Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Rice Pudding Recipes PLLLLEEEASSSE!!!!!!!!!!!!?

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  • 1 decade ago
    Favorite Answer

    RICE PUDDING WITH CHAI SPICES

    Chai tea spices — ginger, cinnamon, cardamom — flavor this delicious pudding.

    5 cups whole milk

    1 cup arborio rice (about 6 1/2 ounces) or medium-grain white rice

    2/3 cup sugar

    1/4 teaspoon salt

    1/4 cup finely chopped crystallized ginger (about 1 1/2 ounces)

    3/4 teaspoon ground cinnamon

    1/2 teaspoon ground cardamom

    1/2 teaspoon ground allspice

    Unsweetened whipped cream

    Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes. Mix in ginger and spices. Spoon warm pudding into bowls; top with dollop of cream and serve.

  • Anonymous
    1 decade ago

    Rice Pudding

    Ingredients

    2oz brown pudding rice

    1 pint soya milk

    cinnamon or nutmeg

    Put the rice into the bottom of an ovenproof bowl and pour the soya milk over it. Sprinkle the spice over the top and cook in a moderate oven for two hours.

    Leave to cool a little before serving so that it fully thickens.

  • Anonymous
    1 decade ago

    Creamy Rice Pudding

    1 1/2 cups water

    1/2 cup long grain rice*

    1 cinnamon stick

    1 (1 inch) piece orange or lemon rind

    Dash salt

    1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

    1/2 cup raisins or pecan halves (optional)

    Ground cinnamon

    In medium saucepan, combine water, rice, cinnamon stick, orange rind and salt. Bring to a boil, reduce heat; cover and simmer 15 minutes.

    Stir in EAGLE BRAND®. Cook uncovered over low heat, stirring frequently 25 minutes or until rice is tender. Remove cinnamon stick and orange rind. Cool. (Pudding will thicken as it cools). Stir in raisins or nuts (optional). Garnish with cinnamon. Serve warm or chilled. Store leftovers covered in refrigerator.

    Source(s): allrecipes.com
  • Anonymous
    1 decade ago

    MAPLE CINNAMON RICE PUDDING

    boil 4 cups white rice, rinse well and drain. add 6 cups milk andheat slowly to a simmer. add brown sugar to taste (i use about a cup). add about 2 tsp. cinnamon, 1 teaspoon nutmeg, a pinch or two of powdered cloves (go easy!) 1 teaspoon vanilla extract, 1 teaspoon maple extract, 2 cups dark raisins. heat thoroughly but do not boil! add more milk if it seems to be getting too thick-- (THOROUGHLY rinsing the boiled rice will avoid this problem). serve it warm with a scoop of french vanilla ice cream, crumbled walnuts, and a drizzle of maple syrup. note: experiment with the amounts of each ingredient according to your personal taste preferences. some people like to add a bit of allspice or mace, some like to omit the cloves. you might also prefer a scoop of maple walnut ice cream instead of french vanilla. NOTE: this recipe will make a LARGE batch. cut it in half for less than six people.

    Source(s): yahooooo!
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  • Anonymous
    1 decade ago

    Rice-milk-sugar-a little Nutmeg-a little Butter.

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