xiaoxl/recipe_data huggingface dataset:
Healthier Banana Sour Cream Bread
Category: bread
By MakeItHealthy

Esther is right! The sour cream makes this one so moist it melts in your mouth. I make it healthier by using light sour cream, whole wheat flour and less sugar and butter --and you know what? No one can tell the difference!

Ingredients:
2 tablespoons white sugar
1 teaspoon ground cinnamon
½ cup butter
1 ½ cups white sugar
3  eggs
6  very ripe bananas, mashed
1 (16 ounce) container reduced fat sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
½ teaspoon salt
3 teaspoons baking soda
2 ½ cups all-purpose flour
2 cups white whole wheat flour
1 cup chopped walnuts  (Optional)

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans. Stir together 2 tablespoons white sugar and 1 teaspoon cinnamon in a small bowl. Dust pans lightly with sugar mixture. Beat butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Blend in eggs, mashed bananas, sour cream, vanilla extract, and 2 teaspoons cinnamon. Whisk together salt, baking soda, all-purpose flour, and whole wheat flour in a bowl. Stir flour mixture into butter mixture until just combined; fold in nuts. Divide into prepared pans. Bake in preheated oven until a toothpick inserted in center comes out clean, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 7x3-inch loaves

Calories: 196.2
Fat: 7.7 g
Saturated fat: 3.3 g
Carbohydrates: 29.4 g
Sugars: 13.1 g
Dietary fiber: 2.1 g
Protein: 3.9 g
Cholesterol: 30.5 mg
Sodium: 188 mg
Easy, Light Coconut Rice


Ingredients:
olive oil, long grain rice, coconut milk, salt, green onion

Directions:
In a large saucepan, heat oil and saute uncooked rice for 2 minutes or until edges start to turn slightly white, stirring constantly to avoid burning it.
Stir in stock and coconut milk. Stir to combine then add salt.
Bring mixture to a boil then reduce to a simmer for approximately 20 minutes or until rice is fully cooked and liquid are absorbed. Remove from heat and stir in chopped green onions.
Beef Enchiladas


Ingredients:
green bell pepper, red bell pepper, flour tortillas, mild salsa, hot salsa, lettuce, fresh tomato, sour cream

Directions:
Brown meat in a skillet, stirring to break into crumbles.
Add bell peppers and cook for 2 minutes.
Drain and add taco seasoning with 1/2 cup water.
Simmer uncovered for 5 minutes or until sauce gets thick, strirring occasionally to prevent sticking on the botoom.
Spoon about 1/3 cup cup meat mixture evenly down center of each tortilla.
Sprinkle with 2 tbsp cheese.
Roll up and place seam side down in greased 13x9-inch baking dish.
Spoon salsa evenly over enchiladas.
Cover with foil and bake at 375 degrees for 18 minutes or until heated through.
Uncover and sprinkle with remaining cheese.
Bake until cheese is melted.
Serve lettuce, tomatoes and sour cream on the side.
30 Minute Fresh Mozzarella Cheese Homemade


Ingredients:
water, 2% low-fat milk, salt

Directions:
Crush the rennet into the water and stir to dissolve.
Pour milk into a non-reactive pot (no aluminum or cast iron].
Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88°F; milk will begin to curdle.
At 88°F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105°F Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid].
With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it's still too liquid, let it set for a few more minutes]. Press the curds gently with your hand and pour off as much whey as possible.
Microwave curds on high for 1 minute, then drain off all the excess whey.
With a spoon, press curds into a ball until cool.
Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball.
In the meantime, place the whey over medium heat and let it heat to about 175°F.
When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.
When the cheese is smooth and shiny (this takes just a few minutes], it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.
Healthy Blueberry Scones


Ingredients:
all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, egg, low-fat buttermilk, vanilla, blueberries

Directions:
Preheat oven to 375 degrees.
Line a large baking sheet with a silicone mat or parchment paper.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives until it resembles a coarse crumbs.
Add egg, buttermilk and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto prepared baking sheet.
Bake for 12-14 minutes.
Yield 24 small scones.
Green Peas Masala


Ingredients:
cumin seed, onion, tomatoes, water, turmeric, garam masala, salt, red chili powder, green peas, cilantro leaf

Directions:
Heat oil and add cumin seed. As soon as it sputters, add onion and cook about 5 minutes, until translucent.
Add tomatoes and cook 2 minutes.
Add water, turmeric, garam masala, salt and red chile powder. Let boil for 5 minutes.
Add peas and continue cooking until tender, about 7 min for frozen and about 10 min for fresh peas.
Add milk and cook 3 min more.
Serve, with cilantro leaves sprinkled on top.
Brunch Enchiladas
Category: breakfast-and-brunch
By DBLUNCK

Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.

