cup raisins, chopped dates or other dried fruit—blueberries, cherries, cranberries
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 3 cups whole milk
  • Nutmeg
  • Optional garnish: nuts (try a mix), shredded coconut
  • Optional: half and half, heavy cream, whipped cream

    1. BEAT the eggs; add the sugar and beat until smooth. Add the milk, salt and vanilla and blend.

    2. ADD the rice and the raisins or other dried fruit. Pour into a greased shallow baking dish and sprinkle with nutmeg.

    3. SET the baking dish in pan of hot water and bake at 350°F. After baking for approximately 30 minutes, gently stir the custard to suspend the rice. Continue baking for 60 minutes or until the custard is set (a total of 90 minutes).

    4. SERVE warm or cold, with cream as desired. To serve as dessert, you can use whipped cream.



    Shrimp and grits. Grits, ground from corn, are also porridge. Photo courtesy Silk Road Tavern.



    Porridge is a dish made by boiling ground, crushed or chopped cereal in water, milk, or a combination of both. It is usually served hot, often sweetened, sometimes savory (the beloved cheese grits are porrige).

    Any cereal grain can be made into porrige. Some of the most common in the U.S.:

  • Buckwheat: kasha
  • Corn: cornmeal mush, grits, Indian pudding, polenta
  • Oats: oatmeal
  • Rice: congee, Cream of Rice
  • Wheat: Cream of Wheat, farina, Wheatena
    Other cereals—flax, millet, quinoa, rye, sorghum and spelt, for example—are also made into porridge; as are non-cereals like legumes and potatoes. Pease porridge, from the old English nursery rhyme, is made from dried peas.



    Gruel is a thinner version of porridge—so thin that it can be drunk, rather than spooned. Historically, gruel has been a staple of the Western peasant diet.

    Gruel is often made from barley, hemp and millet. In hard times, chestnuts and even the less tannic acorns of some oaks were ground into flour and made into gruel.

    Gruel was a cheap way for officials to feed the poor—most famously described by Charles Dickens’ Oliver Twist, a ward of the parrish, who couldn’t even get a second helping of it in the orphanage.



    FOOD FUN: Berry Croissants


    Berry croissants: a yummy idea. Photo courtesy Castello Cheese.


    For Sunday brunch or afternoon tea*, here’s a fun alternative to a chocolate croissant that provides another reason to enjoy seasonal berries.



  • Croissants
  • Berries: blackberries, raspberries, strawberries or a mix
  • Mascarpone, fresh chèvre (goat cheese—look especially for the honey chèvre at Trader Joe’s), cream cheese or other spreadable cheese

    1. SPLIT the croissant and spread the bottom half with cheese.

    2. ADD the berries, whole or sliced, depending on size.

    Thanks to Castello USA for the idea (they used blue cheese).

    *Who has afternoon tea, you say? Well, THE NIBBLE is a far cry from Downtown Abbey, but we serve afternoon tea daily. Not everyone drinks tea, but it’s our chance to sample some of the many foods that arrive at our doorstep—baked goods, candy, jam, crackers, cheese, pâté and so forth—including coffee, tea and other beverages. If you want to serve a proper afternoon tea, here’s how.



    TOP PICK OF THE WEEK: Organic Stoneground Flakes

    We first learned of Back To The Roots, an environmentally-focused start-up founded in Oakland, California by two Berkeley grads, when they sent us a Mushroom Farm two years ago. It’s a kit to grow mushrooms indoors that utilizes recycled coffee grounds.

    The company has since created Water Garden, a device that sits over a fish tank and grows herbs; and Garden In A Can, their own version of herbs-in-a-can.

    These are specialty products. But recently, the company launched another product that has a place in every kitchen.

    It’s a delicious, whole-grain breakfast cereal, with the curiously generic name of Organic Stoneground Flakes.

    They’re not exactly flakes, but shaped like tiny bowls. That adds to their charm; but whatever the shape, we love their flavor and the wholesome nutrition.

    Organic Stoneground Flakes are our new favorite cereal!



    Our new favorite cereal. Photo courtesy Back To The Roots.


    Just three ingredients: organic wheat, a bit of sugar and a dash of salt.

    The U.S.-grown, hard red spring wheat is 100% stoneground, the ancient milling process that preserves all the protein, fiber and flavor of the whole grain.

    The cereal is non-GMO and has a whopping 40g of whole grain per serving, almost your daily requirement of 48g; along with 6g protein and 5g fiber. There’s just a pinch of salt, and a small amount of sugar that balances the flavors without tasting sweet.

    Packaged in an easily recyclable milk carton, the “flakes” are a crunchy snack from the box, a dry cereal to top with milk or yogurt, a crunchy topping for fruit salad, an ingredient for trail mix.

