My Favorite Rice Pudding Food

CHEF JOHN'S CLASSIC RICE PUDDING

Steps:

• Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
• Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
• Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

RICE PUDDING

Steps:

• Bring rice, water and salt to a boil over med-high heat.
• Simmer covered until water has been absorbed (approximately 15 minutes).
• Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
• The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
• DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
• Remove from heat and stir in vanilla.
• Turn into a bowl or cups.
• You can sprinkle cinnamon on the top if you like.
• COVER with plastic wrap directly on surface "IF" you don't want a skin.
• COOL.

PORTUGUESE RICE PUDDING (ARROZ DOCE)

Steps:

• Add rice and water to a medium or large pot and cook on medium high.
• Once the water starts to reduce (you should see very little water), mix with a wooden spoon.
• Add the milk, cinnamon stick and stir.
• Add the sugar and lemon and stir again.
• Bring the mixture to a gentle boil and add the butter and salt. Mix again.
• Leave the mixture on medium high to continue simmering. The mixture will eventually start to thicken quite a bit. This may take between 10 and 15 minutes. Mix occasionally to keep the rice from sticking to the bottom.
• Remove the cinnamon stick from the pot.
• Once the mixture thickens, pour 3 to 4 large spoons of the rice mixture onto the eggs and mix right away to avoid turning the eggs into scrambled eggs.
• Then add the egg mixture into the pot. Mix well.
• As soon as the rice reaches a gentle boil, remove the pot from the heat.
• Pour the rice mixture onto your favourite serving dish or individual ramekins.
• Sprinkle the cinnamon evenly over the rice pudding.
• Serve warm or refrigerate to serve cold... Nelson's favourite!

APPLE RICE PUDDING

Steps:

• Peel and grate the apples. Use 3 medium apples, or anything that yields 200 g of grated apples. Stir in 1 tsp sugar and 1 tsp cinnamon.
• Add grated apples to cooked rice, then stir in raisins.
• Transfer mixture to a casserole dish.
• Pour whipping cream over the mixture. Gently fluff the rice with a fork or spoon to let the cream penetrate through the rice.
• Sprinkle 1 tsp cinnamon and 1 tsp sugar all over the top of the casserole.
• Bake in the preheated oven at 200°C (390°F) for 20 minutes.
• Serve with extra cream, whipped cream, extra sugar or maple syrup (all optional).

CINNAMON, RICE AND RAISIN PUDDING

Steps:

• Bring water to boil in medium saucepan on medium-high heat. Add rice and raisins; stir. Cover; simmer on medium-low heat 5 min. Remove from heat; let stand, covered, 5 min.
• Mix sour cream, sugar and cinnamon until blended. Add to rice mixture; mix well.
• Serve topped with nuts.

CLASSIC MINUTE RICE PUDDING

Steps:

• Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally., Beat egg and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL., Remove from heat. Let stand 30 minutes. Serve warm. Sprinkle with cinnamon, if desired. Store any remaining pudding (good luck) in refrigerator.

LOTUS, PURPLE SWEET POTATO, AND COCONUT RICE PUDDING

Steps:

• Soak the glutinous rice: In a small bowl, add the glutinous rice and cover it with water by at least 2 inches. Allow the rice to soak for at least 30 minutes. Drain the rice well into a fine mesh sieve set over the sink.
• Make the rice pudding: In a medium saucepan over medium heat, add the drained rice, purple sweet potatoes, lotus root, 1 2/3 cups coconut water, and palm sugar. Use a wooden spoon to stir well and bring it to a boil. As soon as it comes up to a boil, put the lid on and reduce the heat to the lowest setting. Allow it to cook for 15 to 20 minutes, stirring occasionally to make sure the bottom does not burn. The rice will be fluffy, sticky, and double in size. Add the remaining 1 1/3 cups coconut water, lotus seeds, and 1/3 cup coconut cream. Stir well, put the lid on, and cook for 5 minutes. Taste the rice. It should be soft.
• Serve: Serve the rice pudding warm in bowls with extra coconut cream drizzled over the top.

MY FAVORITE RICE PUDDING

Steps:

• Beat eggs.
• Add milk, sugar, rice, eggs, butter, vanilla and salt to the eggs.
• Pour into buttered baking dish; sprinkle with cinnamon and nutmeg.
• Bake at 350 degrees for 35 minutes or until set.

STICKY RICE PUDDING WITH MANGO

Steps:

• Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
• Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
• Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.