RICH RICE PUDDING
This dense, creamy pudding is cooked with sweet spices and fruit. Enjoy it warm or cold, and top it with fruit for a simple dessert.Adapted from the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- If using the currants, soak them in the rum in a small bowl.
- Place the half-and-half, rice, sugar, salt, vanilla, cinnamon, and nutmeg in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, continuing to stir.
- Drain the currants and stir them into the pudding, then cook for an additional 2 minutes, or until the rice is al dente. Spoon the pudding into bowls and serve immediately, or spread it into a serving dish, cover, and chill. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!).
- Serve pudding in a bowl along with slices of fresh plums.
R IS FOR RICH RICE PUDDING
Provided by Tanya Wenman Steel
Categories Milk/Cream Food Processor Egg Rice Dessert Kid-Friendly Quick & Easy Chill Healthy Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- 1. Combine the rice, milk and sugar in a heavy small saucepan, cover, and bring to a boil over medium heat. Reduce the heat to low and simmer gently for 15 minutes.
- 2. Beat the eggs with a fork in a heatproof medium bowl. Add half of the hot rice mixture and mix well to blend. Transfer that mixture back to the saucepan and stir over low heat until steaming hot but not boiling. Transfer the pudding to a food processor and process for 1 minute. (The mixture will still have texture.) Scrape the pudding into a clean bowl and chill for 30 minutes, stirring occasionally, before serving. Cover any remaining pudding after it has cooled.
WICKLEWOODWENCH'S REALLY RICH RICE PUDDING
Rice pudding was always served on Sundays when we used to visit my grandma; she would serve high tea with sandwiches and rock cakes. But it was her simple rice pudding that remained a firm favourite with me...But I think she would be turning in her casket if she saw how rich it has become.
Provided by WicklewoodWench
Categories Dessert
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 150 Celsius
- Grease an ovenproof dish, and pour in the rice, sugar and sultanas (optional).
- Mix the milk, cream and evaporated milk together in a jug and pour over the rice, gently stir to ensure that everything is well mixed.
- Grate the whole nutmeg evenly over the surface and dot on the butter.
- Place the dish on the centre shelf of the oven and cook for 30 minutes.
- Carefully pull the dish out from the oven (pulling the shelf partly out) and stir well.
- Return to the oven for a further 30 minutes. Stir one more time and then leave for a final hour to thicken and for the brown skin to form.
- Best served warm but can be eaten cold.
Nutrition Facts : Calories 616.2, Fat 33.5, SaturatedFat 20.7, Cholesterol 105.9, Sodium 252.1, Carbohydrate 67.7, Fiber 1.1, Sugar 31, Protein 12.8
RICH RISOTTO RICE PUDDING
Make and share this Rich Risotto Rice Pudding recipe from Food.com.
Provided by RebeloCristinaG
Categories Dessert
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine.
- Bring mixture to a boil, stirring constantly.
- Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.
- Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be a little soupy, which is what you want. (As pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick stodgy lump without the unctuous creaminess of a great rice pudding).
- In a bowl, whisk the egg yolks and cream together and stir into the rice pudding.
- Continue cooking the pudding over medium-low heat for 2-3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy.
- Remove from the heat and stir in the vanilla. Grate a little nutmeg (if using) into the pudding.
- Remove the vanilla bean.
- Pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming.
- Refrigerate until cold, at least 2-3 hours.
- Serve Cold.
- Note: This pudding is delicious as it is, or you can fold a dollop of whipped cream into each serving, or layer the pudding in a parfait glass with dulce de leche or caramel sauce, or just drizzle some sauce on top before serving.
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
CREAMY RICE PUDDING
This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
Provided by Anonymous
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. 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.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g
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