Melissas Moms Rice Pudding Food

RICE PUDDING

Steps:

• In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
• Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
• Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
• Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
• Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.

MELISSA'S MOM'S RICE PUDDING

Steps:

• Preheat oven to 325 degrees. Place milk in heavy saucepan and bring to a boil over medium high heat. Slowly add in rice, stir once or twice, and let mixture come back to a boil. When it reaches a boil, cover and bring heat to low. Let cook 30 minutes or until rice is tender and most of milk is absorbed. Beat egg yolks with 3/4 cup sugar and 3 cups half and half. Add in the rice mixture. Return mixture to heavy saucepan over medium heat and stir constantly, until mixture thickens and coats the back of a spoon. Add the vanilla extract. Beat egg whites until foamy, then slowly add sugar. Beat until firm peaks are formed. Place pudding in 1 1/2 quart baking dish; top with egg white mixture. Using the back of a spoon you can create a little design in the topping if you like. Sprinkle with cinnamon. Bake in oven for 10 minutes until lightly browned. At eight roughly one cup servings, the nutritional info for each is: 363 calories, 16 fat grams, 121 milligrams of cholesterol, 46 total carbohydrate grams, .2 fiber grams, 30 sugar grams, 9 protein grams.

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.

RICE PUDDING WITH GOLDEN RAISINS

Steps:

• In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don't let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
• Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.

MOM'S RICE PUDDING

Steps:

• Combine sugar and milk in a saucepan. Place over medium heat. Stir until sugar is dissolved, then heat to just below the simmer point. Add rice and cook until the rice is soft, 20-30 minutes.
• Beat egg yolks in a small bowl. Add hot milk, a spoonful at a time, beating well after each addition, until the egg yolks have tripled in volume and are very warm. Add the egg yolks to the pan and stir well. Add raisins, cinnamon and vanilla, and stir well.
• Beat egg whites to soft peaks. Fold egg whites and custard together and transfer to a baking dish. Bake in preheated 300F oven until top is browned.

MY MOTHER'S RICE PUDDING

Steps:

• Heat the milk, sugar, rice, and salt to the boiling point in a saucepan. Pour into a buttered baking dish and sprinkle with the nutmeg. Place in a preheated 325 F oven and cook for 2 hours, stirring about every 15 minutes, finally letting it brown on top.

MOM'S RICE PUDDING

Steps:

• Mix together all ingredients and place in non greased casserole dish.
• Sprinkle top with cinnamon. Cook `baine-marie' at 350 for 60-70 minutes.
• Serve hot with or without cream.
• For those unfamiliar with 'baine-marie', it is placing the casserole dish into a lasagna pan and fill the lasagna pan with about 1/2 inch of water.