CINNAMON-RAISIN RICE PUDDING
This bowl of creamy, comforting rice pudding features the classic combo of cinnamon and raisin.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
- Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
- Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
- Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.
RUM RAISIN RICE PUDDING
Steps:
- In a small bowl, combine the raisins and rum. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
CINNAMON, RICE AND RAISIN PUDDING
Rice pudding is one of our favorite comfort foods! And this one, made with cinnamon, brown sugar and raisins, is one of our favorite favorites.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring water to boil in medium saucepan on medium-high heat. Add rice and raisins; stir. Cover; simmer on medium-low heat 5 min. Remove from heat; let stand, covered, 5 min.
- Mix sour cream, sugar and cinnamon until blended. Add to rice mixture; mix well.
- Serve topped with nuts.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
RICE PUDDING WITH RAISIN & CINNAMON SYRUP
Known as Arroz con Leche in Mexico, this is perfect served in small glasses
Provided by Sarah Cook
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.
- Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.
- Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.
Nutrition Facts : Calories 317 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Protein 7 grams protein, Sodium 0.17 milligram of sodium
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