Veryvanillaricepudding Recipes

15 MINUTE VANILLA RICE PUDDING

Steps:

• Bring 1 cup of milk to boil in medium sauce pan.
• Stir in rice and raisins.
• Cover pan.
• Remove from heat.
• Let stand for 5 minutes.
• Meanwhile prepare pudding.
• Beat pudding mix into remaining 2 cups of cold milk with whisk for 2 minutes.
• Add rice mixture to pudding and stir.
• Cover surface with plastic wrap.
• Cool 5 minutes.
• Stir.
• Serve warm or chilled.

VERY VANILLA RICE PUDDING

Steps:

• Bring the water to a boil in a medium saucepan. Add rice, cover, reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
• Preheat oven to 375.
• In a large bowl, whisk together the soy milk, sugar, and salt. When the rice is cooked and still hot, add the soy milk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
• Remove from the oven, uncover and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. The pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools.
• Distribute amoung 8 bowls. Serve warm or at room temperature. Dust with brown sugar if desired.
• The pudding will keep in the fridge in an airtight container for 3 days.

BAKED LEMON & VANILLA RICE PUDDING

Steps:

• Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
• Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.

VANILLA RICE PUDDING

Steps:

• Beat egg with wire whisk in large saucepan.
• Gradually add milk, beat well until well blended.
• Add dry pudding mix, stir 2 minutes or until well blended.
• Stir in rice and raisins.
• Bring to full rolling boil over medium heat, stirring constantly.
• Remove from heat.
• Cool 5 minutes, stir occassionally.
• Pour evenly into 10 dessert dishes or into 1 1/2 quart dish.
• Place plastic wrap on surface of hot pudding.
• Refrigerate for about 1 hour.
• Stir before serving.
• Sprinkle with cinnamon and nutmeg before serving.

VANILLA RICE PUDDING

Steps:

• Place milk, sugar, rind, vanilla bean and seeds (or extract) in a saucepan and bring to a simmer over medium-low heat.
• Add rice and stir occasionally.
• Cook for 30 minutes or until rice is tender.
• Add yolks one at a time, mixing well.
• Remove from the heat and leave to stand for 5 minutes.
• Remove rind and vanilla bean.
• Spoon into bowls and top with rhubarb and cream.

RICH VANILLA PUDDING

Steps:

• Combine sugar and cornstarch in a saucepan. Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
• Remove from heat. In a thin stream, gradually add 1 cup of hot mixture to beaten egg yolks while whisking vigorously. Scrape hot egg mixture into saucepan. Cook and stir over medium heat until thickened and smooth. Do not boil. Remove from heat and stir in butter and vanilla extract. Pour into a bowl or ramekins or teacups. Cover surface directly with plastic wrap, and chill in the refrigerator for about 2 hours.
• Serve topped with whipped cream and dulce de leche, as desired.
• NOTE: If using a vanilla bean in place of the extract, just add the split and scraped bean in step 1 when you add the half-and-half. Be sure to remove the bean pod before step 2.

LIGHTER CREAMY VANILLA RICE PUDDING

Steps:

• Heat oven to 150C/130C fan/gas 2. Grease a 1.2-litre (about 5cm deep) ovenproof baking dish (see tip, below left) and stand it on a baking tray. Tip the rice into a pan with both the sugars and all the milk. Split the ½ vanilla pod horizontally, scrape out the seeds into the pan and drop in the pod. Heat the milk, whisking. As it is about to come to the boil, immediately remove from the heat. Pour the mixture into the dish, scraping out all the rice and seeds from the bottom of the pan.
• Bake for 30 mins, then remove and stir. Return the pudding to the oven for another 30 mins. Stir again and return for a further 25-30 mins until the rice is cooked and has absorbed enough of the milk to give the mixture a creamy consistency.
• Remove the pudding, let it sit for 1-2 mins, then stir in the crème fraîche to make it extra creamy. Serve with raspberries, if you like.