how do i make the best homemade rice pudding?

Answer 1

EASY BAKED OWL RICE PUDDING

6 uncooked owl legs
2 cups onions and peppers (thinly sliced)
2 tsp rice
2 tsp pudding
1/4 cup olive oil, separated in 1/8 cups

Preheat the oven to 350 degrees. Line a deep baking pan (9x13) with foil (this will reduce clean-up time) and seal the heat. Drizzle the foil layer with olive oil to avoid sticking Sprinkle foil with some of the rice and pudding Lay the owl legs on the oil-seasoning mixture, spread out, and drizzle lightly with olive oil. Use a brush or spoon to distribute the oil evenly on top of the owl Sprinkle the owl with remaining seasoning, to taste Sprinkle the owl with the rice and pudding.

Important: Cover the pan with another layer of foil, and seal the sides. Bake for 30-45 minutes, or until the center of the owl is no longer pink.

It'll be the juiciest, most tender baked owl you've ever had - no need for a knife. Best over rice and sauteed vegetables.

Submitted by: Tanya

Answer 2

Mexican Rice Pudding:

1¼ hours 10 min prep
8-10 servings

2 inches cinnamon sticks
lime zest (green only, 2 inch wide strip by 3 inches long-so it's quite a chunk)
1 cup rice
1 quart milk
3/4 cup sugar
1/4 teaspoon salt
4 large egg yolks
1/2 teaspoon vanilla
1/4 cup golden raisins
1 teaspoon unsalted butter, chopped
ground cinnamon

1. Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min.
2. Add the rice and return to a boil, stir once, cover and cook for 20 min.
3. Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so.
4. Take from the heat and remove the cinnamon and zest.
5. Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it), then add to pot. Stir well.
6. Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish.
7. Preheat the broiler and dot the top of the pudding with the butter.
8. Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.

Answer 3

The Secret!!

There are several good recipes on here, but. A recipe is nothing without technique.

Bring your rice to a boil, then simmer in milk until just overcooked. Go ahead and overcook your rice, after-all, you are making pudding, so make it pudding. If you have the means to add a vanilla bean to your rice milk, do so. It will make all the difference. Good luck!!

Answer 4

Cook 2 cups of rice let cool.
Make up a large box of instant vanilla pudding add a teaspoon of vanilla.
Mix rice with pudding and dust with cinnamon.

Answer 5

Rice Pudding
INGREDIENTS
2 quarts whole milk
3/4 cup long-grain rice
3 eggs
1/2 cup white sugar
1 cup whole milk
1 teaspoon vanilla extract
3/4 cup raisins
1 tablespoon ground cinnamon
DIRECTIONS
Pour 2 quarts milk into a large saucepan and bring to a boil over medium heat. Reduce heat to low, then mix in rice and simmer uncovered for 20 minutes, stirring frequently and skimming surface of milk as needed.
In a medium bowl, whisk together eggs, sugar, milk, and vanilla extract. Slowly pour into rice mixture while stirring vigorously. Allow mixture to boil and thicken, approximately 10 minutes, while stirring constantly.
Remove from heat and stir in raisins. Pour mixture into a 9x13 pan and sprinkle cinnamon over top. Allow to cool uncovered in refrigerator for a few hours, until pudding is chilled and firm. Cover with plastic wrap when cool
Absolutely delicious!

Answer 6

The secret is to use full cream milk and proper pudding rice. Put knob of butter ontop before baking and some ground nutmeg.

Answer 7

Creamy Rice Pudding

INGREDIENTS
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

DIRECTIONS
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Answer 8

I make the best rice pudding.

Answer 9

Arroz Con Dulce (Arroz con Coco)
CANDIED COCONUT RICE
(Serves 12)

1½ cups rice

4¼ cups coconut milk
1½ teaspoons salt
3 cinnamon sticks
2 ounces ginger
6 whole cloves
Pinch of nutmeg-optional

1½ cups sugar
½ cup raisins

3/4 cup coconut milk (reserve to use at the end)

Wash rice and soak in water to cover, generously, for 2 hours. The rice will soak up the water so use plenty.
About twenty minutes before rice is finished soaking combine the 4½ cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium size caldero.
Bring to a boil over high heat. Reduce heat to moderate, cover and boil for 15 minutes.
Drain rice thoroughly and add to caldero. Mix and bring to a boil over moderate heat. Reduce heat to low and cook unitl rice is completely dry, without stirring.
Add the sugar and raisins, stir, and bring to a boil over moderate heat. Reduce heat to low and cook for another 15 minutes, without stirring.
Add reserved 3/4 cup coconut milk and stir. Turn heat to moderate and boil for about 30 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape bottom of caldero.
Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature.
This is served cold.

Answer 10

Try the following

Old-fashioned 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).

You will also need a round ovenproof dish with a diameter of 9 inches (23 cm), 2 inches (5 cm) deep, lightly buttered.

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 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
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 Rice pudding with caramelised apple
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.

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.