Sweet Rice Pudding Recipes

Steps:

• Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.

Steps:

• Place the rice in a medium-sized bowl. Fill the bowl with cold water and swirl the rice around to help remove the starch.
• Carefully pour off the water, making sure not to pour out the rice that has settled to the bottom. Repeat this step 7-8 times, or until the water is clear.
• Fill the bowl with enough cold water to cover the rice by 2 inches. Let the rice soak for 30 minutes.
• Drain the rice and set aside.
• Place the milk in a 6-8- quart pan over medium heat, uncovered, and bring to a boil. This will take about 10-12 minutes. Watch it carefully so it does not boil over, and stir frequently to prevent scorching.
• Add the drained rice. Return it to a boil. This will take 1-2 minutes.
• Reduce to a simmer and cook, uncovered, for 30-35 minutes. The rice will absorb the milk as it cooks and thickens. Stir frequently, occasionally mashing the rice with a whisk.
• If the rice sticks, lower the heat.
• After almost all the milk has been absorbed and the rice is very tender, add the sugar and ground cardamom. Stir well to combine all the ingredients.
• Pour the rice into a heat-proof bowl. Let it cool for 10-15 minutes. Cover and chill completely.
• When ready to serve, spoon the chilled dessert into individual serving dishes and garnish with the pistachios, raisins, and sliced almonds.

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:

• 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.