Ingredients:
1 pound cooked ham, chopped
¾ cup sliced green onions
¾ cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5  eggs, beaten
2 cups half-and-half cream
½ cup milk
1 tablespoon all-purpose flour
¼ teaspoon garlic powder
1 dash hot pepper sauce

Directions:
Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce.  Pour egg mixture over tortillas.  Cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 9 hrs 30 mins
Yields: 10 servings

Calories: 510.9
Fat: 31.2 g
Saturated fat: 15.4 g
Carbohydrates: 30.8 g
Sugars: 1.6 g
Dietary fiber: 1.9 g
Protein: 26.2 g
Cholesterol: 172.9 mg
Sodium: 1103.5 mg
Extra-Buttery Snickerdoodles


Ingredients:
Scented Cinnamon-Honey Butter, shortening, cream cheese, sugar, egg substitute, vanilla, baking powder, salt, flour, whole wheat bread flour, graham cracker crumbs

Directions:
Preheat the oven to 375°F Line two baking sheets with parchment.
Beat together the butter, shortening, cream cheese and sugar until smooth.
Add the aquafaba, beating until smooth.
Beat in the schnapps, extracts, baking powder and salt.
Add the flours, mixing until totally incorporated.
Place the crushed cereal or crumbs in a medium-sized zip-top plastic bag.
Drop teaspoonfuls of dough into the bag and shake until they're completely coated.
Space the cookies at least 1 ½" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them.
Bake the cookies for 10 minutes. Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.
Zucchini, Cheese, and Sausage Soup


Ingredients:
unsalted butter, Italian sausage, garlic cloves, onion, all-purpose flour, zucchini, extra-sharp cheddar cheese, fresh lemon juice, fresh ground black pepper, crouton

Directions:
In a large, heavy pot, melt butter over med-high heat.
Add sausage and saute, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes.
Add garlic and onion; saute for 1 minute.
Sprinkle with flour and saute for 2 minutes.
Gradually whisk in stock and bring to a boil; add zucchini; decrease heat and simmer until tender, about 15 minutes.
Gradually whisk in cream and bring to a simmer.
Add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted.
Do not let boil.
Add lemon juice and pepper to taste; taste and adjust seasoning with lemon juice and pepper, if necessary.
Ladle into heated bowls and garnish with croutons.
Golden Wedding Punch
Category: drinks
By SMATTERCHU

This is a wonderful, refreshing drink that can be used for receptions, parties or even holiday get-togethers.  This is decidedly different from your usual punch. It and can be stored in covered jars for several days in the refrigerator.

Ingredients:
1 (12 fluid ounce) can frozen orange juice concentrate
1 (46 fluid ounce) can sweetened pineapple juice
1 ¾ cups lemon juice
2 cups white sugar
1 gallon water

Directions:
In a 2 gallon punch bowl, combine orange juice concentrate, pineapple juice, lemon juice and sugar. Stir in water.

Prep time: 20 mins
Total time: 20 mins
Yields: 40 servings

Calories: 75.9
Carbohydrates: 19.4 g
Sugars: 13.4 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 3.5 mg
Rice and Tuna Pie


Ingredients:
cooked rice, butter, onion, dried marjoram, egg, tuna, eggs, milk, cheese, onion, dried marjoram

Directions:
Shell: Combine 2 cups rice, melted butter, 1 tablespoon onion, mjarjoram and beaten egg.
Press into bottom and sides of lightly buttered pie dish.
Filling: Layer can of drained and flaked tuna evenly over rice shell.
Combine 3 beaten eggs, milk,grated cheese, onion and marjoram.
Pour over tuna.
Bake in moderate over for 50- 55 minutes or until knife comes out clean when inserted in centre.
Freezer Bread & Butter Zucchini Chips


