Bavarian Style Rice Pudding Recipes
BAVARIAN-STYLE RICE PUDDING
Make and share this Bavarian-Style Rice Pudding recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy-bottomed saucepan bring the milk to a boil over medium-high heat.
- Stir in the sugar, rice, butter and salt; reduce heat, cover and simmer stirring occasionally until the mixture has thickened and the rice is tender (about 45 minutes).
- Meanwhile in a small bowl sprinkle gelatin over 2 tablespoons cold water; let stand until softened (about 10 minutes) then stir into hot rice mixture followed by the rum and vanilla.
- Chill the mixture uncovered until cool but not set (about 1 hour).
- In a bowl using an electric mixer on high speed, whip the cream to soft peaks form; fold into the rice mixture.
- Divide the pudding between glass bowls.
- Chill until set (about 1 hour).
Nutrition Facts : Calories 618.8, Fat 34.9, SaturatedFat 21.4, Cholesterol 118.1, Sodium 296.7, Carbohydrate 63.3, Fiber 0.3, Sugar 44.8, Protein 10.3
MILCHREIS (GERMAN RICE PUDDING)
This is a typical German recipe for Rice Pudding. For this recipe, you don't want to substitute brown rice as it won't get creamy. It is typical to sprinkle a cinnamon and sugar on top of each serving, though some prefer to add fruit, with cherries a popular choice.
Provided by Northwestgal
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the rice, sugar and salt in a large saucepan. Stir in the milk and cream, and add the whole piece of vanilla bean. Place over medium heat and bring to a boil, stirring often.
- Reduce heat and simmer the rice for 30 minutes, or until soft and milk/cream mixture becomes thick. Stir often.
- Scratch out vanilla seeds and stir into pudding. Discard vanilla bean pod.
- Serve warm with cinnamon and sugar or fruit compote, or both.
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- In a 3- to 4-quart pan over medium-high heat, bring milk to a simmer. Stir in sugar, rice, butter, and salt. Reduce heat, cover, and simmer, stirring occasionally, until mixture has thickened slightly and rice is very tender to bite, about 45 minutes.
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- Melt the butter in a medium-sized pot on the stove. Add the rice and sauté it for around 2 minutes until slightly translucent.
- Add the milk, sugar, vanilla extract, and salt. Give everything a stir with a wooden spoon and add the lid. Bring the milk to a boil. Once boiling, turn down the heat to low.
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