27 products were found matching your search for VAST Rice Pudding 900g in 3 shops:

Scheepjes Scrumptious DK Yarn is a deliciously sustainable and affordable yarn, made with recycled plastic bottles. Treat yourself with shades inspired by desserts from around the world, each one named after a mouth-watering flavour.

Scheepjes Scrumptious DK Yarn is a deliciously sustainable and affordable yarn, made with recycled plastic bottles. Treat yourself with shades inspired by desserts from around the world, each one named after a mouth-watering flavour.

Use the powerful 10 Cup Uncooked/20 Cup Cooked 700-Watt Stainless Steel Crunchy Persian Rice Cooker with Lid to cook rice to crunchy perfection. Choose your preferred level of crunch using the variable 60 minute timer. You can also heat and enjoy chili, soup, rice pudding, oats, quinoa, and more. Hassle free, 1-touch operation switches over to warming once food is cooked, signaled by the indicator light. The cooker features a tempered glass lid and a removable, nonstick pot for serving and easy cleaning. Color: Silver.

The Brentwood 5-Cup Crunchy Persian Rice Cooker cooks your rice to crunchy perfection. Choose your preferred level of crunch with the variable 60 minute knob timer. You can use this appliance for more than just cooking rice, heat chili, soups, rice pudding, oats, quinoa and more. Features a 1 touch operation with auto warming function once food is done cooking. Removable non stick pot, and cool touch handles for easy cleaning and serving. Includes a measuring cup and serving paddle. Color: Silver.

Everyone loves pudding! Chocolate, pistachio, butterscotch, maple bourbon. But why stop there? No-bake desserts include rice pudding with lemon, Nutella fluff, Thai sticky rice with mango, and wholesome "jello" made with fruit juice. No-bake cookies, and icebox cakes with whipped cream and graham crackers round out these special, delicious desserts. (Lots of them are gluten-free too.) Bakeless Sweets is the first cookbook to give you all of these beloved no-bake desserts in one big book.

Use the powerful 350-Watt Brentwood 4-Cup Uncooked/8-Cup Cooked Rice Cooker to steam rice to perfection. You can also heat and enjoy chili, soup, rice pudding, oats, quinoa and more. Hassle free, one touch operation switches over to warming once rice is done. View rice through the tempered glass lid. Removable, non-stick pot for serving and easy clean up. Convenient power/warmer indicator light illuminates when turned on. We've included a measuring-cup and serving paddle. Color: Black.

Them Dark Days is a study of the callous, capitalistic nature of the vast rice plantations along the southeastern coast. It is essential reading for anyone whose view of slavery’s horrors might be softened by the current historical emphasis on slave community and family and slave autonomy and empowerment.Looking at Gowrie and Butler Island plantations in Georgia and Chicora Wood in South Carolina, William Dusinberre considers a wide range of issues related to daily life and work there: health, economics, politics, dissidence, coercion, discipline, paternalism, and privilege. Based on overseers’ letters, slave testimonies, and plantation records, Them Dark Days offers a vivid reconstruction of slavery in action and casts a sharp new light on slave history.

The term Asia is a problematic and highly artificial construct, because hardly anything--not language, religion, politics, or even geography--unites this huge area. Within the context of this study, however--which focuses on parts of South, Southeast, and East Asia (home to the vast majority of the population)--there exists a unifying factor of paramount significance: rice. Not only is rice the staple food in these regions, it is the focal point of a pervasive set of interrelated beliefs and practices. For those who consume it, this foodstuff is considered divinely given and is felt to sustain them in a special way, one that may be understood as constitutional and even spiritual. This volume explores beliefs and practices relating to rice as they are made manifest in the unique arts and material cultures of the various peoples considered. Incorporating essays by twenty-seven authorities representing a wide variety of cultures and writing from diverse perspectives, the book is astounding in its polyphony. The thirty-five lavishly illustrated essays describe rice-related rituals and beliefs in parts of Thailand, Nepal, India, Indonesia, the Philippines, Vietnam, Japan, China, and Korea. Throughout, the juxtaposition of magnificent photographs of works of art--paintings, prints, ceramics, textiles, lacquerware, and sculpture--with objects of a more humble nature--agriculturalimplements,rice-straw ornaments, cooking utensils, baskets, puppets, votive plaques, and more--serves to indicate the striking pervasiveness of rice in all aspects and all walks of life. Wedding ceremonies, parades, festivals, celebrations of birth, rites held to honor the rice goddess, and those performed to ensure success at every step in the rice-growing cycle are vividly described and illustrated with striking field photographs. The whole gives the reader the rare opportunity to compare similarities and differences in how a rich array of Asian cultures views the food that nourishes them.

