Maple Lemon Raisin 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.

CANADIAN MAPLE RICE PUDDING

Steps:

• Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
• Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.

MAPLE-LEMON-RAISIN RICE PUDDING

Steps:

• Combine water and rice in heavy medium saucepan. Bring to simmer. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Uncover and cool.
• Position rack in center of oven; preheat to 350°F. Butter 6- to 8-cup soufflé dish. Place in roasting pan. Whisk milk and next 6 ingredients in large bowl to blend. Stir in raisins and 1 1/2 cups cooked rice (reserve any remaining rice for another use). Pour into dish. Sprinkle nutmeg over. Add enough hot water to roasting pan to come halfway up sides of dish. Bake until pudding is set in center and brown around edges, about 1 hour 5 minutes.
• Remove dish from water. Cool pudding at least 15 minutes. Spoon into bowls and serve warm or at room temperature with whipped cream.

MAPLE PECAN RICE PUDDING

Steps:

• In a small bowl, combine the raisins and bourbon. Set aside.
• Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
• Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.

LEMON RICE PUDDING (SOY MILK)

Steps:

• Peel the zest from the lemon in large strips with a vegetable peeler. Be sure only to get the yellow zest, not the white pith.
• In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.
• Lightly beat the two eggs in a small bowl. To the eggs, add about 1/3 cup hot milk a spoonful at a time, stirring after each spoonful is added to temper the eggs.
• Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.
• At this point, remove the strips of lemon zest, or optionally strain the pudding base through a wire mesh strainer into a bowl, and then return to the pan.
• Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil.
• Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky.
• Remove from heat and add vanilla if desired.
• Pour into a serving dish or individual dishes. Cover the top of the pudding with plastic cling film to keep a skin from forming.
• Cool at room temperature until just warm.
• Can serve warm, or further chill in the refrigerator if desired.

CRANBERRY MAPLE LEMON RICE PUDDING

Steps:

• In a heavy saucepan, bring rice, milk and syrup to a simmer over medium heat, stirring often.
• Reduce heat to low, cover and simmer,, stirring occasionally for 20 minutes. Stir in cranberries and half the lemon zest; cover and simmer for 5-10 minutes longer or until rice is very soft and pudding is slightly thickened (it will thicken considerably upon cooling). Serve, hot, warm or cold, stirring in more milk as necessary to thin. Sprinkle each serving with remaining lemon zest, dividing equally, and cinnamon.
• TIP FOR KIDS: This is a recipe kids can assemble on their own with supervision when it's time to use the stove-top. They'll be so proud to serve it to their family and to eat it all up.
• COOKING TIP: Use 2% or whole milk for the best texture in this pudding. Spoon portions of rice pudding into small airtight containers and pack for breakfast or lunch along with some fresh fruit.
• FOR THE ADVENTUROUS: for a Chocolate Rice Pudding, omit cranberries, and lemon zest; simmer the pudding for 25-30 minutes until rice is soft; remove from heat and stir in 1/2 cup semisweet chocolate chips until melted.