Raisin Rice Pudding Recipes

Steps:

• Combine rice, water and salt in 3-quart saucepan.
• Bring to a vigorous boil. Reduce heat, cover and simmer until all water is absorbed, about 3 minutes.
• Combine sugar and cornstarch.
• Add milk, sugar mixture and raisins to rice.
• Heat to boiling; boil 1 minute, stirring constantly.
• Remove from heat. Stir in butter and vanilla.
• Slowly stir about 1 cup of the hot rice mixture into egg yolks in bowl.
• Stir into remaining mixture in saucepan.
• Cook over medium heat, stirring frequently, just until mixture starts to bubble.
• Serve warm or chilled. Garnish with cinnamon and nutmeg.

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.

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

Steps:

• For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.
• In the same saucepan (there's no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.
• To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.

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.

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.

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:

• Mix all ingredients in 2-quart saucepan.
• Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.

Steps:

• Bring water to boil in medium saucepan on medium-high heat. Add rice and raisins; stir. Cover; simmer on medium-low heat 5 min. Remove from heat; let stand, covered, 5 min.
• Mix sour cream, sugar and cinnamon until blended. Add to rice mixture; mix well.
• Serve topped with nuts.

Steps:

• In a medium saucepan, add the milk of choice, cooked rice, cinnamon, vanilla, raisins, almonds, and sweetener and bring to a boil.
• Reduce heat and simmer on low heat about 15-20 minutes or until pudding thickens to desired consistency, stirring occasionally.
• Makes 2 or more servings.

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:

• Combine the milk, cream, rice, vanilla, sugar and lemon zest in a heavy-based saucepan. Bring gently to a boil, stirring continuously. Once bubbling, turn the heat to low and gently simmer for about 45 mins, stirring frequently to stop it sticking, until the rice is just tender. Lay a sheet of cling film directly on the surface of the rice, cool to room temperature, then chill until cold.
• To serve, combine the syrup ingredients in a small pan. Melt together, then bubble until syrupy for 4-5 mins. Cool for a few mins while you loosen the chilled rice pudding with some single cream (it will have become more solid) - just gently stir in a splash at a time until it's spoonable. Divide between serving bowls and top with some warm rum & raisin syrup.

Steps:

• In a large saucepan, bring milk and rice to a boil over medium heat. Whisk in dry pudding mix; cook and stir for 1 minute or until thickened. Remove from the heat; fold in raisins. Cover and let stand for 5 minutes. Spoon into individual dessert bowls. Sprinkle with cinnamon. Serve warm.

Steps:

• Bring water with salt to a boil in a 2-quart heavy saucepan and stir in rice. Cover pan and reduce heat to low, then cook until water is absorbed, about 15 minutes. Stir in milk and sugar and cook over very low heat, covered, until mixture resembles a thick soup, 50 minutes to 1 hour.
• Whisk together egg, egg whites, vanilla, cardamom, and a pinch of salt. Whisk about 1 cup hot rice mixture into egg mixture, then stir mixture into remaining rice. Cook over low heat (do not let boil), whisking constantly, until an instant-read thermometer registers 170°F, 1 to 2 minutes. Remove from heat and stir in raisins and cherries.
• Transfer pudding to a 2-quart dish or 6 (8-ounce) ramekins and chill, its surface covered with wax paper, until cool but not cold, 1 to 2 hours.