Daily Archives: 21 February 2011

Celebrate National Dairy Week

National Dairy Week, 21 – 27 February, is here to highlight how important milk, cream, cheese, butter and yoghurt are to a healthy diet.

Milk helps to make strong bonesInteresting, but with two small children I have already learnt that any dairy-based food is popular with them.

From yorkshire puddings to pancakes; cheese sauces to custard; the more old-fashioned the recipe the more popular it seems.

Rice pudding is a family favourite when we haven’t got through our milk quota quite as quickly as normal. I usually use a recipe from the Just One Pot recipe book, but last month I spotted the Blueberry Rice recipe in the Dairy Diary. You have to boil the rice first – has anyone tried it yet? Is it as good as letting the pudding slowly cook in the oven?

Dare I deviate away from the predictable? Let’s all be brave and give a different dairy dish a go this week! Try Blueberry Rice today.

Karen
Dairy Diary Team

P.S. My milkman is a saint. Through the recent period of snow and ice, when no cars were travelling up or down our hill, he still delivered. He was the talk of the community was Mr John Hudson.

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Blueberry Rice

Delicious rice pudding that’s low in calories!

Blueberry Rice a Dairy Diary recipeServes 6
Time 1 hour 40 mins
Calories 168 per portion
Fat 5g of which 2.0g is saturated
Suitable for vegetarians

Pudding rice 50g (2oz)
Eggs 3, beaten
Caster sugar 50g (2oz)
Vanilla essence ½ tsp
Milk 600ml (1 pint)
Dried blueberries 40g (1½oz)
Ground nutmeg pinch
Single cream to serve, optional

1 Preheat oven to 170°C/325°F/Gas 3. Cook rice in boiling water for 10 minutes, drain well.

2 Beat eggs, sugar, vanilla essence and milk together. Add blueberries and rice.

3 Pour into an ovenproof dish. Sprinkle with nutmeg. Stand in a baking dish containing enough hot water to come halfway up sides of dish. Bake for 1½ hours or until set. Serve with single cream, if using.

A Dairy Diary recipe

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