New England Creamy Rice Pudding Food

NEW ENGLAND CREAMY RICE PUDDING

Steps:

• Combine sugar, constarch, and salt in saucepan, add milk.
• Cook over medium heat, stirring constantly, until thick and bubbly (8 minutes), cook one more minute.
• Temper eggs by briskly whisking small spoons of hot milk mixture into eggs (best done in a small heavy bowl).
• Whisk egg mixture into milk mixture.
• Add rice, raisins, butter and vanilla.
• Let stand 10 minutes.
• Stir gently, spoon into dessert dishes and sprinkle with nutmeg.

CREAMY RICE PUDDING

Steps:

• Preheat oven to 300 degrees.
• Heat butter in a 4 quart saucepan.
• When frothy add rice and And vanilla beans and pod cook for a minute.
• Slowly add milk, pinch salt,cinnamon, cardamom, sugar, raisins and bring to under a boil.
• Remove pod.
• Transfer to a 9 inch square baking pan and set in oven.
• Bake uncovered for 1 1/2 hours stirring every 15 minutes.(Just a note on 01/05/05 I made this recipe again left the vanilla bean in and didn`t stir till after 1 hour in the oven baked for 45 more minutes and removed from oven and removed bean at that time. Came out thick and creamy good.
• Then bake undisturbed for 1 hour.
• Good warm or Cool.
• Top with whipped cream.

CREAMY RICE PUDDING (MICROWAVE)

Steps:

• Combine water, rice and salt in a 2 to 2 1/2 cup microwave-safe bowl. Cover. Microwave on HIGH for 5-6 minutes or until mixture boils. Let stand, covered, for 10 minutes. Microwave on HIGH for an additional 4-5 minutes, or until rice is tender. Transfer to a large (12 cup) microwave-safe container.
• Stir in the butter, sugar and milk. Cover. Microwave on HIGH for 8-10 minutes or until mixture boils. Beat the eggs and blend in a small amount of the hot mixture into the eggs, beating well. (This will prevent the eggs from curdling). Return to the large container, blending in well.
• Microwave on HIGH, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge, stirring once.
• Stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. Cool - pudding will thicken as it cools. Serve warm or chilled.
• Note1: Microwave ovens vary considerably in power. Watch carefully the first time you make this and note the times needed in your microwave oven. My current microwave is 1200 watts. I set it to power setting 6, which is 60% of full strength or equivalent to 720 watts. I then just follow the original timing. If you calculate whatever power setting gets you closest to 700 watts, you can do the same.
• Note2: I use a microwave popcorn popper to cook this - it works beautifully. Be sure your container is big - you don't want this boiling over in your microwave!

NEW ENGLAND PUDDING

Steps:

• Preheat oven to 325 degrees.
• Combine drained pineapple and diced apples.
• Put into a 9-inch square pan.
• Mix walnuts and brown sugar together and spread over fruit.
• Beat eggs until thick and blend in flour and sugar.
• Add melted butter and mix thoroughly.
• Spread batter over the sugar and walnuts, making sure that mixture does not touch fruit mixture underneath.
• Bake for approximately 60 minutes or until golden brown.
• It's done when poked and no butter flows underneath.
• Serve warm with vanilla ice cream if desired.

CREAMY RICE PUDDING

Steps:

• In medium saucepan, combine water, rice,& cinnamon; let stand 30 min.
• Bring to a boil, stirring occasionally.
• Add condensed milk and mix well.
• Return to boil; stir.
• Reduce heat to medium.
• Cook uncovered.
• stirring frequently, 20-25 min.
• Serve warm or chilled.

CREAMY RICE PUDDING

Steps:

• Combine boiling water and uncooked rice in a large heavy saucepan.
• Cook over low heat approx 15 minutes covered until all the water is absorbed.
• Stir in 4 1/2 cups of the milk and slowly bring to a boil.
• Combining the last 1/2 cup milk, with the sugar, and cornstarch, stir til smooth.
• Add to the rice and milk mixture.
• Lower the heat low, low, simmer.
• Add the raisins, salt, and nutmeg.
• Stirring occasionally-- Cover and keep on low low heat.
• Sometimes takes 1 1/4 hours, to 3 hours-- When this is cooked and thickened properly.
• Beat the egg yolk in a bowl with a small amount of the cooked pudding.
• Add to the rice into the pot and cook one more minute.
• Remove from heat.
• Add vanilla.
• Spoon into a large bowl or separate dishes.
• Garnish with cinnamon.
• Serve with cream.
• This pudding is well worth the time in cooking, a little effort.