Dessert - Ina garten rice pudding recipe
Author: Carl Stanley
Get Maple Pecan Rice Pudding Recipe from Food Network This is a melange of rice pudding recipes that I have collected over years of enjoying rice pudding. Get Rice Pudding with Vanilla Bean, Orange and Rum Recipe from Food Network
Maple Pecan Rice Pudding
Get Maple Pecan Rice Pudding Recipe from Food Network
Provided by: Ina Garten Bio & Top Recipes
Yields: 6 servings
Number of ingredients: 11
Provided by: Ina Garten Bio & Top Recipes
Yields: 6 servings
Number of ingredients: 11
Ingredients:
- 3/4 cup raisins
- 3 tablespoons bourbon, such as Makers Mark
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 5 cups half-and-half, divided
- 1/2 cup sugar
- 1 extra-large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup pure maple syrup, plus extra for serving (optional)
- 1/2 teaspoon natural maple flavoring
- 3/4 cup toasted pecans, chopped
How to cook:
- In a small bowl, combine the raisins and bourbon. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.
Tags:
Rum Raisin Rice Pudding
This is a melange of rice pudding recipes that I have collected over years of enjoying rice pudding. Soaking the raisins in rum is a direct "lift" from Ina Garten's recipe in one of her wonderful cookbooks. Separating the eggs is a trick from a recipe my Mom got from her former hair stylist. I add extra vanilla just because I'm a vanilla nut. This works fine with milk, half and half, cream.
Provided by: Lizthechef
Yields: 6 servings
Number of ingredients: 10
Provided by: Lizthechef
Yields: 6 servings
Number of ingredients: 10
Ingredients:
- 2 large eggs
- 1/2 cup lightly packed brown sugar
- 1/2 teaspoon kosher salt
- 2 1/2 cups half and half
- 1 teaspoon best quality vanilla extract
- seeds from one vanilla bean
- 2 cups cooked and cooled basmati rice
- 1/2 cup golden raisins
- 2 tablespoons dark rum
- freshly grated nutmeg
How to cook:
- Soak raisins in rum while cooking, then cooling rice.
- Separate eggs. Beat yolks. Add sugar, salt, half and half, vanilla extract and seeds, raisins (and rum) and cooked rice.
- Beat egg whites until stiff and fold into mixture.
- Turn into buttered, shallow baking dish, sprinkle with nutmeg and bake at 350 degrees for 45 minutes.
Rice Pudding with Vanilla Bean, Orange and Rum
Get Rice Pudding with Vanilla Bean, Orange and Rum Recipe from Food Network
Provided by: Giada De Laurentiis Bio & Top Recipes
Total time: 345 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: american
Number of ingredients: 7
Provided by: Giada De Laurentiis Bio & Top Recipes
Total time: 345 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: american
Number of ingredients: 7
Ingredients:
- 5 cups whole milk
- 2/3 cup Arborio rice or other short-grain white rice
- 1 vanilla bean, split lengthwise
- 1/2 cup sugar
- 2 teaspoons dark rum
- 1 teaspoon grated orange peel
- Orange segments
How to cook:
- Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
- Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.