In the 1780s Jonathan Lucas, on a journey from his native England, shipwrecked near the Santee Delta of South Carolina, about forty miles north of Charleston. Lucas, the son of English mill owners and builders, found himself, fortuitously, near vast acres of swamp and marshland devoted to rice cultivation. When the labor-intensive milling process could not keep pace with high crop yields, Lucas was asked by planters to build a machine to speed the process. In 1787 he introduced the first highly successful water-pounding rice mill―creating the foundation of an international rice mill dynasty. In Rice to Ruin, Roy Williams III and Alexander Lucas Lofton recount the saga of the precipitous rise and ultimate fall of that empire.Lucas's invention did for rice, South Carolina's first great agricultural staple, what Eli Whitney did for cotton with his cotton gin. With his sons Jonathan Lucas II and William Lucas, Lucas built rice mills throughout the lowcountry. Eventually the rice kingdom extended to India, Egypt, and Europe after the younger Jonathan Lucas moved to London to be at the center of the international rice trade.Their lives were grand until the American Civil War and its aftermath. The end of slave labor changed the family's fortunes. The capital tied up in slaves evaporated; the plantations and town houses had to be sold off one by one; and the rice fields once described as "the gold mines of South Carolina" often failed or were no longer planted. Disease and debt took its toll on the Lucas clan, and, in the decades that followed, efforts to regain the lost fortune proved futile. In the end the once-glorious Carolina gold rice fields that had brought riches left the family in ruin.

In the 1780s Jonathan Lucas, on a journey from his native England, shipwrecked near the Santee Delta of South Carolina, about forty miles north of Charleston. Lucas, the son of English mill owners and builders, found himself, fortuitously, near vast acres of swamp and marshland devoted to rice cultivation. When the labor-intensive milling process could not keep pace with high crop yields, Lucas was asked by planters to build a machine to speed the process. In 1787 he introduced the first highly successful water-pounding rice mill―creating the foundation of an international rice mill dynasty. In Rice to Ruin, Roy Williams III and Alexander Lucas Lofton recount the saga of the precipitous rise and ultimate fall of that empire.Lucas's invention did for rice, South Carolina's first great agricultural staple, what Eli Whitney did for cotton with his cotton gin. With his sons Jonathan Lucas II and William Lucas, Lucas built rice mills throughout the lowcountry. Eventually the rice kingdom extended to India, Egypt, and Europe after the younger Jonathan Lucas moved to London to be at the center of the international rice trade.Their lives were grand until the American Civil War and its aftermath. The end of slave labor changed the family's fortunes. The capital tied up in slaves evaporated; the plantations and town houses had to be sold off one by one; and the rice fields once described as "the gold mines of South Carolina" often failed or were no longer planted. Disease and debt took its toll on the Lucas clan, and, in the decades that followed, efforts to regain the lost fortune proved futile. In the end the once-glorious Carolina gold rice fields that had brought riches left the family in ruin.

Recipes:·Pineapple-Rice Pudding·Blueberries Breakfastquinoa·Cranberry Green Cabbage Quinoa·Creamy carrot risotto·Steamer maize cobs·Steamed Green Beans·Steamed butternut pumpkin·Simple Vegetarian Penne·Simple Edamam ice cream·Plain wild rice·Simple Garlic Quinoa·Peas-corn rice·Fresh asparagus with tofu·Fruit Beans Quinoasalad·Steamed Rice Beans Chili·Mixed vegetables quinoa·Pomegranate Pears Magic·Pomegranate Quinoa Salad·Green cabbage lentil dish·Hot vegetable cake·Jamaica Rice·Small barley magic·Coriander rice·Mushroom rice with cabbage and green beans·Prepare tasty corn dip·Delicious coconut rice·Tasty risotto·Lenses Quinoa·Corn-Olive-Carrot-Pea Quinoa·Midnight omelette·Orange marmalade·Pancetta with green cabbage and spaghetti pumpkin·Peppermint truffle·Pinto beans rice cooker type·Quiche from the rice cooker·Quinoa vegetables Plov·Smoked salmon fritatta·Rosemary chicken·San Antonio rice·Sharp lentil rice·Fast chicken curry·Swiss rice cake·Shrimps with Grits·Asparagus with tofu·Southern corn pudding·Sweet pudding·Vegetarian noodle soup·Vegetarian Black Bean-Chili·Lemon Dill Rice

The epic journey of Rice Boy, a tiny and reluctant hero, across the vast and fantastic world of Overside.

'Joanna had scraped up the uneaten rice pudding from all the plates and stuffed it into a spare pillow case. Louisa and Rebecca had collected the bunches of grapes which the patients' kind relatives had brought them, and were treading them into wine in the hospital hip-bath. Daniel had swapped round all the charts at the heads of the patients' beds which told what was wrong with them, and added a few suggestions of his own. Romilly had turned the Little Ones' cots upside down and made sort of wooden cages out of them; and the Little Ones were pretending to be in a zoo. All the other children were doing simply dreadful things too.' The Brown children have feigned illness and been taken to hospital but with Nurse Matilda running the show they have little chance of keeping up their antics for long.

