Vanilla Rice Pudding Food

15 MINUTE VANILLA RICE PUDDING

Steps:

• The proof is in the pudding... the vanilla rice pudding, that is! With just 4 ingredients, including milk, Minute® Instant White Rice, vanilla flavor instant pudding and cinnamon, you can make a delectable, semi-homemade dessert in just 15 minutes. Step 1
• Bring 1 cup of milk to a boil in a medium saucepan. Step 2
• Stir in rice and raisins, if using, and cover. Step 3
• Remove the saucepan from the heat and let stand for 5 minutes. Step 4
• Meanwhile, prepare the pudding as directed on the package with remaining milk. Step 5
• Add the rice mixture to the prepared pudding, stir to combine and sprinkle with ground cinnamon. Recipe Tip To give this recipe a springtime touch, prepare it as directed, omitting the cinnamon. Sprinkle each serving with tinted, shredded coconut and pastel-colored, miniature jelly beans. To tint the shredded coconut, simply mix 1/2 tsp of water with a few drops of food coloring. Add the colored water to 1-1/3 cups coconut in a sealable plastic bag. Close the bag and shake the coconut back and forth, until the coconut is evenly tinted.

VANILLA RICE PUDDING

Steps:

• In a medium saucepan (at least 2.5qt), combine milk, sugar, vanilla bean and salt. Bring it to almost a boil over medium high heat, stirring occasionally to dissolve the sugar.
• Add rice and reduce heat to medium low. Cook the mixture, stirring occasionally, until the rice is cooked through and the mixture is thick and creamy, about 25 minutes. (Note: Initially, it'll look like way too much liquid, but trust the process and let it cook. It'll thicken and turn so creamy! Don't forget to stir every 4 or so minutes, so the rice doesn't stick to the bottom of the pan.)
• Once the mixture is thick and creamy, discard vanilla bean and stir in raisins and cinnamon, if desired.
• Serve along with additional sugar and milk on the side. To thin out the rice pudding, simply stir in some milk.

RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM

Steps:

• Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
• Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.

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.

EASY RICE PUDDING RECIPE

Steps:

• Beat egg with wire whisk in large saucepan. Gradually add milk, beating until well blended. Add dry pudding mix; stir 2 minutes or until well blended. Stir in rice and raisins.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Cool 5 minutes, stirring occasionally. Pour evenly into 10 dessert dishes or 1-1/2-quart serving bowl.
• Sprinkle evenly with cinnamon and nutmeg. Serve warm. Or, cover and refrigerate until ready to serve.

15 MINUTE VANILLA RICE PUDDING

Steps:

• Bring 1 cup of milk to boil in medium sauce pan.
• Stir in rice and raisins.
• Cover pan.
• Remove from heat.
• Let stand for 5 minutes.
• Meanwhile prepare pudding.
• Beat pudding mix into remaining 2 cups of cold milk with whisk for 2 minutes.
• Add rice mixture to pudding and stir.
• Cover surface with plastic wrap.
• Cool 5 minutes.
• Stir.
• Serve warm or chilled.

VANILLA BEAN RICE PUDDING

Steps:

• Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
• Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.

CLASSIC VANILLA RICE PUDDING

Steps:

• In a sauce pan, bring milk to a boil.
• Add rice and stir well.
• Cook covered with lid cracked for 40 minutes - 1 hour over medium heat,
• stirring every 15 minutes or so.
• Mixture should be thickened.
• Add sugar and vanilla and stir.
• Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
• Spoon into dishes and sprinkle with a touch of cinnamon.

RICE PUDDING

Steps:

• At least one hour prior to making rice pudding, soak the raisins in the vanilla. A longer soak of over 24 hours is optimal.
• In a medium-sized, heavy-bottomed saucepan, bring the milk, heavy cream, uncooked rice, and salt to a boil over high heat. As soon as it starts to simmer around the edge of the pan, reduce heat to the lowest temperature where you can maintain a simmer, partially covered, until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. Taste the rice to ensure it is done. You want it tender but still firm.
• In a separate bowl, whisk together eggs and sugar. Add a ladel of the hot milk mixture to the egg mixture, whisking while pouring it in a very slow steady stream. Your goal is to bring the temperature of the egg up without curdling the egg.
• Continue to add more of the hot milk mixture to the egg mixture, whisking continually, until the egg mixture is warm.
• Add tempered egg mixture back into the saucepan of rice and milk and stir over low heat for 5 to 10 minutes, until thickened. This rice pudding can go from thin to too thick rather quickly, so don't leave it unattended. Also keep in mind that it will thicken even more as it cools. A temperature of 160°F will ensure the eggs are cooked all the way through.
• When done, remove from heat and stir in the pumpkin pie spice and soaked raisins.
• Serve warm or cold.

VANILLA RICE PUDDING WITH BLACKBERRY COMPOTE

Steps:

• For the compote: Combine the blackberries, sugar, lemon juice and zest in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the juice starts to thicken and coats the back of a spoon, about 9 minutes. Remove from the heat, transfer to a medium heatproof bowl and let cool slightly, about 10 minutes.
• Meanwhile, make the pudding: Combine the rice, cream, milk and sugar in a medium heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until almost all the liquid is absorbed and the pudding has a porridge-like consistency, about 5 minutes. Remove from the heat and add the vanilla bean paste and a pinch of salt, stirring to combine.
• Divide the rice among 4 bowls and spoon the blackberry compote over the top. Serve immediately.

CREAMY VANILLA RICE PUDDING

Steps:

• Add milk, 1 and 1/2 cups of the cream, sugar, rice, and vanilla extract to a pot over medium heat.
• Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes.
• Remove from heat and add remaining 1/2 cup of cream, vanilla bean seeds (or additional teaspoon of vanilla extract), and a pinch of salt.
• Serve warm, or chilled.

RICE PUDDING

Steps:

• In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
• Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
• Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
• Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
• Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

VERY VANILLA RICE PUDDING

Steps:

• Bring the water to a boil in a medium saucepan. Add rice, cover, reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
• Preheat oven to 375.
• In a large bowl, whisk together the soy milk, sugar, and salt. When the rice is cooked and still hot, add the soy milk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
• Remove from the oven, uncover and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. The pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools.
• Distribute amoung 8 bowls. Serve warm or at room temperature. Dust with brown sugar if desired.
• The pudding will keep in the fridge in an airtight container for 3 days.