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 Posted: Sat Apr 04, 2009 3:59 pm
This is by far my most favorite rice pudding recipe I ever tried! No credit goes to me. I found it at allrecipes.com I am simply shariing this to the people here :3
INGREDIENTS
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
DIRECTIONS
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm
My first attempt was a complete failure since I used two cups of rice instaed of 3/4. I didn't know rice could double like that! So please enjoy, and don't make the same mistake I made :3
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Posted: Sun Sep 20, 2009 3:40 pm
Another common mistake with rice pudding recipes is the rice must be COMPLETELY cooked before you add the milk. If it's not, it won't ever cook fully and the rice will be crunchy and nasty.
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Posted: Mon Oct 12, 2009 4:11 pm
What could be subtituted for the white rice?
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Posted: Tue Oct 13, 2009 12:16 am
This is my favorite rice pudding! Just a tip, when I made this I actually used a sweeter rosé wine rather than dry, it was called Glen Ellen. Very cheap and very good!
Ingredients
RICE PUDDING
1 cup arborio rice
2 1/2 cups whole milk
1 cup heavy cream
1/2 vanilla bean, split, seeds scraped
3/4 cup sugar
POACHED RHUBARB
3 cups water
2 cups sugar
1 cup dry red wine or rosé
2 tablespoons fresh lemon juice
1 cinnamon stick
1/2 vanilla bean, split, seeds scraped
1 pound rhubarb, cut into 1-inch lengths
mint, for garnish
Directions
1. Make the Rice Pudding: Fill a medium saucepan with water and bring to a boil. Add the rice and cook over high heat for 3 minutes. Drain the rice and return it to the saucepan. Add the milk, cream, vanilla bean and seeds. Bring to a simmer and cook over low heat until the rice is very tender, about 25 minutes. Stir in the sugar and remove from the heat. Discard the vanilla bean. Scrape the pudding into a 9-by-13-inch glass dish, press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, about 3 hours.
2. Meanwhile, Make the Poached Rhubarb: In a large saucepan, combine the water with the sugar, wine, lemon juice, cinnamon stick, vanilla bean and seeds. Bring to a simmer and cook over moderate heat for 10 minutes. Add the rhubarb and simmer until tender, about 15 minutes. Pour the rhubarb and its poaching liquid into a glass or plastic bowl and refrigerate until chilled, about 3 hours.
3. Spoon the rice pudding into bowls. Using a slotted spoon, top with some of the rhubarb. Sprinkle with mint leaves and serve.
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Posted: Mon Nov 02, 2009 7:21 am
i have never tried mint leaves before but it sounds nice! But other very yummy toppings are: chocolate, cinnamon of just plain (vanilla)sugar. Experiment!
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Posted: Tue Nov 03, 2009 2:00 am
Both sound really good.. sweatdrop
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