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.
INSTANT POT® CREAMY VANILLA RICE PUDDING
This is an extra-rich rice pudding made with short grain rice, a nod to my Okinawan heritage. The recipe calls for already-cooked short-grain rice (likely from a rice cooker) and is a great way to use leftover rice. Make it for breakfast, as a snack, or serve it for dessert! Add additional milk or cream to each bowl when serving, if you like.
Provided by Diana71
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Combine cooked rice, 2 cups milk, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®) and stir well. Close and lock the lid. Select porridge function according to manufacturer's instructions and seal the vent. Set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and carefully remove the lid.
- Whisk egg yolks together well in a bowl. Add a small amount of cooked porridge and whisk quickly into yolks. Pour mixture into the pot and stir to combine well with rice. Add heavy cream, remaining milk, and vanilla extract. Stir to combine completely.
- Serve rice pudding in individual bowls garnished with cinnamon.
Nutrition Facts : Calories 214 calories, Carbohydrate 36.3 g, Cholesterol 66.9 mg, Fat 5.3 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 3 g, Sodium 105.7 mg, Sugar 15.8 g
INDIAN RICE PUDDING
Steps:
- In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
- Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.
INSTANT POT RICE PUDDING
You'll never make and quicker or easier rice pudding than this one right here. Made with arborio rice and flavored with cinnamon and bits of raisins (which are totally optional).
Provided by Jonathan Melendez
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add the rice, water, salt and cinnamon sticks to the bowl of a 6-quart or larger Instant Pot. Give it a stir and then lock the lid, making sure the valve is set to seal. Pressure cook on high for 5 minutes, and do a natural release for 10 minutes before manually releasing any residual steam inside.
- Carefully open the Instant Pot and discard the cinnamon sticks. In a large bowl, whisk together the milk sugar, egg, vanilla, ground cinnamon and nutmeg. Stir into the cooked rice and set the machine to sauté on low.
- Cook, stirring often, until the pudding has thickened, about 5 minutes. Turn off the machine and carefully remove the inner bowl. Stir in the butter and raisins and serve either warm or transfer to a container to chill until ready to serve. If the pudding thickens too much, you can thin it out with a splash or two of milk before eating.
Nutrition Facts : Calories 246.4, Fat 5.6, SaturatedFat 3.1, Cholesterol 44.2, Sodium 75.3, Carbohydrate 42, Fiber 1.2, Sugar 15.4, Protein 5.8
CROCK POT RICE PUDDING
Make and share this Crock Pot Rice Pudding recipe from Food.com.
Provided by MaxineCheeseburger
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil milk, rice, butter, and sugar together in crock pot on high setting until thick (45 mins- 1 hr).
- When thickened, stir in cream, egg, and vanilla.
- When cool, sprinkle with cinnamon.
Nutrition Facts : Calories 354.3, Fat 21.5, SaturatedFat 13.3, Cholesterol 85.8, Sodium 161, Carbohydrate 33.6, Fiber 0.2, Sugar 12.6, Protein 7.4
INSTANT POT RICE PUDDING
Make and share this Instant Pot Rice Pudding recipe from Food.com.
Provided by Jen in Victoria
Categories Dessert
Time 38m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
- Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
- In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
- Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
- Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.
- The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.
Nutrition Facts : Calories 220, Fat 3.6, SaturatedFat 1.8, Cholesterol 55, Sodium 123.5, Carbohydrate 41.8, Fiber 1.2, Sugar 16.4, Protein 5.6
RICE PUDDING (WITHOUT RAISINS)
My wife really, really wanted to try my rice pudding without the raisins, so here it is. After trying this, she declared that this is the best rice pudding she's ever had. The only problem with the other recipe, in her mind, was the raisins.
Provided by Late Night Gourmet
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
- Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
- Stir in egg and milk and cook for another 5 minutes.
- Remove from heat and stir in butter and vanilla extract.
Nutrition Facts : Calories 194.4, Fat 5.7, SaturatedFat 3.4, Cholesterol 30.7, Sodium 92.5, Carbohydrate 32.8, Fiber 0.6, Sugar 17.9, Protein 3.1
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