Sun Maid Creamy Rice Pudding Recipe 465 Food

CREAMY BAKED RICE PUDDING

Steps:

• Preheat the oven to 350° F. Butter a 2 quart dish and set aside.
• In a large mixing bowl, whisk together the whole milk, sugar, and vanilla. Stir in the rice, raisins, cinnamon, and nutmeg.
• Pour the mixture into your prepared baking dish. Cover and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring well after each 30 minute interval for the first hour, then every 15 minutes.
• Remove the rice pudding from the oven and top with the heavy cream.

EXTRA CREAMY RICE PUDDING

Steps:

• Rinse a large saucepan with cold water. Don't dry. Set on stove-top over medium heat. Add milk. Heat milk to boiling, over medium heat, stirring regularly. WATCH CLOSELY as it nears the boil! When milk hits the boil, it will boil up and possibly over. That's not a good thing.
• When milk boils, stir in rice and keep stirring until mixture returns to the boil. Reduce heat to a shade higher than low, or whatever level on your stove allows the mixture to gently simmer (bubble breaking the surface but not too vigorously). Simmer for 30 minutes, stirring down the mixture every 10 minutes (Important that you stir it down regularly and ensure that there is no rice sticking to the bottom of the pan. You will notice that the mixture has probably formed a skin on top. Don't remove it. Just stir it back in.)
• Meanwhile, in a medium-sized bowl, use a fork to whisk together the cream, sugar, yolks, vanilla and salt. Set aside on counter while rice is cooking, leaving fork in bowl. Set out a ladle to use, as well. I like to do this after the rice starts cooking, so that the mixture comes to room temperature by the time it's needed.
• Once milk/rice has simmered for 30 minutes, continue simmering, but stir down every 5 minutes. With each stir, start testing the done-ness of the rice by tasting a piece. You want the rice to be tender (so no hard center). **Depending on the rice you used, your mixture may start to get thick-ish at this point, with little milky liquid left. If so, add more hot milk or water to the pot, just as much as needed to loosen the mixture up, with each stir. Watch closely and don't let the mixture get dry or it will scorch. Continue cooking, stirring down and adding additional milk, as needed until the rice is tender. Most rice is generally done at about 45-50 minutes of total simmering time. A lot will depend on how vigorously your mixture is boiling, so there is no hard and fast rule. Taste testing is the best indicator.
• Once the rice is cooked, slide the pot off the heat to avoid scorching. Re-whisk your egg mixture with your fork. Using the ladle, spoon out a ladle-full of hot rice/milk mixture, taking as much liquid as possible, but not to worry if you bring some of the rice with it. With the ladle in your left hand (assuming your right-handed, if not, reverse) and using your right hand to start whisking the egg mixture with the fork, start adding the hot mixture to the eggs A DROP AT A TIME, at first, while continuously whisking with the fork. Increase to a slow stream, while whisking continuously, until the entire ladle-full has been added. Get another ladle-full of hot liquid and slowly add it to the egg mixture as well, whisking continuously. Keep adding hot liquid until you've got at least 1 1/2 cups-1 3/4 cups of now warmed liquid in your bowl. Once you have reached that point, pour the warmed egg mixture into your cooking pot.
• Return the saucepan to heat, over medium-low heat. Cook, stirring almost continuously, just until a dime-sized bubble breaks the surface of the pudding. Pudding should be noticeably thickened and saucy, but still more sauce than rice (pudding will set more in the fridge as it cools). If liquid seems almost like milk consistency (rather than heavy cream consistency), it's too thin. Cook, stirring, a little longer. **Note though that you never want to allow the mixture to vigorously boil after the egg mixture has been added, as you may end up with scrambled eggs.
• If using raisins, add to the bottom of a medium-large bowl. When pudding is cooked, immediately pour hot mixture over raisins. Stir well to combine. Allow to stand on counter for about 5 minutes, to allow the steam to reduce, then cover bowl with plastic wrap and place into the refrigerator. Allow to cool and set, at least 6 hours or preferably, over-night. Pudding will set as it cools. To serve, simply stir and spoon into bowls. Serve with a sprinkling of cinnamon, if desired. If pudding is or becomes too thick, simply add a tablespoon or so of heavy cream to mixture and stir in. If you enjoy your rice pudding warmed, you can warm slightly in the microwave or a small saucepan.

