Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos: February 2015

Friday, 20 February 2015

Kozy Shack Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Source:- Google.com.pk
Kozy shack rice pudding Biography

Vincent Gruppuso (October 25, 1940 – December 29, 2007) was an American businessman and former deliveryman, who created and founded Kozy Shack Enterprises, a multimillion-dollar company known for its puddings.
Gruppuso continued to work as a bread deliveryman in Brooklyn during the 1960s. He discovered the Cozy Shack delicatessen on Seneca Avenue in Brooklyn, which happened to be one of his delivery stops. He soon began selling trays of the puddings from the Cozy Shack to his other customers on his delivery route, in addition to the bread.
He bought the recipe for the rice puddings outright from the Cozy Shack delicatessen in 1967 and opened a small factory in Ridgewood, Queens. The small company quickly expanded into a major business. As of January 2008, Gruppuso's company has more than 400 employees working in three plants, which are located inTurlock, California, Hicksville, New York and Lough Egish, Ireland. The company estimated its total revenue at around $140 million in 2007, much of it from the sale of 115 million containers of pudding and pastries during that year. Cozy Shack puddings are sold throughout Europe, the United States, Mexico andCanada.
In 2006, the New York Times named Kozy Shack's rice pudding as one of its "Grocery Gems."
In 2012, Kozy Shack Enterprises was sold to Land O'Lakes.
Kozy Shack Rice Pudding is a creamy and sweet rice pudding that is easy to make.
Kozy Shack Rice Pudding has been a long requested recipe that we are pleased to offer.
We suggest using water polished rice if you have it available,
because it gives the rice a better texture when you make the Kozy Shack Rice Pudding
Vincent Gruppuso died at his home in East Hampton, New York, on December 29, 2007, of complications from diabetes at the age of 67. He is survived by three daughters, his former wife, a brother and sister, and five grandchildren
Kozy Shack Rice Pudding
Kozy Shack Rice Pudding is a creamy and sweet rice pudding that is easy to make.
Kozy Shack Rice Pudding has been a long requested recipe that we are pleased to offer.
always suggest using water polished rice if you have it available,
because it gives the rice a better texture when you make the Kozy Shack Rice Pudding
Preparation
Ingredients
1 cup Cooked Long Grain Rice ( water polished rice if available )
3/4 cup Sugar
1/3 cup Flour
1/4 teaspoon Salt
2 cups Whole Milk
3 Egg Yolks (beaten)
1/2 teaspoon Vanilla
Instructions
Place sugar, flour, salt, and milk in sauce pan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2 - 3 minutes. Remove from heat and place 1/2 cup of hot mixture into egg yolk and mix well. Pour egg yolk and rice into hot pudding mixture and place back on stove, continue to cook for 2 - 3 minutes. Stir constantly so pudding does not lform lumps and stick to the bottom of pan. Remove from heat, add vanilla and blend well. Chill before serving.

Add your favorite garnish. Fruit, whipped topping or a little cinnamon or freshly grated nutmeg is nice

Kozy Shack Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Kozy Shack Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Phot

Kozy Shack Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Easy dessert recipes Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Source:- Google.com.pk

Easy dessert Biography

Easy Dessert is a typically sweet course that concludes an evening meal. The course usually consists of sweet foods, but may include other items.

In world cultures there are a wide variety of desserts including cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, sweet soups and candies. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blint, oladi, and syrniki can be served with honey andjam to make them popular as desserts. The loosely defined course called dessert can apply to many foods.
Desserts were first made using natural ingredients that were locally available. In ancient civilizations people enjoyed dried fruits, honeycomb, or nuts. These were considered the first candies. When sugar began to be manufactured in the Middle Ages more sweet desserts became available. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. Ice cream can be dated back to 3000BC and may be considered to be an early “dessert” in the modern sense of the word. The first apple pie recipe was printed in 1381. Also in 1740 the first cupcake recipes were recorded. Ice cream was a Chinese invention although Marco Polo expanded the technique to Europe in his travels. By the 1800s, recipes for how to make ice cream were very popular. Vanilla also plays a large role in many desserts including ice cream. Vanilla was mostly grown in Mexico where they discovered if the vanilla pod was picked and dried then vanillin was produced which can be sweetened into a dessert on its own.

Desserts are constantly changing with the new techniques and ingredients available at the time or in the local area. They have changed from natural candies and nuts to complex souffles and multi-layered cakes. The ingredients available affect the range of desserts that can be made in each region. The first desserts required minimal effort or preparation since ancient cultures were more focused on the nutrition in foods in order to survive. Now, however, modern day cultures have more options in the desserts available. Ice Cream went from being a shaved ice substance with flavoring to the dairy based, sweet treat modern children crave. Desserts also went through a major change in manufacturing. The Industrial Revolutionin America and Europe changed desserts (and food in general) because they began to be mass-produced, processed, preserved, canned, and packaged. The iconic foods soon became a staple in many households because of their availability. Frozen foods became very popular starting in the 1920s when freezing emerged. Also around the 1920s lunch counters andfast food restaurants were established with increasing popularity. These processed foods became a huge part of diets in many industrialized nations. Food has always varied with each culture and area, and, despite the boom in mass-produced processed desserts, they have still represented regional and ethnic cultures. Many countries have desserts and foods distinctive to their nations or region. One example of this is the churro historically from Spain. These sticks of dough are now deep fried. They are available all throughout North and South America along with many other areas. They started with Spanish shepherds as a substitute for bread. Now they have been passed through generations and cultures and changed to a sweet confection different for each culture.
Delicious desserts should be a perfect end of a perfect meal. Quick and easy dessert recipes, which bring you, and will help you fulfill the “task”.