Ingredients:
zucchini, onion, salt, white vinegar, sugar, turmeric, celery seed, pepper

Directions:
Combine zucchini, onion and salt in large bowl., Toss to mix and set aside for at least 2 hours., Drain but do not rinse., In non-reactive pan, combine vinegar, sugar, turmeric, celery seed, and pepper., Heat just enough to dissolve sugar., Pour over zucchini mixture.  Toss to mix., Pack into freezer containers., Freeze up to 6 months.
Tilapia and Bayou Rice


Ingredients:
quick-cooking brown rice, plum tomatoes, green onion, fresh parsley, extra virgin olive oil, salt, pepper, lemon wedges

Directions:
Cook rice according to pkg directions, omitting any salt or fat.
Meanwhile, sprinkle tilapia with Cajun seasoning; spray with cooking spray. Heat large nonstick skillet over medium-high heat until hot.  Cook tilapia 5-6 minutes until just begins to flake, turning once.
Stir all remaining ingredients except lemon into rice.  Place tilapia on rice; serve with lemon wedges.
Minted Sugar Snap Peas


Ingredients:
sugar snap peas, of fresh mint, fresh lemon rind, butter

Directions:
In skillet, combine peas and apple juice; bring to a boil.
Cover and cook on med for 2 minutes.
Add mint and lemon, bring to a boil.
Cook for 1 minute.
Add butter and toss well.
Lavender-Infused Mascarpone Mousse Pastries


Ingredients:
frozen puff pastry shells, heavy cream, dried lavender blossoms, mascarpone cheese, sugar, Splenda sugar substitute, white chocolate curls

Directions:
PREHEAT oven to 400°F
Bake and cool shells according to package directions.
PLACE 1/2 cup heavy cream and lavender in small saucepan.
Heat to a boil and cook for 2 minute
Remove from heat.
Let steep for about 30 minute
PLACE cheese in medium bowl.
Pour lavender cream mixture through a fine sieve into bowl, pressing down on lavender to remove any additional liquid. (Discard lavender].
Stir to combine and let stand 20 minute or until cooled.
WHIP remaining heavy cream with sugar in a chilled bowl at medium-high speed until soft peaks form. Do not overbeat.
Fold half the whipped cream into the mascarpone mixture.
Fold in remaining whipped cream, just until blended.
Spoon or pipe cheese filling into pastry shells.
REFRIGERATE for 1 hours
Garnish with white chocolate and additional lavender.
TIP: Dried lavender blossoms and mascarpone cheese may be purchased in specialty food markets or health food stores.
You can make your own puff pastry shells if you only have puff pastry sheets available.
"string Pie"


Ingredients:
ground beef, onion, green pepper, garlic clove, crushed red pepper flakes, spaghetti, parmesan cheese, eggs, butter, cottage cheese, mozzarella cheese

Directions:
Cook beef, onion, green pepper and garlic in a large skillet until browned.
Drain; stir in red pepper flakes (op.] and spaghetti sauce and set aside.
In a large bow, mix spaghetti, Parmesan cheese, eggs and butter.  Spread in a greased casserole dish; spread cottage cheese over the top.  Pour sauce mixture over cottage cheese; and sprinkle with mozzarella cheese.
Bake at 350 degrees for about 30 minutes.
Bacon Potato Salad


Ingredients:
small red potatoes, salt, cayenne, fresh ground black pepper, lemon juice, celery, green onions, fresh parsley leaves, hard-boiled eggs, mayonnaise, bacon

Directions:
Put the potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, until fork tender, about 10 minutes. Drain and transfer to a salad bowl.
While the potatoes are still warm, season with the salt, cayenne, black pepper and lemon juice and toss well to combine. Add the celery, green onions, parsley and eggs. Combine the mayonnaise and mustard and add to the bowl.
Sprinkle the bacon over the salad and toss gently but thoroughly to mix well. Serve immediately or refrigerate and serve slightly chilled.
Three Tomato Pasta


Ingredients:
olive oil, onion, garlic cloves, sun-dried tomato packed in oil, sugar, salt, pepper, plum tomatoes, diced tomatoes, penne pasta, mozzarella cheese, fresh parsley, fresh basil

