Time 8m Yield 1/2 cup, 1 serving(s) Number Of Ingredients 6 Steps:
Combine rice, milk and cream in a microwave bowl and stir. Spoon a few tablespoons of the liquid out and stir in cornstarch in a small bowl until no lumps are present. Add the cornstarch mixture and stir. Microwave on medium high for about 3 minutes, or until desired thickness is reached. Add cinnamon and honey and serve warm.
Time 1h5m Yield 1 serving(s) Number Of Ingredients 7 Steps:
Bring water to a boil and add rice. Cover and simmer for 20 minutes. Preheat oven to 350F degrees. Whisk milk and egg together, then whisk in sugar and vanilla. Stir into the hot cooked rice and then stir in raisins. Pour rice mixture into a small greased casserole dish and bake, uncovered, for 20 minutes. Serve warm with pouring cream.
Time 2h45m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish. Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Time 1h35m Number Of Ingredients 8 Steps:
Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender. Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.
Time 3h15m Yield 4 servings. Number Of Ingredients 11 Steps:
In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled., Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.
Number Of Ingredients 7 Steps:
In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40 to 45 minutes. Remove vanilla bean; stir in orange zest and heavy cream. Rice pudding may be served at room temperature or chilled.
