The Ultimate Rice Pudding 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:

• In a saucepan heat water, milk, and salt. When liquid is almost boiling stir in rice and butter.
• Bring to boiling, immediately reduce heat and simmer, covered, over VERY low heat for 35-40 min (stirring every 5 min)until all the liquid is absorbed.
• Transfer rice into a large bowl.
• Scrape vanilla seeds into cream in saucepan and heat just until boiling.
• In a bowl whisk yolks and sugar and mix with heated cream (quickly, so it doesn't curdle).
• Cook over medium-low heat, stirring constantly, for 5-7 min, until mixture coats a metal spoon.
• Pour 1 cup of hot sauce into rice and stir to blend (if using vanilla extract add now).
• Transfer remaining sauce to a bowl and refrigerate (tightly cover with plastic wrap).
• Chil several hours and before serving, stir remaining sauce into rice.

Steps:

• Place water and rice in a large, heavy pot with a tight-fitting lid.
• Bring to a boil, reduce heat slightly, then allow to boil until almost all the water is gone (approximately 10 minutes).
• Stir in 4-1/2 cups of the milk and reduce heat to med-low.
• Yes, it looks like a lot of liquid.
• Don't worry.
• (Note: don't use skim milk; it's not rich enough to make a nice pudding.) Into the remaining 1/2 cup of milk, whisk in the sugar and cornstarch.
• Whisk this mixture into the rice, then add the raisins (substitute currents if you prefer).
• Stir.
• Grate nutmeg over the top of the mixture, lightly dusting the entire top.
• Raise the heat to med-high and, stirring almost constantly, bring to a slow boil.
• Reduce heat to low and put lid on pot.
• Simmer (very gently) for anywhere from one hour to 1-1/2 hours-- until the pudding has thickened.
• Stir pot occasionally, making sure the pudding does not stick to the bottom of your pot.
• When pudding is thick, spoon some out into a custard cup which contains the egg yolk.
• Do this about a teaspoon at a time, to slowly warm the yolk.
• Any faster, or in any greater quantity, will cause the yolk to curdle.
• When yolk is beaten and warmed, stir into pudding.
• Cook for two more minutes; remove from heat.
• Stir in vanilla (pure extract only please, not artificial), then pour pudding into an attractive serving dish.
• Sprinkle cinnamon on top and let cool to room temperature.
• Do not add cinnamon while cooking or the pudding will have an unpleasant gray/brown colour.
• Refrigerate if not serving right away.
• Canadian comfort food!

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.