Mix all ingredients together.
Put sugar-free pudding (dry) with other ingredients.
Stir over low heat until thickened.
Can add raisins.
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
utter and 3/4 cup sugar with the vanilla extract and
innamon sticks or vanilla bean, rice and salt. (If you are
ir in the cream, brown sugar, condensed milk and vanilla extract
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.
Bring water to boil.
Add rice.
Lower heat and cook about 20 minutes or until rice is tender and all water absorbed.
Cool rice completely and then put in fridge until it's cold.
Mix pudding as directed on the package.
Add pudding to cold rice.
Plump the raisins in a little hot water.
Let cool.
Add to rice mixture along with the cinnamon.
Cool until serving time.
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.
Mix in the rice and cook over a low heat for 20
ooker greased stoneware, mix together sugar, rice, cherries, almonds, lemon zest and
Bring the milk to a boil in a saucepan, stir in the rice and cook over low heat for 18-20 mins.
Mix the apple and lemon juice together.
Stir the sugar into the rice pudding and allow it to dissolve briefly. Transfer the pudding to a bowl, dollop with yogurt and top with the apple. Serve.
Place 4 cups of the milk, rice, cinnamon stick and lemon peel in a large saucepan on medium heat. Bring to a boil. Reduce heat to low; simmer, stirring, for 15-20 mins or until rice is tender (mixture will still be runny). Remove from heat.
Whisk sugar, egg yolks, cornstarch, vanilla and remaining 1/4 cup milk in a medium bowl. Stir into rice mixture until well blended.
Cook and stir rice mixture on low heat for 5-8 mins or until mixture thickens.
Spoon rice pudding into serving bowls. Sprinkle with nuts, then drizzle with honey.
b>rice, milk, ginger, cardamom, cinnamon and 1/4 cup of the sugar
ilk, 1 tbsp sugar, the vanilla extract and rice in a saucepan
alt to a boil. Add rice, stir and bring back to
aucepan then add the rice. Cook over low heat for about 35
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.
Bring 4 cups milk to a boil. Add rice, vanilla extract, 2 tbsp sugar and a pinch of salt. Cover and cook over low heat for 30 mins, stirring occasionally.
For the raspberry sauce, puree raspberries and 1 tbsp sugar then press through a strainer. Set aside.
To finish, whisk custard powder, 2 tbsp sugar and remaining milk until smooth. Add to rice pudding, bring to a boil and simmer for 1 min. Remove from heat, allow to cool slightly, stirring occasionally. Serve with raspberry sauce.
Place milk, 3/4 cup of the coconut milk, sugar and vanilla in a medium saucepan on high heat. Bring to a boil.
Gradually add rice. Reduce heat to low and simmer, stirring, 35-40 mins, until rice is tender. Stir in lime peel.
Divide rice pudding among serving bowls. Top with lychees, remaining 1/2 cup coconut milk and mint leaves.