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.
time, then add the rice pudding. Fold in the flour and
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.
RICE PUDDING: Rinse the Arborio rice several times until the water
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.
Place rice in saucepan.
Cover with one inch of water.
Bring to a boil and simmer rice until it absorbs water.
Add 1 3/4 quarts milk and cook slowly until rice is tender.
Mix remaining ingredients in bowl.
Add to rice mixture.
Cook until thick.
Use a wire whisk vigorously, it makes it creamy.
Add raisins.
Be very careful.
Do not cook fast, it will scorch and burn.
Combine rice, water, salt and oleo in a nonstick saucepan; bring to a boil.
Stir; simmer and let cook 15 minutes.
Let set 5 minutes.
Stir in condensed milk, plain milk and raisins.
Bring almost to a boil over medium heat.
Beat eggs in a bowl.
Add some of the hot rice mixture, then add to rice mixture in saucepan.
Cook 5 to 10 minutes on low heat, then add vanilla. Continue cooking on low until thick.
Stir often.
Cook rice into the 2 1/2-quart water until rice is done. Rinse and drain.
Cook milk, sugar, butter, cornstarch, eggs and vanilla until thickened pour over rice and use a 4-quart pan.
Put rice in a large pot; put enough water in just to cover rice.
Boil for a few seconds.
Add the sugar and canned
milk, mixed with 1 can water.
Add about 1 1/2 quarts milk; cook slowly until thickened, about 1 1/2 to 2 hours.
Add more milk if needed. Add the vanilla and raisins when done.
Put cinnamon and nutmeg on top, if desired.
Cook rice until done and rinse.
Whip the cream until stiff. Mix rice, crushed pineapple and cream.
Add sugar to taste.
(This has been in the family for many generations.)
Cook rice in water and salt at medium heat until all the water is absorbed.
Add milk, vanilla and sugar until desired consistency (a little softer than you want to end up with).
Add egg and raisins and cook for 4 to 5 minutes longer.
Great served warm or cold!
Combine
milk,\trice
and salt.
Cook for 45 minutes in double boiler,
stirring occasionally.
Beat 2 eggs slightly; add
3/4 cup
sugar and 1 teaspoon vanilla.\tPour some of the cooked
rice into egg-sugar mixture.
Return to double boiler and
cook\tfor
5 to
6 more minutes.
Plumped raisins may be added.
innamon sticks or vanilla bean, rice and salt. (If you are
9 inch pan and bake in 350\u00b0 oven for
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 spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
eparate bowl, combine rice and raisins. Divide rice mixture between prepared dishes
ool.
To make the rice pudding, place the milk, cream, vanilla