Recipe: Rice Puddings (12)

9-29-99 Rice Pudding Recipes

Becky,LA (09:56:22) :
MOM'S AKA RACHAEL'S RICE PUDDING
Recipe By : MOM
Serving Size : 6

1 cup rice -- cooked and warm
3 large eggs
2 cups sugar
1 teaspoon nutmeg
2 cups milk

Whisk eggs, sugar and nutmeg together until well mixed.
Add milk and whisk until thoroughly mixed.
Cook over medium heat, stirring constantly until mixture coats a metal spoon.
Add rice and 1 tsp. vanilla. Cover and let sit for about 30 minutes before serving.
May be served cold or warm. Cool-Whip is a delightful addition.

lottie (07:44:27) : MAPLE RICE PUDDING

1 qt milk
2 c Cooked long-grain white rice
1/3 c Maple syrup; PLUS:
2 tbsp Maple syrup
1 tsp Grated orange rind (or lemon)
1/3 c Broken walnuts

Combine the milk and rice in a large saucepan. Cook, stirring, over medium-low heat until the mixture boils and thickens, about 25 minutes. Stir in 1/3 cup maple syrup and cook 10 minutes more. Add the orange rind and vanilla. Pour into 4 (8-ounce) dessert bowls or custard cups; then allow to cool at room temperature. Meanwhile, heat the walnuts in a small heavy frying pan over low heat, stirring, until fragrant, about 3 minutes. Drizzle with remaining 2 tablespoons maple syrup. Cook over medium heat, stirring, until the syrup boils and coats the walnuts, about 2 minutes. Sprinkle on the puddings

lottie (06:18:30) : For all the chocolate fans:
CHOCOLATE RICE PUDDING(Arroz con Leche Achocolatude)
Makes 6 to 8 servings

2 quarts milk
1 ounce unsweetened chocolate, chopped
1 cup plus 1 tablespoon granulated sugar (divided)
1 (4-inch) piece true cinnamon bark or 1 cinnamon stick (cassia)
1/2 cup short-grain or pearl rice
2 egg yolks
o Unsweetened cocoa for garnish

In large, deep saucepan over medium heat, bring milk, chocolate, 1 cup sugar, and cinnamon bark to a boil, stirring frequently. Lower heat and add rice. Stir frequently with wooden spoon to prevent grains of rice from sticking together. Don't be concerned if milk appears speckled with chocolate at first; this will change as cooking progresses.
Simmer, uncovered, over gentle heat about 1 hour, stirring mixture, and every 5 or 10 minutes removing film of albumin that forms on surface. When ready, a grain of rice squeezed between the fingers should feel tender. Whisk egg yolks and remaining 1 tablespoon sugar in small bowl until well mixed. Add 1/2 cup cooked rice to beaten yolks and mix vigorously with a fork to avoid cooking eggs. Add warm yolk mixture to cooked rice all at once and cook, stirring, another 5 minutes. Pudding should be consistency of soft custard. (It will continue to thicken as it cools.) Discard cinnamon bark.
Transfer pudding to bowl and set aside to cool, stirring occasionally. When it is room temperature, chill in refrigerator several hours. Dust with cocoa powder and serve cold, with lots of hot coffee. This dessert is much better when eaten the same day it is made, so encourage seconds.

lottie (05:51:47) : Another untried recipe that sounds really good to me!

CALIFORNIA PEACH PUDDING

3 cups cooked rice
3 cups milk
1/3 cup honey
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter or margarine
PEACH TOPPING
1/3 cup firmly packed brown sugar
3 to 4 peaches, peeled, pitted, and sliced (or 1 (16oz) can sliced peaches, drained)
2 teaspoon cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon butter
2 tablespoons brandy OR 1 teaspoon brandy extract
6 tablespoons slivered almonds, toasted
Whipped or sour cream (optional)

