The Best Rice Pudding Ever Recipes

Steps:

• Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
• Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.

Steps:

• 1. Place 2 3/4 quart of the milk and the heavy cream in a large pot and bring to a slow boil, stir constantly.
• 2. When you see small bubbles add the rice, butter, sugar and raisins. Simmer, stirring the mixture often for 1 hour until the rice is tender and puffed.
• 3. In a blender(or by hand) beat the eggs and add remaining 1/4 quart milk to eggs. Gradually add this mixture to the cooked rice and stir constantly over low heat until thick.
• 4. Add cinnamon to taste.