Best 4 Riz Au Fromage Cheese Rice Recipes

CREAMY CHEESE RICE

Steps:

• In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.

RIZ AU LAIT

Steps:

• Preheat the oven to 425 degrees. Bring a kettle of water to a boil. Pour the condensed milk into a glass pie pan or shallow baking dish. Stir in a few grains of sea salt and cover tightly with foil. Set in a roasting pan and add enough hot water to the pan so that the water rises halfway up the sides of the pie pan. Bake until the milk turns caramel-brown, 1 to 1 1/4 hours, checking the water level several times and adding water as needed. Cool in the roasting pan. If the caramel is lumpy, whisk or strain through a fine-mesh sieve. Keep refrigerated. To serve, warm gently in a hot-water bath.
• Split the vanilla bean, scrape out the seeds and place the seeds and pod in a small pot. Add the cream, milk and 3 tablespoons sugar and heat until just before it reaches a boil. In a medium bowl, whisk the egg yolks and remaining sugar until fluffy. Whisk just enough of the scalded cream mixture into the eggs to warm them, then pour into the cream mixture. Stir with a wooden spoon in a figure-eight motion over low heat until it coats the back of the spoon and the bubbles along the edge disappear. Pass through a fine-mesh sieve into a bowl set over an ice bath. Cool completely, then refrigerate.
• Butter a sheet pan. In a small bowl, mix the hazelnuts, apricot and a dash of salt. In a medium pot set over high heat, cook the sugar without stirring. As it starts to turn deep caramel, swirl the pan to distribute the sugar. Once the sugar has dissolved, remove from the heat and fold in the hazelnuts and apricot. Pour onto the sheet pan and let cool. Chop into small pieces.
• Split the vanilla bean, scrape out the seeds and place the seeds and pod in a medium saucepan. Add the milk and bring to a simmer. Stir in the rice and simmer, stirring occasionally, until it reaches the consistency of oatmeal, 25 to 30 minutes. Stir in the sugar. Cool to room temperature, then chill.
• Transfer the chilled rice to a large bowl. Whip the cream to stiff peaks. Fold the whipped cream into the rice, little by little, to desired thickness. It should be light and creamy.
• Serve the confiture de lait, the creme anglaise and the brittle in separate bowls alongside the riz au lait, to be stirred in as desired.

PAIN AU RIZ (RICE BREAD)

Steps:

• Grease 2 8x4 inch loaf pans.
• in a medium saucepan, warm the milk, molasses, butter and salt.
• in a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend.
• pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with a mixer flat beater.
• while beating, add the egg, rice and currants.
• Add the remaining flour, a little at a time, till the dough forms a solid mass and pulls away from teh sides of the bowl, about 10 minutes by hand or 8 minutes under the dough hook.
• the dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added.
• Refrain from using too much flour.
• keep the dough elastic and not a hard ball.
• place the dough in a greased bowl, cover with plastic wrap and put aside at room temperature to double in volume, about 1 hour (or about half that if using rapid rise yeast).
• remove the dough from teh bowl, cover with a cloth and allow to rest for 10 minutes.
• cut the dough into 2 pieces. form rectangular loaves the length of the pans.
• place the dough in the pans and push the dough into the corners of the pans with your fingers and level.
• cover the loaves with wax or parchment paper and leave to rise at room temp till dough reaches 1 inch above the edge of the pans (about 45 minutes).
• preheat oven to 400 20 minutes before baking.
• place the loaves in the middle of the oven and bake for 35 minutes, or till loaves test done when tapped on the bottom with a finger.
• (if using convection oven, reduce heat 50 degrees).
• turn out from pan onto metal rack to cool.

RIZ AU FROMAGE (CHEESE RICE)

Steps:

• Melt 2 tablespoons of the butter in a saucepan and add the scallions. Cook, stirring, until wilted.
• Add the rice and stir. Add the water, cheese, salt and pepper to taste. Add the Tabasco sauce, and bring to a boil.
• Cover and cook over moderately low heat for 20 minutes. Stir the dish occasionally from the bottom to prevent sticking and burning. If you prefer, you may cook the rice until done and stir in the cheese. In either case, stir in the remaining tablespoon of butter and serve.