Giadas Rice Pudding Recipes

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:

• Bring the milk, sugar, salt, vanilla and cinnamon stick to a simmer over medium heat in a medium saucepan or Dutch oven. Stir in the orzo and reduce the heat to low, just to maintain a gentle simmer. Cook, stirring often, until the orzo is cooked and the liquid is beginning to thicken slightly, 12 to 14 minutes; there will still be a good amount of liquid. Add the white chocolate chips and orange zest and stir until the chocolate is melted. Allow to cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming over the surface. Discard the cinnamon stick.
• Spoon the pudding into serving vessels of your choice and refrigerate until chilled, at least 1 hour and up to overnight. Serve with crushed amaretti cookies sprinkled on top.

Steps:

• In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
• Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.

Steps:

• cook milk to simmer add rice cook for 25 min. add other stuff and cook 5-10 min. more