EASIEST RICE PUDDING
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
- Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.
Nutrition Facts : Calories 202 g, Fat 8 g, Protein 6 g, SaturatedFat 4 g
RICE PUDDING WITH SULTANAS (SPAIN)
Make and share this Rice Pudding With Sultanas (Spain) recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put sultanas in a bowl & cover them with the brandy, then allow them to sit & soak up some of the liquid, about 30 minutes.
- In a heavy sauce pan, combine rice, sugar, milk, the drops of vanilla & the cinnamon stick.
- When the milk STARTS to boil, turn heat to low & simmer slowly, about 10-15 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pan.
- When sultanas have soaked up some of the brandy, drain them & add the sultanas to the rice & milk mixture.
- Continue cooking for another 10-15 minutes, & once rice has cooked, remove pan from the heat & remove the cinnamon stick.
- Spoon into a serving bowl & let cool a bit before sprinkling a little ground cinnamon over the top & serving.
RICE PUDDING WITH SULTANAS
Warm and comforting, rice pudding is one of the simplest puddings but also one of the most delicious.
Provided by The Hairy Bikers
Categories Desserts
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 160C/140C Fan/Gas 2.
- Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea).
- In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas.
- Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin.
- To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.
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HEAVENLY CREAMY CINNAMON RICE PUDDING | RECIPETIN EATS
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5/5 (37)Category DessertCuisine WesternCalories 309 per serving
- Place milk, sugar and vanilla in a saucepan over medium high heat. Bring to a simmer, stirring to dissolve the sugar, until the surface is foamy - do not boil, it will split.
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- Place the rice, milk, sultanas, sugar, vanilla and cinnamon in a 1.5 litre (52 fl oz/6 cup) capacity baking dish and stir to combine.
- Bake for about 1½ hours, stirring every 15 minutes for the first hour to make sure the rice doesn't stick to the dish. Remove the pudding from the oven when it has the consistency of creamed rice. Do not overcook or it may dry out. Cool slightly and top with fresh berries if desired.
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