Directions:
Heat oil in large skillet over medium-high heat.
Add the onion and saute until tender, about 4 minutes. Add the garlic, saute for a minute or two being careful not to let the garlic burn (if it does, throw it out and start over].
Add sun-dried tomatoes and next 5 ingredients. Reduce heat to medium-low and simmer for 20 minutes, stirring frequently. Mixture will reduce.
Prepare penne while the sauce cooks.
Drain, place pasta in same pot that you cooked it in and add the sauce, cheese, parsley and basil, if using. Mix lightly and serve.
Plum Blueberry Upside Down Cake
Category: desserts
By BLONDINI2

This is a very pretty cake.  Make sure to use black plums as they will turn pink when they bake and will look beautiful.  The plums and blueberries can be replaced with peaches.  You can also leave out the blueberries which makes a delicious plum cake! Enjoy!!!

Ingredients:
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
3 tablespoons margarine
¼ cup brown sugar
⅓ cup margarine
1 cup white sugar
1  egg
1 teaspoon vanilla extract
¾ cup milk
4  black plums, pitted and thinly sliced
¾ cup blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan.  Combine the flour, baking powder and salt.  Set aside. In the prepared pan, combine 3 tablespoons margarine and brown sugar.  Place pan inside the preheated oven until the margarine melts and begins to bubble.  Set aside.  In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla.  Beat in the flour mixture alternately with the milk, mixing just until incorporated. Arrange plums around the edges of the prepared pan, overlapping slightly.  Distribute the blueberries in the center.  Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 - 9 inch round cake

Calories: 229.2
Fat: 8.8 g
Saturated fat: 1.8 g
Carbohydrates: 35.9 g
Sugars: 25.1 g
Dietary fiber: 0.9 g
Protein: 2.7 g
Cholesterol: 17 mg
Sodium: 196.4 mg
Butternut Squash Bake


Ingredients:
mayonnaise, onion, egg, sugar, parmesan cheese, butter, margarine

Directions:
Place squash in a saucepan and cover with water; bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until very tender.
Drain well and place in a large bowl; mash squash.
In another bowl,combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well.
Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top.
Bake, uncovered, at 350 for 30-40 minutes or until heated through and top is golden brown.
Yield: 6 servings.
Pistachio Dust Firni


Ingredients:
cornstarch, sugar, cardamom pod, pistachios

Directions:
Pour about 1/2 cup of the milk into a small bowl, and the rest into a medium saucepan. Whisk the cornstarch with the milk in the bowl until smooth, and then add it to the milk in the saucepan. Whisk in the sugar and cardamom. Cook over medium-high heat, whisking constantly to avoid lumps and it sticking to the bottom, until it’s gently bubbling and thick like cream of wheat, for 4 to 6 minutes.
Stir in the almonds. Continue to whisk for 2 more minutes. Take off the heat and pour into a totally dry 9-inch diameter and 3 1/2-inch deep serving bowl (it fills halfway]. Let cool for about 30 minutes at room temperature. Then put in the refrigerator and chill until soft but firm, about 1 1/2 hours.
Sprinkle with ground pistachios and serve.
Creamy Vinaigrette


Ingredients:
raspberry vinegar, red wine vinegar, kosher salt, fresh ground black pepper, sour cream, sour cream, extra virgin olive oil

Directions:
In a medium bowl, whisk together the vinegar, salt and pepper, and sour cream., Slowly whisk in the oil until combined.
Apple Snickerdoodles


Ingredients:
butter, granulated sugar, hot spiced cider mix, vanilla extract, baking powder, salt, eggs, all-purpose flour, sugar, cinnamon

Directions:
1. Preheat oven to 350.
2. Combine butter, 2 cups sugar, the apple cider mix, vanilla, baking powder and salt with an electric mixer.  Add eggs and mix well.
3. Add flour and mix until combined and you have a smooth dough.
4. Refrigerate the dough about 10 minutes.
5. While dough is chilling, mix the 1/4 cup sugar and cinnamon in a small bowl.
6. Using a small cookie scoop or teaspoon, scoop out dough and roll into small balls.  Roll the balls in the cinnamon sugar and place on ungreased cookie sheet.  Press lightly to flatten only a little.  (The cookies will flatten and spread while baking.]  I like to sprinkle a little extra cinnamon sugar on the top before baking.
7. Bake 10 minutes.  Remove from cookie sheet while hot to avoid sticking.  Cool on a wire rack.
Jewel Jam


