Amazing Rice Pudding Food

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

RICE PUDDING

Steps:

• Bring rice, water and salt to a boil over med-high heat.
• Simmer covered until water has been absorbed (approximately 15 minutes).
• Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
• The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
• DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
• Remove from heat and stir in vanilla.
• Turn into a bowl or cups.
• You can sprinkle cinnamon on the top if you like.
• COVER with plastic wrap directly on surface "IF" you don't want a skin.
• COOL.

OLD-FASHIONED RICE PUDDING I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

CREAMIEST RICE PUDDING

Steps:

• In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
• In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
• When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

OLD-FASHIONED RICE PUDDING

Steps:

• Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

SIMPLY AMAZING RICE PUDDING

Steps:

• Put the 4 cups of cold water and the rice in a pot to soak for 10 minutes.
• At high heat add to the pot the cinnamon stick, cloves, salt, coconut milk and wait 5 minutes after it starts boiling.
• Turn the burner to low and stir with a wooden spoon being careful not to let any thing stick to the bottom of the pot.Add the condensed and evaporated milk, coconut milk, let boil for about 10minutes more until it thickens, stirring time to time.
• Add raisins, Almonds, Walnuts and regular milk, stir with a wooden spoon.
• Wait 5 more minutes and remove the mixture from the heat and put in a deep baking dish.
• Carefully remove the cinnamon stick.
• Sprinkle the top with ground cinnamon and coconut flake, cover the dish with foilpaper, set in the oven, and bake for 20 minutes at 325°F.
• Serve in individual cups , use ground cinnamon and whipped cream for garnishing serve with wafers.

AMAZING RICE PUDDING

Steps:

• Boil rice, water, and salt over medium high heat, simmer covered until water is absorbed.
• Stir in milk and sugar, uncovered over medium heat until it reaches porridge like consistency stirring frequently, especially near the end.
• Do not over cook.
• Remove from heat, add vanilla , stir, cool covered.