You may ask yourself, rice pudding and tabbouleh are the two oddest recipes together in a post – but there is a reason… Mother’s Day is around the corner and these two recipes are delicious for a Mother’s Day brunch or a dessert inside or dining on the patio.
The first recipe is Skillet Rice Pudding. I love rice pudding. My husband spent 2 years in Denmark. When we got married, I learned to cook Danish food. I am not sure today who enjoys Danish food more, me or him. Rice pudding is one of our favorite dishes, any time of the year. Along with Danish cooking, Hygge, the concept of coziness and warmth, this recipe is a winner. Rice pudding with candles and a cup of tea on a cooler evening is fantastic. Picture a pleasant evening outside, fairy lights, candles, and rice pudding with friends and family. Rice pudding is a fantastic go-to recipe all times of the year. It has always seemed like a dessert that takes a long time to make. I found this recipe and made it for Easter. While this recipe may not be traditional Danish, we love it. I especially like to eat it hot. One of my dear friends has never liked rice pudding since second grade where she thought rice pudding was raisin soup, but she LOVED this recipe. There are so many options when making, so I will add a section for options besides raisins.
The rice that makes this recipe is brown sweet rice. Anytime you see the word sweet rice, the rice will be a sticky rice. The recipe is what I call a bare bones recipe – ingredients that are usually on-hand. This recipe makes up fast. I make the rice beforehand. By doing this the recipe will come together so fast. I also like to put the whole skillet on a trivet and dish the pudding up from the middle of the table. I topped the pudding with cherry sauce, whipped cream, and fresh grated nutmeg. Brown sweet rice as well as all of the ingredients used to make this recipe can be found at Kitchen Kneads.
The second recipe, Tabbouleh, has been one of my favorite salads for years. Tabbouleh is a Mediterranean salad that takes little time to make and is extremely healthy. This salad can be a side dish or a filling in a pita bread. In a pita, it can be topped with meat of choice and feta cheese. This recipe uses bulgur. Bulgur is cracked wheat that has been parboiled. Kitchen Kneads stocks bulgur as well as all your other grain needs. This recipe is one that you can make and eat through the week.
As gardens are beginning to be planted, use your garden harvest to make this recipe. Fresh mint, tomatoes, parsley, and cucumbers are garden regulars. If you haven’t ever had this salad, give it a try. You will be surprised with a flavor that is so satisfying and filling.
Skillet Rice Pudding
- 2 cups cooked whole grain sweet brown rice (I cook this in a multiuse cooker. 2 cups rice, 2 cups water in a multiuse cooker on rice setting on high for 15 minutes. You will only use 2 cups of the cooked rice. I use the rest of the rice with yogurt and fruit.)
- 1 ½ cups milk
- 1 /4 to 1/2 cup pure maple syrup
- 1 to 1 ½ cups dark raisins
- 1 tablespoon unsalted butter
- 1 teaspoon cinnamon (I use Ceylon cinnamon)
Options: You could use a combination of raisins and chopped pecans, honey can also be substituted for the maple syrup, fresh ground nutmeg can also be used if desired in the pudding.
- In a medium saucepan, combine 2 cups cooked rice, milk, syrup, and raisins.
- Bring to a boil.
- Reduce heat and simmer 13-15 minutes until thickened. Stir frequently.
- Remove from heat and stir in butter and cinnamon.
- Serve with cherry sauce and top with whipped cream and fresh ground nutmeg.
- ½ cup fine bulgur
- 1 cup boiling water
- 2 cups finely chopped fresh flat leaf parsley
- ½ cup finely chopped fresh mint
- 2 scallions cut into tiny pieces (white and green parts)
- 2 medium tomatoes, cut into ¼-inch pieces
- ½ seedless cucumber, peeled, cored, and cut into ¼-inch pieces
- 2 tablepoons olive oil
- 3 tablespoons fresh lemon juice
- ¾ teaspoon salt (I use Redmond Real Salt)
- ¼ teaspoon black pepper
Options: You can also add in 1/3 cup chopped black olives, 1 ½ cups cooked garbanzo beans, and/or top salad with a bit of crumbled feta cheese.
- Place bulgur in a heat-proof bowl. Pour over boiling water, then cover bowl with lid. Let sit 30-45 minutes. Fluff with fork and drain any excess water off of bulgur.
- Transfer bulgur to a bowl. Add parsley, mint, cucumber, tomatoes, scallions. Toss to blend.
- In a small bowl, combine lemon juice, olive oil, salt, and pepper. Mix well.
- Mix the dressing into the salad. Add additional salt and pepper to taste if needed.
- Salad can be eaten immediately or chilled for 30 minutes before eaten to let the flavors blend for a stronger flavor.
I challenge you to try these two recipes. You will enjoy them and have a couple of new favorites in your recipe toolbox! Happy Spring and Happy Hygge!!