Very Vanilla Rice Pudding Food

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.

RICE PUDDING

Steps:

• Preheat the oven to 375 degrees F.
• Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soymilk 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. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Distribute among 8 bowls, drizzle each with 1 teaspoon of the condensed milk. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature.

EXTRA CREAMY RICE PUDDING

Steps:

• In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
• Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
• Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
• Stir in butter (if using) and raisins.

VANILLA RICE PUDDING

Steps:

• Place milk, sugar, rind, vanilla bean and seeds (or extract) in a saucepan and bring to a simmer over medium-low heat.
• Add rice and stir occasionally.
• Cook for 30 minutes or until rice is tender.
• Add yolks one at a time, mixing well.
• Remove from the heat and leave to stand for 5 minutes.
• Remove rind and vanilla bean.
• Spoon into bowls and top with rhubarb and cream.

CREAMY VANILLA RICE PUDDING

Steps:

• In a large, heavy-bottomed pot, combine milk, rice, sugar, vanilla caviar and pod, and salt. Bring to a simmer over medium heat, stirring gently.
• Cover pot, reduce heat to low, and simmer for 15 minutes. Uncover pot and continue to cook, stirring often, until rice is very tender and pudding has thickened slightly, about 15 minutes more. Remove pot from heat and let pudding cool for 5 minutes; fish out the vanilla bean pod before transferring to a heatproof bowl.
• refrigerate until cold and thick, at least 4 hours or as long as overnight.
• Tip: may add 2 large egg yolks and a sot of dark rum during the last 5 minutes of cooking for a more grownup twist.
• Note: this recipe calls for medium grain white rice (not long- or short-grain rice), which lends the perfect amount of starch, creaminess, and texture to the pudding.
• Cooking time is cooling time.

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.