    An order of two 11-ounce boxes is $9.99 plus $2 shipping on the company website.

    The product’s mission is to “pour it forward”: Every photo posted to generates a donated box of Stoneground Flakes to an elementary school cafeteria.




    RECIPE: Torta Española, Spanish Omelet


    A torta española. The omelet can be customized in endless ways. Photo courtesy PaperChef.


    Our review of Diestel Ranch turkey chorizo inspired us to whip up a torta española for breakfast.

    One of the most popular uses for crumbled chorizo is in a torta española, or Spanish omelet. Made with eggs, potatoes and onions, the recipe is customized with whatever ingredients you have on hand: cooked meats, sausage, other vegetables and herbs.

    In Spain, it is served at any time of the day: for breakfast, lunch or dinner, or as tapas with a glass of wine. We sometimes serve a slice with a green salad as a first course.

    To Americans, a torta will resemble a crustless quiche; but it’s made without cream or milk, and is cooked in a skillet rather than baked.

    It’s an easy recipe, the most taxing part of which is flipping the half-cooked omelet onto a plate and then back into the pan. But you’ll have fun doing it.

    Prep time 15 minutes, cook time 30 minutes. If you happen to have leftover boiled potatoes, you can use them and save 20 minutes of cooking the raw potatoes.


    Ingredients For 4 Servings

  • 1/2 cup vegetable oil
  • 4 potatoes, thinly sliced
  • 1 white onion, chopped
  • 4 eggs, scrambled in a large bowl
  • 1 tablespoon chopped cilantro or parsley, or to taste
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons extra-virgin olive oil
  • Customize: diced bell pepper (green, orange, yellow and/or red), grated cheese, ham or chorizo, diced tomato (fresh/sundried), etc.
  • Garnish: chopped green onions or extra cilantro or parsley*


    1. ADD the vegetable oil to a large skillet until the pan is filled halfway. Heat over medium-high heat. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs and herbs. Add the salt and mix well.

    2. ADD the olive oil to a separate, nonstick, skillet, 10 inches by 2-1/2 inches deep. Heat over medium-high heat and add the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown.

    3. USING a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.

    4. REMOVE the omelet to a plate and cut into 4 wedges for breakfast, smaller slices for a first course.



    FOOD HOLIDAY: Surf & Turf Eggs Benedict

    Eggs Benedict is a popular Mother’s Day or Father’s Day brunch entree. The classic recipe combines a poached egg and ham or Canadian bacon atop a toasted English muffin slice, topped with hollandaise sauce.

    There are many variations to the original recipe, including portabella mushrooms for vegetarians (recipe) and corned beef hash (recipe).

    Since today is National Eggs Benedict Day, here’s a festive recipe to try in advance of upcoming celebrations. You can serve it for lunch or everyday dinner as well.


    Ingredients For One Serving

  • 1 poached egg
  • 1/4 cup poached crab or lobster
  • 1/4 cup sliced, cooked filet mignon
  • Hollandaise sauce (recipe)
  • 1/2 English muffin, toasted
  • Optional: poached/steamed asparagus or other vegetable


    Surf & turf Eggs Benedict. Photo courtesy Bonefish Grill.

  • Optional garnish: minced fresh chives or parsley or chiffonade of tarragon

    1. PREPARE or heat the hollandaise sauce; cook the Canadian bacon or heat the ham.

    2. POACH the egg and toast the muffin half. Place the beef atop the muffin, followed by the seafood and the egg. Spoon the hollandaise sauce on top.

    3. GARNISH with fresh herbs and serve with an optional side of asparagus or other vegetable.

    Credit for this recipe is given to Chef Charles Ranhofer of Delmonico’s Restaurant in New York City—which also happened to be the first restaurant opened in the U.S., starting with a small pastry café in 1827 and expanding into a restaurant two years later.

    At that time there were no public dining rooms or restaurants. Men could stop into a tavern for a beverage and what amounted to “bar food.” People ate all their meals at home or, if traveling, at the inn or hotel. Otherwise, hungry people got food from street vendors.

    In the 1860s, a regular patron of Delmonico’s, Mrs. LeGrand Benedict, arrived for lunch and found nothing appealing on the menu. She discussed her tastes with the chef, who created on the spot what would become an iconic recipe. In his cookbook, The Epicurean, published in 1894, he called the recipe called Eggs à la Benedick, inadvertently misspelling her name.

    The recipe is relatively easy: toasted English muffins topped with a round of cooked ham “an eighth of an inch thick and of the same diameter as the muffins one each half.” A poached egg is placed atop each each muffin half, and the whole is covered with Hollandaise sauce.

