Wicklewoodwenchs Really Rich Rice Pudding Food

RICH RICE PUDDING

Steps:

• If using the currants, soak them in the rum in a small bowl.
• Place the half-and-half, rice, sugar, salt, vanilla, cinnamon, and nutmeg in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, continuing to stir.
• Drain the currants and stir them into the pudding, then cook for an additional 2 minutes, or until the rice is al dente. Spoon the pudding into bowls and serve immediately, or spread it into a serving dish, cover, and chill. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!).
• Serve pudding in a bowl along with slices of fresh plums.

WORLD'S BEST RICE PUDDING

Steps:

• Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
• Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.

PERSIAN APRICOT RICE PUDDING

Steps:

• Have a 1qt.
• shallow bowl handy.
• Put the rice in blender,blending until fine.
• Pour into small bowl,add cornstarch& water,stir to dissolve the cornstarch.
• Pour the drained apricots in blender,and blend until smoothy.
• Add just enough milk to total 4 cups (approximately 2 cups milk.).
• Pour into a small saucepan& add sugar& the rice mixture.
• Over medium heat,stir constantly,until it comes to a boil.
• Cook and stir for 5 minutes.
• Remove from heat& stir in extracts.
• Stir to blend.
• Pour pudding into a bow,and allow to cool at room temperature for 1/2 hour,Then chill.
• When pudding is cold,serve.

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.

R IS FOR RICH RICE PUDDING

Steps:

• 1. Combine the rice, milk and sugar in a heavy small saucepan, cover, and bring to a boil over medium heat. Reduce the heat to low and simmer gently for 15 minutes.
• 2. Beat the eggs with a fork in a heatproof medium bowl. Add half of the hot rice mixture and mix well to blend. Transfer that mixture back to the saucepan and stir over low heat until steaming hot but not boiling. Transfer the pudding to a food processor and process for 1 minute. (The mixture will still have texture.) Scrape the pudding into a clean bowl and chill for 30 minutes, stirring occasionally, before serving. Cover any remaining pudding after it has cooled.

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.