Savory 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.

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.

SAVORY RICE PUDDING

Steps:

• Put spices and herbs in with the mashed potatoes & milk.
• Cook for 11 minutes in the microwave, stirring halfway through the cooking time.
• At this time, add the broth or broth base.
• Add rice and cook for another 5 1/2 minutes.
• Let stand for 2-3 minutes to firm up.

SAVORY RICE PUDDING

Steps:

• FOR TOMATO SAUCE.
• Heat oil in a medium saucepan.
• Saute the onion and garlic until softened and slightly browned.
• Add tomatoes and chile strips and cook for another 5 minute.
• Season with oregano, bay leaves, sugar, salt, and pepper to taste.
• Simmer for 20 min., until slightly thickened.
• FOR THE CREAM SAUCE.
• Stir creme fraiche and yogurt together. Season with salt and pepper.
• TO ASSEMBLE.
• Preheat oven to 350.
• Butter a large(3 qt.) baking dish.
• Toss the monterey jack and mozzarella cheeses in a bowl.
• Spoon half the rice into a dish and smooth evenly.
• Cover with half the tomato sauce and then half the cream sauce.
• Spread half thecheese over the cream sauce.
• Repeat with the remaining rice, sauce,and cream.
• Reserve the remainig cheese.
• Lightly cover the casserole with foil and bake 30 minutes,until heated through.
• Uncover and sprinkle with reserved cheese.
• Return the UNCOVERED casserole to the oven and bake 10-15 minutes more, or until cheese melts.

BAKED SWEET-SAVORY CARNAROLI-RICE PUDDING

Steps:

• For the pistachio praline: Oil a baking sheet. In a small saucepan over medium-high heat, cook the sugar; swirl the pan as it begins to brown. When dark caramel, remove from the heat and stir in the pistachios. Spread on the baking sheet. Cool completely, then chop finely.
• For the pudding: Grind the challah in a food processor. Add 3 tablespoons butter and pulse until mixed. In a mini processor, grind the pine nuts, then blend with 3 tablespoons butter. Using a spice grinder, grind the cinnamon, saffron, nutmeg, mastic, grains of paradise and sea salt. In a small pan, heat 1 cup half-and-half with finely chopped citron peel and bay leaf until steaming.
• In a large pot, bring 2 quarts water and 1 tablespoon salt to a boil and add the rice. Blanch for 1 minute, then drain. Pour 5 cups half-and-half in a saucepan over medium heat until just steaming. Stir in 3 tablespoons sugar, the vanilla bean and seeds and the ground spices. Add the rice and simmer uncovered on low heat until the rice is al dente, 45 to 60 minutes. Drain well and discard the vanilla bean.
• Butter a 3-inch-deep, 4-quart casserole. Drain the currants. Drain and coarsely chop the tomatoes. Spread half the rice in the casserole, then spread the ricotta and sprinkle with the currants, tomatoes and pine nuts. Spread with the remaining rice. Discard the bay leaf from the citron-peel infusion and pour over the rice. Cover with bread crumbs, then the praline. Bake until the topping is crisp, 15 to 20 minutes. If desired, gently fold in half-and-half when serving.