Irish Cream Rice Pudding Food

THE CREAMIEST RICE PUDDING RECIPE

Steps:

• Into a medium saucepan over low heat add in all of the above ingredients and allow to come to a gentle simmer.
• Cook on low for roughly 35-40 minutes or until the rice is tender and the liquid has thickened but not absorbed fully. Stir occasionally.
• Remove from the heat while the rice pudding is still quite 'saucy' and allow to sit for 20 minutes. During this time the rice will continue to absorb the liquid leaving you with a rich and creamy rice pudding.
• Serve warm or cold with a dollop of raspberry jam on top.
• Once cold, store in the fridge for up to 4 days.

BAILEY'S IRISH CREAM RICE PUDDING

Steps:

• Add your rice, water and salt to a medium saucepan; then bring it to a boil. Stir and allow the rice to cook until most of the liquid dissolves; approximately 5 minutes.
• Next, add your milk and Bailey's Irish Cream; then stir until most of the liquid dissolves(approx. 30 minutes).
• Add your evaporated milk, egg and sugar, cook for about 2 minutes; then remove from the stove and stir in your raisins and cinnamon.
• Place the rice pudding in a serving bowl or into individual dessert cups, wrap and refrigerate until the pudding is cooled and sets (at least 2 hours). When ready to serve, sprinkle with more cinnamon and/or top with more Bailey's Irish Cream.

RACHEL'S CREAMY RICE PUDDING

Steps:

• Place milk, rice, and sugar in a large pot. Bring to a boil. Reduce heat and simmer until rice is tender, 20 to 25 minutes.
• Beat eggs in a bowl. Add a small amount of the rice mixture to the eggs to temper them. Pour mixture into the pot; add raisins and vanilla extract. Let cook until thickened, 15 to 20 minutes more. Add more milk if pudding gets too thick. Pour into a serving bowl and sprinkle cinnamon on top.

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.

IRISH CREAM RICE PUDDING

Steps:

• Preheat the oven to 300°F
• Butter a 9-inch square baking dish.
• In a medium saucepan, bring 3 cups milk to a simmer.
• Add the rice and sugar and stir until the sugar is dissolved.
• Spread the mixture in the prepared dish, cover loosely with foil and bake for 30 minutes.
• Stir and continue baking until the rice is tender, about 30 minutes more.
• Remove from the oven and stir in the remaining 1 cup milk and the currants or golden raisins; let cool.
• Divide the pudding among 6 whiskey glasses and top with Irish cream.
• Serve with the cookies.

SLOW-BAKED CLOTTED CREAM RICE PUDDING

Steps:

• Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
• Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).

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.