Recipe: Baked Rice Pudding

This looks delicious,I'm gonna try it this weekend. I love rice pudding and make this one all the time. It's easy to make and tastes yum. Basmati Rice- 1 to 2 cups (Indian lon grained rice) Milk - 1 to 1 1/2 litres Sugar - 1 1/2 cups Saffron threads - a few Boil milk. Add basmati rice and mix well. Let rice cook in milk and stir occassionally to prevent it from burning. then add sugar and saffron. Mix well till rice is done.Cool to room temperature, chill and serve.

Avocado Ice Cream =============================== 4 cups (1 quart) whipping or heavy cream 6-8 large avocados, mashed (about 6 cups) 1 1/2 cups sugar, or to taste 1/2 tsp nutmeg 1 tablespoon vanilla extract. Serves about 1 1/2 to 2 quarts Mix all ingredients together well. If you have an ice-cream churn or ice-cream maker, follow the manufactures directions. If you don't have either, pour the mixture into flattis pans, such as standard loaf pans, that can go in the freezer. Place them in the freezer and check every half hour. As soon as any ice crystals form, stir them back in to the mixture. Continue to do this until all the mixture has turned in to ice cream. (It will take several hours) Once it is the concistency of ice-cream, you may out it in a storage container to keep. Important note: If you don't keep breaking the ice crystals during the setting time, the whole thing will turn into a solid lump os ice and be rather unremarkable.

Wow, that sounds good, i might try to make this!Thanks!

Bittersweet Chocolate Sorbet ============================== Because this sorbet is made from premium quality chocolate, not cocoa powder, it has a compelling depth of flavor and an intensity usually associated with ice cream. That the sorbet is made with just chocolate, sugar, and water makes its flavor even more remarkable. To have great chocolate flavor in this sorbet, you've got to use great chocolate. There's no skimping in this recipe, because, with only three ingredients, there's nothing to change the chocolate taste ---- Pierre Herme. 7 ounces (200 grams) bitter chocolate, preferably valrhona guanaja, finely chopped 1 (scant) cup (200 grams) sugar 2 cups (500 grams) water Makes a generous pint (about 1/2 liter) 1. So that you can quikly chill the sorbet mixture before you churn it, set up an ice water bath by filling a large bowl with ice cubes and water. Set aside a smaller bowl that can hold all the ingredients. 2. Put all the ingredients in a heavy bottomed medium saucepan over low heat. Cook stirring frequently, until the mixture reached the boil - this can take 10 minutes or more. Then stir without stop and pay attention: this will buble furiously. Boil for 2 minutes, then pour the mixture into the smaller bowl. Set the bowl in to the ice-water bath. Allow the mixture to chill, stiiring now and then. 3. Freeze the sorbet in an ice-cream maker following the manufacturer's instruction. You can serve the sorbet directly from the ice-cream maker or pack it into an airtight container and freeze until needed. KEEPING: while best eaten within a few hours of churning, if packed airtight, the sorbet will keep its smotth texture for about 1 week in the freezer.