Source:- Google.com.pk
Giada
Chocolate Rice Pudding Biogarphy
INTRODUCTION
INTRODUCTION
Giada Pamela De Laurentiis (Italian pronunciation; born August 22, 1970) is an Italian-born American chef, writer, television personality, and the host of the current Food Network television program Giada at Home.
She also appears regularly as a contributor and guest co-host on NBC's Today.
De Laurentiis is the founder of the catering business GDL Foods.
She is a winner of the Daytime Emmy Award for Outstanding Lifestyle Host, and in 2012 was inducted into the Culinary Hall of Fame.
Early life
Giada Pamela De Laurentiis was born in Rome, Italy, the eldest child of actress Veronica De Laurentiis and her first husband, actor-producer Alex De Benedetti.
De Benedetti was a close associate of Giada's maternal grandfather, film producer Dino De Laurentiis.
As a child, Giada often found herself in the family's kitchen and spent a great deal of time at her grandfather's restaurant, DDL Foodshow.
Her parents were married in February 1970 but were later divorced. After her parents' divorce, Giada and her siblings moved to Southern California where they took their mother's surname.
After graduating from Marymount High School in Los Angeles, De Laurentiis attended theUniversity of California, Los Angeles, earning her bachelor's degree in social anthropology in 1996.
Her maternal great-grandmother was English and her grandmother was British-Italian film star Silvana Mangano.
Her siblings include sister Eloisa, a makeup artist, and brothers Igor and Dino Alexander II, a Hollywood film editor who died of melanoma in 2003.Her stepfather is producer Ivan Kavalsky.
HIS RECIPE PREPARATION
Ingredients
5 cups whole milk
2/3 cup Arborio rice
3/4 cup sugar
1 1/2 teaspoons orange zest (from 1 medium orange)
1 vanilla bean, split lengthwise
1 tablespoon unsweetened cocoa powder
1 1/2 tablespoons orange liqueur
1 cup semisweet chocolate chips
Directions
In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan.
Bring the milk to a boil, stirring occasionally.
Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes.
Remove the pan from the heat and discard the vanilla bean.
Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted.
Allow the mixture to cool for 10 minutes, stirring occasionally.
Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.
She also appears regularly as a contributor and guest co-host on NBC's Today.
De Laurentiis is the founder of the catering business GDL Foods.
She is a winner of the Daytime Emmy Award for Outstanding Lifestyle Host, and in 2012 was inducted into the Culinary Hall of Fame.
Early life
Giada Pamela De Laurentiis was born in Rome, Italy, the eldest child of actress Veronica De Laurentiis and her first husband, actor-producer Alex De Benedetti.
De Benedetti was a close associate of Giada's maternal grandfather, film producer Dino De Laurentiis.
As a child, Giada often found herself in the family's kitchen and spent a great deal of time at her grandfather's restaurant, DDL Foodshow.
Her parents were married in February 1970 but were later divorced. After her parents' divorce, Giada and her siblings moved to Southern California where they took their mother's surname.
After graduating from Marymount High School in Los Angeles, De Laurentiis attended theUniversity of California, Los Angeles, earning her bachelor's degree in social anthropology in 1996.
Her maternal great-grandmother was English and her grandmother was British-Italian film star Silvana Mangano.
Her siblings include sister Eloisa, a makeup artist, and brothers Igor and Dino Alexander II, a Hollywood film editor who died of melanoma in 2003.Her stepfather is producer Ivan Kavalsky.
HIS RECIPE PREPARATION
Ingredients
5 cups whole milk
2/3 cup Arborio rice
3/4 cup sugar
1 1/2 teaspoons orange zest (from 1 medium orange)
1 vanilla bean, split lengthwise
1 tablespoon unsweetened cocoa powder
1 1/2 tablespoons orange liqueur
1 cup semisweet chocolate chips
Directions
In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan.
Bring the milk to a boil, stirring occasionally.
Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes.
Remove the pan from the heat and discard the vanilla bean.
Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted.
Allow the mixture to cool for 10 minutes, stirring occasionally.
Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.
Giada Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Giada Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Giada Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Giada Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Giada Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Giada Rice PuddingRice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Giada Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
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