    The dish became very popular, and April 16th was established as National Eggs Benedict Day.

    You can vary the ingredients to make your own signature Eggs Benedict recipe. Here are some substitutions.



    TIP OF THE DAY: Breakfast Salad & Dip


    For breakfast, bacon and egg top a salad.
    Photo courtesy Amanda Paa |


    The world over, what people eat for breakfast varies widely.

  • In eastern China it can include dumplings and vegetable soup with rice.
  • In Guyana it’s whitefish preserved in salt, served with fried bread dough.
  • A traditional breakfast in Japan has rice, fish, miso soup, sticky soy beans and nori (dried seaweed).
  • In South India it’s vegetable stew, served with steamed lentil-and-rice bread.
  • In Columbia it could be leftovers from the night before.
    So what’s wrong with a breakfast salad? Why not tortilla chips instead of bread?

    This recipe, from Amanda Paa of, is a salad with bacon and eggs. Food Should Taste Good’s “The Works” tortilla chips standn in for a bagel.

    If you don’t want a salad, there’s a breakfast sausage and cheese dip to enjoy with tortilla chips (scroll down).



    Ingredients For 2 Servings

  • 4 cups mixed salad greens
  • 4 slices cooked bacon (crumble 2 slices and keep 2 whole)
  • 1/2 cup chopped cherry tomatoes
  • 3 tablespoons chopped kalamata olives
  • 2 eggs
  • Salt & pepper
  • 1/4 cup of your favorite salad dressing
  • 1 handful Food Should Taste Good “The Works” tortilla chips (or substitute, including bagel chips)

    1. EQUALLY DIVIDE the salad greens, bacon (1 slice crumbled and 1 slice whole per plate) tomatoes and olives between two plates.

    2. POACH the eggs: Fill a medium saucepan 2 inches deep with water and set over medium-high heat. When the water boils, turn the heat down so that the water is just simmering. Crack one egg into a small dish and slide it into the water. Quickly do the same with the second egg. Set the timer for 3-1/2 minutes (if you like a firmer yolk, cook for 4-1/2 minutes). Make sure the water stays at a simmer. When the timer goes off…

    3. USE a slotted spoon to scoop one egg out of the water. Tilt the spoon so the liquid drains completely, then place the egg on top of one of the salads. Repeat with the second egg.

    4. TOP the eggs with a sprinkle of salt and a few grinds of black pepper, then drizzle each salad with dressing (we made a balsamic vinaigrette but some people may prefer a creamy dressing).



    Ingredients For 6 Servings

  • 8 ounces breakfast sausage
  • 1/4 cup minced onion
  • 1-1/2 cups milk
  • 1 tablespoon maple syrup
  • 3 cups (9 ounces) grated cheddar cheese
  • 2-1/2 tablespoons cornstarch
  • 1-1/2 teaspoons minced fresh rosemary
  • 1/2 teaspoon garlic powder
  • Food Should Taste Good Multigrain Chips (or substitute dipper)

    1. COOK the sausage in a medium skillet over medium-high heat, stirring frequently and breaking it up into crumbles. When sausage has just a little pink remaining, add the onion and continue cooking until the meat is no longer pink and the onions are translucent. Using a colander, drain the meat and set it aside.



    Recipe and photography courtesy of Amanda Paa |


    2. POUR the milk and maple syrup into a medium sized saucepan and turn the heat to medium. Let the mixture warm until steaming, but not boiling.

    3. TOSS together the cheese, cornstarch and rosemary in a bowl. Add this to warm milk and turn the heat up slightly, constantly stirring to melt the cheese evenly.

    4. COOK for about 5 minutes, until the cheese is melted and smooth. Stir in the salt and garlic powder, then add the sausage. Mix well and serve immediately.



    RECIPE: Easter Yogurt Parfait


    A basic Easter parfait. Make yours more Easter-like with pastel-colored yogurt layers. Photo courtesy Yoplait.


    Here’s an Easter weekend breakfast suggestion from Yoplait:

    A yogurt parfait with Annie’s Honey Bunny Grahams.

    Just layer yogurt with colorful fruit and top the parfait with the bunny-shaped graham cracker bites.


  • Use yogurt in pastel “Easter colors,” like blueberry, peach and strawberry flavors.
  • Use different layers/flavors/colors of yogurt.
  • You can use a touch of food color to turn any flavor into a pastel; for example, turning Yoplait Key Lime Pie yogurt pastel green.
  • Consider other “Easter” toppings: green-tinted coconut for “grass,” and a few miniature jelly beans. (Hey, it’s Easter!)

    1. PLACE shredded coconut in a plastic sandwich bag. Add a drop of green food color and shake. Add more food color as desired.

