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
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
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
rame on top. Beat the egg yolks and 1/2 cup
egg and sugar. Set aside. In a separate bowl, combine rice and
For the rice pudding, bring 3/4 cup milk,
oil then mix in the rice, lemon zest and orange zest
saucepan then add the rice. Cook over low heat for
o a boil. Gradually add rice. Reduce heat and cook, covered
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.
ugar, the vanilla extract and rice in a saucepan and bring
arge saucepan, combine condesed milk, egg yolks, water and cinnamon.
Preheat oven to 375\u00b0.
Mix rice, sugar, egg, milk and vanilla. Bake until thick; remove.
Prepare pudding and cook until slightly thick.
Pour over rice mixture.
Place in oven for more cooking.
Remove when starting to brown.
Beat egg whites; prepare for pie topping.
Add to rice pudding and brown or use whipped topping (either is wonderful).
Serve warm or cold.
This makes a wonderful dish for someone who can't eat sugar.
This recipe is low in fat and sugar.
s called for in the recipe so that you can sprinkle