Easy Dessert Recipes Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Easy Dessert Recipes Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Vanilla Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Source:- Google.com.pk

Vanilla rice pudding Biography

Vanilla rice pudding is frequently used to flavor pudding, especially in North America and Europe. Vanilla rice pudding, like other flavors of rice pudding, was originally created by cooling a mixture made of cream, sugar, rice and vanilla above a container of milk and sugar. The type of vanilla used to flavor pudding varies by location. In North America, consumers are interested in a more prominent, smoky flavor, while in France, they want a more anise-like flavor. To create the smooth consistency of pudding, the mixture has to be stirred occasionally and then returned to the container of milk and sugar to continue the solidification process.According to many people often consider vanilla to be the "default" or "plain" flavor of pudding.

Vanilla was first used among the Aztec people. By the 1500’s, Spanish conquistadors, exploring present-day Mexico, had come across Mesoamerican people who consumed vanilla in their drinks and foods. The vanilla bean was brought back toSpain with the conquistadors. In Spain, "vanilla was used to flavor a chocolate drink that combined cacao beans, vanilla, corn, water, and honey". The drink eventually spread to France, England, and then all of Europe by the early 1600s. In 1602, Hugh Morgan, the apothecary of Queen Elizabeth I, recommended that vanilla should be used separately from cocoa.
When the use of vanilla in foods and drinks became independent of cacao, the French started to use it more in recipes. The French used vanilla to flavor French vanilla ice cream. Vanilla pudding was introduced to the United States when Thomas Jefferson discovered the flavor in France and brought the recipe to the United States. During the 1780s, Thomas Jefferson wrote his own recipe for vanilla pudding. The recipe is housed at the Library of Congress.

Vanilla rice pudding is made with a mixture of white and brown rice, the latter adding a lot of nutritional value to the dessert. The rice grains are round and small, giving the product a soft texture and delicious taste.

The VANILLA RICE PUDDING is a creamy dessert with just the right amount of sugar. The rice mixture is boiled in cream and milk and does not contain any artificial thickeners. The addition of the vanilla gives it its delicious smell.
INGREDIENTS
2 cups whole milk
1/2 cup jasmine rice
Pinch of coarse salt
1/3 cup sugar
1 1/2 teaspoons pure vanilla extract
2 large egg yolks
Ground cinnamon, for serving (optional)
Preparation
In a medium saucepan over medium-high heat, bring 1 cup milk and 1 cup water to a simmer. Add rice and cover; reduce heat to low and simmer until rice is tender, about 18 minutes. Uncover and increase heat to medium. Continue cooking until liquid is nearly evaporated, about 4 minutes more.
Meanwhile, place remaining cup milk, salt, sugar, and vanilla in a small saucepan and bring to a simmer over medium-high heat. Cook, stirring, until sugar is dissolved, about 1 minute.
Place egg yolks in a medium bowl. Slowly whisk in milk mixture. Reduce heat under rice mixture to low and slowly stir in egg yolk mixture; continue cooking over low heat until small bubbles start to form in the center and mixture is thickened, about 3 minutes. Remove from heat and let stand 10 minutes. Serve warm, sprinkled with cinnamon, if desired.

Vanilla Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Vanilla Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Stovetop Rice Pudding Recipe Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Source:- Google.com.pk

Stovetop rice pudding recipe Biography

A kitchen stove, usually called a stove (especially but not only in US English), range, cooker, or oven is a kitchen appliance designed for the purpose of cooking food or rice pudding. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking.
In the industrialized world, as stoves replaced open fires and braziers as a source of more efficient and reliable heating, models were developed that could also be used for cooking, and these came to be known as kitchen stoves. When homes began to be heated with central heating systems, there was less need for an appliance that served as both heat source and cooker and stand-alone cookers replaced them. Cooker and stove are often used interchangeably.
The fuel-burning stove is the most basic design of kitchen stove. Nearly half of the people in the world (mainly in thedeveloping world), burn biomass (wood, charcoal, crop residues, and dung) and coal in rudimentary cookstoves or open fires to cook their food. More fuel efficient and environmentally sound biomass cook stoves are being developed for use there.
Modern kitchen stoves may use alternative methods for heating food. Natural gas and electric stoves are the most common today in western countries. Both are equally effective and safe, and the choice between the two is largely a matter of personal preference and pre-existing utility outlets: if a house has no gas supply, adding one just to be able to run a gas stove is an expensive endeavor. In particular, professional chefs often prefer gas cooktops, for they allow them to control the heat more finely and more quickly. On the other hand, some chefs often prefer electric ovens because they tend to heat food more evenly. Today's major brands offer both gas and electric stoves, and many also offer dual-fuel stoves combining gas cooktops and electric ovens.
Modern kitchen stoves have both burners on the top (also known as the cooktop or stovetop in American English and as the hob in British English) as well as an oven. A cooktop can refer to the top of a stove or burners built into a countertop. Many newer cooktops are made of glass-ceramic. A drop-in range has both burners on the top and an oven and hangs from a cutout in the countertop (that is, it cannot be installed free-standing on its own). Most modern stoves come in a unit with built-in extractor hoods.
Preaparation