    2. SPREAD the coconut on a plate to dry.




    TIP OF THE DAY: Homemade Chocolate Bacon Bunnies

    What are you giving your favorite bacon lover for Easter? Oscar Mayer created these foodcraft projects: bacon-stuffed chocolate bunnies and an Easter basket filled with “bacon grass” and hard-boiled eggs—fun for breakfast on Easter Sunday.

    Go buy lots of bacon and get started!


    Ingredients Per Small Bunny

  • 1 hollow chocolate bunny
  • 2 strips bacon

  • Frying pan
  • Paper towels
  • Sharp knife

    1. COOK the bacon to desired crispness. Pat dry with paper towels and set aside.

    2. REMOVE and discard any wrapper on the bunny. Heat a knife by running the blade under very hot water; then quickly dry the knife completely. Using the dry, warm knife…



    Hide bacon in a chocolate rabbit. Photo courtesy Oscar Mayer.


    3. GENTLY CUT the bottom off of the bunny; set it aside. Insert the bacon slices into the hollow bunny, breaking the bacon into smaller pieces as needed to completely fill the hollow cavity.

    4. REPLACE the bottom piece of chocolate on the base of the bunny. Heat the original knife or a smaller knife as in Step 2. Slowly run the flat side of the knife back and forth over the seam, melting the chocolate to reseal the bottom. Cover in plastic wrap and store in the fridge for up to five days.



    Bacon “grass” for an Easter basket. Photo courtesy Oscar Mayer.



    Depending on the size of the Easter basket, even a small basket can require a lot of bacon. We recommend having some Easter grass or shredded paper on hand to stuff the bottom of the basket, under the layer of bacon.


  • Thick cut bacon (8 to 12 slices)

  • Kitchen shears
  • Frying pan
  • Tongs
  • Paper towels
  • Easter basket and colored* hard-boiled eggs for serving
    *Here’s how to color Easter eggs.



    1. CUT each bacon strip lengthwise into three long and skinny strips, using kitchen shears. Cook them in a frying pan over medium heat. Use tongs to stir the bacon and fry them in squiggly shapes to the desired crispness.

    2. TRANSFER the cooked bacon strips to a paper towel-lined plate. Blot dry and let cool completely.

    3. FILL a small Easter basket with the fried bacon Easter grass and serve with hard-boiled, dyed Eater eggs nestled on top. If you’re not planning to eat your creation right away, cover it in plastic wrap and store in the fridge, for up to five days.



    RECIPE: Hungarian Rice Pudding


    Hungarian Rice Pudding. Photo and recipe courtesy Little Bucharest Bistro | Chicago.


    A bone-chilling day like today calls for extra helpings of comfort food. One of our favorites is rice pudding. We’ve made it every way, including conventional, with rum-soaked raisins, with dried cherries and cranberries replacing the raisins, and a Thai-inspired version with black rice and coconut milk.

    Today, it’s Hungarian rice pudding. This is the recipe made by the Hungarian grandmother of Branko Podrumedic, owner of Little Bucharest Bistro in Chicago. In Hungarian, the recipe is called budinca de orez.

    Rice pudding is usually served as a dessert, but Branko notes that it also makes a delicious breakfast. If you’d like an eggier pudding for breakfast, you can increase the eggs to four, and reduce the honey for a less dessert-like (sweet) dish.

    For a richer rice pudding, use half and half instead of regular milk. For a non-dairy version, use coconut milk.

    Whether for dessert or breakfast, you can serve it with fresh fruit or a spoonful jam (our own grandmother was partial to cherry preserves).

    Ingredients For 4 Servings

  • 1 cup rice (uncooked)*
  • 2 eggs
  • 1½ cups milk
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ cup raisins
  • Optional garnishes: chopped toasted nuts, toasted coconut, fresh fruit, preserves or fruit sauce (purée)

    *We prefer white basmati rice, which makes a creamy rice pudding but holds its texture.


    1. COOK the rice. Preheat the oven to 350°F.

    2. BEAT the eggs in a large bowl. Add the milk, honey, vanilla, cinnamon, nutmeg and salt. Beat very well with a whisk or electric beaters, ensuring that no honey remains at the bottom of the bowl. Add the rice and raisins to the liquid mixture. Stir until combined.

    3. GREASE a baking dish, and gently pour in the rice mixture.

    4. SPRINKLE nuts on top and dust top with cinnamon.

    5. PLACE the baking dish in a pan of warm water and bake for approximately 50 minutes or until a knife inserted comes out clean. Serve hot or cold with cream, fresh berries, fruit sauce and/or toasted coconut garnish.



    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers
    Facebook Auto Publish Powered By :