n the eggs, 1 at a time, then add the rice pudding. Fold
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.
RICE PUDDING: Rinse the Arborio rice several times until the water
educe the heat. Add the rice gradually, stirring constantly.
Increase
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.
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 eggs, milk
and
sugar.
Cook
rice as directed on package.
When it is done mix all ingredients together.
Put a little butter on top of rice pudding and sprinkle with nutmeg. Turn into
a
loaf pan and bake at 350\u00b0 for 45 minutes.
Serve warm.
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.
innamon sticks or vanilla bean, rice and salt. (If you are
Cook rice.
Combine eggs, milk, sugar, cinnamon, vanilla and raisins.
Add to rice.
Pour into greased 1 1/2-quart baking dish. Bake at 325\u00b0 for 45 to 50 minutes.
Serves 4 to 6.
Cook rice.
Add eggs, canned milk, sugar, regular milk and vanilla.
Heat.
Add cornstarch mixture to thicken some.
Scald milk in heavy saucepan with rice.
Beat eggs slightly in buttered 1 1/2-quart casserole dish.
Stir in sugar and salt.
Add hot milk mixture slowly to eggs, stirring.
Stir in raisins and vanilla and sprinkle on nutmeg.
Place in pan of hot water and bake in slow oven at 325\u00b0 for 1 to 1 1/2 hours or until knife inserted in middle comes out clean.
Makes 4 to 6 servings.
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
o a boil. Add the rice and 1/2 cup sugar
oom for water to simmer without touching the top pot. Bring
what you want. (As pudding cools, it thickens, and
Beat eggs and salt a little, add
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.
eparate bowl, combine rice and raisins. Divide rice mixture between prepared dishes