Combine rice, milk, honey and salt in saucepan. Cook over medium heat about 30 minutes, or until thickened, stirring often. Add vanilla and butter. Portion into serving dishes. Serve with Peach Topping.
Peach Topping Method: Sprinkle sugar over peaches. Let stand 30 minutes or longer. Combine cornstarch, salt and cinnamon in saucepan. Blend a little of the juice formed in the peaches into the cornstarch. Add peaches and rest of juice. Bring to a boil, reduce heat, and simmer 2 to 3 minutes or until clear and thickened. Remove from heat. Add butter and brandy. Spoon over rice pudding. Sprinkle with almonds. Serve warm or cold, topped with cream. Makes 6 servings.

lottie (05:31:20) : CARAMEL APPLE RICE PUDDING TART

1 unbaked 10" pie shell
2 cups cooked rice
2 cups half and half
1/4 cup butter, divided into 2 Tbsp/2 Tbsp
1/2 cup sugar
2 apples, cored and sliced into 1/4 inch thick slices
1/4 teaspoon salt
2 eggs, beaten
2 tablespoons brandy
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 cup prepared caramel sauce

Pre-bake pie shell at 450 degrees 8 to 10 minutes or until golden brown. Heat 2 tablespoons of the butter in large skillet over medium heat. Add apple, brandy, and cinnamon, cook 3 to 5 minutes, stirring until apples are tender. Remove from heat; cool. Combine rice, half and half, sugar, remaining 2 tablespoons butter and salt in 2-quart saucepan. Cook over medium-low heat 12 to 15 minutes or until slightly thickened, stirring often. Gradually stir one-fourth hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly. Continue to cook 1 to 2 minutes. Stir in vanilla. Pour pudding mixture into pre-baked crust. Place apple slices on top of pudding overlapping in concentric circles starting at outside edge of tart. Reduce over temperature to 350 degrees; bake 15 minutes or until pudding is set. Cool 15 minutes, refrigerate, covered, 2 to 4 hours or overnight. Just before serving, drizzle caramel sauce over tart. Makes 8 servings.

lottie (05:10:20) : Another untried recipe...maybe for Thanksgiving for the mystery dessert I always make (1 pumpkin pie, 1 apple pie, and 1 mystery dessert!!)

PUMPKIN RICE PUDDING WITH APPLE PECAN SAUCE

1 (16 oz.) can pumpkin
1/2 cup golden raisins
1 cup firmly packed brown sugar
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 egg, beaten
1 teaspoon vanilla
1 (12 oz.) can evaporated milk
3 cups cooked white rice
APPLE PECAN SAUCE:
1 cup apple juice
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 cup chopped pecans
1 tablespoon butter

Preheat oven to 350 degrees. Butter a 2 1/2 quart baking dish. In medium mixing bowl, combine pumpkin, raisins, sugar, salt, spices, egg and vanilla; blend well. Gradually add evaporated milk, blending well. Stir in cooked rice. Pour mixture into prepared dish; bake 35 to 40 minutes. To make sauce, combine apple juice, sugar and cornstarch in small saucepan. Stir until cornstarch is dissolved. Bring to a boil, stirring constantly. Reduce heat and simmer 1 minute. Stir in pecans and margarine. Serve rice pudding warm with warm sauce. Serves 10.

lottie (04:36:32) : Here's little bit different rice pudding recipe. It's from a fancy restaurant in Washington D.C. called Nora's. The chef's name is Nora, and she has a cookbook called, guess what!-Cooking with Nora!

Indian Creamy Rice Pudding With Raisins and Almonds
Makes 4 Servings

1 quart milk
4 cardamom seed pods
1 cinnamon stick
2 cloves
1/3 cup Arborio rice (short grain Italian rice, but other rice works too)
2 tablespoons raisins
1/3 cup sugar
1/4 cup or 20 whole almonds
Mint for garnish

Preheat the oven to 350 degrees F. Bring the milk, cardamom, cinnamon, and cloves to a boil. Add the rice, stir to combine, and return to a boil. Reduce the heat and simmer over very low heat for about 30 minutes, stirring from time to time. Don't cover. Add the raisins and sugar and simmer for another 45 minutes. Remove from the heat. While the rice is cooking, put the almonds on a baking sheet and roast then in the oven for 10 minutes or until toasted and golden brown. Slice them into smaller pieces or chop in a food processor.
Assembly: Spoon creamy rice into each of 4 warm soup bowls, sprinkle with toasted almonds, and garnish with a sprig of mint. This dessert is also good cold.

