Cheesecake Rice Pudding Food

RICE PUDDING CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
• Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, cinnamon and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.
• Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Serve topped with cajeta.

RICE CHEESECAKE PUDDING

Steps:

• In rice cooker prepare rice as for 2. (Note: There are different sizes of rice cookers, and the cup for your rice cooker is not a cup of rice as a measuring cup would be. The cup that comes with your cooker is much smaller (Or at least mine is) than a normal measuring cup. So you need to go by your rice cooker for your measurement. For instance my cup that came with my rice cooker actually only holds 2/3 of a regular measuring cup, so according to the recipe it would actually be 2/3 cup of rice).
• Put in above spices & raisins.
• Let all cook till done.
• While rice is cooking ,make up 1 box of cheesecake pudding mix with milk.
• When rice is done add sugar & prepared pudding.
• Eat warm or refrigerate till cold--good either way!

CREAMY RICE PUDDING CAKE

Steps:

• Bring the half-and-half, rice, brown sugar, zest, coriander, and salt to a simmer in a saucepan over medium heat, stirring often.
• Decrease heat and cook at a bare simmer, stirring often, for 15 minutes, or until most of the liquid is absorbed.
• Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
• Meanwhile, butter an 8 x1 ½ inch round cake pan.
• Heat the sugar and water in a small saucepan over medium heat, stirring, until the sugar is dissolved.
• Increase heat to high and bring the mixture to a boil, washing down the sides of the pan with a wet pastry brush if you see any sugar crystals.
• Boil, without stirring, and swirling the pan toward the end to even out the color, until the caramel is a dark amber color.
• Pour the caramel into the prepared pan; let stand until cooled and hardened.
• Position oven rack in the top third of the oven and preheat oven to 350°.
• Pour the rice mixture into the cake pan and smooth the top with a rubber spatula.
• bake for 35-40 minutes, or until the top begins to brown but the center is still slightly jiggly.
• Cool completely on a wire rack.
• Run a table knife around the edges of the pan; invert the cake onto a plate; tap on the pan, and carefully remove the pan.
• Serve cut into wedges.

CHEESECAKE RICE PUDDING AND A CHOCOLATE VERSION

Steps:

• 1. pour 3 1/2 cups of the half and half, cooked rice, sugar and salt into a large 3-4 quart pot.
• 2. stir constantly over medium heat with a wooden spoon or flat silicone spatula until the mixture thickens, 25-35 minutes. remove from the heat.
• 3. place the beaten egg in a medium bowl. slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly.
• 4. continue to temper the egg with 3-4 more spoonfuls of the hot pudding whisking constantly.
• 5. add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate.
• 6. return the pot to medium heat and stir constantly until the mixture boils.
• 7. remove from the heat and stir in the last 1/2 cup of half and half and the vanilla extract.
• 8. for the cheese cake version, stir softened cubes of cream cheese into the hot pudding.
• 9. add the powdered sugar and stir well until the cream cheese is fully melted and incorporated.
• 10. transfer the pudding to a large bowl. press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming and refrigerate until ready to serve.
• 11. the pudding can be served warm, room temperature or cold and will keep well covered in the refrigerator for 3-4 days.
• 12. for the chocolate version, add the cocoa, powdered sugar and 1/3-1/2 of the chocolate chips to the hot pudding.
• 13. stir until melted and smooth. transfer the pudding to a large bowl and press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming.
• 14. refrigerate until ready to serve. once chilled, stir in the remaining chocolate chips.
• 15. serve warm, room temperature or chilled. it will keep well covered in the refrigerator for 3-4 days.

RICH RICE PUDDING CAKE

Steps:

• Bring the half and half, rice, brown sugar, zest (make strips with a potatoe peeler), coriander and salt to a simmer in a medium sauce pan over medium heat and stirring frequently. Reduce the heat and cook at a bare simmer, stirring frequently for 15 minutes or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
• Meanwhile, butter an 8 x 1 1/2 inch round cake pan. Heat the granulated sugar and water in a small heavy saucepan over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring the mix to a boil, wash the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil, without stirring but swirling the pan toward the end to even out the color, until the caramel is dark gold in color. Pour the caramel into the prepared cake pan. Let stand until cooled and hardened.
• Position a rack in the top third of the oven preheat to 350.
• Pour the rice mix into the cake pan and smooth the top with a spatula. Bake for 35 - 40 minutes or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack.
• Run a knife around the edges of the pan. Invert the cake onto a plate, tap on the pan, and carefully remove the pan. Cut into wedges and serve.