Simply Splendid Rice Pudding Recipes

Steps:

• Preheat oven to 300F; have ready a greased 8-cup baking dish (preferably glass, says Rose Murray).
• Heat the milk in a large saucepan over medium-high heat just until bubbles appear around the edge; remove from the heat.
• Add all the remaining ingredients to the milk, combine well, then pour into the prepared pan.
• Bake in preheated oven for two hours, until rice is just tender and most of the milk has been absorbed; stir twice during the first hour of baking.

Steps:

• Heat rice according to package directions. In small bowl combine rice, pudding and raisins; blend well. Sprinkle with cinnamon, if desired.
• Cooks' notes:
• Get creative by using different pudding flavors and add-ins such as:
• - dried cranberries
• - granola or trail mix
• - coconut
• - nuts
• - any type of chocolate chips (milk, dark, semi-sweet or white)
• - crushed cookies
• Or for more nutritious dessert use:
• - Minute® Ready to Serve Brown Rice
• - Sugar-free flavored pudding cup
• - Chopped almonds or walnuts

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart casserole dish with nonstick cooking spray.
• In the casserole dish, mix together rice, sugar and salt. Stir in milk and vanilla.
• Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.

Steps:

• In a heavy bottomed sauce pan add the rice, 2 cups milk (or half and half), sugar, butter and raisins. Cook over medium-high heat, stirring often, until mixture comes to a boil. As soon as the mixture comes to a boil, reduce heat to low and simmer gently for about 10-15 minutes, stirring often, until thickened.
• Meanwhile, whisk together the reserved 1 cup of milk and the egg in a small bowl. Gradually whisk in a few spoonfuls of the warm rice pudding to temper the egg; now gradually stir the tempered egg mixture into the hot rice pudding, stirring well to combine.
• Whisk in the vanilla, cinnamon and nutmeg.
• Let cool a minimum of 30 minutes before serving with a dollop of whipped cream on top, as desired.
• Refrigerate any leftovers.

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:

• Cook rice in water and salt as directed on package.
• Cool.
• Mix pudding and cold milk as directed on box.
• Add cooled rice and mix well.
• Refrigerate until ready to serve.

Steps:

• Bring rice, water and salt to a boil over med-high heat.
• Simmer covered until water has been absorbed (approximately 15 minutes).
• Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
• The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
• DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
• Remove from heat and stir in vanilla.
• Turn into a bowl or cups.
• You can sprinkle cinnamon on the top if you like.
• COVER with plastic wrap directly on surface "IF" you don't want a skin.
• COOL.

Steps:

• Combine rice & milk in a medium saucepan, bring to the boil then reduce heat to low and simmer for 15-20 minutes, stirring often, until milk is absorbed & rice is tender.
• Remove pan from heat and stir in custard. Transfer to a bowl, cool slightly, then refrigerate until chilled.
• Serve with fruit & cream.