Heat water to boil. Add rice, vanilla, and salt. Cook 10
RICE PUDDING: Rinse the Arborio rice several times until the water runs clear. This is
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.
For the rice pudding, bring 3/4 cup milk, 1 tbsp sugar, the vanilla
boil then mix in the rice, lemon zest and orange zest
For the rice pudding, bring the milk to a boil. Whisk in the cocoa powder
ean, scrape out the seeds and place the seeds and pod in
boil.
Reduce the heat. Add the rice gradually, stirring constantly.
pringform cake pan. Cream the butter and 3/4 cup
in batches, until smooth. Strain the milk mixture through a fine
1 tbsp sugar, the vanilla extract and rice in a saucepan and
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.
ntinue to whisk. Place the milk mixture over medium high
ntil smooth.
Add cooked rice, and pour into a 1
ver high heat and add the rice. Reduce heat to medium-low
eavy bottomed sauce pan add the rice, 2 cups milk (or half
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.
Mix quart of milk, water, rice, salt and sugar together.
Bring gently to boil and simmer 45 minutes.
Add 3 cups milk, beaten eggs and vanilla.
Bring to a boil.
Cool and refrigerate.
Add raisins, if desired, when adding the 3 cups milk.
Combine water, rice and salt in 1-quart pan. Boil for 7 minutes. Add milk and butter. Bring to a boil. Reduce heat, cover and cook for 1 1/4 hours.
Beat eggs, sugar and vanilla. Add to rice. Remove from heat.
Can add 1/2 cup raisins, if desired. Turn into buttered shallow pan and sprinkle with cinnamon/nutmeg sugar.
Cover with plastic wrap and chill.
Combine rice, milk and salt.
Boil unti rice is tender. Combine sugar and eggs, add to hot mixture slowly.
Combine evaporated milk and vanilla, add to mixture.
Cover over medium heat until thick, stirring frequently.