Instant Pot Vanilla Bean Rice Pudding

 

Rachel shared this with us recently and its the best! I just use regular vanilla and short grain rice because thats what i have on hand. 

by: Triedtestedandtrue

Ingredients

• 1 1/2 cups water
• dash of salt
• 1 cup white rice (I use regular long grain. Jasmine rice works well too.)
• 3/4 cup sugar
• 2 cups milk, divided (2% or whole is best)
• 2 eggs
• 1 tablespoon vanilla bean paste
• 2 tablespoons butter
• 1/4 cup heavy cream
• cinnamon

Instructions

1. To the Instant Pot, add water, salt, and rice (in that order.) Do not stir.
2. Lock the lid, turn the knob to Sealing, and cook on Manual High pressure for 3 minutes. Allow a 10 minute natural pressure release, then release the rest of the pressure.
3. Fluff the rice with a fork, then add sugar and stir to combine.
4. Set the Instant Pot to normal Saute, then add 1 1/2 cups milk and stir.
5. In a liquid measuring cup, add the remaining 1/2 cup milk, then crack two eggs into the milk and mix thoroughly to avoid lumps. Slowly pour the egg mixture into the rice mixture while whisking or stirring rapidly. 
6. Cook on low Saute for about 5 minutes or until thick (or desired consistency.) Turn off the heat, add the vanilla bean paste (regular vanilla is ok), butter, and cream. Enjoy with a sprinkle of cinnamon!

Homemade biscuits

Ya'll know Seth loves his biscuits and gravy. We've been on the hunt for the best recipe and finally found it! He says the key in this recipe is to cut up the butter then put back in freezer until needed. These are best fresh out of the oven with a spread of homemade jam!

Perfect Homemade Biscuits

These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house!

 CourseBreakfast

 CuisineAmerican

 Keywordbiscuit, biscuits

 Prep Time5 minutes

 Cook Time10 minutes

 Total Time15 minutes

 Servings12

 Calories

246kcal

 AuthorTrish - Mom On Timeout

Ingredients

• 3 cups all-purpose flour
• 3 tbsp sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1/2 tsp cream of tartar
• 3/4 cup COLD butter
• 1 egg
• 1 cup whole milk

Instructions

• Preheat oven to 450 degrees.
• The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
• Combine the dry ingredients in a large bowl. 
• Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. 
• Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
• Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
• Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits. 
• Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
• For extra yumminess, brush the tops of the biscuits with melted butter...

Nutrition

Calories: 246kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 214mg | Potassium: 257mg | Sugar: 4g | Vitamin A: 405IU | Calcium: 105mg | Iron: 1.7mg

Brazilian Farofa

 a toasted cassava flour recipe that is among the most traditional dishes in Brazil. Its smoky taste, together with the crunchy texture, will make you want more!

Sub almond flour 

PREP TIME10 minutes

COOK TIME10 minutes

TOTAL TIME20 minutes

Ingredients

• 3 strips smoked bacon, diced
• 1 medium white onion, chopped
• 2 cloves of garlic, minced
• 5 tablespoons butter or vegetable oil
• 2 cups (250 grams) cassava flour
• 1/4 cup parsley, finely chopped
• 1/4 cup chives, finely chopped
• Salt and pepper to taste

 

Instructions

1. In a cold skillet, cook the bacon over medium heat until golden brown. The reason for that is because you need to render the bacon fat before frying it.
2. Once the fat is rendered, add the butter and cook the bacon until golden brown.
3. Add the finely chopped onions and sauté them until transparent.
4. Add the garlic and sauté it for a minute.
5. Add the cassava flour and stir continuously to avoid letting it burn.
6. Add salt and pepper to taste, and once the farofa is nicely and evenly toasted, remove it from the heat. It shouldn’t take more than 5 minutes after adding the cassava flour.
7. Now, add the parsley and chives and mix well the ingredients.
8. Transfer your farofa to a serving plate and serve it at room temperature

Brazilian Vinaigrette

 

Brazilian Vinaigrette

★★★★★5 from 1 reviews

• Author: Sara Wells
 
• Prep Time: 15 minutes
 
• Total Time: 15 minutes
 
• Yield: Serves 6-8
 
• Cuisine: Brazilian

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Description

A delicious fresh condiment best served with grilled meats. This recipe is highly adaptable.  Feel free to taste and adjust according to your preferences (more salt and pepper, vinegar amount, extra peppers or tomatoes etc.)

