Holiday Rice Pudding Recipes

Steps:

• In a saucepan, combine the rice and water. Simmer for 10 minutes; add milk and bring to a boil. Reduce heat and simmer, uncovered, for 60-70 minutes or until rice is tender. Add sugar, salt and butter; mix well. Spoon into small bowls or dessert dishes. Garnish with almonds and sprinkle with cinnamon if desired.

Steps:

• Bring rice, water and salt to a boil over med-high heat.
• Simmer covered until water has been absorbed (approximately 15 minutes).
• Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
• The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
• DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
• Remove from heat and stir in vanilla.
• Turn into a bowl or cups.
• You can sprinkle cinnamon on the top if you like.
• COVER with plastic wrap directly on surface "IF" you don't want a skin.
• COOL.

Steps:

• In a large saucepan, combine milk, water and the 1/4 cup sugar.
• Bring to a boil over high heat, stir in rice.
• Reduce heat. Simmer, uncovered, about 30-35 minutes or until rice is tender and liquid is absorbed.
• Remove from heat. Stir in butter and almond flavoring until well combined.
• Cool.
• Whip cream and beat in 1 Tbs sugar.
• Fold cream and almonds into pudding.
• Cover and chill at least 2 hours before serving.
• Serve with fresh raspberries, raspberry jam or sauce.