how do i make rice pudding?

Answer 1

2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of long or short grain white rice
1/8 teaspoon salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup (40 grams) raisins

1 In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture - a Tablespoon at a time - beating to incorporate.

3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Serves 2-3.

Answer 2

President's Rice Pudding(From the 1600's)


2 c Cooked rice
1/2 c Sugar
1/2 c Crushed pineapple,drained
1 tsp Grand Marnier liquor
1/2 pt Heavy cream

Mix all with Grand Marnier liquor.
Chill well in refrigerator. Whip heavy cream until
very stiff. Fold into rice mixture. Chill overnight.

Answer 3

RICE CUSTARD:

3 eggs
3-1/3 cups milk
1-1/2 cups cooked rice
1/2 cup dark seedless raisins
1/2 cup sugar
1-1/2 t. grated lemon peel
1 t. vanilla
1 t. nutmeg
Preheat oven to 300 degrees. In 2-quart casserole, with wire whist or fork, beat eggs slightly; stir in next 6 ingredients, sprinkle with nutmeg.
Set casserole in baking pan; place on oven rack; fill pan halfway up side of casserole with boiling water. Bake 1 hr. and 25 minutes; stirring once after first 30 min. (To avoid breaking top, lower spoon down side of pudding; stir gentle back and forth along bottom of casserole.) When custard is done knife inserted in centre will come out clean.
Serve warm or cool with half-and-half or whipped cream, or maple blended syrup, chocolate sauce, or hot butterscotch sauce, if desired.

Answer 4

Try the following

Rice Pudding
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).
This is simplicity itself, because all you do is 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!

Or Baked rice pudding with raspberry sauce
110g/4oz Thai jasmine rice
450ml/16fl oz whole milk
450ml/16fl oz double cream
75g/3oz caster sugar
1 vanilla pod, split
freshly grated nutmeg
25g/1oz butter, plus extra for greasing
6 tbsp icing sugar
For the raspberry sauce
250g/9oz raspberries
2 tbsp icing sugar
50ml/2fl oz water

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the baked rice pudding, lightly grease a 1 litre/1¾ pint pudding basin or ovenproof dish.
3. Wash the rice under cold water and drain.
4. Place the milk and cream into a saucepan with the vanilla pod and bring slowly to the boil.
5. Add the rice and sugar and stir well.
6. Pour the mixture into the pudding basin or dish and grate over a little nutmeg.
7. Cut the butter into small pieces and place over the top of the rice mixture.
8. Transfer the dish to the oven and bake for about 15 minutes, then lower the temperature to 150C/300F/Gas 2.
9. Bake for a further 1¼ hours, or until golden-brown on top and creamy underneath.
10. Preheat the grill to medium. Dust the surface of the rice pudding with the icing sugar and place under the grill to caramelise. Alternatively, caramelise with a mini-blowtorch.
11. For the raspberry sauce, place the raspberries, icing sugar and water into a food processor and blend until smooth.
12. Pass the mixture through a sieve set over a bowl to remove the raspberry pips.
13. To serve, place a spoonful of the raspberry sauce onto each plate and top with a large spoonful of rice pudding.

Or Rice pudding
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.

Or Rice pudding with vanilla and orange
125g/4½oz jasmine rice
300ml/10½fl oz milk
1 vanilla pod, split lengthways, seeds scraped out
2.5cm/1in piece of galangal or ginger, peeled and finely chopped
2 tbsp sugar
3 tbsp double cream
1 orange, peeled and sliced
1 fresh mint sprig

Method
1. Place the rice, milk, vanilla, galangal or ginger and sugar into a saucepan and cook over a medium heat for ten minutes or until the rice is tender.
2. Stir in the cream and the orange slices.
3. To serve, place in a bowl and garnish with the mint sprig.

Or Rice pudding with caramelised apple
For the rice pudding
200ml/7fl oz whole milk
1 vanilla pod, split, seeds scraped out
50g/1¾oz caster sugar
100g/3½oz risotto rice
For the caramelised apple
1 Cox's apple, peeled, cored and sliced
50g/1¾oz brown sugar
75ml/3fl oz white wine
1 tsp cinnamon
pinch freshly grated nutmeg

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the rice pudding, heat a saucepan over a medium heat, add all the rice pudding ingredients and bring to the boil. Reduce the heat and simmer, stirring constantly for 15 minutes, or until it thickens and the rice is cooked to your liking. Remove the vanilla pod.
3. For the caramelised apple, place all of the ingredients into a bowl and mix together.
5. Heat a frying pan over a high heat and add the apple mixture. Fry for one minute, then transfer to the oven and bake for 15 minutes, or until the apple is caramelised and tender.
6. To serve, spoon the rice pudding into a serving bowl and place some of the caramelised apple on top.

Answer 5

milk, pudding rice, sugar

Answer 6

boil sum rice with lots of milk on low heat and a little cinnmonor nutmeg a little sugar mix and boil a little longer and serve