Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture just comes to boil.
Cool 5 minutes, stirring twice.
Pour into dessert dishes and sprinkle with cinnamon or nutmeg.
Makes 10 servings.
Combine rice, milk, pudding mix, egg and raisins in saucepan. Stir over medium heat until mixture just comes to a boil.
Cool 5 minutes, stirring twice.
Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg.
Serve warm.
Serves 10.
Combine rice and water in medium saucepan;
Combine all ingredients in a flat baking dish (6 x 11-inch) and place in 300\u00b0 oven.
Bake for 1 1/2 hours or until rice is tender and pudding is thick and creamy, not dry.
Stir every 20 minutes with a fork, turning under the brown top.
Serve hot or cold.
Serves 5.
Cook rice until done, about 20 minutes.
Stir in milk and eggs. Put back on stove and cook until it coats a spoon.
Add nutmeg and raisins as desired.
Serve hot or cold.
Grease 2-quart casserole dish. Combine eggs, sugar and milk. Beat well. Fold in rice, lemon juice, vanilla, butter, nutmeg and raisins. Pour into casserole dish and put in pan of boiling water. Bake for 45 minutes or until custard is set. Bake at 350\u00b0.
In heavy saucepan, heat rice and milk just to boiling.
Cover and simmer until rice is done, about 30 minutes.
Stir every now and then.
Make sure rice is done.
Beat eggs, sugar and vanilla together.
When rice is done, add egg mixture gradually, stirring all the time.
Let mixture come to a slight boil as it thickens. Pour into dish or cups of your choice.
Sprinkle with cinnamon and nutmeg.
Chill.
Place rice in greased baking dish or pan; spread.
Add beaten eggs, margarine, sugar, salt, vanilla, milk and raisins.
Stir in pan with fork.
Bake about 1 hour at 350\u00b0.
May add about 1 cup more milk if it seems too dry.
Heat milk and rice in heavy saucepan at about medium-high until heated through.
Lower heat to simmer and cook until thickens.
This should take over an hour.
Stir occasionally from the bottom.
Remove from heat and add sugar and vanilla.
Serve with cinnamon, if desired.
ater to boil. Stir in rice and salt. Cover and simmer
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
Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture just comes to a boil.
Cool 5 minutes, stirring twice.
Pour into dessert dishes or serving bowl.
Sprinkle with cinnamon and nutmeg.
Serve warm.
Makes 10 servings.
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.
Beat the egg yolks till they are light.
Combine rice, sugar, raisins, milk, vanilla and salt.
When thoroughly combined, empty into casserole dish and sprinkle with nutmeg.
Bake at 325\u00b0 for 1 hour.
Using the reserved egg whites, prepare a meringue and spread on top of rice pudding.
Return the dish to the oven and bake until lightly browned.
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.
Thoroughly combine rice with all remaining ingredients.
Pour into lightly greased crock-pot.
Cover and cook on high for 2 hours.
(or LOW: 4-6 hours).
Stir after first hour.
This recipe may be doubled if desired.