Five Spice Rice Pudding Recipes

SPICED RICE PUDDING RECIPE BY TASTY

Steps:

• In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
• In a small bowl, combine remaining milk and the egg. Whisk well.
• Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
• Add the nutmeg and cinnamon, and mix well.
• Enjoy!

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean 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.

RICE PUDDING WITH LEFTOVER RICE

Steps:

• Gather the ingredients and preheat the oven to 300 F.
• In a medium saucepan, heat the milk and rice over medium-low heat, stirring together frequently so the milk doesn't burn. Bring the mixture to a slow simmer.
• In a separate medium bowl, combine the eggs, sugar, and vanilla.
• Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Add all of the egg mixture to the saucepan of hot milk and rice, stirring constantly to avoid scrambling the eggs. Allow to cook until thick enough to coat the back of a spoon, about 175 to 180 F.
• Add the cinnamon and raisins, stirring just to combine.
• Finally, pour the rice pudding mixture into an 8 x 8-inch casserole or baking dish and bake in the preheated oven for 25 to 35 minutes. For a creamy texture, remove the rice pudding when it's lightly set with a slight jiggle. For a firm baked custard, cook until a knife inserted in the middle comes out clean.
• Allow the rice pudding to cool slightly before serving.

HEALTHY SPICED RICE PUDDING

Steps:

• Butter the slow cooker all over the base and half way up the sides. Heat the milk to a simmer. Mix the pudding rice and the milk and pour into the slow cooker. Add the orange zest, and spices. Cook for 4 hours on low and stir once or twice if you can. If after 3 hours the rice pudding is beginning to stick to the base of the cook, add a splash of water. The rice will be tender when cooked. Add 100ml milk to loosen the pudding, if necessary.
• Serve topped with orange segments and honey, fruit and raisins, if you like.

RICE PUDDING WITH CHAI SPICES

Steps:

• Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil.
• Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes.
• Mix in ginger and spices.
• Spoon warm into bowls, or chill in refrigerator for several hours.

AUTUMN VANILLA & SPICE RICE PUDDING

Steps:

• Bring the 1 cup of the milk to boil.
• Next,stir in the rice,chopped apple,raisins,cinnamon& nutmeg;cover.
• Remove from heat an let stand for 5 minutes.
• While letting it stand,prepare the pudding as directed with the remaining 2 cups milk.
• Stir the rice mixture into prepared pudding.
• If using the nuts,stir in next.
• Cover surface of pudding with plastic wrap;& cool for 5 minutes.

RICE PUDDING

Steps:

• In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
• Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
• Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
• Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
• Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.

FIVE-SPICE RICE PUDDING

Steps:

• Bring water to a boil in medium saucepan, add rice, stir until boil returns, cover, reduce heat, and simmer for about 15 mins. When rice is done add milk, stir well, add dry ingredients and stir well again. Simmer 15-20 mins or until mixture has thickened somewhat, stirring very frequently. Remove from heat, stir in vanilla, put into bowl, refrigerate uncovered for at least half an hour.