Philadelphia Rice Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
• Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.
• While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
• Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.
• Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.

Steps:

• In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40 to 45 minutes.
• Remove vanilla bean; stir in orange zest and heavy cream. Rice pudding may be served at room temperature or chilled.

Steps:

• Heat oven to 325ºF.
• Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
• Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, cinnamon and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.
• Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Serve topped with cajeta.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.

Steps:

• Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
• Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
• Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

Steps:

• Preheat oven to 300 degrees F.
• Mix all of the ingredients together and place in a 3-quart covered saucepan. Bring to a simmer on the top of the stove and then place, covered, in the preheated oven.
• Bake without disturbing or stirring for 2 hours and 45 minutes. The pudding will almost caramelize and become a pale golden color.

Steps:

• Preheat oven to 300 degrees.
• Mix all ingredients in a casserole dish.
• Bake for 2 hours, stirring every 15 minutes. Add more milk if mixture becomes dry.
• Cool.
• Cover with plastic wrap to prevent a "skin" from forming and refrigerate.
• Wonderful when sprinkled with a little cinnamon-sugar (no need to buy the expensive variety, make your own by mixing 1/2 cup sugar with 1 tablespoon cinnamon and store in a small jar).

Steps:

• Boil rice in water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes.
• Reduce heat to very low and cook, covered and undisturbed, 12 minutes more.
• Stir in cream, sugar, vanilla, and salt and simmer, stirring, 2 minutes.
• Stir 1 cup fruit into pudding and serve topped with remaining fruit.

Steps:

• Bring water and rice to boil in medium saucepan on medium-high heat; cover. Simmer on low heat 8 to 10 min. or until water is absorbed.
• Add milk, sugar and vanilla; stir. Bring to boil; cover. Cook on low heat 20 to 25 min. or until thickened, stirring occasionally. Reserve 1 Tbsp. of the coconut for garnish, if desired. Remove from heat; stir in cream cheese and remaining coconut until well blended. Pour into large serving bowl. Cool slightly. Refrigerate 2 hours or until chilled.
• Top each serving with COOL WHIP and the reserved 1 Tbsp. coconut. Store leftover pudding in refrigerator.

Steps:

• Combine 4 cups milk, rice, sugar, butter, cinnamon stick and salt in heavy large saucepan. Simmer over medium-low heat until rice is tender and mixture is creamy, stirring frequently, about 1 hour. Remove from heat. Discard cinnamon stick. Stir in raisins and vanilla.
• Pour 3/4 cup milk into heavy small saucepan. Bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk hot milk into beaten yolks. Return mixture to same saucepan. Stir over medium heat until thermometer registers 160 °F, about 2 minutes (do not boil). Stir egg mixture into rice mixture.
• Transfer rice pudding to large nonmetal bowl. Cover and chill until cold, about 30 minutes. (Can be prepared 1 day ahead. Keep chilled.)
• Thin rice pudding with more milk, if desired. Spoon into bowls and serve.

Steps:

• Soak the raisins in hot water for 30 minutes or longer.
• Meanwhile, preheat the oven to 275 degrees.
• Rinse the rice well and drain. Set aside.
• Combine the milk, sugar, two tablespoons butter and the cinnamon in a saucepan and bring to the boil, stirring. Remove from the heat and add the rice. Drain the raisins and add them.
• Grease a five- or six-cup mold (an oval dish measuring about 14 by 8 by 2 inches is ideal) with the remaining tablespoon of butter. Pour in the rice mixture. Place in the oven and bake one hour and 45 minutes. For the first 45 minutes of baking, stir the rice-raisin mixture. Continue baking without stirring about one hour longer.