Sun Maid Old Fashioned Creamy Rice Pudding Food

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.

AGNES' CREAMY RICE PUDDING

Steps:

• Combine rice, water, salt, and butter in a pan.
• Cover and simmer for 15 minutes.
• At the same time, heat the milk to scalding.
• Stir hot milk into rice, add raisins if using, cover, and simmer 15 more minutes.
• Beat eggs and sugar together.
• Add some of the hot mixture to them, stirring constantly.
• Return egg mixture to rice mixture and cook 5 minutes, stirring constantly.
• It should start to bubble.
• Pour into a bowl.
• Add the vanilla.
• Cool.

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.

CREAMY RICE PUDDING

Steps:

• Combine rice, milk, sugar, butter, and salt in a medium saucepan. Cook over medium heat, stirring frequently, 35 minutes or until thickened. Remove from heat; stir in vanilla.
• Spoon into individual serving dishes. Serve hot or cold.

INDIAN CREAMY RICE PUDDING (PHIRNI)

Steps:

• Pour the milk into a wide, preferably non-stick pan.
• Add the cardamom pods and bring to a boil without letting the milk spill over.
• Quickly turn heat to medium- the milk should simmer vigourously as possible without boiling over- and cook, stirring now and then, for about 15-20 mins.
• or until the milk has reduced to 750 ml (1 1/4 pints).
• Sprinkle the ground ruce slowly into the pan, stirring as you go.
• Add the sugar as well.
• Stir now and then cooking for 7-8 mins.
• or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
• Turn off the heat and pick out the cardamom pods and discard.
• Roast the almonds and pistachios lightly over a cast iron griddle pan.
• Set aside.
• When the pudding has cooled to lukewarm stir in the almonds into it.
• Ladle the pudding into 4-6 small serving cups (the kind used for caramel custard) Sprinkle the top with the pistachios and cover with cling film.
• Refrigerate for 2-3 hours until cold and set.