RICE PUDDING WITH GOLDEN RAISINS
Forget egg yolks and water baths. This is a simple and superb rice pudding that uses only milk, sugar, cream, rice, salt and your choice of flavorings: rum, almond extract, vanilla, orange zest, cardamom, nutmeg, anything else you can dream up. Add the raisins at the end so they don't get too mushy as the pudding cooks.
Provided by Melissa Clark
Categories easy, dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don't let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
- Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 124 milligrams, Sugar 15 grams
CARDAMOM RICE PUDDING (PAYASAM)
Provided by Maya Kaimal
Categories Milk/Cream Dairy Rice Dessert Vegetarian Raisin Almond Simmer Cardamom Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
- Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
- Stir almond mixture into rice pudding and serve warm.
INDIAN RICE PUDDING
Steps:
- In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
- Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.
INDIAN RICE PUDDING WITH CARDAMOM
This recipe is very similar to one served in a local (Chicago suburbs) Indian restaurant. It was published in the Chicago Tribune on 5/2/99.
Provided by tgobbi
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring milk& cream to boil over low heat.
- Add rice; simmer 1 hour- or until rice is cooked& milk has reduced& thickened.
- Stir in sugar, cardamom& coconut.
- (Will keep 5 days in refrigerator).
- Serve warm or cold, garnished w/raisins& almonds.
Nutrition Facts : Calories 526.2, Fat 39.6, SaturatedFat 24, Cholesterol 131, Sodium 121.8, Carbohydrate 35.1, Fiber 0.7, Sugar 20.2, Protein 10
RICE PUDDING WITH CARDAMOM
If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.
Provided by Boomette
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.
CINNAMON BASMATI RICE WITH GOLDEN RAISINS
Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
- Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
- Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
- Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.
ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR
Provided by Valerie Bertinelli
Categories dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
- Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
- After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
- Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.
CARDAMOM RICE PUDDING WITH GOLDEN RAISINS
Steps:
- Split the vanilla bean lengthwise and scrape the beans from the pod. Add them both to a large saucepan, along with 4 cups of the milk and the sugar, rice, and salt. Bring just to a boil over medium-high heat (watch carefully-it boils over easily!), partially cover the pan, and lower the heat to a gentle simmer. Cook until the rice is very soft, about 45 minutes, stirring occasionally at first and more frequently as the mixture thickens. Remove the pan from the heat and carefully remove the vanilla bean pods. (You can rinse the pods and store them in a jar of sugar, which will infuse the sugar with vanilla flavor.)
- Meanwhile, position a rack in the center of the oven and heat to 350°F.
- In a medium bowl, whisk together the remaining 2 cups milk with the egg, yolks, cardamom, and orange zest. Using a heatproof measuring cup, scoop out about 1 cup of the hot rice mixture. Whisking the egg mixture constantly, add the rice mixture to the eggs in a steady stream and whisk to blend. Repeat with another 1 cup of the rice. Then pour the egg mixture back into the saucepan and whisk to blend. Stir in the raisins.
- Transfer to an 8 by 12-inch glass or metal baking dish and place the dish in another, larger baking or roasting pan at least as deep as the baking dish. Fill the pan with enough hot water to come halfway up the sides of the baking dish.
- Bake uncovered, stirring occasionally, until the pudding is thickened but still fairly fluid, about 40 minutes. (The rice will absorb the remaining liquid as it cools.)
- Let cool slightly. Serve while still warm.
- Note
- You could use jasmine or other long-grain rice instead, but basmati seems to hold up the best under the long cooking time.
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- In a large saucepan over medium high heat, add the milk, rice, salt, and cardamom. Scrape out the seeds of the vanilla bean, stir into the milk and add the empty bean (if you’re using vanilla extract, don’t add it yet). Bring to a boil, stirring constantly. Reduce the heat to low, cover, and simmer gently, stirring occasionally, for 15 minutes.
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