Rice Pudding With Sultanas Spain Food

RICE PUDDING WITH SULTANAS

Steps:

• Preheat the oven to 160C/140C Fan/Gas 2.
• Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea).
• In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas.
• Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin.
• To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.

OLD-FASHIONED RICE PUDDING II

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
• Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

RICE PUDDING WITH SULTANAS (SPAIN)

Steps:

• Put sultanas in a bowl & cover them with the brandy, then allow them to sit & soak up some of the liquid, about 30 minutes.
• In a heavy sauce pan, combine rice, sugar, milk, the drops of vanilla & the cinnamon stick.
• When the milk STARTS to boil, turn heat to low & simmer slowly, about 10-15 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pan.
• When sultanas have soaked up some of the brandy, drain them & add the sultanas to the rice & milk mixture.
• Continue cooking for another 10-15 minutes, & once rice has cooked, remove pan from the heat & remove the cinnamon stick.
• Spoon into a serving bowl & let cool a bit before sprinkling a little ground cinnamon over the top & serving.

MAPLE RICE PUDDING

Steps:

• Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
• Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.