Dessert - Rice Pudding recipes

How to cook:

1. 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).
2. 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.

Notes: Sticky Rice Pudding with Mango Recipe, Miss Kardea Brown's Sticky Rice Pudding, as seen on the Food Networks, Delicious Miss

How to cook:

1. Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
2. Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.
3. While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
4. Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.
5. Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.

Notes: Rum Raisin Rice Pudding Recipe, Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1

How to cook:

1. Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.

Notes: Rice Pudding Recipes, All Rice Pudding Recipes Ideas · Orange-Coconut Rice Pudding · Arborio Rice Pudding · Cinnamon-Raisin Rice Pudding · Dried Cherry Rice Pudding · Orange-Cinnamon Rice

Nutrition:

• Calories: 183 calorie
• Fat: 2 grams
• Saturated Fat: 1 grams
• Cholesterol: 2 milligrams
• Sodium: 81 milligrams
• Carbohydrate: 35 grams
• Fiber: 1 grams
• Protein: 6 grams
• Sugar: 12 grams

How to cook:

1. Preheat the oven to 375 degrees F.
2. Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soymilk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
3. Remove from the oven, uncover, and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Distribute among 8 bowls, drizzle each with 1 teaspoon of the condensed milk. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature.

Notes: Rockin' Rice Pudding Recipe, Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Cook: 25 minDirections: Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until