Easy Jasmine Rice Pudding Recipes

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.

Steps:

• PREHEAT OVEN: 350F Degrees.
• Place in saucepan 2 1/2 cups water.
• Bring water to a boil and add 1 cup of the Jasmine Rice.
• Reduce heat and simmer for about 20 minutes.
• Rice should be almost dry.
• Combine cooked rice with rest of the ingredients except for the cinnamon and whole cream.
• Pour into a greased 1 quart casserole.
• Sprinkle cinnamon over top of rice.
• Bake in oven for about 40 minutes.
• (Check pudding in 35 minutes).
• Pudding should not be dry (moisture should show in the middle of pudding).
• Take out of oven and allow to sit about 15 minutes.
• Serve warm with a little of the whole cream.

Steps:

• 1. make pudding according to the directions. add the rice cinnamon and raisins or blucraisins. Stir well and serve or let sit 2 hours in fridge then serve. The raisins will plump a little if you let sit in fridgeJust started using the blueberry craisins. they are perfect for this dish.

Steps:

• In a large saucepan, combine three milks, cinnamon, vanilla seeds and pod, if using, and salt. Place over medium-high heat and bring to a boil. Add rice, return to a boil, stirring and scraping the pan so that the rice does not stick. Reduce heat to low and simmer, uncovered, stirring occasionally, until all liquid has been absorbed by the rice and rice is tender, 25 to 30 minutes. Do not let mixture brown.
• Remove rice from heat and immediately stir in sugar until dissolved. Stir in raisins. Set aside and let cool completely.
• Place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat cream on medium speed until soft peaks form.
• Fold whipped cream and lime zest into cooled rice pudding, until mixture is loose and rice kernels are separated. Divide among 6 bowls. Top each with a scoop of passion fruit sherbet and passion fruit seeds, if desired.

Steps:

• Heat milk in a medium saucepan until hot but not boiling. Add tea leaves or essence. Remove from heat, cover, and let steep 20 minutes. Strain milk if using tea leaves; set aside.
• Bring 3 cups water to a boil in a medium saucepan. Stir in rice and salt, reduce heat to low, cover, and cook until rice is tender and liquid has evaporated, 15 to 20 minutes. Stir milk, butter, and 1/2 cup sugar into rice. Cover and cook over medium-low heat, stirring occasionally, until sugar is dissolved and the pudding is thick, about 30 minutes.
• Spoon pudding into dessert dishes, and cover with plastic wrap to prevent skin from forming; set aside in refrigerator. Place remaining cup sugar in a medium skillet over medium-low heat. Cook, without stirring, until dark amber in color, about 15 minutes. Pour caramel over top of each pudding. Serve immediately or at room temperature.