Time 45m Number Of Ingredients 9 Steps:
In a saucepan over medium-high heat, bring 1 1/2 cups water to a boil. Reduce the heat to low and add the rice. Cover the saucepan and simmer for 20 minutes. In a separate saucepan, combine the cooked rice, 1 1/2 cups milk, sugar, and salt. Cook over medium heat, stirring frequently, for 15 to 20 minutes or until thick and creamy. Pour the remaining 1/2 cup milk, beaten egg, and raisins and stir for 2 more minutes. Remove from the heat and mix in the butter and vanilla.
Time 30m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients in a saucepan. Heat over medium-high and stir often until milk and rice thicken, about 20 minutes or so. Put into dessert cups and chill until ready to eat.
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.
Time 50m Yield 4 Number Of Ingredients 7 Steps:
Gather the ingredients and preheat the oven to 300 F. In a medium saucepan, heat the milk and rice over medium-low heat, stirring together frequently so the milk doesn’t burn. Bring the mixture to a slow simmer. In a separate medium bowl, combine the eggs, sugar, and vanilla. Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Add all of the egg mixture to the saucepan of hot milk and rice, stirring constantly to avoid scrambling the eggs. Allow to cook until thick enough to coat the back of a spoon, about 175 to 180 F. Add the cinnamon and raisins, stirring just to combine. Finally, pour the rice pudding mixture into an 8 x 8-inch casserole or baking dish and bake in the preheated oven for 25 to 35 minutes. For a creamy texture, remove the rice pudding when it’s lightly set with a slight jiggle. For a firm baked custard, cook until a knife inserted in the middle comes out clean. Allow the rice pudding to cool slightly before serving.
Time 45m Yield 6 serving(s) Number Of Ingredients 8 Steps:
bring rice, milk, cream and sugar to a boil. simmer 15 minutes stirring occasionally. stir in vanilla, cinnamon and raisins. cook until thick and creamy. tip: if you stir a lot at the end it will be creamier! turn off heat and stir in egg yolks. serve warm or chilled, i prefer chilled with this recipe.
Time 30m Yield 4 Number Of Ingredients 8 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.
Time 15m Yield 3 Number Of Ingredients 4 Steps:
Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.
Number Of Ingredients 9 Steps:
Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using. Divide rice pudding into individual serving dishes serve warm or chilled. *Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. You can use nonfat, lowfat, whole or soy milk in this recipe.
