Rice Pudding Uruguayan Recipes

Steps:

• Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
• Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
• Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
• Stir whipped cream into rice pudding until well blended.
• Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.

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:

• Cook for 30 minutes the milk, rice, and 1/3 cup of sugar.
• Beat egg yolks, 1/3 cup sugar, and vanilla.
• Incorporate the egg mixture to the rice and cook for 2 extra minutes stirring continuously.
• ENJOY!

Steps:

• Bring 2 cups water to boil in medium saucepan.
• Remove from heat.
• Add rice; let stand 15 minutes.
• Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
• Bring 4 cups water to boil in large saucepan.
• Add rice, lemon peel strips, and salt and return to boil.
• Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
• Drain and discard lemon peel.
• Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
• Scrape in seeds from vanilla beans; add beans.
• Bring to a boil.
• Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-50 minutes).
• Remove vanilla beans and cinnamon sticks.
• Stir in rice, raisins and sugar.
• Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
• Spoon pudding to bowls,.
• Sprinkle with ground cinnamon and grated lemon peel.
• Garnish with cinnamon sticks, if desired.

Steps:

• Boil rice, lemon zest, vanilla & cinnamon stick in water until rice is soft.
• Add milk, salt, and sugar.
• Cook over medium flame stirring occasionally until it thickens (about 1 hour).
• Turn over into a Pyrex-type dish & powder with cinnamon.
• I leave zest & cinnamon stick in the dish and serve around it as it continues to put out flavor.
• Serve warm or chilled.

Steps:

• In large non-stick skillet, saute onion and garlic in olive oil.
• Add ground round and brown well.
• Add rice, carrots, parsley, beef or vegetable broth, and pepper.
• Stir well and bring to boil, stirring occasionally.
• Lower heat and simmer for 20 minutes.
• Add potatoes and continue cooking until potatoes are tender or approximately one hour.

Steps:

• In a saucepan, heat milk, heavy cream, rice, sugar, raisins and vanilla.
• Stir well. Cover. Bring to a boil and lower the heat. Let simmer for 1 hour.
• Let cool many hours.
• Whisk 1/2 cup of heavy cream to do whipped cream. Fold it into the rice pudding. Divide into dessert dishes.

Steps:

• Bring rice and 2 cups milk to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Mash rice with a spatula or in a blender until smooth. Add remaining 2 cups milk and cook until thick, about 10 more minutes. Stir sugar into rice pudding.
• Slowly mix ghee into rice pudding, keeping the saucepan over medium-low heat, until pudding no longer sticks to sides of pan, about 5 minutes. Garnish with cashews, pistachios, and almonds.