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 1h Yield 6 to 8 servings Number Of Ingredients 5 Steps:
Rinse the rice under cold running water, then turn it into a medium saucepan, and cover with water. Add the salt, bring to a boil, reduce the heat and simmer for 10 minutes. Drain. Rinse the saucepan with cold water, shake out excess (don’t dry) and pour in the milk and sugar. If you’re using a vanilla bean, scrape the pulp into the pan and drop in the pod (if you’re using extract, you’ll add it later). Bring to a boil, stirring to dissolve the sugar. Stay close: Milk is notorious for bubbling over. Lower the heat, stir in the rice and cook at a steady simmer, stirring frequently (especially at the start) for 30-40 minutes, or until the rice is very tender, the pudding feels just a little thick as you stir it and most of the milk has been absorbed (the pudding will have cooked down by about half). It’s hard to give an exact time because it depends on the rice, the size of the pan and the amount of heat beneath it. Scrape the pudding into a heatproof bowl, and remove the vanilla bean, if you’ve used it. If you’re using extract, stir it in now. Cover (if you want to avoid a skin, press plastic wrap against the surface of the pudding), and cool to room temperature or refrigerate. Tightly covered, the pudding will keep in the fridge for about four days; serve cold or at room temperature.
Time 50m Yield 6 to 8 servings Number Of Ingredients 10 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.
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.
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 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.
Number Of Ingredients 8 Steps:
In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine. Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools. Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using. Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance. Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.
Time 1h35m Yield 6 serving(s) Number Of Ingredients 8 Steps:
In large bowl, combine sugar, salt, cornstarch and nutmeg. Add milk, egg yolks, and vanilla, using wire whisk to beat until smooth. Add cooked rice, and pour into a 1 and 1/2 quart baking dish–you can also use a 9 x 9 square baking dish, but you’ll need to decrease the cooking time by at least 15 minutes, if not more, so check carefully after the first hour. Place baking dish into larger pan, and pour hot water into outer pan to create a 1 inch deep water bath. Bake at 350 degrees, stirring occasionally, for 1 1/2 hours, or until pudding is creamy and milk is absorbed.
