Rice Pudding Gonzo Recipe 55

RICE PUDDING

Steps:

• Bring rice, water and salt to a boil over med-high heat.
• Simmer covered until water has been absorbed (approximately 15 minutes).
• Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
• The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
• DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
• Remove from heat and stir in vanilla.
• Turn into a bowl or cups.
• You can sprinkle cinnamon on the top if you like.
• COVER with plastic wrap directly on surface "IF" you don't want a skin.
• COOL.

GRANDMA'S RICE PUDDING

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

RICE PUDDING WITH GOLDEN RAISINS

Steps:

• In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don't let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
• Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

RICE PUDDING GONZO

Steps:

• Bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.
• Just before rice mixture finishes cooking, whisk eggs lightly in a bowl.
• Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly.
• Stir egg mixture into remaining rice mixture in pan, then stir in cream.
• Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon.
• Chill pudding, covered, at least 3 hours.
• Makes 6-8 servings.

WORLD'S BEST RICE PUDDING

Steps:

• Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
• Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.

RICE PUDDING "GONZO"

Steps:

• Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.
• Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.
• Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours.

RICE PUDDING "GONZO" RECIPE - (5/5)

Steps:

• Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream. Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours. Cooks' note: •Pudding can be chilled, covered, up to 3 days.

BUDINI DI RISO (FLORENTINE RICE PUDDING TARTS) RECIPE

Steps:

• In a food processor (if you don't have one, you can instead mix the dough in a large mixing bowl using a pastry cutter or your fingers), work the butter into the flour, together with the pinch of salt, until it resembles a coarse, sandy yellow cornmeal.
• Mix in the powdered sugar and transfer the mixture to a work surface.
• Form the mixture into a volcano shape (with a crater in the middle) and place the egg yolks and zest in the crater.
• Use a fork to beat the yolks and mix them into the flour, then use your hands to work the liquid and dry parts together just to form a dough. Be careful not to overwork it -- you just want it to stay together, otherwise, your crusts will be tough and hard, rather than crumbly and tender.
• Form the dough into a round, wrap it in plastic wrap and refrigerate it for 30 minutes.
• Once the 30 minutes are up, preheat the oven to 350 F (180 C).
• Remove the dough to a floured work surface and roll it out very thin (about 1/8" or 3 mm thick).
• Cut it into rounds slightly larger than your tart tins or muffin cups, using either a sharp paring knife or a round cutter shape.
• Gently press the dough into the bottom and sides of the molds with your fingers, then pierce the bottom a sides of each a few times with the tines of a fork. (In Florence, the crust is often shaped so that it has a little "lip" around the edge, but that's optional.)
• Fill each tin with dried beans (to keep the dough from puffing up while baking) and bake until golden brown, about 10 minutes.
• Remove and set aside to cool, then remove and discard the beans when cooled.
• While the dough chills, make the rice pudding and preheat the oven to 392 F (200 C).
• In a medium, heavy-bottomed pot over low heat, melt the butter.
• Add the rice and shot of Vin Santo (or other alcohol, if using), and stir with a wooden spoon for about 1 minute.
• Add the milk, sugar, vanilla seeds, and vanilla paste or extract and simmer gently, uncovered, over low heat until the rice is tender (but not completely mushy) and most (but not quite all) of the liquid is absorbed, about 15 to 20 minutes. Do not let the pudding get too dry, as it will dry out further in the oven and your tarts will be dry and tough, rather than moist and creamy.
• Remove from heat and let cool slightly.
• Stir in the beaten eggs and orange and lemon zest. To Make the Tarts
• Spoon the rice pudding into each pre-baked crust up to the edge and bake for about 10 minutes, or until the tops are firm and golden brown.
• Set the tartlet pans or muffin tin on a wire rack to cool, then remove the mini tarts to another wire rack to cool completely.
• Lightly dust with powdered sugar just before serving.