Rice Pudding With White Wine Sutlach Sharapli Recipes

RICE PUDDING WITH WHITE WINE (SUTLACH SHARAPLI)

Steps:

• Preheat oven to 350°F (180°C).
• In a lrg saucepan, boil rice in plenty of water till very soft. Drain well of liquid thru a fine sieve & return rice to the pan.
• Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
• Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
• Add beaten eggs + ground almonds & stir thoroughly.
• Pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
• Remove pudding from oven & allow to rest for 10 minutes. With a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
• Meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
• Pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. Chill in refrigerator till completely cold & serve w/whipped cream.

RIZOGALO II - GREEK RICE PUDDING

Steps:

• Boil water and add rice.
• Reduce heat; simmer, stirring frequewntly, until all the water has been absorbed and rice is very soft, about 1 hour.
• Add the condensed milk, water, sugar, eggs and vanilla.
• Stir well, cooking until thickened.
• Pour into individual cups or a large bowl.
• Chill until cool.
• Sprinkle with cinnamon and serve.

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.

HEALTHY RICE PUDDING

Steps:

• In a medium pan, bring 5 1/2 cups water to a boil.
• Add rice and stir.
• Reduce heat, cover and simmer for 20 minutes.
• In another saucepan, combine the cooked rice, with 4 1/2 cups milk, sugar and salt.
• Cook over medium heat until thick and creamy, 15 to 20 minutes.
• Stir in remaining 1 1/2 cups milk, Eggbeaters, ground cinnamon and raisins.
• Cook 2 minutes more, stirring constantly.
• Remove from heat and stir in butter and vanilla.
• Serve warm or cold.