Youhavetotrythisricepudding Recipes

CLASSIC RICE PUDDING

Steps:

• Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
• Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
• Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
• Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
• Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don't boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don't want it to be too thick before you take it off the heat. A touch soupy still is ok.
• Remove from heat and serve warm.

QUICK YOGURT AND PUDDING

Steps:

• Measure yogurt into medium bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. Stir in strawberries.
• Spoon evenly into five dessert dishes; cover.
• Refrigerate at least 1 hour. Store leftover pudding in refrigerator.

YOU HAVE TO TRY THIS RICE PUDDING!

Steps:

• Put cooked rice in the top of a double boiler.
• Set over simmering water.
• Stir in milk, butter and raisins.
• Cook stirring frequently until pudding thickens slightly, about 20 minutes.
• Remove from heat and stir in vanilla and nutmeg.
• Refrigerate or eat warm.
• (If there is anything left by this time:).