Rice Pudding Uruguayan Recipes

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.

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 URUGUAYAN

Steps:

• In large non-stick skillet, saute onion and garlic in olive oil.
• Add ground round and brown well.
• Add rice, carrots, parsley, beef or vegetable broth, and pepper.
• Stir well and bring to boil, stirring occasionally.
• Lower heat and simmer for 20 minutes.
• Add potatoes and continue cooking until potatoes are tender or approximately one hour.

RICE PUDDING-URUGUAYAN RECIPE/ARROZ CON LECHE-RECETA URUGUAYA

Steps:

• Cook for 30 minutes the milk, rice, and 1/3 cup of sugar.
• Beat egg yolks, 1/3 cup sugar, and vanilla.
• Incorporate the egg mixture to the rice and cook for 2 extra minutes stirring continuously.
• ENJOY!