Time 2h50m Yield 6 servings Number Of Ingredients 8 Steps:
Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours). Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.
Time 2h Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Place rice in a small saucepan with bay leaf and 2 cups water, bring to a boil over high heat, then drain immediately. Transfer rice and bay leaf to a heavy 3-quart saucepan. Add 4 cups milk, 1/2 cup sugar, vanilla bean and salt. Place over very low heat and cook, stirring occasionally, until milk has been absorbed by rice, about 1 hour. Add 2 more cups milk, and continue cooking over low heat 15 to 20 minutes longer. Rice should be tender and mixture should be very creamy. Remove from heat, and allow to cool to room temperature. Combine remaining sugar with 2 tablespoons water in a 1-quart saucepan. Place over medium-high heat, and stir gently until sugar dissolves. Continue cooking until mixture turns a medium amber color. Remove pan from stove and place on a heat-proof surface to cool. Caramel will darken somewhat and harden as it cools. No more than 30 minutes before serving, add a little milk to rice if it has become too thick, then remove bay leaf and vanilla and transfer pudding to a shallow serving bowl. Add 2 tablespoons water to caramel, return it to stove and place over medium heat. Cook about 5 minutes until caramel has softened. Stir to incorporate water. Remove from heat. To serve, drizzle caramel sauce over pudding.
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 50m Yield 6 serving(s) Number Of Ingredients 9 Steps:
In a saucepan heat water, milk, and salt. When liquid is almost boiling stir in rice and butter. Bring to boiling, immediately reduce heat and simmer, covered, over VERY low heat for 35-40 min (stirring every 5 min)until all the liquid is absorbed. Transfer rice into a large bowl. Scrape vanilla seeds into cream in saucepan and heat just until boiling. In a bowl whisk yolks and sugar and mix with heated cream (quickly, so it doesn’t curdle). Cook over medium-low heat, stirring constantly, for 5-7 min, until mixture coats a metal spoon. Pour 1 cup of hot sauce into rice and stir to blend (if using vanilla extract add now). Transfer remaining sauce to a bowl and refrigerate (tightly cover with plastic wrap). Chil several hours and before serving, stir remaining sauce into rice.
More about “lennies ultimate rice pudding recipes”
Yield 4 Number Of Ingredients 8 Steps:
Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally. Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL. Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.
