Bavarian Style Rice Pudding Recipes

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean 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.

BAVARIAN-STYLE RICE PUDDING

Steps:

• In a heavy-bottomed saucepan bring the milk to a boil over medium-high heat.
• Stir in the sugar, rice, butter and salt; reduce heat, cover and simmer stirring occasionally until the mixture has thickened and the rice is tender (about 45 minutes).
• Meanwhile in a small bowl sprinkle gelatin over 2 tablespoons cold water; let stand until softened (about 10 minutes) then stir into hot rice mixture followed by the rum and vanilla.
• Chill the mixture uncovered until cool but not set (about 1 hour).
• In a bowl using an electric mixer on high speed, whip the cream to soft peaks form; fold into the rice mixture.
• Divide the pudding between glass bowls.
• Chill until set (about 1 hour).

MILCHREIS (GERMAN RICE PUDDING)

Steps:

• Mix the rice, sugar and salt in a large saucepan. Stir in the milk and cream, and add the whole piece of vanilla bean. Place over medium heat and bring to a boil, stirring often.
• Reduce heat and simmer the rice for 30 minutes, or until soft and milk/cream mixture becomes thick. Stir often.
• Scratch out vanilla seeds and stir into pudding. Discard vanilla bean pod.
• Serve warm with cinnamon and sugar or fruit compote, or both.