A good "How To" for reading on the subject: http://www.finecooking.com/articles/how-to/creamiest-rice-pudding.aspx ---------------------------------- Old Fashioned Rice Pudding This recipe is taken from How to Cook Book One and has also appeared in Sainsbury's Magazine (Dairy Collection)._ 4 ounces (110 g) pudding rice 14½ ounces (410 g) evaporated milk 1 pint (570 g) golden granulated or caster sugar 1 whole nutmeg 1 ounce (25 g) butter ¼ teaspoon salt Pre-heat the oven to gas mark 2, 300°F (150°C) You will need a round ovenproof dish with a diameter of 9 inches (23 cm), 2 inches (5 cm) deep, lightly buttered. This is simplicity itself, because all you do is mix the evaporated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish, pour in the liquid and give it all a good stir. Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks. Next just carefully pop the dish in the oven on the centre shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes, then pop the dish back in the oven to cook for another hour, this time without stirring. At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin! This is wonderful served warm with Plums in Marsala.

Fritzgarden, Are you adding everything in the mixer all at one time? When making a pastry crust it's important that the flour & fats get combine just until their just slightly smaller than pea size. During the baking process it's those fat pockets that create the flaky crusts. After I measure out the fats, I place them in the freezer 10 minutes, then I take a cup of water to which I've added ice. When ready, I'll measure out the ice water. Mix together:the flour, salt,shortening & butter mix until the mixture resembles peas size. Slowly add the water, as soon as comes together remove from the mixer. Gather it together,then make your disk, place that in refrigerator, it's important that this pastry rest 30 to 60 minutes, it's also very important that the fats get cold once again, before rolling out to ensure a flaky crust.

I mill bean flour and use it in many different ways. I mill in a Whisper Mill (now goes by the name - Wonder Mill) grain mill, so I get a very fine flour. Not all grain mills can mill large beans - so check manufacturer's information. If you want to add fiber and protein to baked goods, use bean flour for a portion of regular flour (up to 15-20%). Small white beans have the least amount of "beany" flavor and work best in baked goods. They also work best in foods that include spicy flavors (cinnamon, nutmeg, etc.), which help to hide any bean flavor. You will find lots of recipes using bean flour in most gluten-free cookbooks. Bob's Red Mill has recipes using bean flour: - Fast Refried Bean Dip (uses black bean flour) - Mexican Bean Gravy " - Black Bean Tortillas " - Black Bean Dip " Click on the link below. Click on RECIPES at the top of the page. BAKEHOUSE CHEEZY HEARTLAND SOUP (using whole white beans milled into flour using the Whispermill) Mix together and stir well before each use: 1/2 c. Red Star nutritional yeast 2/3 c. white bean flour 1 t. sea salt 1/4 t. each paprika and celery seed 1/2 t. mustard (ground) 1 T. chicken style broth powder 1/8 c. bac'un bits Bring one cup water to a boil, reduce heat. Stir in 3 T. of the mix. Cook 5 minutes, stirring occasionally. Use less water for a thick cheezy style sauce. Variation: Saute 1-1/2 c. diced veggies (onion, carrot, celery, potato) until softened. Add 1-1/2 c. water, bring to a boil, reduce heat and 1/3 c. cheezy saucy. Cook 5 minutes, until veggies are tender and soup is thickened. Soup will thicken a little more as it cools. This chills and reheats well. ------------ You can make refried beans in a few minutes using pinto bean flour. Great for campers. - 1 cup whole beans = 1-1/8 c. bean flour - STIFF REFRIED BEANS - 1 c. water plus 1/3 c. bean flour = 1 c. instant mashed beans (equal to canned refried beans) Cook and stir for 1 minute until mixture thickens. Reduce heat to medium/low. Cover the pan and cook 6 minutes (stirring occasionally). - FLUFFY REFRIED BEANS - 2 c. water plus 3/4 c. bean flour = 2-1/2 c. fluffy mashed beans (nice on tortillas or used for dips by adding salsa or picante sauce) You can also mill black beans for refried black bean. Boil 2-1/2 c. water Whisk in dry ingredients: 3/4 c. pinto or black bean flour pinch garlic powder (optional) 1/2 - 3/4 t. salt 1/4 t. cumin 1/2 t. chili powder Cook and stir for 1 minute. Reduce heat to medium/low. Cover pan and cook 4 minutes (stirring occasionally). -------------------- CREAM OF CHICKEN SOUP Here's a way to make cream of chicken soup from beans. The kids love the stuff. 1 Cup Navy Bean Flour (Lima beans or Garbanzo beans will also work.) 4 Cups Water or Milk 1 Tablespoon Chicken Bouillon 1/8 teaspoon pepper 1/4 cup dehydrated onions or 1 small onion optional Grind the dry beans in a wheat grinder. Usually, 3/4 cup of beans will make 1 cup of flour. Add the other dry ingredients to the bean flour. Stir 1/2 cup of water or milk into the bean flour until it is mixed then add the rest of the water or milk and heat it in a medium sized sauce pan, constantly stirring. As it reaches the boiling point it will thicken. Boil it for about a minute. If it gets too thick add a bit more water/milk until your soup thins down to what cream of chicken soup should be. If it lacks flavor, add a bit more chicken bouillon. Garnish with dry parsley flakes. Serves 4. Recipe from waltonfeed.com. Here is a link that might be useful: Bob's Red Mill

here's Eileen's recipe and the thread it was on. Maybe she got busy with catering? Wasn't she starting up a new business with that? and she had a baby, too. She sure has been MIA for a long time. Spinache Arincini (Rice Balls) (EileenLaunonen) 1/4 cup EVOO 1 onion chopped fine 3 cloves Garlic minced 1 1/2 cup Aborio Rice 1 cup white wine salt pepper to taste 4 cups chicken broth (I use college inn) 2 cups chopped spinache (FRESH) 2 tablespoons butter 1 1 1/2 cup Parm Cheese 1 cup small cubed mozzarella 2 cups all purpose flour 2 eggs lightly beaten 2 cups Italian Bread crumbs vegetable oil for frying In a large deep saucepan (I use my 14" fry pan) over medium heat add EVOO (extra virgin olive oil) add onion and saute for 1 minute add garlic and stir frequently cooking for 5 minutes add rice and wine salt and pepper. Ladle 16 oz of brothe over rice mixture cook down for 10 minutes keep reating until all is absorbed. Add spinache and stir in butter mix well Add 1 cup of Parmesean cheese stir well and remove from stove. On a baking tray lined with Plastice Wrap or Parchment Spread the rice mixture evenly and cover with plastic wrap Refrigerate overnight....Next day remove plastic wrap and cover rice mixture with the remaining Parmesean cheese. With your hands take some and roll into a ball a little bigger than a meatball around a cube of the mozzarella reapeat until all rice mixture is gone and all you have are the rice balls. Place flour egg and bread crumb in seperate bowls...coat each ball in flour then egg then bread crumb fry balls in batches not overcrowding the pan and drain on paper towel Turn the balls and fry on all sides until golden brown. Should serve when done but I have reheated in the oven on aluminum foil and they were fine.