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.
Bring water and rice to a boil in a
educe the heat. Add the rice gradually, stirring constantly.
Increase
Bring milk to a boil, remove from heat and add rice pudding mix. Stir for 1 min then set aside for 10 mins.
Meanwhile, heat butter in a frying pan. Add bananas and cook for 2 mins. Remove, brush with honey and roll in chopped pistachios.
To serve, distribute rice between serving bowls and top with bananas. Drizzle with mango juice and serve remainder on the side.
In a large saucepan, combine milk and sugar, and bring to a boil. Add rice, then reduce heat to low, cover, and cook for 1 hour, stirring gently every 10 to 15 minutes. When it thickens, stir every 2 to 3 minutes.
In a small bowl, beat egg, vanilla, and tangerine rind together. After rice pudding has cooked for 1 hour, add 1/2 cup of the hot mixture to the egg mixture. Pour the egg mixture into the pot, turn off the heat and stir.
Pour into serving dishes. Sprinkle with cinnamon and chill.
time, then add the rice pudding. Fold in the flour and
innamon sticks or vanilla bean, rice and salt. (If you are
RICE PUDDING: Rinse the Arborio rice several times until the water
Drain peaches.
Reserve a few peach slices for garnish; coarsely chop remaining peaches.
Slice bananas.
In medium bowl, stir rice pudding, peach yogurt, chopped peaches and all but 12 slices of banana.
Spoon pudding mixture into 4 dessert bowls. Garnish with mint leaves and reserved peach and banana slices. Makes 4 servings.
In a saucepan, combine rice & water. Bring to boil, then
o low and add the rice.
Cover the pan and
f vanilla essence (optional). Put rice or sago in a buttered
o boiling.
Stir in rice; reduce heat.
Simmer about
ool.
To make the rice pudding, place the milk, cream, vanilla
o a boil. Add the rice and 1/2 cup sugar
eparate bowl, combine rice and raisins. Divide rice mixture between prepared dishes
For the rice pudding, bring 3/4 cup milk,
oil then mix in the rice, lemon zest and orange zest
Heat milk on top of stove.
When milk is hot, add rice and boil slowly until rice is tender and pudding is thickened.
Add sugar and vanilla and heat until sugar is dissolved.
Remove pan from heat.
Beat eggs and stir a little of the hot rice mixture into them.
Pour this into rice mixture and replace pan on heat and stir until creamy.
Remove from heat and pour into a bowl or individual dishes.
Sprinkle with cinnamon and allow to cool.
Pudding may be eaten warm as well as cold.
ld running water.
Place rice in a bowl and