Easy Jasmine Rice Pudding Food

JASMINE RICE PUDDING

Steps:

• Heat milk in a medium saucepan until hot but not boiling. Add tea leaves or essence. Remove from heat, cover, and let steep 20 minutes. Strain milk if using tea leaves; set aside.
• Bring 3 cups water to a boil in a medium saucepan. Stir in rice and salt, reduce heat to low, cover, and cook until rice is tender and liquid has evaporated, 15 to 20 minutes. Stir milk, butter, and 1/2 cup sugar into rice. Cover and cook over medium-low heat, stirring occasionally, until sugar is dissolved and the pudding is thick, about 30 minutes.
• Spoon pudding into dessert dishes, and cover with plastic wrap to prevent skin from forming; set aside in refrigerator. Place remaining cup sugar in a medium skillet over medium-low heat. Cook, without stirring, until dark amber in color, about 15 minutes. Pour caramel over top of each pudding. Serve immediately or at room temperature.

EASY JASMINE RICE PUDDING

Steps:

• Bring milk, water, honey, and salt to a simmer in a medium saucepan over medium-high. Stir in rice, and reduce heat to medium-low. Cook, uncovered, stirring often, until rice is tender and mixture is thickened, about 30 minutes.
• Remove from heat, and stir in vanilla. Divide mixture evenly among 6 bowls; top each with 1 tablespoon goji berries and 1 tablespoon pepitas. Serve warm.

JASMINE RICE PUDDING

Steps:

• In a large saucepan, combine three milks, cinnamon, vanilla seeds and pod, if using, and salt. Place over medium-high heat and bring to a boil. Add rice, return to a boil, stirring and scraping the pan so that the rice does not stick. Reduce heat to low and simmer, uncovered, stirring occasionally, until all liquid has been absorbed by the rice and rice is tender, 25 to 30 minutes. Do not let mixture brown.
• Remove rice from heat and immediately stir in sugar until dissolved. Stir in raisins. Set aside and let cool completely.
• Place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat cream on medium speed until soft peaks form.
• Fold whipped cream and lime zest into cooled rice pudding, until mixture is loose and rice kernels are separated. Divide among 6 bowls. Top each with a scoop of passion fruit sherbet and passion fruit seeds, if desired.

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.

STOVETOP RICE PUDDING

Steps:

• In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.

JASMINE RICE PUDDING WITH TOASTED COCONUT

Steps:

• In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
• Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
• Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.

JASMINE RICE PUDDING

Steps:

• Combine rice, cinnamon and lemon zest in a medium saucepan. Toast over medium-low heat, shaking occasionally, until rice develops a nutty odor, about 5 minutes.
• Add water and cook over medium heat, stirring occasionally, until most of the water is absorbed, about 4 minutes. Add 1 c milk and continue cooking, again until most of the liquid is absorbed, about 6 minutes. Add the remaining milk and cook until most of the liquid is absorbed, about 7 minutes. Add sugar and salt, stir well, and and cook until sugar is dissolved, and the liquid is nearly totally absorbed, about 3 minutes more.
• Remove from heat and stir in creme fraiche. Serve hot, or chill in an ice bath, then refrigerate, covered, up to 2 days. (Place a sheet of plastic wrap touching the surface of the pudding to prevent a skin from forming before sealing the container. Leave cinnamon and lemon zest in; they will continue to add flavor. Discard just before serving.) Serve cold, or reheat gently in a saucepan, adding more milk if too thick.

PERFECT JASMINE RICE

Steps:

• Put the rice in a medium bowl and fill with cold water. Gently agitate the rice to loosen any dust and sediment clinging to the rice and drain through a fine mesh sieve. Repeat 2 more times.
• Transfer the rice to a medium saucepan and shake the pan to level the rice. Add enough water so that when you place the tip of your index finger on the top of the rice, the water comes up to the first crease (joint) of your finger. Cover the pot with a tight-fitting lid and place over high heat. As soon as the rice comes to a boil, reduce the heat to low and cook for 20 minutes. Transfer the rice to a large bowl and fluff with a heatproof spatula.

CINNAMON JASMINE RICE PUDDING

Steps:

• PREHEAT OVEN: 350F Degrees.
• Place in saucepan 2 1/2 cups water.
• Bring water to a boil and add 1 cup of the Jasmine Rice.
• Reduce heat and simmer for about 20 minutes.
• Rice should be almost dry.
• Combine cooked rice with rest of the ingredients except for the cinnamon and whole cream.
• Pour into a greased 1 quart casserole.
• Sprinkle cinnamon over top of rice.
• Bake in oven for about 40 minutes.
• (Check pudding in 35 minutes).
• Pudding should not be dry (moisture should show in the middle of pudding).
• Take out of oven and allow to sit about 15 minutes.
• Serve warm with a little of the whole cream.

QUICK AND EASY RICE PUDDING

Steps:

• Mix together and eat.