Rice Pudding Smoothie For Two Recipes

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.

CREAMIEST RICE PUDDING

Steps:

• In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
• In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
• When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

RICE PUDDING SMOOTHIE

Steps:

• Using a blender, mix the milk, cream cheese, vanilla and cinnamon and blend until smooth.
• Add the ice cubes and blend on high speed until slushy, about 15 seconds.
• Add the rice and pulse for 5 seconds.
• Sprinkle with nutmeg.
• Garnish with the cinnamon stick.

RICE PUDDING SMOOTHIE FOR TWO

Steps:

• Blend all ingredients except ice and COOL WHIP in blender until smooth.
• Add ice; blend on high speed until thickened.
• Serve immediately topped with COOL WHIP.