Its Doriss Rice Pudding Recipes
EASIEST RICE PUDDING
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 202 g, Fat 8 g, Protein 6 g, SaturatedFat 4 g
IT'S DORIS'S RICE PUDDING!!
Doris was my Stepmother. This is her Rice Pudding recipe (and her mother's back and back) People would bump and shove to get at this stuff everywhere she brought it! I just inherited the recipe, placing it here as one of many back ups.
Provided by Nikoma
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot heat the milk, sugar, rice and salt to a low simmer.
- Cook stirring constantly with a wooden spoon for 1 hour.
- Beat eggs with vanilla.
- Remove 1 cup of the rice mixture and stir in beaten eggs.
- Add Mix back to pot and cook an additional 3 minutes.
- Pour into a casserole dish.
- Sprinkle with Cinnamon and let cool in the refrigerator.
Nutrition Facts : Calories 231.9, Fat 7.4, SaturatedFat 4, Cholesterol 56.7, Sodium 114.7, Carbohydrate 32.9, Fiber 0.3, Sugar 23.3, Protein 8.2
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- Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
- Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
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- Rinse a large saucepan with cold water. Don't dry. Set on stove-top over medium heat. Add milk. Heat milk to boiling, over medium heat, stirring regularly. WATCH CLOSELY as it nears the boil! When milk hits the boil, it will boil up and possibly over. That's not a good thing.
- When milk boils, stir in rice and keep stirring until mixture returns to the boil. Reduce heat to a shade higher than low, or whatever level on your stove allows the mixture to gently simmer (bubble breaking the surface but not too vigorously). Simmer for 30 minutes, stirring down the mixture every 10 minutes (Important that you stir it down regularly and ensure that there is no rice sticking to the bottom of the pan. You will notice that the mixture has probably formed a skin on top. Don't remove it. Just stir it back in.)
- Meanwhile, in a medium-sized bowl, use a fork to whisk together the cream, sugar, yolks, vanilla and salt. Set aside on counter while rice is cooking, leaving fork in bowl. Set out a ladle to use, as well. I like to do this after the rice starts cooking, so that the mixture comes to room temperature by the time it's needed.
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