Ingredients:
cherries, water, frozen strawberries, fresh lemon juice, sugar

Directions:
pit cherries
chop
cook til soft add strawberries and lemon juice  and sugar
mix well.
bring to a full boil
boil hard 1 minute  stirring constantly
remove from heat add sure jell  stir
skim foam
this cools it slightly and keeps fruit from floating
this is what recipe says  ypu may need to cook morre
ladle into glasses  and pour melted paraffin over them  makes about 7 glasses
i would put in 1/2 pint jars and waterbath these  according to ball instructions.
Exceptionally Savoury and Delicious Indian Fish Biryani


Ingredients:
basmati rice, onions, nonfat plain yogurt, tomatoes, cinnamon, coriander powder, cumin powder, turmeric powder, red chili powder, salt, mint leaves, coriander leaves, curry leaves, tamarind paste, red chili powder, curry leaves

Directions:
Marinate the fish with the ingredients mentioned under"marinating" for 30 minutes in a dish.
Keep aside.
Heat oil in a pan.
Toss in the sliced onion and stir-fry it until its brownish in colour.
Remove it from the oil.
Crush the fried onion and keep aside.
Fry the marinated fish in the remaining oil.
Pour the remaining oil in a pan.
Add the ginger and garlic pastes and green chilli paste.
Stir-fry for 2 minutes until the oil separates from the pastes.
Now add all the masala powders, chopped tomato and curry leaves to it.
Mix well.
Stir in yogurt and the crushed and fried onion.
Add salt to taste.
Cook for 5 minutes, stirring continuously, on medium heat.
Add the fried fish, corriander and mint leaves.
Now boil the rice in a large pot till it is 75% cooked.
Drain the water.
Now, take the vessel in which you will be serving this biryani{preferably a large earthen pot}.
Alternately, arrange layers of rice and fried fish in this.
Close and seal tightly with atta dough{wheat flour dough which we use to make Indian flatbreads/chapatis}.
Cook on high flame for 5 minutes.
Lower flame and cook for 20 minutes on very low heat.
Break the seal, uncover, mix well and serve hot with a raita of your choice.
Enjoy!
Chicken Wing Dip
Category: appetizers-and-snacks
By ASCBRADY

This tastes just like hot chicken wings, but without the mess.  It is very addicting, and is perfect for football and tailgating season. Serve with tortilla chips. I take this whenever I have to bring a dish and am always asked for the recipe.

Ingredients:
2 (8 ounce) packages cream cheese, softened
¾ cup pepper sauce (such as Frank's Red Hot®)
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 16 servings

Calories: 239.9
Fat: 21.8 g
Saturated fat: 9.5 g
Carbohydrates: 1.6 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 9.4 g
Cholesterol: 57 mg
Sodium: 357.2 mg
Toasted Coconut Rice Pudding


Ingredients:
water, fresh ginger, lime peel, salt, unsalted butter, arborio rice, evaporated milk, evaporated milk, honey, golden raisin, vanilla extract, coconut, lime zest, cinnamon, nutmeg

Directions:
To toast coconut:  Heat a clean, dry frying pan over medium-high heat, add desiccated coconut and cook, shaking pan constantly, until coconut is golden.  (Make a little more toasted coconut than is called for in the recipe so that you can sprinkle some over top at serving time.].
Bring water, freshly-grated ginger, lime peel,  salt and butter to a boil in a medium saucepan. Add the rice, return to the boil, and then reduce the heat to the lowest setting, so the mixture cooks at a simmer.  Cook until rice has absorbed most of the water, stirring occasionally, about 20 minutes.  Carefully remove the lime peel and discard.
Scald the 1 cup evaporated milk and honey in the microwave.
Add the hot milk, honey, toasted coconut and chopped raisins, if using, to the rice mixture.  Cook at a bare simmer a further 15 minutes.  Remove from heat and stir in rum and vanilla extracts.
Transfer pudding to a large bowl, place a piece of plastic wrap directly onto surface and cool to room temperature. Place in refrigerator until cool and set.  Just before serving, 'loosen' rice pudding by beating in the reserved 1/2 cup evaporated milk with a fork.
Serve with your favorite toppings.