n a large saucepan; add rice, butter, and salt. Place a
reased stoneware, mix together sugar, rice, cherries, almonds, lemon zest and
oil then mix in the rice, lemon zest and orange zest
s called for in the recipe so that you can sprinkle
RICE PUDDING:
Combine milk, arborio rice, sugar, vanilla & salt, in a
RICE PUDDING: Rinse the Arborio rice several times until the water
Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes.
Reduce heat to medium-low. Add 1 1/2 c sugar and coconut milk and simmer, stirring occasionally, until rice is tender and mixture is thick, 15 minutes more. Spread rice on a large baking dish or rimmed cookie sheet until completely cooled, 30-40 minutes.
In a cold bowl, combine cream, sugar and vanilla. Whip until soft peaks form. Gently fold whipped cream and mango into rice pudding. Serve chilled.
Combine the rice with the 5 cups of soy milk, the pears, sucanat, cinnamon and salt.
Over medium heat, bring to a simmer, stirring constantly.
Cook uncovered, stirring, for about 15 minutes.
Lower the heat to medium-lo, and continue to cook, stirring, until the rice is tender and the liquid is almost all absorbed, about 15 more minutes. Stir frequently to prevent scorching.
Remove from the heat and stir in the vanilla and the remaining 2 tablespoons of soy milk.
serve warm.
Bring milk, Arborio rice, sugar, butter, and salt to
br>Gradually stir in the rice. Reduce the heat to low
o a boil and add rice.
Simmer at med-low
Combine the rice, milk, sugar, vanilla bean
igh heat and add the rice. Reduce heat to medium-low
For the rice pudding:
In a pot, melt
To make the rice pudding. Bring about 3 cups of
In a saucepan bring water to boil.
Add rice and butter, bring back to boil, lower heat, cover and simmer for 8-10 minutes until liquid is absorbed.
Add hot milk and sugar, cook over medium heat until creamy, 12-15 minutes, stirring occasionally.
Add raisins, vanilla, zest, cinnamon during the last few minutes of cooking time.
Remove from heat, stir in sour cream.
In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.
Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.
boil, and then add rice. Reduce heat to simmer, and
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 to 10 minutes longer.
Spoon the rice pudding into bowls.
Cover and refrigerate until cold, about 5 hours.
Serve with orange segments if desired.