Impossible Rice Pudding Food

LEMON RICE PUDDING

Steps:

• Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
• Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
• Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.

MAMA CALLIE'S RICE PUDDING

Steps:

• Into a large saucepan, mix together milk, rice, sugar, vanilla bean and seeds, allspice and salt over medium-high heat. Let simmer for 45 minutes, stirring frequently and being careful not to scorch the milk. Once rice is tender and pudding has thickened turn off heat and remove the vanilla bean.
• In a heavy skillet, melt butter and add brown sugar over low heat. Stir to melt the sugar. Add sliced bananas and continue to saute until they are soft and covered with the sugar and butter mixture.
• Spoon pudding to serving bowls and top with the warm banana topping.

MANGO RICE PUDDING

Steps:

• Divide prepared rice pudding among bowls and top with chopped mango. Drizzle with warm dulce de leche and sprinkle with toasted coconut.

RICE PUDDING

Steps:

• Preheat the oven to 375 degrees F.
• Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soymilk 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. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Distribute among 8 bowls, drizzle each with 1 teaspoon of the condensed milk. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature.

ARBORIO RICE PUDDING

Steps:

• Take a large saucepan and add milk, butter, sugar, cinnamon, and vanilla bean and seeds. Cook the rice in boiling water until al dente. Once the water has evaporated fold in milk mixture. Reduce heat to medium and cook for 10 minutes stirring regularly until rice is tender. Add the orange zest and pinch of salt. Stir well and remove from heat. The consistency should be more liquid than regular risotto. Finish with a light dust of cinnamon.

IMPOSSIBLE RICE PUDDING

Steps:

• Heat milk and water together on stove top to barely boiling.
• Add rest of ingredients, except for spices and stir.
• Cover and reduce heat to very low and cook for 45-50 minutes.
• Check rice to make sure it is tender and liquid is creamy and thickened, if not, cover again and cook another 5-10 minutes.
• Will thicken even more upon standing.
• Sprinkle with Nutmeg or Cinnamon.

RICE PUDDING

Steps:

• In a medium, heavy-bottomed saucepan, add milk, rice and salt. Cook the rice at a low simmer until the rice is tender, do not boil. Once you achieve "simmer," the rice should take around 20 to 30 minutes to be ready, depending on your cooker. Taste the rice to make sure it is tender. Remember to keep stirring so the rice doesn't stick to the bottom. Once the mixture has cooked, remove from heat and add sugar, vanilla, raisins and egg yolks. Keep stirring to incorporate all of the flavors, then let it sit for about 10 minutes. The sugar and vanilla will infuse very quickly, giving a flowery aroma. Add the heavy cream and butter, mixing them well together in the saucepan. Spoon into ramekins or individual serving bowls. Rice pudding can be served warm, room temperature or chilled. This particular recipe benefits from setting overnight in the refrigerator. Sprinkle with cinnamon, if desired.

RICE PUDDING

Steps:

• Make the Rice
• Bring the water to a boil in a saucepan. Add the rice, stir, and lower the heat to a simmer. Cook, uncovered, for 45 minutes. It will look as if all the rice grains have melted into a big clump, but they have not. The rice is just overcooked, which is what you want. Using a heatproof silicone spatula, begin stirring the rice to help the remaining water evaporate and prevent the rice and starch from sticking to the bottom of the pan. Continue until most of the liquid has evaporated. (It is impossible to get it completely dry since the starch has gelled and is holding on to some water.) Total cooking time will be about 1 hour.
• Turn off the heat.
• Boil the Milk
• Combine the milk, sugar, vanilla, salt, and cinnamon stick in a saucepan and bring to a boil.
• Combine the Milk and Rice
• Pour the boiling milk mixture into the rice, stir well, and turn on the heat to medium. It will seem as if you have added too much milk, but you have not.
• Cook the rice, stirring every 5 minutes or so to remove the skin that forms and the starch that builds up along the side of the pan, until the liquid is reduced by half. This should take about 45 minutes.
• This step does require you to stay in close range of the pan because leaving it unattended can cause the milk to boil over. Stirring also helps speed the evaporation process because it prevents a skin from forming on the surface of the pan (which would keep the steam from escaping).
• The pudding will thicken as it cools, so keep that in mind when judging the consistency.
• Garnish and Serve
• You can serve the rice hot, chilled, or at room temperature. Garnish each serving with a sprinkling of ground cinnamon and a cinnamon stick, if you like.
• COOKING NOTES
• INGREDIENTS
• Short-Grain versus Long-Grain Rice
• It is best to use short-grain rice for the pudding since it is higher in starch and will produce a creamier pudding. Long-grain rice will work as well, but the texture will be slightly different.
• Milk
• Substituting a low-fat milk in the recipe will not produce the same creamy texture. However, feel free to substitute coconut milk (full-fat version) in equal amounts for a nice change.
• TECHNIQUES
• Cooking the Rice/Using Leftover Rice
• In order for rice pudding to come out tender and creamy, you have to overcook the rice in an abundant amount of water. I find that using leftover rice produces a clumpy pudding with hard bits of rice. I suggest you make fresh rice specifically for this pudding and keep your leftover rice for a rice salad.
• ADVANCE PREPARATION
• The pudding can be made a few days in advance and kept covered in plastic wrap in the refrigerator. Place the plastic wrap directly on the surface of the pudding so that a milk skin does not form.

