English Rice Pudding Recipes

Steps:

• Soak the raisins in hot water for 30 minutes or longer.
• Meanwhile, preheat the oven to 275 degrees.
• Rinse the rice well and drain. Set aside.
• Combine the milk, sugar, two tablespoons butter and the cinnamon in a saucepan and bring to the boil, stirring. Remove from the heat and add the rice. Drain the raisins and add them.
• Grease a five- or six-cup mold (an oval dish measuring about 14 by 8 by 2 inches is ideal) with the remaining tablespoon of butter. Pour in the rice mixture. Place in the oven and bake one hour and 45 minutes. For the first 45 minutes of baking, stir the rice-raisin mixture. Continue baking without stirring about one hour longer.

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

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.

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.

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.

Steps:

• Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

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.