Time 1h10m Yield 6 servings. Number Of Ingredients 7 Steps:
Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.
Time 2h45m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish. Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Time 35m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally. Reduce heat to low and simmer , uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer. Remove from heat and stir in bourbon and vanilla extract. Chill before serving. Sprinkle with Cinnamon Sugar before serving. CINNAMON SUGAR: Combine cinnamon and sugar and store in a tightly covered bowl.
Time 2h50m Yield 6 servings Number Of Ingredients 8 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.
Number Of Ingredients 7 Steps:
In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40 to 45 minutes. Remove vanilla bean; stir in orange zest and heavy cream. Rice pudding may be served at room temperature or chilled.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 7 Steps:
In medium saucepan over medium heat, heat milk and salt to boiling. Stir in rice; reduce heat. Simmer about 5 minutes, stirring constantly. Cover; cook about 45 minutes or until milk is almost absorbed and rice is tender and creamy, stirring occasionally. Add vanilla, almond extract and sugar, stirring until sugar dissolves. Pour into large bowl; cover. Refrigerate until chilled, about two hours. Fold in whipped cream. Cover; refrigerate until ready to serve. If serving with a sauce, spoon a little bit of the sauce into your serving dishes and layer it with tthe pudding. Doing that makes for a pretty visual effect to go along with the wonderful taste.
