Creamy Vanilla Rice Pudding Recipe 465 Food

CREAMY VANILLA RICE PUDDING

Steps:

• Add milk, 1 and 1/2 cups of the cream, sugar, rice, and vanilla extract to a pot over medium heat.
• Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes.
• Remove from heat and add remaining 1/2 cup of cream, vanilla bean seeds (or additional teaspoon of vanilla extract), and a pinch of salt.
• Serve warm, or chilled.

CREAMY VANILLA PUDDING

Steps:

• Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.

15 MINUTE VANILLA RICE PUDDING

Steps:

• Bring 1 cup of milk to boil in medium sauce pan.
• Stir in rice and raisins.
• Cover pan.
• Remove from heat.
• Let stand for 5 minutes.
• Meanwhile prepare pudding.
• Beat pudding mix into remaining 2 cups of cold milk with whisk for 2 minutes.
• Add rice mixture to pudding and stir.
• Cover surface with plastic wrap.
• Cool 5 minutes.
• Stir.
• Serve warm or chilled.

VERY VANILLA RICE PUDDING

Steps:

• Bring the water to a boil in a medium saucepan. Add rice, cover, reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
• Preheat oven to 375.
• In a large bowl, whisk together the soy milk, sugar, and salt. When the rice is cooked and still hot, add the soy milk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
• Remove from the oven, uncover and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. The pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools.
• Distribute amoung 8 bowls. Serve warm or at room temperature. Dust with brown sugar if desired.
• The pudding will keep in the fridge in an airtight container for 3 days.

CREAMY RICE PUDDING

Steps:

• Preheat oven to 300 degrees.
• Heat butter in a 4 quart saucepan.
• When frothy add rice and And vanilla beans and pod cook for a minute.
• Slowly add milk, pinch salt,cinnamon, cardamom, sugar, raisins and bring to under a boil.
• Remove pod.
• Transfer to a 9 inch square baking pan and set in oven.
• Bake uncovered for 1 1/2 hours stirring every 15 minutes.(Just a note on 01/05/05 I made this recipe again left the vanilla bean in and didn`t stir till after 1 hour in the oven baked for 45 more minutes and removed from oven and removed bean at that time. Came out thick and creamy good.
• Then bake undisturbed for 1 hour.
• Good warm or Cool.
• Top with whipped cream.

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 VANILLA PUDDING

Steps:

• In a heavy saucepan combine sugar, cornstarch, salt, half and half cream, cinnamon and nutmeg (if using) bring to a boil whisking vigorously over medium heat.
• As soon as the mixture is very hot whisk in the egg yolk and cook whisking vigorously until thickened and bubbly (about 2 minutes).
• Remove from heat and immediately stir in vanilla and butter until smooth and combined.
• Transfer to a heat-proof bowl, then place a piece of plastic wrap directly over the pudding.
• Cool for about 30 minutes on the counter then refrigerate until cold.

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 rice and milk on top of double boiler.
• Cook uncovered for 45 minutes or until rice is tender.
• Beat together egg yolks, 1/4 cup sugar and salt.
• Stir part of the of rice mixture into beaten yolks.
• Add yolk mixture to hot rice mixture and cook 3-4 minutes, stirring constantly.
• Remove from heat.
• Add vanilla.
• Beat egg whites until frothy.
• Add 2 T. sugar
• Beat until stiff.
• Fold egg whites into pudding.
• Chill.

CREAMY RICE PUDDING

Steps:

• Cook milk, sugar, and rice on medium heat for 1 1/2 hours on stove top. Stir often.
• Take rice mixture off heat. Beat eggs with vanilla. Remove 1 cup of the rice mixture and stir in beaten eggs. Add evaporated milk.
• Add mix back to pot and simmer gently for 2 minutes, just until thick enough to coat the back of a spoon. Chill and top with cinnamon if desired.