Following on the success of Sopa de frijoles / Bean Soup and Arroz con leche / Rice Pudding is Jorge Argueta’s third book in our bilingual cooking poem series — Guacamole — with very cute, imaginative illustrations by Margarita Sada.Guacamole originated in Mexico with the Aztecs and has long been popular in North America, especially in recent years due to the many health benefits of avocados. This version of the recipe is easy to make, calling for just avocados, limes, cilantro and salt. A little girl chef dons her apron, singing and dancing around the kitchen as she shows us what to do. Argueta’s gift in seeing beauty, magic and fun in everything around him makes this book a treasure avocados are like green precious stones, salt falls like rain, cilantro looks like a little tree and the spoon that scoops the avocado from its skin is like an excavating tractor.As in the previous cooking poems, Guacamole conveys the fun and pleasure of making something delicious and healthy to eat for people you really love. A great book for families to enjoy together.

Every Christmas Eve, the Master puts out rice pudding for the tomtes to say thank you for their help around the house throughout the year. But recently the Master has forgotten, and Mama tomte knows he'll forget again this year. The elves hatch a plot to steal a bowl of Christmas pudding, without being seen, so that Papa tomte doesn't get upset. This charming story is based on an old Swedish Christmas tradition. It is illustrated with great humor and is full of delightful detail, as the tomte family scurry around their Master's house one busy Christmas Eve.

Toast is Nigel Slater’s truly extraordinary story of a childhood remembered through food. In each chapter, as he takes readers on a tour of the contents of his family’s pantry—rice pudding, tinned ham, cream soda, mince pies, lemon drops, bourbon biscuits—we are transported....His mother was a chops-and-peas sort of cook, exasperated by the highs and lows of a temperamental stove, a finicky little son, and the asthma that was to prove fatal. His father was a honey-and-crumpets man with an unpredictable temper. When Nigel’s widowed father takes on a housekeeper with social aspirations and a talent in the kitchen, the following years become a heartbreaking cooking contest for his father’s affections. But as he slowly loses the battle, Nigel finds a new outlet for his culinary talents, and we witness the birth of what was to become a lifelong passion for food.  Nigel’s likes and dislikes, aversions and sweet-toothed weaknesses, form a fascinating backdrop to this exceptionally moving memoir of childhood, adolescence, and sexual awakening.A bestseller (more than 300,000 copies sold) and award-winner in the UK, Toast is sure to delight both foodies and memoir readers on this side of the pond—especially those who made such enormous successes of Ruth Reichl’s Tender at the Bone and Anthony Bourdain’s Kitchen Confidential.

"It is more blessed to give than to receive." Acts 20:35 (NIV)"What would I wish for?" Annika wondered aloud. "If ever I had the almond in my pudding...what would be my wish?"In turn-of the-century Sweden, finding the almond hidden in the rice pudding is the Christmas Eve highlight for many children, since it means a chance to wish...for a new pair of snowshoes, a mountain of truffles coated with cocoa, an adorable kitten. For ten long years--all of her life--Annika has dreamed of discovering the almond in her own pudding. Will this be her year?A beautiful book that will become part of a family's Christmas heritage, Annika's Secret Wish inspires young and old to freely give and share even long hoped-for gifts. The final page features Swedish Christmas traditions that your family may choose to include in your own holiday celebration.

Jennie C. Benedict's The Blue Ribbon Cook Book represents the very best in the tradition of southern regional cooking. Recipes for such classic dishes as Parker House rolls, lamb chops, corn pudding, Waldorf salad, and cheese and nut sandwiches are nestled among longtime local favorites such as apple butter, rice pudding, griddle cakes, and Benedictine, the cucumber sandwich spread bore Benedict's name.Throughout the cookbook, Benedict's delightful voice shines. Benedict, who was once the most famous caterer in Louisville and also operated a celebrated tea room and soda fountain, trained with Fannie Farmer at the Boston Cooking School. Five editions of Benedict's famous cookbook were published, and her aim in sharing her recipes was simple; as she mentions in the preface, "I have tried to give the young housekeeper just what she needs, and for more experienced ones, the best that can be had in the culinary art."As a creative entrepreneur, Benedict had a significant influence on the local culture and foodways. Her sweet and savory dishes were the stars of many Derby parties, and yet she placed equal emphasis on simple luncheon and dinner recipes to satisfy the needs of home cooks. While her popular dishes graced genteel tables all over the Bluegrass, Benedict's chicken salad sandwiches, sold from a pushcart, offered Louisville children the first school lunches in the city.This new edition of The Blue Ribbon Cook Book will now welcome new generations of readers and cooks―those who remember wearing white gloves and eating delicate tea sandwiches at the downtown department store as well as those who want to make satisfying regional classics such as blackberry jam cake like their grandmother used to make. Food writer Susan Reigler introduces the story of Benedict's life and cuisine, and this edition is the first to come complete with the now-famous spread that bears Benedict's name.

A collection of holiday recipes from fifteen different countries including a variety of dishes such as Thai egg rolls, Passover layer cake, paella, and Danish rice pudding.

Includes recipes for a smorgasbord of sandwiches as well as directions for traditional dishes such as fruit soup, Christmas bread, and rice pudding