Its Doriss Rice Pudding Recipes

TESSIES RICE PUDDING RECIPE

Steps:

• Combine the milk, butter, and sugar in a pot and heat until hot ,but not boiling
• Then add the rice and sugar
• Simmer over low heat for 45 minutes. Don't let the milk boil or let the rice stick to the bottom of the pot. Stir frequently - at least every 3 minutes. Do not cover the rice.
• While the milk mixture is cooking, mix in a separate bowl: 1 egg, vanilla, cream, and optional amaretto.
• When the milk and rice mixture has thickened to a consistency that you like in your rice pudding, turn off the heat and move the pot away from the hot part of the stove.
• Add about 3 tablespoons of the hot rice to the egg/cream mixture. This is to temper the eggs so they don't scramble when added to the rice.
• Then pour the egg / cream mixture into the rice pudding and stir.
• Taste. You can alter the flavor a bit by adding more vanilla or Amaretto can be added here also. Cinnamon is also an option (less than 1/2 teaspoon is recommended.) Some people add 1/2 cup of raisins to the pudding here ( I don't).
• Pour into a serving dish or large Tupperware. Sprinkle optional cinnamon on top.
• Refrigerate for 3 hours or more.
• Enjoy!

GRANDMA'S RICE PUDDING

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

INSTANT POT RICE PUDDING

Steps:

• In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, orange zest (if using), vanilla bean and seeds, and salt.
• Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
• Open the lid and discard the cinnamon stick, orange zest and vanilla bean.
• In a small bowl, whisk together the cream and yolks. Whisk into the rice and continue to stir until slightly thickened, about 2 minutes. (It will still look soupy at this point.) The residual heat of the rice will cook the yolks, and chilling will thicken the pudding. Stir in the raisins, if using.
• Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 2 hours. Serve with a sprinkle of ground cinnamon or cardamom and whipped cream, if you'd like.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

IT'S DORIS'S RICE PUDDING!!

Steps:

• In a large pot heat the milk, sugar, rice and salt to a low simmer.
• Cook stirring constantly with a wooden spoon for 1 hour.
• Beat eggs with vanilla.
• Remove 1 cup of the rice mixture and stir in beaten eggs.
• Add Mix back to pot and cook an additional 3 minutes.
• Pour into a casserole dish.
• Sprinkle with Cinnamon and let cool in the refrigerator.