Arborio Rice Pudding With Pears Vegan Recipes

EASIEST RICE PUDDING

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

ARBORIO RICE PUDDING

Steps:

• Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
• Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
• Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.

ARBORIO RICE PUDDING WITH PEARS - VEGAN

Steps:

• Combine the rice with the 5 cups of soy milk, the pears, sucanat, cinnamon and salt.
• Over medium heat, bring to a simmer, stirring constantly.
• Cook uncovered, stirring, for about 15 minutes.
• Lower the heat to medium-lo, and continue to cook, stirring, until the rice is tender and the liquid is almost all absorbed, about 15 more minutes. Stir frequently to prevent scorching.
• Remove from the heat and stir in the vanilla and the remaining 2 tablespoons of soy milk.
• serve warm.

ARBORIO RICE PUDDING

Steps:

• In a large saucepan, place all the ingredients, except the almond extract and raspberries. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump.
• Take the pudding off the heat and stir in the extract. Pour into dessert bowls and stir in some fresh raspberries. Serve immediately.

ITALIAN (ARBORIO) RICE PUDDING

Steps:

• Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
• Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
• Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
• Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.

BAKED VEGAN RICE PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water, rice, and grapeseed oil to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Let stand for 5 to 10 minutes; fluff with a fork.
• Whisk soy milk, brown sugar, and salt together in a large bowl.
• Pour rice into a casserole dish; pour soy milk mixture on top. Add cinnamon sticks, cloves, and vanilla. Cover.
• Bake in the preheated oven until set, 30 to 45 minutes. Remove cinnamon sticks and cloves. Dust with ground cinnamon.

ARBORIO RICE PUDDING

Steps:

• Bring water to a boil and add rice.
• Simmer at med-low temperature, stirring occasionally, until most of the water is absorbed, the rice is tender but still appears creamy.
• Add milk and sugar, mix well.
• Let simmer at med-low for about 10 minutes, stirring often until mixture appears creamy and the rice is soft.
• Whisk egg yolk.
• Pour about 1/2 cup of the hot mixture into the egg yolk while whisking and then pour back into the pot.
• Simmer about five minutes more, stirring constantly until mixture thickens.
• Remove from heat and add butter,vanilla and cinnamon; let cool.
• Pudding will thicken as it cools.
• **Raisins can be added at the time of the milk and sugar if desired**.

VEGAN RICE PUDDING WITH PEAR & BERRY COMPOTE

Steps:

• Heat the oven to 150C/130C fan/gas 2. Rinse the rice in a sieve under cold running for a few seconds, then tip into an 850ml baking dish. Mix in the maple syrup, vanilla, a strip of orange zest and almond milk. Cook, uncovered, on the middle shelf of the oven for 2 hrs until the rice is tender, most of the milk has been absorbed, and the mixture is creamy.
• Meanwhile, put the pears, berries and orange juice in a small pan over a medium heat. Cook for 10-15 mins until the berries have broken down and reduced, and the pear is tender. Add a splash of water during cooking, if needed, to create a jammy compote. Leave to cool slightly. Add a splash more almond milk to the rice pudding if you prefer a looser consistency, then serve with the compote.