Homemade Rice Pudding Recipes?

Answer 1

MAPLE CINNAMON RICE PUDDING

boil 4 cups white rice, rinse well and drain. add 6 cups milk andheat slowly to a simmer. add brown sugar to taste (i use about a cup). add about 2 tsp. cinnamon, 1 teaspoon nutmeg, a pinch or two of powdered cloves (go easy!) 1 teaspoon vanilla extract, 1 teaspoon maple extract, 2 cups dark raisins. heat thoroughly but do not boil! add more milk if it seems to be getting too thick-- (THOROUGHLY rinsing the boiled rice will avoid this problem). serve it warm with a scoop of french vanilla ice cream, crumbled walnuts, and a drizzle of maple syrup. note: experiment with the amounts of each ingredient according to your personal taste preferences. some people like to add a bit of allspice or mace, some like to omit the cloves. you might also prefer a scoop of maple walnut ice cream instead of french vanilla. NOTE: this recipe will make a LARGE batch. cut it in half for less than six people.

Answer 2

How about bruleed Rice Pudding? Serves 6 125 grams pudding rice (4 ounces) 1 vanilla pod, optional 50 grams caster sugar, 2 ounces 1 1/8 litres full cream milk (2 pints) 60 mls creme fraiche (4 tablespoons) demerara sugar fruit compote or jam , to serve Put the first four ingredients in a non-stick pan and heat gently until the caster sugar has dissolved. Bring to the boil then lower the heat and simmer gently for 30-40 minutes or until the rice is tender, stirring occasionally. Add the creme fraiche, mix thoroughly then spoon into six flameproof dishes. Chill for 30 minutes or overnight. Completely cover the surface of each dish with demerara sugar so that you cannot see the rice beneath it. Cook under a very hot grill until the sugar has melted and caramelised. Cool, then serve with fruit compote or jam. Enjoy! To soi sleep alot - you should wake up and get out more!

Answer 3

Classic MINUTE® Rice Pudding:

Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings

1-3/4 cups milk
1/2 cup MINUTE White Rice, uncooked
2 Tbsp. sugar
2 Tbsp. raisins
1/4 tsp. salt
1 egg
1/4 tsp. vanilla

COMBINE milk, rice, sugar, raisins and salt in medium saucepan. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 6 min., stirring occasionally.

BEAT egg and vanilla lightly in 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 min. until thickened. (Do not boil.)

REMOVE from heat. Let stand 30 min. Serve warm. Store any remaining pudding in refrigerator.