Amazing Bubble Bread and Tropical Dessert, Score!

There was a whole lotta cookin’ goin’ on last Saturday. The menu, chosen by Laurie, included Chicken Piccata with capers and angel hair pasta, bubble bread, and tropical rice pudding.

After discussing food likes and dislikes, we decided that two different batches of rice pudding would be necessary, as my friend does not like shredded coconut. The first batch was this leftover rice pudding. The second batch was attuned to a tropical rice pudding to suit my taste.

Tropical Rice Pudding

* 2 cups leftover white rice
* 1 can coconut milk (14 ozs.)
* 1 cup 2% milk
* 1/2 cup sugar
* 1 heaping tablespoon crystallized ginger, minced
*1/2 cup crushed pineapple, drained well
* Small pinch salt
* 1 tsp vanilla extract
* 1/4 cup sweetened coconut
* 3-4 Dashes of nutmeg


Combine cooked rice, milk, sugar, and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in remaining ingredients. Cook until just about all of the milk is absorbed (20-45 minutes, depending on how absorbent your rice is). Stir in nutmeg.

Serve warm or chilled. Makes 4-6 servings.

This tropical version rice pudding turned out wonderful. The combination of pineapple and crystallized ginger gave it a real tropical taste, while the shredded coconut added a bit of texture. I was a bit reluctant to add the nutmeg however, it work out well. The flavor blended nicely with the other fruits and afford a traditional taste similar to the effect cinnamon has on conventional rice pudding. Laurie, who truly dislikes coconut, immensely enjoyed this batch. So much so, I sent the balance home with her... Score!

Laurie raved about this “bubble bread” and she was so right to do so, it was amazing! This appetizer comes from the well know Bubble Room Restaurant. Shame on me for not dining at the Bubble Room; I’ve been living 40 minutes away from this award winning restaurant for over 20 years! The Bubble Room flaunts eye-catching memorabilia from the 1930's, 1940's, and 1950's and a nationally famous award winning dessert bakery.

Bubble Bread

*1 Italian bread (loaf)
*3/4 c Butter, unsalted, room temp
*3 cloves garlic
*2 oz. prosciutto, minced
*1 c. freshly grated Parmesan
*freshly ground pepper
*6 oz. cream cheese, room temp

Cut the bread on the diag. into 3/4" slices. Arrange slices on baking sheet. Lightly toast the bread on both sides under a pre-heated broiler. (I left them in a few seconds too long, watch the bread!)
Cream the butter in a mixing bowl. Mince garlic and prosciutto and add to butter. Beat in 1/2 cheese (no salt is needed since you have enough with the cheese and ham)

Spread each slice with cream cheese. Spread the garlic mixture on top and sprinkle with the remaining cheese. Just before serving, run slices under the broiler.

Original recipe -

The Bubble Bread was the perfect accompaniment for chicken piccata. The bread was crusty outside, soft in the center, with a rich and creamy top. My father absolutely loved it, eating more than I would have ever expected. Great call Laurie; this one is definitely worth keeping!

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