Baked Sweet Savory Carnaroli Rice Pudding Recipes

CREAMY RICE PUDDING

Steps:

• Heat oven to 350ºF (175ºC)
• Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using).
• Now add the sugar, and stir until it dissolves.
• Add a pat of butter, and a little sprinkle of nutmeg.
• Place the dish in the center of the pre-heated oven, and set the timer for 30 mins.
• After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour.
• Check the pudding after an hour, and you may have to break the skin to check the rice. Continue to cook for up to another half hour, if necessary. The rice pudding is ready when it has started to thicken (it won't be runny).
• Remove the rice pudding from the oven, and let cool slightly before serving. Spoon into dishes, and serve with a dash of cinnamon, if desired. Rice pudding is also delicious when served cold. Add some chopped fruit, raisins, or coconut. It's a very easy dessert to make, and to serve. You can even serve it to look like an egg, as they do in Italy-just place a peach half on top.

CREAMY BAKED RICE PUDDING

Steps:

• Preheat the oven to 350° F. Butter a 2 quart dish and set aside.
• In a large mixing bowl, whisk together the whole milk, sugar, and vanilla. Stir in the rice, raisins, cinnamon, and nutmeg.
• Pour the mixture into your prepared baking dish. Cover and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring well after each 30 minute interval for the first hour, then every 15 minutes.
• Remove the rice pudding from the oven and top with the heavy cream.

BAKED SWEET-SAVORY CARNAROLI-RICE PUDDING

Steps:

• For the pistachio praline: Oil a baking sheet. In a small saucepan over medium-high heat, cook the sugar; swirl the pan as it begins to brown. When dark caramel, remove from the heat and stir in the pistachios. Spread on the baking sheet. Cool completely, then chop finely.
• For the pudding: Grind the challah in a food processor. Add 3 tablespoons butter and pulse until mixed. In a mini processor, grind the pine nuts, then blend with 3 tablespoons butter. Using a spice grinder, grind the cinnamon, saffron, nutmeg, mastic, grains of paradise and sea salt. In a small pan, heat 1 cup half-and-half with finely chopped citron peel and bay leaf until steaming.
• In a large pot, bring 2 quarts water and 1 tablespoon salt to a boil and add the rice. Blanch for 1 minute, then drain. Pour 5 cups half-and-half in a saucepan over medium heat until just steaming. Stir in 3 tablespoons sugar, the vanilla bean and seeds and the ground spices. Add the rice and simmer uncovered on low heat until the rice is al dente, 45 to 60 minutes. Drain well and discard the vanilla bean.
• Butter a 3-inch-deep, 4-quart casserole. Drain the currants. Drain and coarsely chop the tomatoes. Spread half the rice in the casserole, then spread the ricotta and sprinkle with the currants, tomatoes and pine nuts. Spread with the remaining rice. Discard the bay leaf from the citron-peel infusion and pour over the rice. Cover with bread crumbs, then the praline. Bake until the topping is crisp, 15 to 20 minutes. If desired, gently fold in half-and-half when serving.

ARBORIO RICE PUDDING

Steps:

• Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
• Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
• Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.

SAVORY RICE PUDDING

Steps:

• FOR TOMATO SAUCE.
• Heat oil in a medium saucepan.
• Saute the onion and garlic until softened and slightly browned.
• Add tomatoes and chile strips and cook for another 5 minute.
• Season with oregano, bay leaves, sugar, salt, and pepper to taste.
• Simmer for 20 min., until slightly thickened.
• FOR THE CREAM SAUCE.
• Stir creme fraiche and yogurt together. Season with salt and pepper.
• TO ASSEMBLE.
• Preheat oven to 350.
• Butter a large(3 qt.) baking dish.
• Toss the monterey jack and mozzarella cheeses in a bowl.
• Spoon half the rice into a dish and smooth evenly.
• Cover with half the tomato sauce and then half the cream sauce.
• Spread half thecheese over the cream sauce.
• Repeat with the remaining rice, sauce,and cream.
• Reserve the remainig cheese.
• Lightly cover the casserole with foil and bake 30 minutes,until heated through.
• Uncover and sprinkle with reserved cheese.
• Return the UNCOVERED casserole to the oven and bake 10-15 minutes more, or until cheese melts.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

RISOTTO RICE PUDDING

Steps:

• Put all ingredient's into the pan except the sugar and cinnamon if using.
• Once the ingredients are in the pan on an extremely low heat cook for averagely 40 minutes, stirring every 10 minutes to prevent burning.
• After averagely 40 minutes add your sugar and cinnamon the reason for adding your cinnamon late is because, The longer you cook cinnamon the stronger its flavour becomes and you dont want to overpower the dish too much with cinnamon. Then serve with either Jam or creme fraiche.

BAKED RICE PUDDING

Steps:

• Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
• Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.