Lightened Rice Pudding Recipes

Steps:

• In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.
• Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.
• Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with more raisins and cardamom.

Steps:

• Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
• Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. 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 extract. Serve warm.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart casserole dish with nonstick cooking spray.
• In the casserole dish, mix together rice, sugar and salt. Stir in milk and vanilla.
• Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.

Steps:

• Heat oven to 150C/130C fan/gas 2. Grease a 1.2-litre (about 5cm deep) ovenproof baking dish (see tip, below left) and stand it on a baking tray. Tip the rice into a pan with both the sugars and all the milk. Split the ½ vanilla pod horizontally, scrape out the seeds into the pan and drop in the pod. Heat the milk, whisking. As it is about to come to the boil, immediately remove from the heat. Pour the mixture into the dish, scraping out all the rice and seeds from the bottom of the pan.
• Bake for 30 mins, then remove and stir. Return the pudding to the oven for another 30 mins. Stir again and return for a further 25-30 mins until the rice is cooked and has absorbed enough of the milk to give the mixture a creamy consistency.
• Remove the pudding, let it sit for 1-2 mins, then stir in the crème fraîche to make it extra creamy. Serve with raspberries, if you like.

Steps:

• bring rice, water and salt to a boil over med-high heat.
• turn heat to very low or off.
• after rice has absorbed water (approximately 15 minutes) add milk and sugar.
• cook over medium heat for 30-40 minutes stirring frequently.
• the pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
• remove from heat and stir in vanilla.
• sprinkle cinnamon on the top.
• cover with plastic wrap (rest on the surface of the pudding) to prevent a skin from forming.

Steps:

• In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled., Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.