Does anyone have a good way to make rice pudding?

Answer 1

Creamy Rice Pudding

* 1 quart rich milk
* ½ cup rice, scant
* 1/3 cup sugar
* Grated yellow rind of½ lemon
* A pinch of salt

Wash the rice thoroughly by putting it into a dish, pouring hot water over it, and whipping it with a batter whip, then pouring off the water, repeating the process till the water remains clear. Be careful to grate off only the yellow part of the lemon rind. Put all the ingredients into a pudding dish. Cover the dish, set in the oven, and bake very slowly till the rice is tender. The pudding should be stirred occasionally during the cooking. When the pudding is nearly done, the cover may be removed to allow the top of the pudding to brown. Success in making this pudding depends entirely on the baking. It should be bake slowly, until the rice is thoroughly tender, but not too long; for if baked too long, the pudding will be too dry. It is best served the day after it is made, and should be of a rich, creamy consistency when cold; some might enjoy it served hot. One-eighth package of raisins may be added to the pudding, if desired.

Answer 2

Try the following
Rice Pudding
Old-fashioned Rice Pudding

This is the real thing – a mass of creamy rice and a thick brown speckled nutmeg skin. Don't forget to take a sharp knife and scrape off all the bits of caramelised skin that stick to the edges – my grandmother always did that and gave everyone an equal amount.


Serves 4-6

Ingredients
4 oz (110 g) pudding rice
14½ oz (410 g) evaporated milk
1 pint (570 ml) whole milk
1½ oz (40 g) golden granulated or caster sugar
1 whole nutmeg
1 oz (25 g) butter
Pre-heat the oven to gas mark 2, 300°F (150°C).

mix the evaporated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish, pour in the liquid and give it all a good stir. Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks.

Next just carefully pop the dish in the oven on the centre shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes, then pop the dish back in the oven to cook for another hour, this time without stirring. At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin! This is wonderful served warm with Plums in Marsala.

or
Ingredients
150ml/5fl oz double cream
300ml/10fl oz milk
2 cardamom pods, crushed
3 tbsp caster sugar
75g/2½ oz basmati rice
4 tbsp honey

Method
1. To make the rice pudding, in a large saucepan place the double cream, milk and cardamom pods on a low heat and infuse for three minutes.
2. Add the rice and the sugar and cook for 12-15 minutes until rice is cooked.
3. Add in the honey and serve.

or Ingredients
150g/5½oz risotto rice
150ml/5½fl oz whole milk
150ml/5½fl oz double cream
50g/1½oz caster sugar
1 vanilla pod, seeds scraped out

Method
1. Place all of the ingredients into a saucepan, bring to a simmer and cook for 12 minutes, or until the rice has absorbed the liquid and has softened.
2. Discard the vanilla pod and leave the rice to cool slightly.
3. To serve, pour the rice pudding into a serving bowl.

Answer 3

My Aunt's recipe is so easy.....and tastes so good with whipped cream and cinnamon sprinkled on top!

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 4

When you cook the rice ( long grain ) first coat the rice pot with real butter, and cook the rice with a certain amount of butter in the rice water ( according to the amount of rice cooked ) This will produce nice fluffy rice, ready to receive the vanilla, cinnamon,nutmeg, etc. You can vary with tapioca starch flavor also.

Answer 5

All rice pudding is, is vanilla pudding and cooked rice...you can't really screw it up. If you want to add flair to it, then put whipped cream and a cinnamon/nutmeg/sugar sprinkling on top of it.

Answer 6

I cook white rice in milk instead of water, with some sugar, and raisins or dates. A little cinnamon can be good.

Answer 7

use condensed milk