Agnes Creamy Rice Pudding Recipes

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.

Steps:

• Combine rice, water, salt, and butter in a pan.
• Cover and simmer for 15 minutes.
• At the same time, heat the milk to scalding.
• Stir hot milk into rice, add raisins if using, cover, and simmer 15 more minutes.
• Beat eggs and sugar together.
• Add some of the hot mixture to them, stirring constantly.
• Return egg mixture to rice mixture and cook 5 minutes, stirring constantly.
• It should start to bubble.
• Pour into a bowl.
• Add the vanilla.
• Cool.

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.

Steps:

• Combine rice and milk on top of double boiler.
• Cook uncovered for 45 minutes or until rice is tender.
• Beat together egg yolks, 1/4 cup sugar and salt.
• Stir part of the of rice mixture into beaten yolks.
• Add yolk mixture to hot rice mixture and cook 3-4 minutes, stirring constantly.
• Remove from heat.
• Add vanilla.
• Beat egg whites until frothy.
• Add 2 T. sugar
• Beat until stiff.
• Fold egg whites into pudding.
• Chill.

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.

Steps:

• Combine water, rice and salt in a 2 to 2 1/2 cup microwave-safe bowl. Cover. Microwave on HIGH for 5-6 minutes or until mixture boils. Let stand, covered, for 10 minutes. Microwave on HIGH for an additional 4-5 minutes, or until rice is tender. Transfer to a large (12 cup) microwave-safe container.
• Stir in the butter, sugar and milk. Cover. Microwave on HIGH for 8-10 minutes or until mixture boils. Beat the eggs and blend in a small amount of the hot mixture into the eggs, beating well. (This will prevent the eggs from curdling). Return to the large container, blending in well.
• Microwave on HIGH, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge, stirring once.
• Stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. Cool - pudding will thicken as it cools. Serve warm or chilled.
• Note1: Microwave ovens vary considerably in power. Watch carefully the first time you make this and note the times needed in your microwave oven. My current microwave is 1200 watts. I set it to power setting 6, which is 60% of full strength or equivalent to 720 watts. I then just follow the original timing. If you calculate whatever power setting gets you closest to 700 watts, you can do the same.
• Note2: I use a microwave popcorn popper to cook this - it works beautifully. Be sure your container is big - you don't want this boiling over in your microwave!