15 Minute Autumn Rice Pudding Food

15 MINUTE VANILLA RICE PUDDING

Steps:

• Bring 1 cup of milk to boil in medium sauce pan.
• Stir in rice and raisins.
• Cover pan.
• Remove from heat.
• Let stand for 5 minutes.
• Meanwhile prepare pudding.
• Beat pudding mix into remaining 2 cups of cold milk with whisk for 2 minutes.
• Add rice mixture to pudding and stir.
• Cover surface with plastic wrap.
• Cool 5 minutes.
• Stir.
• Serve warm or chilled.

MAMA'S "MINUTE" RICE PUDDING

Steps:

• 1. Preheat oven to 350°F. Combine rice, milk, raisins, sugar, butter, salt, vanilla, and nutmeg in a buttered 1 1/2 quart baking dish.
• 2. Bake in a 350° oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

MINUTE RICE PUDDING

Steps:

• Place raisins in a microwaveable bowl and add enough water to cover. Microwave for approximately 1 minute. Set aside while making pudding. (If you do not like raisins you can skip this step.).
• In another small bowl combine 2 egg yolks with 4 T. milk.
• Combine last 8 ingredients in a large saucepan.
• Bring to a boil over medium high heat.
• Turn heat to low and cook for 15 minutes, stirring occasionally.
• After the rice has cooked for 15 minutes, slowly add egg mixture, stirring rapidly.
• Remove from heat.
• Drain as much water off the raisins as you can.
• Add raisins to rice mixture.
• Pour into casserole dish.
• When cooled enough store in refrigerator. Can be eaten warm or cold. I usually reheat a little in the microwave before eating the leftovers.

RICE PUDDING

Steps:

• Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
• Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.