Thursday, October 16, 2014


I love Ponsett.  Oh what is ponsett you are asking?  It is a bacon, egg & rice dish that is so heavenly and super easy to make. Its kind of like bacon fried rice.   My mom got this recipe from a friend of hers, who her friend had a friend from India who gave her this recipe.  Even my husband goes, not sure I will like it, once trying it says man, that is good.  And my 4 year old Jackson, once he tried it wants it every day...LOL so it must be good.

I also add onion & garlic to this which my mom doesn't do, but I think it adds more flavor, and I am all about flavor!!

I use instant rice, use your favorite brand.

**NOTE**  I usually use a couple of bouillon cubes (cause I always am running out of stock), but you can use beef broth/stock instead . If using bouillon cubes I take a big pyrex glass measuring cup, measure 2 cups of water and put the unwrapped bouillon cubes in an heat for about 4 minutes in the microwave.  Take out and with a spoon,crush and stir the bouillon cubes to dissolve.  If using broth, heat for 2-3 minutes in the microwave.

 Also, I use about 4-5 slices of bacon (and I use my favorite bacon, Wright brand  which is thick and yummy, but if you are using really thin bacon use about 1/2 package.
Make this today.. Enjoy


4-5 slices thick bacon, sliced thin
4 eggs, beaten seasoned with a little salt & pepper
2 cups beef broth (or can use 2 cups of water and 2 beef bouillon cubes) **see note
2 cups minute rice
1/2 onion, finely chopped

*seasonings of your choice.. I use 1/4 tsp garlic & onion powder, sprinkle of seasoned salt & pepper

In large pan over medium high heat, add bacon & onions stirring often, cooking till about 3/4 of the way done.  Add beaten eggs, stirring constantly till eggs are set and done.  Add heated broth, rice and seasoning stirring mixture well.  Bring to a simmer then cover pan and turn heat down to medium low and cook for 10 minutes stirring often.  After 10 minutes remove lid and cook for an additional 5-10 minutes till everything is hot and rice is done.  Remove from heat, taste adjust any seasonings and enjoy...

Friday, October 10, 2014

Creamy rice pudding

I love rice pudding... my mom makes a really good baked one, and I sometimes do a really super easy cheater type recipe using cooked or instant vanilla pudding and add a little whipped cream, a splash of vanilla and cooked rice to it, with a sprinkle of cinnamon on it. 

But sometimes nothing will work but an old fashioned cooked from scratch kind of something.  You can use already cooked rice, or make it easy on yourself the next time you get Chinese takeout get an extra quart of rice and make this rice pudding.  Easy, yummy and ready in about 10-15 minutes, then you can eat it hot, or let it chill however you like it. 

**NOTE** I  put the cinnamon shaker on the table and let each person add it if they like it to their own serving.  You can also use soaked raisins (I add a little water & vanilla and put them in the microwave for 15-30 seconds to heat them up and let them soak for 10 minutes, then I drain off the liquid.  Not everyone in my family likes cinnamon or raisins, so it is up to you to use them if you like them. I also like to add a little whipped cream to the top, but again it is up to you...make this today... YUM

Creamy rice pudding

3 cups cooked rice
3 cups milk
1 cup sugar
2 1/2 t vanilla (divided)
1 t butter
1 egg, beaten
pinch of salt

(**see note, cinnamon, raisins, whipped cream if you are using)

In saucepan, add rice, milk, sugar, pinch of salt, 1 1/2 t vanilla and beaten egg.  Bring to a boil over medium heat whisking/stirring very frequently.  When mixture is boiling turn heat down to a simmer (make sure mixture is still simmering) and simmer for around 10 minutes, making sure to whisk/stir about every minute or so, cause it will burn quickly.  Cook until mixture is thickened.  Remove from heat.  Serve or place in fridge in a bowl and let cool.  Serve... use cinnamon, raisins or whipped cream if desired.  Enjoy