Ricepuddingwithcream Recipes

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:

• 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 large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
• Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

Steps:

• Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
• When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.

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:

• Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
• Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.

Steps:

• In a saucepan, combine 3-1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a bowl, beat the cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat until mixture reaches 160°. Stir in vanilla. Spoon into six dessert dishes. , Drain pineapple, reserving the juice; set the pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt and reserved pineapple juice. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding.

Steps:

• Combine 5 cups milk, rice, 1/2 cup sugar, cinnamon, vanilla and salt in heavy medium saucepan. Bring to boil. Reduce heat to low and cook until rice is tender and mixture is thick, stirring frequently, about 50 minutes. Mix in Sherry and 1/2 cup brown sugar.
• Serve pudding hot or well chilled. Thin with milk if pudding is too thick. Spoon into bowls. Press additional brown sugar through sieve atop puddings and serve.

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on 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:

• Combine rice, milk, sugar, butter, and salt in a medium saucepan. Cook over medium heat, stirring frequently, 35 minutes or until thickened. Remove from heat; stir in vanilla.
• Spoon into individual serving dishes. Serve hot or cold.