Rice Pudding With Cream Sherry Food

RICE PUDDING WITH CREAM

Steps:

• Combine the rice, water, and salt in a large saucepan and simmer for 3 minutes.
• Add the sugar and milk and bring to a slow simmer over low heat; stirring occasionaly.
• Cook, uncovered 30 minutes or until the milk is absorbed; cool.
• Soak raisins in water until plump.
• Preheat the oven to 300 degrees; butter a 1 1/2 quart baking dish.
• Whisk the egg yolks with cream and vanilla; combine with the cooled rice and mix well. Drain raisins and mix with rice.
• Turn into baking dish and sprinkle with cinnamon.
• Bake, uncovered until edges are set, but still creamy inside--25 minutes.
• Gently heat 1 cup heavy cream until lukewarm, pour over the top.

RICE PUDDING WITH CREAM SHERRY

Steps:

• Combine 5 cups milk, rice, 1/2 cup sugar, cinnamon, vanilla and salt in heavy medium saucepan. Bring to boil. Reduce heat to low and cook until rice is tender and mixture is thick, stirring frequently, about 50 minutes. Mix in Sherry and 1/2 cup brown sugar.
• Serve pudding hot or well chilled. Thin with milk if pudding is too thick. Spoon into bowls. Press additional brown sugar through sieve atop puddings and serve.

RICE PUDDING WITH CREAM SHERRY

Steps:

• Combine milk, rice, sugar, cinnamon, vanilla and salt in heavy medium saucepan. Bring to boil. Reduce heat to low and cook until rice is tender and mixture is thick, stirring frequently, about 50 minutes. Mix in sherry and brown sugar. Serve pudding hot or well chilled. Thin with milk if pudding is too thick. Spoon into bowls. Press additional brown sugar through sieve atop puddings and serve.

DANISH RICE PUDDING WITH DRIED CHERRY SAUCE

Steps:

• Cook the rice, milk, and sugar in a heavy-bottomed 2-quart saucepan over medium heat until the rice is tender and the milk is absorbed, 30-40 minutes. Remove from the heat and stir in the almond extract, almonds, and sherry. Using a rubber spatula, scrape the pudding into a bowl and chill for at least 1 hour. Whip the cream in an electric mixer on high speed (or by hand) until soft peaks form and then get a little firmer, and fold into the chilled pudding. Serve immediately or refrigerate until ready to serve. Top with warm or cold cherry sauce.
• Dried Cherry Sauce
• Place the cherries in a small saucepan with the wine, 1/2 cup water, and the sugar or jelly. Bring to a boil, reduce heat, and simmer until the cherries are tender and the juice is syrupy (approximately 10 minutes).

DRIED CHERRY AND RAISIN RICE PUDDING

Steps:

• Bring water with salt to a boil in a 2-quart heavy saucepan and stir in rice. Cover pan and reduce heat to low, then cook until water is absorbed, about 15 minutes. Stir in milk and sugar and cook over very low heat, covered, until mixture resembles a thick soup, 50 minutes to 1 hour.
• Whisk together egg, egg whites, vanilla, cardamom, and a pinch of salt. Whisk about 1 cup hot rice mixture into egg mixture, then stir mixture into remaining rice. Cook over low heat (do not let boil), whisking constantly, until an instant-read thermometer registers 170°F, 1 to 2 minutes. Remove from heat and stir in raisins and cherries.
• Transfer pudding to a 2-quart dish or 6 (8-ounce) ramekins and chill, its surface covered with wax paper, until cool but not cold, 1 to 2 hours.

EXTRA CREAMY RICE PUDDING

Steps:

• In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
• Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
• Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
• Stir in butter (if using) and raisins.

QUICK AND EASY, THICK AND CREAMY RICE PUDDING

Steps:

• Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.
• Put on medium-high heat and bring to light/moderate boil. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken.(Stir often and be sure to watch so it doesn't boil over!) A little "skin" may form on top. This is what you want- it adds to the creaminess:).
• In small bowl, combine cornstarch and water. Pour into rice mixture and stir. It should thicken up fairly quickly. If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency.
• Pour into bowls and serve immediately. You may top with cool whip if desired.