R And R Pudding Recipes

DAPHNE OZ MAKES AN OLD-FASHIONED VANILLA PUDDING

Daphne Oz Makes An Old-Fashioned Vanilla Pudding image

This vanilla pudding is made the old-fashioned way, complete with egg yolks, vanilla bean, and lots of whisking.

Provided by Daphne Oz

Number Of Ingredients 9

Ingredients

¾ cup granulated sugar
⅛ teaspoon salt
⅓ cup all-purpose flour
2 cups milk
2 egg yolks
2 tablespoons butter
1 ½ teaspoons vanilla extract
1 vanilla bean
split with seeds removed and reserved (optional)

Steps:

In a medium saucepan, combine sugar, salt, and flour
Slowly stir milk into dry mixture
Place over medium-high heat and cook, stirring continuously, until the mixture is simmering and begins to thicken
Remove from heat
Meanwhile, use a whisk to beat egg yolks in a small bowl
Briskly whisk in a small amount of the hot milk mixture (about ½ cup), then pour the tempered egg yolk mixture into the remaining milk mixture, whisking continuously
Add the butter, vanilla and, if using, vanilla bean seeds, and whisk to combine
Return the saucepan to the stove over low heat, then cook, stirring continuously with a wooden spoon, until the mixture becomes thick, about 5 minutes
Remove from heat and serve cooled slightly or at room temperature

R AND R PUDDING

R and R Pudding image

Rutabaga and rice baked together in a casserole dish make a tasty side.

Provided by PJ's kitchen

Categories Side Dish Vegetables

Time 1h50m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup water
½ cup long-grain white rice
1 pound rutabaga, peeled and cut into 1 1/2 inch cubes
½ cup milk
1 tablespoon butter
¼ cup white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
1 dash ground nutmeg
2 eggs, separated

Steps:

Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Drain the rutabaga, and place into a mixing bowl. Add the milk, butter, sugar, salt, pepper, and ground nutmeg. Beat or mash the rutabaga until smooth. Stir in the cooked rice, and beat in the egg yolks.
Beat the egg whites in a separate bowl until stiff peaks form. Fold gently into the rutabaga mixture. Spoon mixture into prepared casserole dish.
Bake in preheated oven until top is lightly browned, about 1 hour.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 21 g, Cholesterol 51.5 mg, Fat 3.2 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 337.5 mg, Sugar 10.3 g

R IS FOR RICH RICE PUDDING

R is for Rich Rice Pudding image

Provided by Tanya Wenman Steel

Categories Milk/Cream Food Processor Egg Rice Dessert Kid-Friendly Quick & Easy Chill Healthy Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

2 cups cooked rice
1 1/2 cups whole milk, plus more if desired
2 tablespoons sugar
2 large eggs, beaten

Steps:

1. Combine the rice, milk and sugar in a heavy small saucepan, cover, and bring to a boil over medium heat. Reduce the heat to low and simmer gently for 15 minutes.
2. Beat the eggs with a fork in a heatproof medium bowl. Add half of the hot rice mixture and mix well to blend. Transfer that mixture back to the saucepan and stir over low heat until steaming hot but not boiling. Transfer the pudding to a food processor and process for 1 minute. (The mixture will still have texture.) Scrape the pudding into a clean bowl and chill for 30 minutes, stirring occasionally, before serving. Cover any remaining pudding after it has cooled.

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