CREAMY RICE PUDDING

Steps:

• Pour the milk into a wide, preferably non-stick, pan. Add the caradamom pods and bring to a boil without letting the milk spill over. Quickly turn heat to medium, the milk should simmer as vigorously ass possible without boiling over, and cook, stirring now and then, for about 15 to 20 minutes or until milk has reduced to 1 pint. Sprinkle the ground rice slowly into the pan, stirring as you go. Add the sugar as well. Cook, stirring now and then , for 7 to 8 minutes or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end of this cooking time. Turn off the heat. Pick out and discard the cardamom pods. Set a small cast iron frying pan over medium heat. When very hot, put in the almonds. Stir, shake or toss them until they are lightly roasted and turn golden. Set them aside. Put the pistachios into the same hot frying pan and roast them even more briefly until they turn just a shade darker. Set aside. When the pudding has cooled to lukewarm, stir the almonds into it. Ladle the pudding into 4 to 6 small serving cups (the kind used for caramel custard or creme brulee). Sprinkle the top with the pistachios and cover with cling film. Refrigerate for 2 to 3 hours until cold and set.

SUN-MAID OLD-FASHIONED CREAMY RICE PUDDING

Steps:

• Combine rice, sugar, milk, and salt in a 6-cup baking dish.
• Bake in a moderately slow oven (325 degrees) 2 hours, until rice is very soft, stirring every 20 minutes.
• Stir in vanilla and raisins, sprinkle with cinnamon, bake without stirring until a light golden crust forms, about 15 minutes longer.

SUN-MAID CREAMY RICE PUDDING RECIPE - (4.6/5)

Steps:

• Stir together rice, 1-1/2 cups milk, sugar and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, for 15 to 20 minutes until thick and creamy. Blend together remaining milk and egg and stir into rice mixture. Stir in raisins. Continue to cook an additional 2 minutes, stirring constantly. Stir in butter and vanilla and spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired. Makes 4 servings.

LIGHTER CREAMY VANILLA RICE PUDDING

Steps:

• Heat oven to 150C/130C fan/gas 2. Grease a 1.2-litre (about 5cm deep) ovenproof baking dish (see tip, below left) and stand it on a baking tray. Tip the rice into a pan with both the sugars and all the milk. Split the ½ vanilla pod horizontally, scrape out the seeds into the pan and drop in the pod. Heat the milk, whisking. As it is about to come to the boil, immediately remove from the heat. Pour the mixture into the dish, scraping out all the rice and seeds from the bottom of the pan.
• Bake for 30 mins, then remove and stir. Return the pudding to the oven for another 30 mins. Stir again and return for a further 25-30 mins until the rice is cooked and has absorbed enough of the milk to give the mixture a creamy consistency.
• Remove the pudding, let it sit for 1-2 mins, then stir in the crème fraîche to make it extra creamy. Serve with raspberries, if you like.

CREAMY RICE PUDDING (MICROWAVE)

Steps:

• Combine water, rice and salt in a 2 to 2 1/2 cup microwave-safe bowl. Cover. Microwave on HIGH for 5-6 minutes or until mixture boils. Let stand, covered, for 10 minutes. Microwave on HIGH for an additional 4-5 minutes, or until rice is tender. Transfer to a large (12 cup) microwave-safe container.
• Stir in the butter, sugar and milk. Cover. Microwave on HIGH for 8-10 minutes or until mixture boils. Beat the eggs and blend in a small amount of the hot mixture into the eggs, beating well. (This will prevent the eggs from curdling). Return to the large container, blending in well.
• Microwave on HIGH, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge, stirring once.
• Stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. Cool - pudding will thicken as it cools. Serve warm or chilled.
• Note1: Microwave ovens vary considerably in power. Watch carefully the first time you make this and note the times needed in your microwave oven. My current microwave is 1200 watts. I set it to power setting 6, which is 60% of full strength or equivalent to 720 watts. I then just follow the original timing. If you calculate whatever power setting gets you closest to 700 watts, you can do the same.
• Note2: I use a microwave popcorn popper to cook this - it works beautifully. Be sure your container is big - you don't want this boiling over in your microwave!