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Ingredients

• 4 large tomatoes, diced small (about 2 cups)
• 1 medium white onion or 1/2 large, diced small (about 1 cup)
• 1 green bell pepper, diced small (about 1 cup)
• 1/4 cup minced flat-leaf parsley
• 1/2 cup neutral oil (like avocado or vegetable, but olive oil works as well)
• 4 tablespoons white vinegar or white wine vinegar (I often do half of each, white wine vinegar is a little more mild)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper  

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Instructions

Add all ingredients to a bowl and toss to combine.  Chill for at least an hour (and up to a few)  before using. Keep in mind that flavors, including salt, intensifies after sitting so taste when ready to serve and you can always add additional salt, if needed.  You may also add more vinegar if you prefer things more tangy!

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Find it online: https://ourbestbites.com/brazilian-vinaigrette/

Brazilian Rice

 

Brazilian Style Rice

• Author: Our Best Bites
 
• Prep Time: 10
 
• Cook Time: 20
 
• Total Time: 30

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Description

Tender, fluffy white rice with amazing flavor!

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Ingredients

• 1 tablespoon oil (I use garlic olive oil, canola works fine, too)
• 1 small-medium onion, or 1/2 large onion
• 3–4 large cloves garlic, finely minced or pressed
• 1 cup jasmine or basmati rice
• 2 cups boiling water
• 1 teaspoon kosher salt

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Instructions

1. Place water (a little more than 2 cups) in a tea kettle or bot on the stove and heat to boiling.
2. In the meantime, heat a separate pot to medium heat and add oil and onions. Cook for 3-4 minutes, until tender and fragrant and stir in garlic. Stir for about 20-30 seconds. Add rice and continue to stir often for about 3-5 minutes.
3. Add 2 cups boiling water, and salt and stir. When mixture comes to a boil, cover pot and reduce heat to simmer. Cook for 20 minutes and remove from heat. Fluff with fork and serve.
4. Yields about 4 cups of rice.

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Find it online: https://ourbestbites.com/brazilian-style-white-rice/

Best Brazilian Black Beans and Rice

Brazilan Style Black Beans in Pressure Cooker

★★★★★5 from 6 reviews

• Author: Our Best Bites
 
• Prep Time: 10 minutes
 
• Cook Time: 40 minutes
 
• Total Time: 50 minutes
 
• Yield: 8-10 servings
 
• Category: Dinner
 
• Method: Pressure Cooker
 
• Cuisine: Brazilian

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Description

An easy recipe for black beans cooked in a pressure cooker. No soaking required! Can be served the traditional way over rice, or used for Latin dishes like burritos, fajitas, and salads.  Click Here for my Brazilian Style Rice Recipe.

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Ingredients

• 1 pound dry black beans
• 4 slices bacon (I like center cut bacon)
• 1 small-medium onion, diced
• 5–6 cloves garlic, pressed or minced
• 4 cups vegetable broth (can use chicken or beef, or even water instead)
• 1 cup water (more if desired, for “soupier” beans)
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• cooked white rice for serving (my Brazilian rice recipe will be live on Friday!)

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Instructions

1. Place beans in a fine mesh strainer and pick out any shriveled ones, along with any impurities.
2. Heat pressure cooker to medium-high heat (sauté setting for electric pressure cooker, medium heat on stove top for regular pressure cooker). While pot is heating, cut bacon into about 1/2-inch pieces. Cook bacon until lightly browned and starting to crisp. Add diced onion and cook, stirring often for 3-4 minutes. Add garlic and stir for about 30 seconds.
3. Add beans, broth and water, salt, and pepper. Stir to combine and secure lid. Cook on high pressure for 40 minutes, and then release steam from pot. If desired, lightly smash some beans on the side of the pot (this will thicken them), season with additional salt and pepper if desired, and let cool for a few minutes before serving. Serve over white rice.

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Notes

• Brazilian beans are typically served over rice. Add protein by pairing it with grilled steak or chicken, or tossing a fried egg on top (my favorite!).
• This recipe yields about 6 cups beans.
• One note about my method here- traditionally (at least from every single person that made beans and rice for me) Brazilians cook their beans in water in the pressure cooker and while they’re cooking, they saute the bacon, garlic and onion in a separate pan.  When the beans are done, they ladle in a few spoonful into the bacon pan and let it simmer away absorbing flavors, while lightly smashing the beans to thicken the mixture.  That entire mixture is then poured back into the bean pot where they finish seasoning and let everything cook up together.