Cranberry Maple Lemon Rice Pudding Food

LEMON RICE PUDDING

Steps:

• Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
• Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
• Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.

MAPLE RICE PUDDING

Steps:

• Process tofu and maple syrup in a food processor or blender until smooth.
• Add vanilla, cinnamon, and allspice and process until combined.
• Add cranberries and pulse to chop. Stir in rice.
• Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.
• Cover and refrigerate until chilled.
• NOTE: I like to toast the almonds in the microwave by spreading them on a microwave-safe plate and nuking them on HIGH for 45 seconds, stirring them, and continuing to nuke them in 20 second increments until they are fragrant and brown.

MAPLE RICE PUDDING (VEGAN, GLUTEN-FREE)

Steps:

• Boil the water. Once boiling, add the rice and simmer, covered, for 15 minutes.
• Add the rice milk, maple syrup, salt and cinnamon and simmer uncovered (cover it until it starts to almost boil again, then take cover off) until thick and creamy, about 15-20 minutes, stirring once in a while.
• Remove from heat and add the vanilla and raisins. Stir and pour into serving dishes. Sprinkle with cinnamon to garnish, let cool down 5 minutes and serve. If you plan on serving it later on you may want to add a bit more rice milk as you reheat it as it will thicken with time.

MAPLE-LEMON-RAISIN RICE PUDDING

Steps:

• Combine water and rice in heavy medium saucepan. Bring to simmer. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Uncover and cool.
• Position rack in center of oven; preheat to 350°F. Butter 6- to 8-cup soufflé dish. Place in roasting pan. Whisk milk and next 6 ingredients in large bowl to blend. Stir in raisins and 1 1/2 cups cooked rice (reserve any remaining rice for another use). Pour into dish. Sprinkle nutmeg over. Add enough hot water to roasting pan to come halfway up sides of dish. Bake until pudding is set in center and brown around edges, about 1 hour 5 minutes.
• Remove dish from water. Cool pudding at least 15 minutes. Spoon into bowls and serve warm or at room temperature with whipped cream.

MERINGUE TOPPED LEMON RICE PUDDING

Steps:

• Wash rice and put in top of double-boiler with milk and cook over hot water until tender.
• Beat yolks and add to rice with the 1/2 cup sugar, lemon juice, rind and salt.
• Continue cooking stirring occasionally until thick.
• Turn into a baking dish.
• Beat egg whites with the 2 Tbsp sugar until stiff and glossy.
• Cover over the rice mixture in baking dish.
• Bake in a moderate oven, 350°F/180°C, until meringue is golden.