Recipe: rice pudding variations

MERINGUE-TOPPED RICE PUDDING
Serves 10

1 teaspoon unsalted butter, room temperature
3 cups cooked long-grain white rice
4 cups whole milk, room temperature
3/4 cup sugar
1/4 teaspoon salt
4 large eggs, separated
1 1/2 teaspoons pure vanilla extract
1/3 cup raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon cream of tartar

1. Heat oven to 400 degrees. Butter a shallow 2-quart baking dish. Set aside.

2. In a medium-size heavy-bottom saucepan, combine rice, 3 cups milk, 1/4 cup sugar, and salt. Cook over medium heat, stirring frequently, until thick and creamy, about 30 minutes.

3. In a liquid measuring cup, whisk together the egg yolks, remaining milk, and 1 teaspoon pure vanilla extract. Stir into rice. Add raisins and cinnamon. Cook until raisins are heated through, about 2 minutes. Pour rice mixture into the prepared baking dish. Set aside.

4. In the bowl of an electric mixer, whisk the egg whites until foamy. Increase speed to high, and gradually add the remaining 1/2 cup sugar, cream of tartar, and vanilla. Beat until stiff but not dry, 3 to 4 minutes. Using a rubber spatula, spoon meringue on top of the rice, covering entirely. Transfer to the oven, and bake until the meringue is golden brown, about 5 minutes.

To store the rice pudding, use plastic wrap to prevent a skin from forming.

CREAMY RICE PUDDING

6 c. milk
1 c. regular rice
1/2 c. sugar
1/4 tsp. salt
2 tsp. vanilla
1 c. heavy cream

Combine milk, rice, sugar and salt in a 3 quart sauce- pan. Over medium heat, heat milk mixture until boiling, stirring often. Reduce heat until low, cover and simmer 1 hour, stirring occasionally. Stir in 1/2 teaspoon vanilla, cover and refrigerate for at least 6 hours or overnight. Beat 1 cup heavy cream into soft peaks. Note: When whipping cream use chilled bowl and beaters. Fold into chilled rice. Serve plain or sprinkle with cinnamon.

CREAMY RICE PUDDING

1/2 gal. milk
1 c. rice
1 c. sugar
1/2 tsp. salt
2 eggs
2 tsp. vanilla
cinnamon
raisins (optional, put in when
boiling rice)

Bring rice, milk, sugar and salt to a boil. Simmer stirring occasionally for 1 hour or until rice is soft. While rice is cooking beat eggs and vanilla. Let stand at room temperature. When rice is done, remove from stove. With one hand pour egg mixture into rice and beat fast with other hand so eggs won't curdle. Pour in deep pan or bowl. Cool and sprinkle with cinnamon.

CREAMY RICE PUDDING

1/3 c. rice (regular)
4 c. milk
2/3 c. sugar
1/4 tsp. nutmeg
1 tsp. vanilla
1/2 c. raisins

Put all ingredients except raisins in large casserole (buttered). Bake at 325 degrees for 3 hours, stirring every 20 minutes. Add raisins last hour. Number of servings: 6.