Rice Pudding Cake Food

REISFLADEN (RICE PUDDING CAKE)

Steps:

• Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.
• Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.
• Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.
• Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.
• Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.

RICH RICE PUDDING CAKE

Steps:

• Bring the half and half, rice, brown sugar, zest (make strips with a potatoe peeler), coriander and salt to a simmer in a medium sauce pan over medium heat and stirring frequently. Reduce the heat and cook at a bare simmer, stirring frequently for 15 minutes or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
• Meanwhile, butter an 8 x 1 1/2 inch round cake pan. Heat the granulated sugar and water in a small heavy saucepan over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring the mix to a boil, wash the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil, without stirring but swirling the pan toward the end to even out the color, until the caramel is dark gold in color. Pour the caramel into the prepared cake pan. Let stand until cooled and hardened.
• Position a rack in the top third of the oven preheat to 350.
• Pour the rice mix into the cake pan and smooth the top with a spatula. Bake for 35 - 40 minutes or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack.
• Run a knife around the edges of the pan. Invert the cake onto a plate, tap on the pan, and carefully remove the pan. Cut into wedges and serve.

CREAMY RICE PUDDING CAKE

Steps:

• Bring the half-and-half, rice, brown sugar, zest, coriander, and salt to a simmer in a saucepan over medium heat, stirring often.
• Decrease heat and cook at a bare simmer, stirring often, for 15 minutes, or until most of the liquid is absorbed.
• Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
• Meanwhile, butter an 8 x1 ½ inch round cake pan.
• Heat the sugar and water in a small saucepan over medium heat, stirring, until the sugar is dissolved.
• Increase heat to high and bring the mixture to a boil, washing down the sides of the pan with a wet pastry brush if you see any sugar crystals.
• Boil, without stirring, and swirling the pan toward the end to even out the color, until the caramel is a dark amber color.
• Pour the caramel into the prepared pan; let stand until cooled and hardened.
• Position oven rack in the top third of the oven and preheat oven to 350°.
• Pour the rice mixture into the cake pan and smooth the top with a rubber spatula.
• bake for 35-40 minutes, or until the top begins to brown but the center is still slightly jiggly.
• Cool completely on a wire rack.
• Run a table knife around the edges of the pan; invert the cake onto a plate; tap on the pan, and carefully remove the pan.
• Serve cut into wedges.

HUNGARIAN RICE PUDDING CAKE WITH RED WINE CHERRY SAUCE

Steps:

• 1. Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again. Dust the pan lightly with rice flour. Spread the cooked rice along the bottom of the pan.
• 2. Warm the milk in a small saucepan over low heat.
• 3. Beat the eggs, sugar, lemon zest, and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to over whip which will cause the cake to rise and deflate when baked. Slowly stir in about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly, until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes.
• 4. Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes.
• 5. While the cake cooks, make the red wine cherry sauce. Combine the cherries, sugar, and wine in a saucepan over medium heat. Cook, stirring until the fruit softens and the liquid is reduced and syrupy, about 10 minutes. Cool and set aside.
• 6. Transfer the cake to a wire rack to cool for 30 minutes. Invert onto a platter and lift the pan. Remove the parchment paper. Cut into wedges and serve with the cherry sauce.

COCONUT RICE PUDDING CAKE WITH FLAMBEED FRUIT SATAYS

Steps:

• In a small saucepan, on medium heat, add the coconut milk, vanilla, and sugar and reduce by 50 percent. In a bowl, mix the rice and reduce milk together. Form 4 cakes using damp hands. Press the cakes into the toasted coconut to coat both sides. Place the cakes in a steamer lined with banana leaves. Steam until hot, about 10 minutes. Meanwhile, skewer the fruit to make satays. In a saute pan on high heat, add the butter and saute the satays until slightly colored. Remove the pan from the heat and carefully deglaze/flambe with rum. Return the pan to the heat and cook until alcohol evaporates, about 2 minutes. Remove satays and add cream to pan to make a sauce. On small plates, place one cake down and top with 2 satays. Drizzle on cream sauce.

RICE PUDDING CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
• Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, cinnamon and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.
• Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Serve topped with cajeta.

RICE PUDDING CAKE WITH CHERRY-APRICOT COMPOTE

Steps:

• Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.
• Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
• Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.

OLD FASHIONED BAKED RICE PUDDING

Steps:

• In a large bowl, combine eggs, sugar and salt.
• Gradually whisk hot scalded milk into egg mixture.
• Stir in rice, raisins and vanilla.
• Pour into a greased quart casserole dish.
• Set casserole into a larger ovenproof dish.
• Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
• Bake@ 325 for 90 minutes, or until knife pulls out clean.

OLD-FASHIONED RICE PUDDING I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

BAKED RICE PUDDING (BETTY CROCKER)

Steps:

• In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
• In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
• Serve warm or chilled with cream.

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.

RICE CHEESECAKE PUDDING

Steps:

• In rice cooker prepare rice as for 2. (Note: There are different sizes of rice cookers, and the cup for your rice cooker is not a cup of rice as a measuring cup would be. The cup that comes with your cooker is much smaller (Or at least mine is) than a normal measuring cup. So you need to go by your rice cooker for your measurement. For instance my cup that came with my rice cooker actually only holds 2/3 of a regular measuring cup, so according to the recipe it would actually be 2/3 cup of rice).
• Put in above spices & raisins.
• Let all cook till done.
• While rice is cooking ,make up 1 box of cheesecake pudding mix with milk.
• When rice is done add sugar & prepared pudding.
• Eat warm or refrigerate till cold--good either way!