Philadelphia Rice Pudding Recipes

RICE PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
• Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.
• While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
• Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.
• Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.

PHILADELPHIA RICE PUDDING

Steps:

• Preheat oven to 300 degrees F.
• Mix all of the ingredients together and place in a 3-quart covered saucepan. Bring to a simmer on the top of the stove and then place, covered, in the preheated oven.
• Bake without disturbing or stirring for 2 hours and 45 minutes. The pudding will almost caramelize and become a pale golden color.

RICE PUDDING CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
• Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, cinnamon and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.
• Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Serve topped with cajeta.

TRADITIONAL BAKED ENGLISH RICE PUDDING

Steps:

• Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C.
• Put the rice and sugar in an ovenproof dish. Strain the milk over the rice, discarding the vanilla pod Add the spices and stir to mix, then dot the surface with butter.
• Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
• Allow the pudding to finish cooking for the final 40 minutes without stirring.

ENGLISH RICE PUDDING

Steps:

• Stir together first 8 ingredients until thoroughly blended.
• Pour into a greased 13x9 inch baking dish; dot with butter, and sprinkle evenly with nutmeg.
• Place dish in a large pan; add hot water to a depth of 1 inch.
• bake at 350 degrees for 1 hour or until lightly browned and set.
• Cool slightly and cut into squares.
• Serve with lemon sauce.
• Lemon sauce:.
• Stir together water, sugar, cornstarch and salt in a small saucepan until smooth.
• Cook, stirring constantly, over medium heat 5 minutes or until thickened.
• remove from heat, and stir in butter, zest and lemon juice.
• Serve warm or cold.