Rice Pudding With Cream Recipes

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:

• 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:

• Combine the rice and ice cream in a medium pot. Set over low heat and cook, stirring often, until thickened, about 20 minutes. Transfer to serving bowls and garnish with the cinnamon.

Steps:

• In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.

Steps:

• In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
• In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
• When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Steps:

• Set oven to 300 degrees.
• Butter a baking dish with a lid, large enough to hold the mixture (I use my White Corning ware oval baking dish for this).
• Place all the ingredients (except raisins) in a baking dish; mix to combine.
• To speed the oven cooking time up, you can bring to a simmer on top of the stove if desired over medium heat.
• Cover with a lid and place in the oven to bake for about 2 hours (could take more or less time) stirring a couple of times while cooking.
• Add in raisins the last 30 minutes of cooking.
• *NOTE* the mixture will thicken even more after cooking.

Steps:

• Combine the rice, water, and salt in a large saucepan and simmer for 3 minutes.
• Add the sugar and milk and bring to a slow simmer over low heat; stirring occasionaly.
• Cook, uncovered 30 minutes or until the milk is absorbed; cool.
• Soak raisins in water until plump.
• Preheat the oven to 300 degrees; butter a 1 1/2 quart baking dish.
• Whisk the egg yolks with cream and vanilla; combine with the cooled rice and mix well. Drain raisins and mix with rice.
• Turn into baking dish and sprinkle with cinnamon.
• Bake, uncovered until edges are set, but still creamy inside--25 minutes.
• Gently heat 1 cup heavy cream until lukewarm, pour over the top.

Steps:

• In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
• Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
• Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
• Stir in butter (if using) and raisins.

Steps:

• Pour the milk into a wide, preferably non-stick, pan. Add the caradamom pods and bring to a boil without letting the milk spill over. Quickly turn heat to medium, the milk should simmer as vigorously ass possible without boiling over, and cook, stirring now and then, for about 15 to 20 minutes or until milk has reduced to 1 pint. Sprinkle the ground rice slowly into the pan, stirring as you go. Add the sugar as well. Cook, stirring now and then , for 7 to 8 minutes or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end of this cooking time. Turn off the heat. Pick out and discard the cardamom pods. Set a small cast iron frying pan over medium heat. When very hot, put in the almonds. Stir, shake or toss them until they are lightly roasted and turn golden. Set them aside. Put the pistachios into the same hot frying pan and roast them even more briefly until they turn just a shade darker. Set aside. When the pudding has cooled to lukewarm, stir the almonds into it. Ladle the pudding into 4 to 6 small serving cups (the kind used for caramel custard or creme brulee). Sprinkle the top with the pistachios and cover with cling film. Refrigerate for 2 to 3 hours until cold and set.

Steps:

• Combine rice and milk on top of double boiler.
• Cook uncovered for 45 minutes or until rice is tender.
• Beat together egg yolks, 1/4 cup sugar and salt.
• Stir part of the of rice mixture into beaten yolks.
• Add yolk mixture to hot rice mixture and cook 3-4 minutes, stirring constantly.
• Remove from heat.
• Add vanilla.
• Beat egg whites until frothy.
• Add 2 T. sugar
• Beat until stiff.
• Fold egg whites into pudding.
• Chill.

Steps:

• Combine the rice, whipping cream, whole milk, cinnamon and brown sugar into a large saucepan with a cover.
• Over medium heat, bring the mixture to a boil, stirring frequently. Once its boiling, turn the heat down to a simmer, and cover the pudding. Stir occasionally. Let this simmer for about 20 minutes.
• After the 20 minutes, and the raisins and simmer for an additional 5 minutes until the rice is tender (I usually cook it another 15 minutes. I like how thick it gets with the extra cooking).
• Add the vanilla just before serving.

Steps:

• Bring milk, Arborio rice, sugar, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat and simmer, uncovered, stirring frequently until rice is very tender, about 1 hour. Remove from heat.
• Beat eggs in a bowl, and gradually stir in about 1 cup of the rice mixture with the beaten eggs, adding about 1/4 cup of the hot rice at a time. Return the egg mixture into the saucepan, and stir in the heavy cream and vanilla extract.
• Pour the rice pudding into a 3-quart dish, and sprinkle with cinnamon. Allow pudding to cool slightly, then cover and refrigerate until chilled, about 4 hours.

Steps:

• In a medium saucepan, bring 1 1/2 cups water to a boil.
• Add rice and stir.
• Reduce heat,cover and simmer for 20 minutes.
• In another saucepan, combine the cooked rice, with 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.
• Serve warm.

Steps:

• In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled., Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl, stir together cooked rice, milk and eggs. Add raisins and sugar, mix thoroughly. Spread into two 8x4 inch loaf pans and sprinkle nutmeg on top.
• Bake for 1 hour at 300 degrees F (150 degrees C).

Steps:

• Bring water to a boil in a large saucepan. Add rice. Cover and return to the boil. Reduce to simmering and cook, covered, for 15 minutes or until water is absorbed.
• Combine sugar, cornstarch and salt in a bowl. Whisk in 1 cup of the milk stirring until smooth.
• Add sugar mixture, remaining 4 cups of milk, nutmeg and raisins to the rice. Stir well and bring to a boil.
• Reduce to the lowest simmer setting, and cook, covered for 1 - 1-1/2 hours, or until mixture is creamy and tender. Stirring occasionally. Stir in vanilla.
• Serve warm or cold, with a sprinkling of cinnamon.