Pasta Liscious Rice Pudding Recipes

RICE PUDDING WITH ROSE WATER

Steps:

• Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
• Pour rose water into mixture and stir until bubbles appear on the surface. Remove saucepan from heat and cool slightly. Pour rice pudding into a bowl and refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.

INSTANT POT® OLD-FASHIONED RICE PUDDING

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in milk and sugar. Warm the mixture, stirring continuously, until sugar dissolves, 3 to 4 minutes. Turn Instant Pot® off. Add rice. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes.
• Beat eggs in a bowl. Remove lid of the Instant Pot®. Scoop 1 cup of pudding mixture out of the pot; add to the beaten eggs and whisk until completely blended. Pour back into the Instant Pot® and add raisins, vanilla extract, and cinnamon.
• Select Saute function. Cook until mixture thickens, about 3 minutes. Serve warm or chilled.

SPICED RICE PUDDING RECIPE BY TASTY

Steps:

• In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
• In a small bowl, combine remaining milk and the egg. Whisk well.
• Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
• Add the nutmeg and cinnamon, and mix well.
• Enjoy!

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.

BUDINI DI RISO (FLORENTINE RICE PUDDING TARTS) RECIPE

Steps:

• In a food processor (if you don't have one, you can instead mix the dough in a large mixing bowl using a pastry cutter or your fingers), work the butter into the flour, together with the pinch of salt, until it resembles a coarse, sandy yellow cornmeal.
• Mix in the powdered sugar and transfer the mixture to a work surface.
• Form the mixture into a volcano shape (with a crater in the middle) and place the egg yolks and zest in the crater.
• Use a fork to beat the yolks and mix them into the flour, then use your hands to work the liquid and dry parts together just to form a dough. Be careful not to overwork it -- you just want it to stay together, otherwise, your crusts will be tough and hard, rather than crumbly and tender.
• Form the dough into a round, wrap it in plastic wrap and refrigerate it for 30 minutes.
• Once the 30 minutes are up, preheat the oven to 350 F (180 C).
• Remove the dough to a floured work surface and roll it out very thin (about 1/8" or 3 mm thick).
• Cut it into rounds slightly larger than your tart tins or muffin cups, using either a sharp paring knife or a round cutter shape.
• Gently press the dough into the bottom and sides of the molds with your fingers, then pierce the bottom a sides of each a few times with the tines of a fork. (In Florence, the crust is often shaped so that it has a little "lip" around the edge, but that's optional.)
• Fill each tin with dried beans (to keep the dough from puffing up while baking) and bake until golden brown, about 10 minutes.
• Remove and set aside to cool, then remove and discard the beans when cooled.
• While the dough chills, make the rice pudding and preheat the oven to 392 F (200 C).
• In a medium, heavy-bottomed pot over low heat, melt the butter.
• Add the rice and shot of Vin Santo (or other alcohol, if using), and stir with a wooden spoon for about 1 minute.
• Add the milk, sugar, vanilla seeds, and vanilla paste or extract and simmer gently, uncovered, over low heat until the rice is tender (but not completely mushy) and most (but not quite all) of the liquid is absorbed, about 15 to 20 minutes. Do not let the pudding get too dry, as it will dry out further in the oven and your tarts will be dry and tough, rather than moist and creamy.
• Remove from heat and let cool slightly.
• Stir in the beaten eggs and orange and lemon zest. To Make the Tarts
• Spoon the rice pudding into each pre-baked crust up to the edge and bake for about 10 minutes, or until the tops are firm and golden brown.
• Set the tartlet pans or muffin tin on a wire rack to cool, then remove the mini tarts to another wire rack to cool completely.
• Lightly dust with powdered sugar just before serving.

AUTHENTIC ITALIAN RICE PUDDING

Steps:

• Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
• Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
• Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

HOW TO MAKE THE ABSOLUTE EASIEST RICE PUDDING

Steps:

• Measure out the rice and milk. Place 1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice in a large saucepan. Add 4 cups milk for uncooked rice, 3 cups milk for cooked rice.
• Add the flavorings. Add 1/3 cup granulated sugar and 1/4 teaspoon kosher salt. If using vanilla bean, scrape the seeds from 1/2 vanilla bean and add the seeds and the pod into the saucepan. If using vanilla bean paste, add 1 1/2 teaspoons. Add any desired add-ins.
• Bring to a simmer. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
• Simmer until the rice is tender. Reduce the heat to maintain a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, 20 to 22 minutes for uncooked rice, 10 to 12 minutes for cooked rice.
• Add the butter and vanilla extract. Remove from the heat and stir in 1 1/2 teaspoons vanilla extract if using and 1 tablespoon unsalted butter if desired until melted. Remove the vanilla bean pod if needed. Taste and add more sugar as desired.
• Serve the rice pudding. The rice pudding will continue to thicken as it cools. Thin out with more milk if desired, and serve warm or cold.

HEALTHIER CREAMY RICE PUDDING

Steps:

• Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
• Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. 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 extract. Serve warm.

PASTA PUDDING

Steps:

• Cook pastina in boiling salted water until al dente.
• Drain and return to saucepan.
• Add in the cream and 2 tablespoons of the sugar.
• Stir over low heat until hot and thickened, about 2 minutes.
• Stir in butter.
• Spoon into bowls.
• Combine the remaining sugar and cinnamon to sprinkle over top of pudding.

EASY, CREAMY LOW-FAT RICE PUDDING

Steps:

• Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
• Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
• Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
• Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.

PASTA-LISCIOUS "RICE" PUDDING

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.
• Add remaining ingredients; mix well.
• Cover and refrigerate several hours or until chilled.