Rice Pudding With Raisins And Cinnamon Recipes

CREAMY RAISIN RICE PUDDING

Steps:

• Combine rice, water and salt in 3-quart saucepan.
• Bring to a vigorous boil. Reduce heat, cover and simmer until all water is absorbed, about 3 minutes.
• Combine sugar and cornstarch.
• Add milk, sugar mixture and raisins to rice.
• Heat to boiling; boil 1 minute, stirring constantly.
• Remove from heat. Stir in butter and vanilla.
• Slowly stir about 1 cup of the hot rice mixture into egg yolks in bowl.
• Stir into remaining mixture in saucepan.
• Cook over medium heat, stirring frequently, just until mixture starts to bubble.
• Serve warm or chilled. Garnish with cinnamon and nutmeg.

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 (ARROZ CON LECHE)

Steps:

• Combine the milk, rice, sugar, cinnamon, vanilla and raisins (sultanas) in a large saucepan. Bring to a boil over medium-high heat, mixing occasionally.
• Reduce heat to low and cook, stirring occasionally while scraping the base and sides of the pan with a wooden spoon, until thick and creamy (about 15-20 minutes).
• Once rice is soft and cooked through, mix in the condensed milk and butter. Add 1/4 cup extra milk ONLY if needed to achieve your desired consistency.
• Pour the rice among serving bowls; sprinkle with extra ground cinnamon (or cinnamon sugar), and raisins (or sultanas). Serve immediately.

CREAMY RICE PUDDING RECIPE

Steps:

• Wash the rice in running water until the water is clear. Put it in a bowl with enough hot water to cover and leave it to soak for 15 minutes. Drain the rice and put in a heavy-bottomed pot with the water and salt.
• Cover the pot, bring the water to a boil and cook the rice on low heat until the water has been absorbed. Stir the sugar and half of the cinnamon into the cooked rice. Add the milk and mix well. Cook, uncovered, over a low heat until most of the milk has been absorbed. Stir the rice pudding occasionally.
• Lightly beat the eggs and very gradually mix them into the rice. Continue to cook the rice pudding for 5 more minutes. Stir in the raisins and turn the rice pudding into a serving dish.
• Sprinkle the extra cinnamon over the pudding.

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.

CINNAMON-RAISIN RICE PUDDING

Steps:

• In a small bowl, whisk the first seven ingredients. Stir in the rice, pecans and raisins. Pour into two greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet., Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

EASY RICE PUDDING WITH RAISINS RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F (180 C, Gas 4). Butter a shallow 1 1/2- to 2-quart baking dish, or spray it with nonstick cooking spray.
• In a large mixing bowl, combine the rice with the granulated sugar, the beaten eggs, milk, vanilla extract, raisins, and ground cinnamon. Blend well with a spoon.
• Pour the mixture into the prepared baking dish.
• Bake the pudding in the preheated oven for about 30 to 35 minutes, or until set.

RICE PUDDING WITH RAISIN & CINNAMON SYRUP

Steps:

• Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.
• Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.
• Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.

QUICK RICE AND RAISIN PUDDING

Steps:

• Mix all ingredients in 2-quart saucepan.
• Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.

RICE PUDDING WITH RAISINS AND CINNAMON (ARROZ CON LECHE)

Steps:

• Bring 2 cups water to boil in medium saucepan.
• Remove from heat.
• Add rice; let stand 15 minutes.
• Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
• Bring 4 cups water to boil in large saucepan.
• Add rice, lemon peel strips, and salt and return to boil.
• Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
• Drain and discard lemon peel.
• Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
• Scrape in seeds from vanilla beans; add beans.
• Bring to a boil.
• Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-50 minutes).
• Remove vanilla beans and cinnamon sticks.
• Stir in rice, raisins and sugar.
• Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
• Spoon pudding to bowls,.
• Sprinkle with ground cinnamon and grated lemon peel.
• Garnish with cinnamon sticks, if desired.

OLD FASHIONED CREAMY RICE PUDDING WITH RAISINS

Steps:

• Add milk to a large saucepot and whisk in cinnamon, salt and sugar until thoroughly combined. Bring milk to a gentle boil over medium heat, whisking occasionally. Keep a close eye being careful not to scorch the milk.
• Meanwhile, place rice in a mesh strainer and rinse until water comes out clear - about 2 minutes.
• When the milk comes to a boil, add rice then simmer on low for 20-25 minutes until liquid is mostly absorbed.
• Using a fork, mix cornstarch with a few tablespoons of cold water then add to the pot. Continue cooking the pudding until the mixture begins to thicken - about 1-2 minutes.
• Stir in raisins then remove from the heat. Divide pudding evenly between 6 small ramekins or dessert dishes. Serve warm, at room temperature or refrigerate until cold.

RICE PUDDING WITH RAISINS AND CINNAMON

Steps:

• Bring 2 cups water to boil in medium saucepan. Remove from heat. Add rice; let stand 15 minutes. Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
• Bring 4 cups water to boil in large saucepan. Add rice, lemon peel strips, and salt and return to boil. Reduce heat to low, cover, and simmer until rice is almost tender, about 10 minutes. Drain. Discard lemon peel.
• Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 canela sticks in heavy large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil. Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups, about 30 minutes. Stir in rice, raisins, and sugar. Stir until raisins are plump and flavors blend, about 5 minutes.
• Spoon pudding into bowls. Sprinkle with ground cinnamon and grated lemon peel. Garnish with canela sticks, if desired.

CINNAMON-RAISIN RICE PUDDING

Steps:

• Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
• Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
• Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
• Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.