Rich Risotto Rice Pudding Recipes

Steps:

• Put all ingredient's into the pan except the sugar and cinnamon if using.
• Once the ingredients are in the pan on an extremely low heat cook for averagely 40 minutes, stirring every 10 minutes to prevent burning.
• After averagely 40 minutes add your sugar and cinnamon the reason for adding your cinnamon late is because, The longer you cook cinnamon the stronger its flavour becomes and you dont want to overpower the dish too much with cinnamon. Then serve with either Jam or creme fraiche.

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.

Steps:

• Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
• Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
• Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.

Steps:

• Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
• Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.

Steps:

• Make sure the rice is cooked ahead of time.
• Whisk first 6 ingredients. And raisins if you want, we prefer without ;).
• Put in microwave and cook 1 - 1 1/2 minutes.
• Remove and whisk.
• Put back in microwave for another 1 - 1 1/2 minutes.
• Remove and whisk.
• Continue above steps until desired thickness (don't get too thick, you want it a little less thick than desired since it will continue to thicken as it sits).
• Add butter and vanilla once it's at desired thickness. You can omit butter to save on calories!
• Add anything else you want (cinnamon, nutmeg, fresh berries if it's cold, etc).
• Enjoy!

Steps:

• Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
• Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
• Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
• Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.