Measure rice, salt and water into saucepan, bring to a boil. Cook until rice is tender about 40 minutes.
Place rice on top of double boiler, stir in sweetened condensed milk and butter.
Cook, stirring frequently over until slightly thickened, about 20 minutes.
Remove from heat and stir in vanilla.
To make parfaits, spoon alternating layers of creamy rice pudding with canned pie filling, any flavor.
Top with whipped cream.
Wala!!
Makes 6 servings.
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.
o a boil. Gradually add rice. Reduce heat and cook, covered
emove from heat; add cooked rice, raisins(totally optional) and vanilla
In a large pan, bring milk, rice, butter and salt to a boil, stirring with a fork.
Put lid on and turn on low until rice is done (about 30 minutes).
In a small bowl, beat egg, sugar, cinnamon and vanilla together.
Stir in with rice until thick and creamy like pudding.
Let cool 30 minutes.
Pour into casserole. Cover to stay creamy.
Chill.
Sprinkle with cinnamon when served.
educe the heat. Add the rice gradually, stirring constantly.
Increase
RICE PUDDING: Rinse the Arborio rice several times until the water
Preheat oven to 325\u00b0.
Lightly butter 1 1/2-quart round glass baking dish.
In large bowl, lightly beat eggs with sugar.
Stir in milk, rice, vanilla and lemon peel.
Pour into prepared dish. Place dish in a baking pan (a 9-inch square metal pan will do) on oven shelf; pour boiling water into pan, level to rice pudding mixture in glass dish.
Bake 1 hour and 10 minutes or until pudding is creamy thick.
Use any favorite topping such as raspberry sauce or apricot sauce over rice when served.
o low and stir in rice. Continure stirring until sugar dissolves
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 the given order, put ingredients in saucepan and stir over medium heat until it comes to a boil.
Put into a bowl and sprinkle with cinnamon and sugar.
(I mix my cinnamon and sugar together and then sprinkle it on top of rice pudding.)
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.
reased stoneware, mix together sugar, rice, cherries, almonds, lemon zest and
Either cut the recipe in half or find a
utter.
To make the pudding, combine all ingredients in the
ver medium heat, combine cooked rice and whole milk. Heat until
simmer. Stir in the rice and simmer, stirring occasionally, until
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.