Sticky Rice Pudding Recipe How To Make Sticky Rice Pudding Recipe At Home Homemade Sticky Rice Pudding Recipe Times Food

LEFTOVER RICE PUDDING

Steps:

• In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

STICKY RICE PUDDING RECIPE: HOW TO MAKE STICKY RICE PUDDING RECIPE AT HOME | HOMEMADE STICKY RICE PUDDING RECIPE - TIMES FOOD

Steps:

• The first step is to prepare the rice. Soak the sticky rice for an hour, then wash and drain properly. Spread it on a plate so that the excess water dries out.
• Now, put a pan over medium flame and add the ghee to it. To this, add the sugar and let it caramelize. Then add the bay leaf, cardamom and the sticky rice that has been softened and dried. Keep stirring it over medium heat, until the rice changes color.
• To this, add the milk and keep stirring it. Lower the flame to low heat and let the rice cook with the milk, until the milk reduces to almost half.
• Once the pudding thickens, add the jaggery to it and keep stirring it. When the rice grains are soft and the milk has dried out in some quantity, remove the pudding from flame.
• Before serving, sprinkle a little nutmeg powder over the pudding.

THAI STICKY BLACK RICE PUDDING

Steps:

• Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
• Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
• Remove from heat and allow mixture to cool. Stir and serve.

STICKY TOFFEE RICE PUDDING WITH CARAMEL CREAM

Steps:

• In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside., Preheat oven to 350°. In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until bubbly, 35-40 minutes. Cool for 15 minutes., Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.

STICKY RICE PUDDING WITH MANGO

Steps:

• Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
• Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
• Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.

COCONUT-MANGO STICKY RICE PUDDING

Steps:

• Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes.
• Reduce heat to medium-low. Add 1 1/2 c sugar and coconut milk and simmer, stirring occasionally, until rice is tender and mixture is thick, 15 minutes more. Spread rice on a large baking dish or rimmed cookie sheet until completely cooled, 30-40 minutes.
• In a cold bowl, combine cream, sugar and vanilla. Whip until soft peaks form. Gently fold whipped cream and mango into rice pudding. Serve chilled.

MANGO RICE PUDDING

Steps:

• In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.