Melissas Moms Rice Pudding Recipes

Steps:

• Preheat oven to 325 degrees. Place milk in heavy saucepan and bring to a boil over medium high heat. Slowly add in rice, stir once or twice, and let mixture come back to a boil. When it reaches a boil, cover and bring heat to low. Let cook 30 minutes or until rice is tender and most of milk is absorbed. Beat egg yolks with 3/4 cup sugar and 3 cups half and half. Add in the rice mixture. Return mixture to heavy saucepan over medium heat and stir constantly, until mixture thickens and coats the back of a spoon. Add the vanilla extract. Beat egg whites until foamy, then slowly add sugar. Beat until firm peaks are formed. Place pudding in 1 1/2 quart baking dish; top with egg white mixture. Using the back of a spoon you can create a little design in the topping if you like. Sprinkle with cinnamon. Bake in oven for 10 minutes until lightly browned. At eight roughly one cup servings, the nutritional info for each is: 363 calories, 16 fat grams, 121 milligrams of cholesterol, 46 total carbohydrate grams, .2 fiber grams, 30 sugar grams, 9 protein grams.

Steps:

• Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
• Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
• Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.

Steps:

• In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don't let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
• Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.

Steps:

• Rinse the rice under cold running water, then turn it into a medium saucepan, and cover with water. Add the salt, bring to a boil, reduce the heat and simmer for 10 minutes. Drain.
• Rinse the saucepan with cold water, shake out excess (don't dry) and pour in the milk and sugar. If you're using a vanilla bean, scrape the pulp into the pan and drop in the pod (if you're using extract, you'll add it later). Bring to a boil, stirring to dissolve the sugar. Stay close: Milk is notorious for bubbling over. Lower the heat, stir in the rice and cook at a steady simmer, stirring frequently (especially at the start) for 30-40 minutes, or until the rice is very tender, the pudding feels just a little thick as you stir it and most of the milk has been absorbed (the pudding will have cooked down by about half). It's hard to give an exact time because it depends on the rice, the size of the pan and the amount of heat beneath it.
• Scrape the pudding into a heatproof bowl, and remove the vanilla bean, if you've used it. If you're using extract, stir it in now. Cover (if you want to avoid a skin, press plastic wrap against the surface of the pudding), and cool to room temperature or refrigerate. Tightly covered, the pudding will keep in the fridge for about four days; serve cold or at room temperature.