lottie (04:17:14) : RICE CR ME BRULEE

Rice Pudding:
1/2 cup raw white Rice
1-1/2 cups Milk
3/4 cup Sugar
Creme Brulee Mix:
2 cups Heavy Cream
5 Egg Yolks
2-1/2 cup Sugar
1/2 tsp. Vanilla
1/2 cup Brown Sugar (For Topping)

Bring the milk to a boil in a medium saucepan, add rice and sugar. Cook slowly for 20 minutes. Place in a bowl and cool. In a separate bowl, whisk together egg yolks, sugar and vanilla. Add cream slowly. Add this mixture to the rice pudding. Place in eight ramekins (4 1/2" diameter, 3/4" deep) set in a baking pan filled with 1/2" water. Bake in 325 degree oven for 20 minutes. Allow to cool. Sprinkle the surface with brown sugar. Place under the broiler for a few seconds to caramelize the sugar. Serve immediately. Makes 8 servings.

lottie (03:59:36) : Rice Pudding Recipe using Pudding Mix and Minute Rice.

4 C. Milk
1 Egg, Well Beaten
1 Pkg. Vanilla Cook-N-Serve Pudding (LG)
1 C. Minute Rice
1.4 C Raisins
1/4 tsp. Cinnamon

In sauce pan gradually mix milk, egg and pudding mix. Add rice and raisin and cook over medium heat until mixture comes to a boil. Cool 5 minutes stirring twice. Pour into dessert dishes or serving bowl and cover with plastic wrap. Refrigerate about 1 hour. Sprinkle with cinnamon if desired.

lottie (03:57:19) : Since all the recipes so far are for white rice, I thought it might be nice to have a brown rice recipe too!

DATE RICE PUDDING
1 c Quick Brown Rice
1 1/2 c Water
1/4 tsp. Salt (optional)
1/2 c Milk or soymilk
1/2 tsp. Vanilla
1 c Dates, pitted
1 tbsp Arrowroot powder -OR- whole wheat flour
1/4 c Tahini

Cook rice in water and salt (if used) for 12 minutes. Blend remaining ingredients together in a blender, pour into a sauce pan and stir over medium-low heat until thick. Stir in rice, and let set 5 minutes before serving. Sprinkle with cinnamon if desired.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold

susannahoh (02:36:02) :
MARCELLA GRIFFITH'S RICE PUDDING
Marion Wiles Downey
Lake Worth, Florida

1 cup cooked rice
2 cups milk
2 eggs, separated (pasteurized)
1/2 cup sugar
Pinch salt
Dash nutmeg
1/2 cup raisins
1 teaspoons vanilla

Heat rice and milk in top of double boiler. Separate the eggs. Beat yolks until thick and lemon-colored. To egg yolks, add sugar, salt, and nutmeg. Spoon about one-half cup of hot rice/milk mixture into yolk mixture, then stir yolk mixture into rice/milk mixture in double boiler.

Add raisins and vanilla. Cook over hot water three to five minutes or until mix thickens.

Take off stove and cool slightly. Beat egg whites till stiff, fold into rice mixture.

Susannahoh (10:39:05) : Hi all! We feel very proprietary about U.S. Grant, because he attended school in our village the year before he entered West Point.

MILK CHOCOLATE RICE PUDDING

President Grant adored rice pudding. His fondness for this dessert was almost a mania and caused considerable consternation for his steward Melah. Julia Grant had hired Melah to replace the cook President Grant had brought with him to the White House, a quartermaster from Grant's army days. The Italian steward Melah had catered for some of the nation's most fashionable hotels. Melah considered Grant's homey favorite of rice pudding a challenge to his culinary creativity. Taken from the White House China Plate Recipe Collection

1/2 cup uncooked rice
1/2 teaspoon salt
1/2 cup white sugar
2 1/2 cups milk
1 cup semi-sweet chocolate pieces
1 teaspoon vanilla

Combine all ingredients in the top of a double boiler. Cook over boiling water, covered. Stir frequently. Cook until rice is done and all milk is absorbed, about one to one and a half hours. Serve with cream or whipped cream while still warm.