IMPOSSIBLE COCONUT PUDDING WITH TROPICAL FRUIT SALAD

Steps:

• Preheat oven to 180°C.
• Mix together coconut, flour and caster sugar in a bowl.
• Lightly beat eggs in a jug.
• Add coconut milk, cream and butter.
• Pour into coconut mixture and mix to combine.
• Pour into a 25cm ceramic pie dish and bake for 40 minutes.
• Place sugar and water in a small heavy-based saucepan.
• Cook stirring until sugar dissolves.
• Bring to the boil and cook until slightly caramelised.
• Add orange segments, lime juice and a couple of tablespoons of cold water.
• Remove from heat.
• Set aside.
• Slice remaining fruit and place in a bowl.
• Pour over orange syrup mixture and serve with the warm pudding.

IMPOSSIBLE PUDDING

Steps:

• Lightly beat eggs in large bowl.
• Add milk, melted butter, coconut, sugar, flour and vanilla.
• Mix well to combine.
• Pour into an 18cm (7 or 8 inch diameter) oven proof pudding bowl.
• Bake in a moderate oven (180C)(360F)for 35 to 45 minutes until custard is set and top is golden.
• Can be eaten hot or cold.

STOVE-TOP RICE PUDDING

Steps:

• Bring water, raisins, salt, cinnamon stick and lemon rind to boil; stir in rice.
• Reduce heat to low; cover and simmer until liquid is almost all absorbed, about 20 minutes.
• Combine cream and sugar; stir into rice mixture.
• Cook gently over low heat until mixture is creamy.
• Whisk a little hot rice mixture into egg yolks, then stir yolk mixture back into pan.
• Cook over med-low heat until mixture thickens, about 1 minute.
• Remove from heat and stir in vanilla.
• Just before serving, remove cinnamon stick and lemon rind.
• Sprinkle with ground cinnamon if desired.

NUT MILK RICE PUDDING

Steps:

• Preheat your oven to 350'F. I used my toaster oven. It works perfect for these small items. Roast for about 8 minutes, but keep an eye on them, they roast quite fast. Remove when done and cool on a heat proof dish or plate.
• In a medium saucepan bring the water and salt to a boil. Add the jasmine rice and stir for about 60 seconds. Cover with a tight fitting lid, turn down to simmer and cook for about 15 minutes.
• Once again this depends on your stove. The best way to tell if its ready is to check and see if all the liquid is absorbed. If it is, chances are its ready.
• If ready, add the vanilla and maple extracts, stir in, then add the nut milk and nutmeg and return to a simmer cook uncovered for about 8 minutes until the milk is absorbed into the rice. This should be thickened up as well.
• Stir occasionally so it doesn't stick. Add in the agave or whatever sweetener you choose and stir to combine.
• Remove from heat, cool slightly and spoon into dessert bowls. Garnish with you strawberries, nuts and mint if using.
• You should let these cool down in the fridge for several hours or over night for the best flavour to develop.
• Bon Appetit!