rice pudding?

Question

recipy

Answer 1

Follow this my dear, and I guarantee you will NEVER buy an already made Rice Pudding again.
3.5 C Milk
1/2 C Sugar - divided
1 Cinnamon stick
1/2 C long grain rice
2 Egg yolks
1/2 C Heavy Cream
1 t vanilla extract

Heat the milk, 1/4 C of the sugar and the cinnamon stick in a heavy bottom saucepan just to the boiling point. Stir in the rice and reduce the heat to low.
Cover and simmer about 40 minutes being careful not to scorch bottom.
Whisk together the egg yolks, cream, vanilla and the remaining 1/4 C sugar in a small bowl.
Stir this mixture into the rice pot and bring to a boil. Cook, stirring constantly for an additional 2 minutes.
Remove cinnamon and pour into a shallow GLASS baking dish *8x8 or 9X9)
If desired, you can sprinkle with additional cinnamon or leave that to the individual serving.
Let it cool and thicken for 30 minutes.
Good warm, but better the next day
Besides having a home made desert, your home will spell terrific.

I think I'm gonna head out for some cream and cinnamon sticks now :-) You've got me craving my own cooking.
Let me know how you make out and if you'll ever buy another Cozy Shack or Uncle Ben's again.

Answer 2

TOOTSIE's 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. Makes 3 cups.

Answer 3

Pumpkin Rice Pudding:

2 cups short-grain or Arborio rice
6 cups milk
1 cup sugar
1/2 vanilla bean, split lengthwise
1 teaspoon grated orange zest
1/4 cup orange juice
1/4 teaspoon kosher salt
1 cup canned pumpkin
1/4 cup dark brown sugar (optional)

In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes. Remove from heat. Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point. Cover and refrigerate up to 2 days ahead. To rewarm, stir in an additional 1 1/2 cups milk and stir gently over medium-low heat. Serve warm, sprinkled with the brown sugar if desired.

Yield: 8 servings

Answer 4

go to a grocery store. and get uncle ben's 90 second rice pudding.