There are so many recipes for rice pudding to choose from...what is your favorite one?!
2 tablespoons unsalted butter
1/2 cup medium or short grain white rice
4 cups milk
Pinch salt
1/2 cup sugar
1 teaspoon vanilla
Preheat oven to 300 degrees. Heat butter in a 4 quart saucepan. When butter is frothy add rice and cook for a minute. Slowly add milk, pinch salt, sugar, vanilla, and bring to under a boil. Transfer to a 9 inch baking pan or casserole and set in oven. Bake uncovered for 1 1/2 hours stirring every 15 minutes.
Then bake undisturbed for 30 minutes. Stir again and cook undisturbed for 30 more minutes. Total time 2 1/2 hours. Variations: you can add heavy cream in the last half hour of baking. Or if you want a crusty topping, reduce sugar in recipe to 1/4 cup. Once out of oven, crumble brown sugar and butter over rice pudding and run the pudding under the broiler until melted and bubbly.
nfd?
Answers: Rice Pudding
2 tablespoons unsalted butter
1/2 cup medium or short grain white rice
4 cups milk
Pinch salt
1/2 cup sugar
1 teaspoon vanilla
Preheat oven to 300 degrees. Heat butter in a 4 quart saucepan. When butter is frothy add rice and cook for a minute. Slowly add milk, pinch salt, sugar, vanilla, and bring to under a boil. Transfer to a 9 inch baking pan or casserole and set in oven. Bake uncovered for 1 1/2 hours stirring every 15 minutes.
Then bake undisturbed for 30 minutes. Stir again and cook undisturbed for 30 more minutes. Total time 2 1/2 hours. Variations: you can add heavy cream in the last half hour of baking. Or if you want a crusty topping, reduce sugar in recipe to 1/4 cup. Once out of oven, crumble brown sugar and butter over rice pudding and run the pudding under the broiler until melted and bubbly.
nfd?
the one with the whip cream on top.
I love Rice Pudding and have two that I really like.
Rice Pudding
Ingredients:
1/2 cup golden raisins
1 cup boiling water
1/3 cup slivered almonds
3 1/2 cups cooked medium or long-grain rice, at room temperature
2 1/2 cups milk
2 1/2 cups heavy cream
2/3 cup sugar
Pinch salt
2 teaspoons finely grated orange zest
1 1/4 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon finely grated lemon zest
1/4 teaspoon ground fennel seeds
Directions:
In a bowl, place the raisins and cover with the water; let sit until plumped, 5 minutes and drain.
In a skillet over medium heat, toast the almonds until golden and fragrant, 3 to 5 minutes. Remove from the heat.
In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about 5 minutes. Remove from heat and stir in the raisins, almonds, and remaining ingredients.
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Rice Pudding with Fruit Sauce
Ingredients:
1 cup short-grain white rice (recommended Carolina gold rice)
1/2 teaspoon salt
1 (14-ounce) can sweetened condensed milk
4 tablespoons butter
1/2 cup raisins
1 1/2 tablespoons vanilla extract
Pinch freshly grated nutmeg
Fruit Sauce, recipe follows
Directions:
Put the rice in the top of a double boiler set over simmering water. Add the salt and 3 cups of boiling water. Cover and cook until the rice is tender, about 30 minutes.
Stir in the condensed milk, butter, and raisins. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.
Remove the pot from the heat and stir in the vanilla and nutmeg. Spoon the pudding into individual custard cups and refrigerate until ready to serve. Invert puddings onto chilled plates and serve with fruit sauce.
Fruit Sauce:
Ingredients:
1 cup orange juice
1/2 cup sugar
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
2 tablespoons butter
1/4 to 1/2 teaspoon rum extract
1 cup stewed fruit, optional
Directions:
Combine the orange juice, sugar, and cornstarch in the top of a double boiler. Cook the mixture over simmering water until it thickens.
Remove the pot from the heat and stir in the lemon juice, butter, and rum extract. Serve warm over rice pudding garnished with stewed fruit, if desired
Have a nice day and ENJOY!
This is my very favourite out of all that I've tried.
3 1/2 cups milk
1/2 cup rice
1/4 tsp salt
1/3 cup raisins (optional)
1/3 cup sugar
Heat milk, rice and salt to boiling. Cover and simmer 20 min. Add raisins and sugar, simmer 10-15 min or until rice is very tender. Pour into dessert dishes (4) and sprinkle with cinnamon. Refrigerate.
It is very creamy and smooth and utterly delicious!