I decided to use the leftover rice from the night before to make a rice pudding. So who did I turn to??? Well Paula of course....don't DO IT!!!! The rice pudding turned out GREAT! It was fluffy and beautiful (no I didn't take any pics....but trust me!!!) it just didn't do much for Luke and me. I have never had rice pudding before and didn't care one bit for the texture of it!!! I'll go ahead and give you the recipe anyway...just in case you are wanting to try it for yourself!
Paula Deen's Rice Pudding
1 cup cooked rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.
Now you may be thinking....well what "to make"??? Lemonade Chicken that is!!! This is a recipe that Mom put in a cookbook for me for Christmas. It's one my grandma used to make that my PaPa never did like!!! I LOVED it. Luke liked it too but he's not one for Chicken on the bone. It's really good. I think next time I won't serve rice with it but taters. I'm not a fan of rice since we had a Homeless retreat with Dave Hughey in the 7th grade and that's what we ate for 2 days!!! I can't stand the smell of it!!! But with a little gravy on it I like it...go figure. Well enjoy this recipe, it's a keeper!
Lemonade Chicken
6 oz. Frozen Lemonade Concentrate
1 c. Water
2 1/2 lb. Fryer cut up (I used 3 leg quarters for us)
1/4 c. flour
1 t. salt
1/4 t. black pepper
1 c. vegetable oil
2 T butter melted.
Preheat oven to 350. Mix lemonade concentrate and water in a small bowl. Pour half of this mixture over the chicken and marinade it for up to 2 hours or longer. Drain chicken. Place the flour, salt and pepper in a big baggie. Toss chicken in the flour mixture. Use the 1 c. vegetable oil in a large skillet. Brown the chicken on both sides. Spray a 9x13 pan and place chicken in the pan. Coat chicken with melted butter and the rest of the reserved lemonade mixture. Bake at 350 for about an hour. Baste chicken every fifteen minutes.
*** You can take the drippings and make a sauce out of it. Just drain off that juice into a small saucepan and bring to a boil. Take cornstarch and COLD water and mix together and add to the saucepan. Stir until desired thickness.