Rice pudding?!
Rice pudding?
recently i've had a new fancy for rice pudding!
Its the top of my list for foods, i just love it!
Anyway i've been buying it in tubs, but i was wondering if anyone had recipes.
Im obsessed with it right now, especially vanilla flavoured, YYYUUUUUMMMMMM!!!!!!!
Answers:
Oh I love it too!!!! I hope you like these:
RICE CUSTARD PUDDING
1/2 cup rice
1 1/2 cups boiling water
2 eggs
1/2 cup sugar
1 tablespoon dark rum (optional)
1/2 tsp. salt
1/4 tsp. nutmeg
2 cups milk
1/4 cup golden raisins
Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used).
Select long or short grain rice (do not use Minute Rice for this recipe). Wash the rice thoroughly until the water runs clear in cold running water; drain. Sprinkle rice into boiling water.
Cover and cook gently over low heat until all the water has been absorbed and rice is tender. This should take about 20 minutes.
In a medium large bowl, beat eggs using a fork. Stir in sugar, salt and nutmeg, milk, cooked rice and raisins (with rum).
Transfer mixture to a buttered 1 quart ovenproof baking dish or small CrockPot.
Bake at 325°F for 1 1/2-2 hours or high setting in a CrockPot.
Note: A CrockPot Bread N' Cake Bake pan works well in a CrockPot for this recipe. If you use one of these, add 2 cups of water to the bottom of the CrockPot to allow the pudding to steam.
A few drops of vanilla can be stirred in during the last 30 minutes of cooking for extra flavor.
DANISH RICE PUDDING
1 cup uncooked Jasmine Rice
1/2 cup sugar
1/2 tsp. salt
5 cups milk
3 whole almonds
1 tsp. almond extract (or vanilla)
ground cinnamon for garnish
Combine rice, sugar, salt, and milk in the top of a double boiler. Cover. Add almonds.
Set burner temperature so water in the bottom of double boiler is simmering.
Cook 2 hours or until thickened, stirring often.
Stir in almond (or vanilla) extract. Remove whole almonds.
Sprinkle each bowl with cinnamon before serving. Serve with whipped cream flavored with amaretto.
Source(s):
cooks.com
ingredients
1/3 cup basmati rice
2 cups cold water
1 1/2 tablespoons clarified butter (see cooks' note, below)
2 tablespoons golden raisins
1 tablespoon roasted cashews, chopped
1 tablespoon sliced blanched almonds
5 1/2 cups milk
6 saffron threads
1/2 cup sugar
1/8 teaspoon ground cardamom preparation
Rinse rice well in a large sieve under cold running water, then transfer to a bowl. Add 2 cups cold water and let stand for 1 hour. Drain rice.
Heat clarified butter in a small skillet over moderate heat until hot but not smoking, then cook raisins and nuts, stirring, until golden, about 2 minutes.
Bring milk to a simmer in a 3- to 4-quart heavy saucepan over moderate heat. Transfer 2 tablespoons milk to a cup, then add saffron and let stand. Add rice to remaining simmering milk and cook, stirring frequently, until rice is tender, about 10 minutes. Add sugar and simmer, stirring frequently, until mixture is thickened to a loose pudding consistency, about 35 minutes more. Stir in raisin-nut mixture, saffron milk, and cardamom and simmer 2 minutes more. Serve warm.
Cooks' notes:
? Pudding thickens as it cools. If necessary, thin with additional milk or cream.
? To make 1 1/2 tablespoons clarified butter, cut 3 tablespoons unsalted butter into 1-inch pieces and melt in a very small saucepan over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and slowly pour butter into a measuring cup, leaving milky solids in bottom of pan (discard milky solids).
This is one of my fav's;
Strawberry Rice Pudding Risotto Recipe courtesy Tyler Florence
http://www.foodnetwork.com/food/recipes/...
1 quart strawberries, rinsed and hulled
1 1/2 cups sugar
1 1/2 cups water
1 1/4 cups Arborio rice
1 quart milk
1 lemon, zest finely grated and juiced
1 vanilla bean, seeds scraped
Rinse and hull strawberries. In a small saucepan over medium heat, cook strawberries, 1/2 cup sugar, and lemon juice. When berries are soft, gently mash and set aside to cool.
In a large saucepan, bring the water to a boil. Add the rice and cook until almost all the water has evaporated. Lower the heat to medium and add the milk, scraped vanilla seeds, and lemon zest. Stir frequently until the pudding has thickened, about 20 minutes. Stir in remaining sugar and allow to cool.
To serve, swirl strawberry mixture into rice pudding. Alternately, layer pudding and strawberry mixture in tall clear glasses.
But here's a bunch (82) to choose from;
http://web.foodnetwork.com/food/web/cach...
2 cups Milk
1/3 cup Arboria Rice
1/2 cup Sugar
Pinch Salt
1 teas Vanilla
1 tbsp Butter
Add raisins if you wish.
Mix all ingredients, bake in a casserole dish at 325 degrees for 2 hours. Enjoy.
INGREDIENTS
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
DIRECTIONS
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Once that is done:
In another 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. Serve warm.
Note
This recipe may also be made using Splenda instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.
I do have one, it is favorite of most of my customers:
http://mysteriousbolivia.blogspot.com/se...
easy to make and tastes grate!