Cinnamon Jasmine Rice Pudding Food

JASMINE RICE PUDDING

Steps:

• In a large saucepan, combine three milks, cinnamon, vanilla seeds and pod, if using, and salt. Place over medium-high heat and bring to a boil. Add rice, return to a boil, stirring and scraping the pan so that the rice does not stick. Reduce heat to low and simmer, uncovered, stirring occasionally, until all liquid has been absorbed by the rice and rice is tender, 25 to 30 minutes. Do not let mixture brown.
• Remove rice from heat and immediately stir in sugar until dissolved. Stir in raisins. Set aside and let cool completely.
• Place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat cream on medium speed until soft peaks form.
• Fold whipped cream and lime zest into cooled rice pudding, until mixture is loose and rice kernels are separated. Divide among 6 bowls. Top each with a scoop of passion fruit sherbet and passion fruit seeds, if desired.

CREAMY CINNAMON RICE PUDDING

Steps:

• Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
• In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
• Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

CINNAMON JASMINE RICE PUDDING

Steps:

• PREHEAT OVEN: 350F Degrees.
• Place in saucepan 2 1/2 cups water.
• Bring water to a boil and add 1 cup of the Jasmine Rice.
• Reduce heat and simmer for about 20 minutes.
• Rice should be almost dry.
• Combine cooked rice with rest of the ingredients except for the cinnamon and whole cream.
• Pour into a greased 1 quart casserole.
• Sprinkle cinnamon over top of rice.
• Bake in oven for about 40 minutes.
• (Check pudding in 35 minutes).
• Pudding should not be dry (moisture should show in the middle of pudding).
• Take out of oven and allow to sit about 15 minutes.
• Serve warm with a little of the whole cream.

CINNAMON-SPICED RICE

Steps:

• Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until onion is beginning to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes.
• Stir in broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard cinnamon stick if desired.

CINNAMON RICE PUDDING

Steps:

• Preheat the oven to 375°F.
• Place the rice in a large, earthenware bowl. Add the sugar, then sprinkle the salt and cinnamon over all. Pour in the cold milk, and place the bowl in the center of the oven. (You may want to place the bowl on a baking sheet in case the teurgoule boils over.)
• Cook the teurgoule for 1-1/2 hours. Reduce the oven temperature to 215° and continue cooking for two hours.
• Remove the teurgoule from the oven and let it cool for 10 minutes before serving. Right from the oven it is too blistering hot!

JASMINE RICE PUDDING WITH TOASTED COCONUT

Steps:

• In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
• Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
• Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.

CINNAMON RICE PUDDING

Steps:

• Boil water and a pinch of salt.
• add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
• in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
• on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
• add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
• in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
• remove pot from heat and remove cinnamon sticks.
• add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
• Fold in raisins (if desired) and butter.
• pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
• you can serve chilled or warm what ever your desire.