Spiced Rice Pudding Food

HEALTHY SPICED RICE PUDDING

Steps:

• Butter the slow cooker all over the base and half way up the sides. Heat the milk to a simmer. Mix the pudding rice and the milk and pour into the slow cooker. Add the orange zest, and spices. Cook for 4 hours on low and stir once or twice if you can. If after 3 hours the rice pudding is beginning to stick to the base of the cook, add a splash of water. The rice will be tender when cooked. Add 100ml milk to loosen the pudding, if necessary.
• Serve topped with orange segments and honey, fruit and raisins, if you like.

SPICED RICE PUDDING RECIPE BY TASTY

Steps:

• In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
• In a small bowl, combine remaining milk and the egg. Whisk well.
• Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
• Add the nutmeg and cinnamon, and mix well.
• Enjoy!

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

GRANDMA'S RICE PUDDING

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

SPICED RICE PUDDING

Steps:

• Combine rice, milk, salt and spices in a saucepan.
• Heat at medium until just barely boiling. Simmer 3 minutes.
• Remove from heat and add extracts and Equal.
• Cool to room temperature. Transfer to servingware. Place a layer of plastic wrap in contact with the surface of the pudding to prevent a skin from forming. Cover tightly and refrigerate. Serve cold.

RICE PUDDING WITH CHAI SPICES

Steps:

• Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil.
• Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes.
• Mix in ginger and spices.
• Spoon warm into bowls, or chill in refrigerator for several hours.

RICE PUDDING WITH CHAI SPICES

Steps:

• Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes. Mix in ginger and spices. Spoon warm pudding into bowls; top with dollop of cream and serve.