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.
Combine rice, milk, ginger, cardamom, cinnamon and
educe the heat. Add the rice gradually, stirring constantly.
Increase
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.
Saute peppers and onions in butter until tender on medium heat.
Add garlic cloves and saute until lightly golden.
Break steakumms into bite size pieces and fry with pepper and onion mix.
Add pepper and salt then mix.
Add the banana peppers and juice saute until mostly all the juice is absorbed.
Add pre cooked rice and cook a few minutes, stirring to prevent sticking.
Turn off the heat top with provolone cheese and stir until melted.
To cooked rice, add remaining ingredients.
Bake in 350\u00b0 oven until set and brown.
Can top with meringue, if desired.
Refer to meringue recipe within this cookbook.
eat milk and add the cooked rice.
Whisk egg yolks in
In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let \"cook\" for 3-4 minutes.
While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning.
Serve the Mango Rice Pudding with toasted coconut on top.
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.
In a large saucepan, combine evaporated milk and water.
Add cooked rice and cook over low heat, about 25 minutes.
Add sugar and vanilla.
Combine a little rice mixture with beaten eggs, then blend all well back into pudding.
Cook two to three minutes. Pour pudding into buttered 2-quart casserole and sprinkle with nutmeg or cinnamon.
Place casserole in pan of hot water, then bake at 350\u00b0 about 45 minutes or until a knife inserted near the edge comes out clean.
When cool, the pudding may be served with whipped cream.
cup of the Jasmine Rice.
Reduce heat and simmer
Make any flavor instant pudding.
Mix in cooked rice. Refrigerate until firm.
In a large saucepan blend sugar, cornstarch and salt.
Gradually add milk and cook over medium heat until smooth, thick and glossy.
Pour some of the hot mixture into the egg, and then return to the pot, mixing well.
Add the butter and vanilla.
Stir in cooked rice (NOT minute rice) and some raisins.
Pour pudding into a bowl, sprinkle with cinnamon.
Chill.
Good cold or warm, your preference.
time, then add the rice pudding. Fold in the flour and
Cook vanilla pudding.
Add milk and raisins; let stand 10 minutes.
Add about 1 1/2 cups cooked rice and a small amount of cinnamon.
If pudding gets too thick, add a little milk.
Place cooked rice, whole milk, coconut milk, sugar, and salt in a 3 quart saucepan.
Bring to a simmer, uncovered, over moderate heat.
Simmer until the pudding has thickened; approximately 45 minutes. Stir frequently.
Stir in the coconut extract and let simmer for one more minute.
Serve the rice pudding immediately in dessert cups, while still warm.
Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
ottomed sauce pan add the rice, 2 cups milk (or half
ugar if necessary. Place the rice, milk, cream, remaining sugar and
Combine cooked rice, milk, pudding mix and egg in saucepan. Stir over medium heat until mixture boils.
Cool 5 minutes stirring twice.
Pour into bowl.
Sprinkle with cinnamon and nutmeg.