Dreamy 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 DREAMY RICE PUDDING

Steps:

• 1.Cook 2 packs Veetee long grain rice in microwave according to directions. Fluff up with fork and measure 1 1/2 cups cooked rice. Save the rest for another favorite rice dish.2.In a large saucepan, combine the milk, rice, sugar and salt. Stir and cook over a medium heat. As soon as the mixture starts to thicken, about 5 to 7 minutes, take about 3 tablespoons out and mix with beaten egg to temper the egg. Whisk together then pour back into pan. Whisk fast to incorporate the egg mixture. Continue to cook the rice pudding until it comes to a gentle boil. Add in butter. Keep whisking so it doesn't burn. When thickened, take off heat and add vanilla. Whisk gently. You can eat warm or let cool. Once cooled. Store in fridge up to 2 days.

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.

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.

SWEET CREAMY BAKED RICE PUDDING

Steps:

• Set oven to 300 degrees.
• Butter a baking dish with a lid, large enough to hold the mixture (I use my White Corning ware oval baking dish for this).
• Place all the ingredients (except raisins) in a baking dish; mix to combine.
• To speed the oven cooking time up, you can bring to a simmer on top of the stove if desired over medium heat.
• Cover with a lid and place in the oven to bake for about 2 hours (could take more or less time) stirring a couple of times while cooking.
• Add in raisins the last 30 minutes of cooking.
• *NOTE* the mixture will thicken even more after cooking.

CREAMY DREAMY RICE PUDDING (NON-DAIRY)

Steps:

• Boil the water and rice together on medium heat until the rice releases its starch and becomes creamy.
• Add 1 cup soy milk and the maple syrup. Simmer, stirring frequently until most of the soy milk is absorbed, and the rice is bubbly and thick (about 7 minutes).
• Add second and third cups of soy milk in the same manner as the first, continuing to stir frequently.
• When the pudding has reached the desired creaminess (about 5 minutes following last soy milk addition), remove from heat and add the vanilla and spices.
• Ladle into serving bowls and sprinkle with cinnamon.
• The pudding may be eaten warm or cold, and will firm up a little as it cools.
• Store covered in the refrigerator up to two days, if it lasts that long.
• Enjoy!

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.

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.

DREAMY RICE PUDDING

Steps:

• Slit the vanilla pod lengthways and use the tip of a sharp knife to scrape the seeds into a large saucepan.
• Add the milk and cream to the pan and start to cook over a low heat.
• Slowly bring to a boil, stirring occasionally.
• When the milk boils, stir in the rice and simmer gently for about 30 minutes until the rice is soft and most of the liquid is absorbed.
• While the rice is cooking, beat together the egg yolks and sugar until you have a fluffy mixture that has at least doubled in size.
• Remove the cooked rice from the heat and add the egg mixture gradually into the rice.
• Beat well so the egg doesn't curdle.
• Return the pan to the heat and stir constantly over a low heat for about five minutes without allowing the mixture to boil.
• Let it cool, stirring occasionally.
• Serve as it is, warm or cold.
• For extra special occasions swirl in some stewed fruits (rhubarb or strawberries are good) or, while the rice is cooking, add a bit of orange juice and zest.