Time 45m Yield 4 Number Of Ingredients 8 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.
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.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Place water and rice in a large, heavy pot with a tight-fitting lid. Bring to a boil, reduce heat slightly, then allow to boil until almost all the water is gone (approximately 10 minutes). Stir in 4-1/2 cups of the milk and reduce heat to med-low. Yes, it looks like a lot of liquid. Don’t worry. (Note: don’t use skim milk; it’s not rich enough to make a nice pudding.) Into the remaining 1/2 cup of milk, whisk in the sugar and cornstarch. Whisk this mixture into the rice, then add the raisins (substitute currents if you prefer). Stir. Grate nutmeg over the top of the mixture, lightly dusting the entire top. Raise the heat to med-high and, stirring almost constantly, bring to a slow boil. Reduce heat to low and put lid on pot. Simmer (very gently) for anywhere from one hour to 1-1/2 hours– until the pudding has thickened. Stir pot occasionally, making sure the pudding does not stick to the bottom of your pot. When pudding is thick, spoon some out into a custard cup which contains the egg yolk. Do this about a teaspoon at a time, to slowly warm the yolk. Any faster, or in any greater quantity, will cause the yolk to curdle. When yolk is beaten and warmed, stir into pudding. Cook for two more minutes; remove from heat. Stir in vanilla (pure extract only please, not artificial), then pour pudding into an attractive serving dish. Sprinkle cinnamon on top and let cool to room temperature. Do not add cinnamon while cooking or the pudding will have an unpleasant gray/brown colour. Refrigerate if not serving right away. Canadian comfort food!
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 30m Yield 4 servings Number Of Ingredients 7 Steps:
In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy. In a small bowl, combine remaining milk and the egg. Whisk well. Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes. Add the nutmeg and cinnamon, and mix well. Enjoy!
Time 55m Yield 6 servings. Number Of Ingredients 7 Steps:
Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.
More about “ultimate rice pudding recipes”
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.
