whats the recipe for rice pudding please?

Answer 1

http://allrecipes.com/directory/1458.asp

they have a whole bunch

Answer 2

2 cups of water
1/2 tsp salt
1 cup uncooked regular white rice, medium grain (not parboiled)
4 cups heavy cream
5 extra-large eggs
1 cup sugar
1 tbl. pure vanilla extract

Bring the water and salt to a boil in a large saucepan over high heat. Stir in the rice and return to a boil. Cover the pot, reduce the heat to low, and cook until all of the water is absorbed, about 20 minutes. Check the pot occasionally and stir to prevent the rice from sticking.

Slowly stir 3 1/2 cups of the cream into the rice and stir gently over low heat until the cream is incorporated (make sure it does not boil). Remove the pan from the heat.

Whip the eggs and sugar with an electric mixer on high until light yellow and thick. Beat a little hot cream into the eggs, then stir this egg mixture into the rice until it's blended throughout.

Return the pudding to the heat and stir gently until it has thickened. It's very important not to let the mixture boil at this stage, as excess heat can curdle the eggs.

Remove the pudding from the heat and immediately stir in the remaining 1/2 cup of cream and the vanilla. Transfer the pudding to a heatproof bowl and let it cool at room temperature for 30 minutes. Lay a piece of plastic wrap directly on the surface (this prevents a skin from forming on top) and refrigerate the pudding until it's cold. Store any leftovers in the refrigerator.

Answer 3

Ummmmm. Rice pudding. My favorite!
Cook rice in the usual way (1 cup rice to 2 cups water) and once it comes to a boil, add 1/2 cup raisins. Cover and cook at low heat, until the water is completely absorbed and the rice is fluffy.

Beat 2 eggs in 1 1/2 c milk, add 1/2 cup sugar. Add to cooked rice mixture, stir gently and keep the heat low while this thickens. It should take about five-10 minutes, and voila! You have old-fashioned rice pudding with raisins.
Enjoy!

Answer 4

This is how I make Rice Pudding..........

SCANDINAVIAN RICE PUDDING:
2 cups milk
1/2 cup rice, uncooked (River Rice)
1/2 cup light or heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup sugar
2 Tablespoons butter
In the top of a double boiler heat milk; stir in rice, cover and cook over boiling water stirring occasionally as the mixture thickens. Add in additional milk if necessary, until the rice is tender. About 1 to 1 1/2 hours.Stir in cream, vanilla, salt, sugar and butter. Remove from heat and allow to stand over hot water until ready to serve. Mixture will thicken as it stands. Tastes great with whip cream and cinnamon sprinkled on top. Makes 3 cups

Answer 5

I don't have a recipe, but I remember Alton Brown of "Good Eats" said to use short grain rice for rice pudding because it won't get hard after it is refrigerated like long grain rice will.

Answer 6

i love rice puding try cooks.com very good website.
DANISH RICE PUDDING

1 cup uncooked Jasmine Rice
1/2 cup sugar
1/2 tsp. salt
5 cups milk
3 whole almonds
1 tsp. almond extract (or vanilla)
ground cinnamon for garnish

Combine rice, sugar, salt, and milk in the top of a double boiler. Cover. Add almonds.
Set burner temperature so water in the bottom of double boiler is simmering.

Cook 2 hours or until thickened, stirring often.

Stir in almond (or vanilla) extract. Remove whole almonds.

Sprinkle each bowl with cinnamon before serving. Serve with whipped cream flavored with amaretto

Answer 7

Personally, I just make a box of instant vanilla pudding, add one cup cooked white rice, and generous shakes of cinnamon and nutmeg.

Answer 8

http://www.epicurious.com/recipes/find/results?search=rice+pudding

Answer 9

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8610,00.html

Check out this recipe on line. This is an Emeril Lagasse recipe.