Original recipe makes 6 cups 1 cupuncooked white long-grain rice 5 cupswater 1/2 cupmilk 1/2 tablespoon vanilla extract 1/2 tablespoonground cinnamon 2/3 cup white sugar Directions 1.Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours (I added a stick of cinnamon). 2.Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice. I added a pinch of cinnamon and a little vanilla rice milk before serving.
Watermelon and Cantaloupe Salad with Mint Vinaigrette
Ingredients 1 bunch fresh mint, chopped (I used a very small handful, plus 4 small basil leaves) 1/4 cup lemon juice, from about 1 lemon 1/4 cup simple syrup, recipe follows 1/8 teaspoon amaretto (I used Grand Marnier) 2 cups watermelon balls, from about half a watermelon 2 cups cantaloupe balls, from about 1 cantaloupe Directions In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth. In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve. Simple Syrup: 1/2 cup water 1 cup sugar In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. Yield: 1 cup
Super Lemony Lemon Squares
Ingredients 12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter 1 3/4 cups plus 3 tablespoons all-purpose flour 2/3 cup confectioners’ sugar, plus more for garnish 1/4 cup cornstarch 3/4 teaspoon salt plus a pinch 4 eggs, lightly beaten 1 1/3 cups granulated sugar 1 1/2 teaspoons lemon zest 2/3 cup fresh lemon juice, strained 1/4 cup whole milk 2 tablespoons limoncello, or other lemon-flavored liqueur, optional ((I used Absolut Mandarin) Directions Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside. In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners’ sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes. While the crust is chilling, preheat the oven to 350 degrees F. Bake the crust until golden brown, about 20 to 25 minutes. While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello (I used Absolut Mandarin), and remaining pinch of salt and mix well. When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners’ sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve. http://www.foodnetwork.com/recipes/emeril-lagasse/super-lemony-lemon-squares-recipe/index.html