Creamy 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.

EXTRA CREAMY RICE PUDDING

Steps:

• Rinse a large saucepan with cold water. Don't dry. Set on stove-top over medium heat. Add milk. Heat milk to boiling, over medium heat, stirring regularly. WATCH CLOSELY as it nears the boil! When milk hits the boil, it will boil up and possibly over. That's not a good thing.
• When milk boils, stir in rice and keep stirring until mixture returns to the boil. Reduce heat to a shade higher than low, or whatever level on your stove allows the mixture to gently simmer (bubble breaking the surface but not too vigorously). Simmer for 30 minutes, stirring down the mixture every 10 minutes (Important that you stir it down regularly and ensure that there is no rice sticking to the bottom of the pan. You will notice that the mixture has probably formed a skin on top. Don't remove it. Just stir it back in.)
• Meanwhile, in a medium-sized bowl, use a fork to whisk together the cream, sugar, yolks, vanilla and salt. Set aside on counter while rice is cooking, leaving fork in bowl. Set out a ladle to use, as well. I like to do this after the rice starts cooking, so that the mixture comes to room temperature by the time it's needed.
• Once milk/rice has simmered for 30 minutes, continue simmering, but stir down every 5 minutes. With each stir, start testing the done-ness of the rice by tasting a piece. You want the rice to be tender (so no hard center). **Depending on the rice you used, your mixture may start to get thick-ish at this point, with little milky liquid left. If so, add more hot milk or water to the pot, just as much as needed to loosen the mixture up, with each stir. Watch closely and don't let the mixture get dry or it will scorch. Continue cooking, stirring down and adding additional milk, as needed until the rice is tender. Most rice is generally done at about 45-50 minutes of total simmering time. A lot will depend on how vigorously your mixture is boiling, so there is no hard and fast rule. Taste testing is the best indicator.
• Once the rice is cooked, slide the pot off the heat to avoid scorching. Re-whisk your egg mixture with your fork. Using the ladle, spoon out a ladle-full of hot rice/milk mixture, taking as much liquid as possible, but not to worry if you bring some of the rice with it. With the ladle in your left hand (assuming your right-handed, if not, reverse) and using your right hand to start whisking the egg mixture with the fork, start adding the hot mixture to the eggs A DROP AT A TIME, at first, while continuously whisking with the fork. Increase to a slow stream, while whisking continuously, until the entire ladle-full has been added. Get another ladle-full of hot liquid and slowly add it to the egg mixture as well, whisking continuously. Keep adding hot liquid until you've got at least 1 1/2 cups-1 3/4 cups of now warmed liquid in your bowl. Once you have reached that point, pour the warmed egg mixture into your cooking pot.
• Return the saucepan to heat, over medium-low heat. Cook, stirring almost continuously, just until a dime-sized bubble breaks the surface of the pudding. Pudding should be noticeably thickened and saucy, but still more sauce than rice (pudding will set more in the fridge as it cools). If liquid seems almost like milk consistency (rather than heavy cream consistency), it's too thin. Cook, stirring, a little longer. **Note though that you never want to allow the mixture to vigorously boil after the egg mixture has been added, as you may end up with scrambled eggs.
• If using raisins, add to the bottom of a medium-large bowl. When pudding is cooked, immediately pour hot mixture over raisins. Stir well to combine. Allow to stand on counter for about 5 minutes, to allow the steam to reduce, then cover bowl with plastic wrap and place into the refrigerator. Allow to cool and set, at least 6 hours or preferably, over-night. Pudding will set as it cools. To serve, simply stir and spoon into bowls. Serve with a sprinkling of cinnamon, if desired. If pudding is or becomes too thick, simply add a tablespoon or so of heavy cream to mixture and stir in. If you enjoy your rice pudding warmed, you can warm slightly in the microwave or a small saucepan.

CREAMIEST RICE PUDDING

Steps:

• In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
• In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
• When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

CREAMY RICE PUDDING

Steps:

• Add the rice and water to a pan and cook on a low to medium heat until all the water is absorbed.
• Gradually add the milk, one ladleful at a time, and stir continuously until all the milk is used up, and the rice is cooked through. Make sure there is still a bit of liquid left, see the 3rd photo in the collage.
• Add the sugar and vanilla extract, give it a good stir, then cover the pan with a lid and turn the heat off.
• Remove the lid after 5 minutes, give it another stir and enjoy!

CREAMY RICE PUDDING

Steps:

• In a small heavy saucepan, combine rice, milk, sugar and salt; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until thickened, about 20 minutes, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm or cold; serve with desired toppings.

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:

• Heat oven to 350ºF (175ºC)
• Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using).
• Now add the sugar, and stir until it dissolves.
• Add a pat of butter, and a little sprinkle of nutmeg.
• Place the dish in the center of the pre-heated oven, and set the timer for 30 mins.
• After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour.
• Check the pudding after an hour, and you may have to break the skin to check the rice. Continue to cook for up to another half hour, if necessary. The rice pudding is ready when it has started to thicken (it won't be runny).
• Remove the rice pudding from the oven, and let cool slightly before serving. Spoon into dishes, and serve with a dash of cinnamon, if desired. Rice pudding is also delicious when served cold. Add some chopped fruit, raisins, or coconut. It's a very easy dessert to make, and to serve. You can even serve it to look like an egg, as they do in Italy-just place a peach half on top.

CREAMY RICE PUDDING

Steps:

• Combine rice, milk, sugar, butter, and salt in a medium saucepan. Cook over medium heat, stirring frequently, 35 minutes or until thickened. Remove from heat; stir in vanilla.
• Spoon into individual serving dishes. Serve hot or cold.

CLASSIC RICE PUDDING

Steps:

• Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
• Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
• Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
• Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
• Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don't boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don't want it to be too thick before you take it off the heat. A touch soupy still is ok.
• Remove from heat and serve warm.

RICE PUDDING

Steps:

• Preheat the oven to 140C/285F/Gas 1.
• Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.
• Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.
• Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready. Serve at room temperature.

CREAMY RICE PUDDING

Steps:

• In a large saucepan bring milk to the boil.
• Add rice, cinnamon stick, lemon peel, sugar. Lower the heat and let it gently simmer for 30min.
• Stir once in a while.
• Add light cream and keep cooking for 20min.
• Spoon into 4 bowls or glasses. Cover with plastic wrap, refrigerate.

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 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.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

CREAMY BAKED RICE PUDDING

Steps:

• Preheat the oven to 350° F. Butter a 2 quart dish and set aside.
• In a large mixing bowl, whisk together the whole milk, sugar, and vanilla. Stir in the rice, raisins, cinnamon, and nutmeg.
• Pour the mixture into your prepared baking dish. Cover and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring well after each 30 minute interval for the first hour, then every 15 minutes.
• Remove the rice pudding from the oven and top with the heavy cream.