Almond Rice Pudding Recipes

Steps:

• In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
• In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
• Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

Steps:

• 1. In a large saucepan, 3-5 quart, add milk, rice, and sugar. Cook on medium heat until rice is fully cooked, and mixture is completely rice. About an hour. Stir frequently throughout cooking, and constantly the last 10-15 minutes. Remove from heat.
• 2. In a small bowl, mix together the 4 egg yolks and vanilla, add to rice pudding and stir in quickly. Eggs will cook fast, so be sure to stir in until completely mixed in.
• 3. Add 4 egg whites to bowl, and beat on high with a mixer until whites form stiff peaks. Fold into rice mixture. Add allspice or nutmeg, fold into pudding. Allow to cool on counter for a half hour. May serve warm. Or if serving cold, allow to refrigerate 4 hours.
• 4. Serve with whipped topping if you like :) enjoy!

Steps:

• In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.
• Sprinkle the chilled rice pudding with sliced almonds and serve.

Steps:

• Put cooked rice, sugar, and milk in a saucepan.
• Add extracts, cardamom, and flax.
• Heat to just before boiling, or to an early boiling point, stirring constantly.
• Remove from heat, cool, and serve.
• Store remaining quantities in the refrigerator.