Goji Berry Rice Pudding Food

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.

GOJI BERRY RICE PUDDING

Steps:

• Using a large, heavy sauce pot bring water to a rolling boil. Add salt and rice. Cover, reduce heat, and cook rice until done, approximately 15 to 20 minutes. Stir in milk and sugar. Cover and cook over very low heat for approximately 1 hour. The mixture should look like thin oatmeal.
• Whip eggs to a froth. Add vanilla and half of the cinnamon. Slowly add about 6 ounces of hot mixture to beaten egg mixture to temper the egg.
• Blend until smooth with an immersion / stick blender or in the liquidizer. Now return to the pan & cook on a medium heat (not too high) until the mixture thickens, about 2 minutes.
• Add goji berries and raisins. Mix until even. Remove from heat immediately. Portion into six heat resistant glass or ceramic dessert dishes / glasses. I like to make a flower design with the goji berries & raisins, both get lovely after a couple of hours. Chill in refrigerator at least two hours or overnight.
• Serve garnished with fresh mint leaves and powdered cinnamon.

RICE PUDDING LIGHT

Steps:

• Bring water to a boil in a heavy 3 quart saucepan.
• Stir in raw rice and butter, cooking, uncovered, over medium heat for about 4-5 minutes, stirring occasionally, until water is absorbed and rice looks creamy.
• Stir in milk and a small pinch of salt.
• Bring to just a boil over medium high heat, stirring and watching your pot like a hawk so it doesn't burn or boil over -- the second it starts to bubble, remove from heat.
• Reduce temperature to low, and return pan to the heat to cook, covered, about 30-50 minutes, stirring occasionally (cook less for creamier, softer pudding, longer for firmer pudding).
• Stir in sugar to taste and vanilla.
• Pour into serving cups or bowl, dust with some cinnamon or freshly grated nutmeg, and chill well.

NORWEGIAN RICE PUDDING

Steps:

• Place the rice in a strainer and pour the boiling water over the rice. Drain well.
• Place the rice, milk and salt in a double boiler and cook, covered, for 1 to 1 1/2 hours, or until all is thick and creamy.
• Stir in the butter, sugar, almond extract, nutmeg and almonds.
• Serve warm or chilled, with whipped cream.

PERSIAN RICE PUDDING (SHEER BERENJ)

Steps:

• Wash rice and cook with 2 cups of water and a pinch of salt for about 20 minutes.
• Add half & half and 2% milk and cook on low for 1 hour. Occasionally, stir the pot to make sure that the bottom does not stick.
• After one hour the rice and cream will thicken into a pudding consistency. Add rosewater and let cook for a few more minutes.
• Enjoy warm with a very good quality honey or sweet preserve on top!

BERRY RICE PUDDING

Steps:

• In a medium saucepan combine water, milk and rice.
• Bring to boiling.
• Reduce heat, cook, covered over low heat for 20 minutes, stirring often.
• Uncover, cook 5 minutes more.
• In a small bowl combine egg yolk, 2 tablespoons sugar, lemon juice, and 1/4 teaspoon salt.
• Stir about 1 cup of the hot mixture into yolk mixture, return all to saucepan.
• Bring to a gentle boil,.
• Cook and stir over low heat 3 to 4 minutes or till slightly thickened.
• Remove from heat, stir in vanilla and 1/4 teaspoon lemon peel.
• Cool thoroughly.
• In a medium bowl beat egg whites and cream of tartar with electric mixer on high speed till soft peaks form (tips curl over).
• Gradually add 2 tablespoons sugar, beating till stiff peaks form (tips stand straight).
• Fold in sliced berries, spoon mixture into 8 sherbet dishes, Cover, chill several hours.
• To serve, garnish with lemon peel and whole strawberries.

SAVORY RICE PUDDING

Steps:

• Put spices and herbs in with the mashed potatoes & milk.
• Cook for 11 minutes in the microwave, stirring halfway through the cooking time.
• At this time, add the broth or broth base.
• Add rice and cook for another 5 1/2 minutes.
• Let stand for 2-3 minutes to firm up.