Super Easy Rice Pudding With Raisins Food

EASY RICE PUDDING WITH RAISINS RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F (180 C, Gas 4). Butter a shallow 1 1/2- to 2-quart baking dish, or spray it with nonstick cooking spray.
• In a large mixing bowl, combine the rice with the granulated sugar, the beaten eggs, milk, vanilla extract, raisins, and ground cinnamon. Blend well with a spoon.
• Pour the mixture into the prepared baking dish.
• Bake the pudding in the preheated oven for about 30 to 35 minutes, or until set.

SUPER EASY RICE PUDDING WITH RAISINS

Steps:

• Mix all ingredients in a 2-quart saucepan.
• Heat to boiling, stirring constantly.
• Once boiling, remove from heat, cover and let stand 5 minutes. Serve hot.

QUICK RICE AND RAISIN PUDDING

Steps:

• Mix all ingredients in 2-quart saucepan.
• Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.

RUM RAISIN RICE PUDDING

Steps:

• In a small bowl, combine the raisins and rum. Set aside.
• Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
• Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

RICE PUDDING (WITHOUT RAISINS)

Steps:

• Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
• Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
• Stir in egg and milk and cook for another 5 minutes.
• Remove from heat and stir in butter and vanilla extract.

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

GOJI BERRY RICE PUDDING

Steps:

• Using a large, heavy sauce pot bring water to a rolling boil. Add salt and rice. Cover, reduce heat, and cook rice until done, approximately 15 to 20 minutes. Stir in milk and sugar. Cover and cook over very low heat for approximately 1 hour. The mixture should look like thin oatmeal.
• Whip eggs to a froth. Add vanilla and half of the cinnamon. Slowly add about 6 ounces of hot mixture to beaten egg mixture to temper the egg.
• Blend until smooth with an immersion / stick blender or in the liquidizer. Now return to the pan & cook on a medium heat (not too high) until the mixture thickens, about 2 minutes.
• Add goji berries and raisins. Mix until even. Remove from heat immediately. Portion into six heat resistant glass or ceramic dessert dishes / glasses. I like to make a flower design with the goji berries & raisins, both get lovely after a couple of hours. Chill in refrigerator at least two hours or overnight.
• Serve garnished with fresh mint leaves and powdered cinnamon.

EASY, THICK RICE PUDDING

Steps:

• In a large saucepan, combine rice, sugar, 4 cups of the milk, and salt. Cook over medium heat until thick and creamy, stirring periodically. This should take 10-20 minutes.
• Stir in eggs and remaining 1/2 cup milk.
• Cook for an additional two minutes or so, stirring constantly.
• Remove from heat and stir in vanilla, spices, and butter.
• Cool, serve, and enjoy!

QUICK AND EASY, THICK AND CREAMY RICE PUDDING

Steps:

• Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.
• Put on medium-high heat and bring to light/moderate boil. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken.(Stir often and be sure to watch so it doesn't boil over!) A little "skin" may form on top. This is what you want- it adds to the creaminess:).
• In small bowl, combine cornstarch and water. Pour into rice mixture and stir. It should thicken up fairly quickly. If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency.
• Pour into bowls and serve immediately. You may top with cool whip if desired.

CHEF JOHN'S CLASSIC RICE PUDDING

Steps:

• Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
• Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
• Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

OLD-FASHIONED RICE PUDDING I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

RICE PUDDING (WITH RAISINS)

Steps:

• Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
• Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
• Stir in egg, skim milk, and raisins and cook for another 5 minutes.
• Remove from heat and stir in butter and vanilla extract.

OLD FASHIONED BAKED RICE PUDDING

Steps:

• In a large bowl, combine eggs, sugar and salt.
• Gradually whisk hot scalded milk into egg mixture.
• Stir in rice, raisins and vanilla.
• Pour into a greased quart casserole dish.
• Set casserole into a larger ovenproof dish.
• Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
• Bake@ 325 for 90 minutes, or until knife pulls out clean.

CLASSIC MINUTE RICE PUDDING

Steps:

• Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally., Beat egg and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL., Remove from heat. Let stand 30 minutes. Serve warm. Sprinkle with cinnamon, if desired. Store any remaining pudding (good luck) in refrigerator.