INGREDIENTS

2 1⁄2 cups whole milk

1⁄3 cup long grain white rice or 1⁄3 cup short-grain white rice
1⁄8 teaspoon salt
1⁄4 cup granulated sugar
1⁄4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
In a medium heavy-bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil.
Reduce the heat to medium or medium-low and simmer until the rice is tender (about 25 minutes). To prevent the rice from sticking to the bottom of the pan, stir the mixture frequently with a rubber spatula or wooden spoon.
When the rice is tender remove from heat and add the sugar and ground cinnamon. Return to heat and cook until the pudding thickens, about 5 to 10 minutes. Remove from heat and add the vanilla extract. Spoon the pudding into your seeving bowls.
If you like your pudding hot, eat it now.
If you like your pudding cool, cover it with plastic wrap and store it in the refrigerator for at least 1-2 hours. Remember that the longer you keep it in the fridge, the drier it will become.

Stovetop Rice Pudding Recipe Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Stovetop Rice Pudding Recipe Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Stovetop Rice Pudding Recipe Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Portuguese Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Source:- Google.com.pk

Portuguese rice pudding Biography

Portuguese rice pudding common in Portugal, the Lusosphere countries and regions (which include Brazil, Angola, Mozambique, Cape Verde, São Tomé and Príncipe,
Guinea-Bissau, Timor-Leste, Goa, Malacca and Macau,
introducing them later in Mainland China), and countries with significant Portuguese immigrant populations, such as Canada, Australia,Luxembourg, the United States, and France, among others.

Rice Pudding were created before the 18th century by Catholic monks at the Jerónimos Monastery (Portuguese: Mosteiro dos Jerónimos) in the civil parish of Santa Maria de Belém, in Lisbon.
At the time, convents and monasteries used large quantities of egg-whites for starching of clothes, such as nuns' habits.
It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries or pudding or rice pudding, resulting in the proliferation of sweet pastry or recipes throughout the country.
Following the extinction of the religious orders and in the face of the impending closing of many of the convents and monasteries in the aftermath of the Liberal Revolution of 1820
, the monks started sellingpastéis de nata at a nearby sugar refinery to secure some revenue. In 1834 the monastery was closed and the recipe was sold to the sugar refinery, whose owners in 1837 opened the Fábrica de Pastéis de Belém.
The descendents on the business to this day.
Since 1837, locals and visitors to Lisbon have visited the bakery to purchase fresh from the oven pastéis, sprinkled withcinnamon and powdered sugar.
Their popularity normally results in long lines at the take-away counters, in addition to waiting lines for sit-down service.portuguese desserts are very popular in Portugal and are often seasoned with spices such as cinnamon and vanilla. The most popular are leite-creme (a dessert consisting of an egg custard base topped with a layer of hard caramel), arroz doce (a typical and popular rice pudding), and pudim flã (a caramel custard, in Brazil known as pudim de leite condensado). A dessert called aletria, similar to arroz doce but made with a kind of vermicelli instead of rice, is also very popular. They are also omnipresent as traditional home desserts in Brazil and other Portuguese-influenced countries.
Cakes and pastries are also very popular in Portugal. Most towns have a local specialty, usually egg or cream based pastry. Originally from Lisbon, but popular nationwide, as well as among the diaspora, are pastéis de nata. These are small, extremely rich custard tarts. portuguese pastries found in most cafes, bakeries and pastry shops across the country are the Bola de Berlim, the Pão-de-ló and the Tentúgal pastries.
PREAPARATION
INGREDIENTS
4 cups water
3 lemon peel strips
2 tablespoons butter
½ teaspoon salt
2 cups long grain white rice
2 cups hot milk
1¼ cups sugar
5 egg yolks
Cinnamon to decorate the top of the rice pudding
INSTRUCTIONS
In a large saucepan, bring water, lemon peel, butter and salt to a boil.
Add the rice and reduce heat to a simmer.
Simmer for 30 minutes or until almost all the water has been absorbed.
Add the hot milk.
Let simmer for about 10 minutes.
Add sugar and stir until absorbed.
In a separate bowl, beat the egg yolks and add a few tablespoons of the rice mixture to temper the eggs.
Add the egg mixture quickly into the saucepan.
Let the rice continue to simmer for about 10 minutes until thick.
Remove lemon peel and transfer to one large serving dish or small bowls
Decorate with cinnamon.

Portuguese Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos