Creamy Family Style 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.

CREAMY FAMILY STYLE RICE PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl, stir together cooked rice, milk and eggs. Add raisins and sugar, mix thoroughly. Spread into two 8x4 inch loaf pans and sprinkle nutmeg on top.
• Bake for 1 hour at 300 degrees F (150 degrees C).

EXTRA CREAMY RICE PUDDING

Steps:

• In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
• Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
• Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
• Stir in butter (if using) and raisins.

CREAMY RICE PUDDING

Steps:

• Combine the rice, whipping cream, whole milk, cinnamon and brown sugar into a large saucepan with a cover.
• Over medium heat, bring the mixture to a boil, stirring frequently. Once its boiling, turn the heat down to a simmer, and cover the pudding. Stir occasionally. Let this simmer for about 20 minutes.
• After the 20 minutes, and the raisins and simmer for an additional 5 minutes until the rice is tender (I usually cook it another 15 minutes. I like how thick it gets with the extra cooking).
• Add the vanilla just before serving.

CREAMY RICE PUDDING

Steps:

• Then follow our 3 simple steps:
• Bring rice and water to boil in medium saucepan; cover. Simmer on low heat 10 to 15 min. or until water has been absorbed.
• Stir in milk, flavorings and add-ins. Bring to boil. Cook on low heat 20 min., stirring constantly. Pour into bowl; cool slightly. Refrigerate 2 hours or until chilled.
• Stir in sweets, reserving a few for garnish. Top with COOL WHIP and reserved sweets.

CREAMY RICE PUDDING

Steps:

• Pour the milk into a wide, preferably non-stick, pan. Add the caradamom pods and bring to a boil without letting the milk spill over. Quickly turn heat to medium, the milk should simmer as vigorously ass possible without boiling over, and cook, stirring now and then, for about 15 to 20 minutes or until milk has reduced to 1 pint. Sprinkle the ground rice slowly into the pan, stirring as you go. Add the sugar as well. Cook, stirring now and then , for 7 to 8 minutes or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end of this cooking time. Turn off the heat. Pick out and discard the cardamom pods. Set a small cast iron frying pan over medium heat. When very hot, put in the almonds. Stir, shake or toss them until they are lightly roasted and turn golden. Set them aside. Put the pistachios into the same hot frying pan and roast them even more briefly until they turn just a shade darker. Set aside. When the pudding has cooled to lukewarm, stir the almonds into it. Ladle the pudding into 4 to 6 small serving cups (the kind used for caramel custard or creme brulee). Sprinkle the top with the pistachios and cover with cling film. Refrigerate for 2 to 3 hours until cold and set.

CREAMY COCONUT RICE PUDDING

Steps:

• Bring water and rice to boil in medium saucepan on medium-high heat; cover. Simmer on low heat 8 to 10 min. or until water is absorbed.
• Add milk, sugar and vanilla; stir. Bring to boil; cover. Cook on low heat 20 to 25 min. or until thickened, stirring occasionally. Reserve 1 Tbsp. of the coconut for garnish, if desired. Remove from heat; stir in cream cheese and remaining coconut until well blended. Pour into large serving bowl. Cool slightly. Refrigerate 2 hours or until chilled.
• Top each serving with COOL WHIP and the reserved 1 Tbsp. coconut. Store leftover pudding in refrigerator.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.