Rice Pudding Sundae Recipes

RICE PUDDING WITH RASPBERRY SAUCE

Steps:

• In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill., Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool., Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.

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.

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.

INSTANT POT RICE PUDDING - DAIRY AND GLUTEN FREE

Steps:

• Add all ingredients in the main insert of the InstantPot. Close lid with vent in SEALING position.
• Set instant pot to PORRIDGE mode on high pressure. When instant pot beeps, wait on the KEEP WARM timer for 10 minutes. Release the leftover pressure by turning the knob to VENTING after 10 minutes.
• Open Instant Pot lid and mix well. Rice pudding is ready. Serve warm or chilled.
• If the pudding looks too liquidy, turn on the SAUTE mode and cook for 2-3 mins stirring constantly. If the pudding looks too dry, add more milk, mix and let it come to boil for few minute.
• Let it cool down for some time. Add your favorite toppings. Serve warm or cold. Enjoy !!
• Once you refrigerate the pudding overnight, it thickens substantially. To get it back to desired smooth consistancy, stir in some cold milk.

RICE PUDDING SUNDAE STYLE

Steps:

• Follow directions on pudding box and rice box, preparing pudding and rice as directed. Add the vanilla to the cooked rice.
• In a sundae type, or other tall glass, layer the following ingredients: 2 vanilla wafers, 1/4 cup pudding, raisins, 1/4 cup rice, 2 wafers, 1/4 cup rice, raisins, 1/4 cup pudding, topping with nutmeg.

RICE PUDDING SUNDAE

Steps:

• For the rice pudding: Add the cream, milk, agave, cinnamon stick and 1 cup water to a 10-quart saucepot or large Dutch oven and bring to a boil. Add the rice and reduce to a simmer, then cook, covered, stirring occasionally, until the rice is tender, about 20 minutes. Remove from the heat.
• For the bourbon raisins: Add the raisins, granulated sugar, bourbon and 1/2 cup water to a 2-quart saucepot and bring to a boil. Lower to a simmer and let cook for 3 minutes, then drain and add to the rice pudding.
• For the passionfruit sauce: Cut the passionfruit in half and scoop the flesh and seeds into a bowl. Stir in the condensed milk.
• For the whipped cream: Whip the cream with the confectioners' sugar until it holds soft peaks.
• For serving: Add a 2-ounce ladleful of the rice pudding to a serving bowl, then add a scoop of the ice cream, the passionfruit sauce and a 1-ounce ladleful of the rice pudding. Top with a scoop of ice cream and a dollop of whipped cream. Repeat to make 3 more.