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.
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.
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.
ool.
To make the rice pudding, place the milk, cream, vanilla
-quart saucepan, heat rice and 1 cup water to
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
boil. Mix in the rice and cook over a low
Add the rice and water to a medium
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.
Combine milk, minute rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, uncovered 6 minutes, stirring occasionally.
Beat egg and vanilla with wire whisk until well blended. Add a small amount of the hot milk mixture; mix well. Return to saucepan; cook and stir on low heat 1 minute. (do not boil).
Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.
For the rice pudding: In a saucepan, bring the
o a boil. Add the rice, stir and simmer for about
Bring milk to a boil. Add rice and stir to combine. Simmer very gently for 30 mins, stirring occasionally, until very thick and rice is tender. Remove from heat and stir in sugar and vanilla extract. Let cool.
Preheat broiler. Lightly oil 4 (3 inch) ring molds and place on a baking tray. Divide rice pudding between rings and sprinkle with freshly grated nutmeg and brown sugar. Broil for 2 mins, until sugar is melted and bubbling. Let cool slightly then transfer to individual serving plates. Serve with summer fruits.