2 Ingredient Creamy Vanilla Rice Pudding Recipe 41

2-INGREDIENT CREAMY VANILLA RICE PUDDING RECIPE - (3.8/5)

Steps:

• Combine ingredients in an 8-quart saucepan over high heat and stir to combine. Bring to a medium boil or just to a boil, then reduce to simmer and cover. Do not bring this mixture to a roiling boil or else it will boil over and make a mess. Cook for 20 minutes. Remove cover, increase temperature to medium-high, and stir constantly until rice is tender and pudding is thick and creamy, about 3 to 5 minutes. Remove from heat and pour into serving dishes. Serve warm or chill in the refrigerator until ready to serve. If desired add optional toppings right before serving. Slow Cooker Method: Combine ingredients in a 3-quart slow cooker. Stir, cover, and cook on high for 1 1/2 to 3 hours or until rice is soft and the pudding is thick. The more you stir the pudding the more it will thicken. Remove cover 15 minutes before the pudding is done and stir until the pudding is thick to your liking.

CREAMY VANILLA RICE PUDDING

Steps:

• In a large, heavy-bottomed pot, combine milk, rice, sugar, vanilla caviar and pod, and salt. Bring to a simmer over medium heat, stirring gently.
• Cover pot, reduce heat to low, and simmer for 15 minutes. Uncover pot and continue to cook, stirring often, until rice is very tender and pudding has thickened slightly, about 15 minutes more. Remove pot from heat and let pudding cool for 5 minutes; fish out the vanilla bean pod before transferring to a heatproof bowl.
• refrigerate until cold and thick, at least 4 hours or as long as overnight.
• Tip: may add 2 large egg yolks and a sot of dark rum during the last 5 minutes of cooking for a more grownup twist.
• Note: this recipe calls for medium grain white rice (not long- or short-grain rice), which lends the perfect amount of starch, creaminess, and texture to the pudding.
• Cooking time is cooling time.

CREAMY VANILLA RICE PUDDING RECIPE - (4.6/5)

Steps:

• Directions 1.) In a large, heavy-bottomed pot, combine milk, rice, sugar, vanilla caviar and pod and salt. Bring to a simmer over medium heat, stirring gently. 2.) Cover pot, reduce heat to low and simmer for 15 minutes. Uncover pot and continue to cook, stirring often, until rice is very tender and pudding has thickened slightly, about 15 minutes more. Remove pot from heat and let pudding cool for 5 minutes; fish out the vanilla bean pod before transferring to a heatproof bowl. Refrigerate until cold and thick, at least 4 hours or as long as overnight. 1.) In a large, heavy-bottomed pot, combine milk, rice, sugar, vanilla caviar and pod and salt. Bring to a simmer over medium heat, stirring gently. 2.) Cover pot, reduce heat to low and simmer for 15 minutes. Uncover pot and continue to cook, stirring often, until rice is very tender and pudding has thickened slightly, about 15 minutes more. Remove pot from heat and let pudding cool for 5 minutes; fish out the vanilla bean pod before transferring to a heatproof bowl. Refrigerate until cold and thick, at least 4 hours or as long as overnight.

INSTANT POT® CREAMY VANILLA RICE PUDDING

Steps:

• Combine cooked rice, 2 cups milk, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®) and stir well. Close and lock the lid. Select porridge function according to manufacturer's instructions and seal the vent. Set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and carefully remove the lid.
• Whisk egg yolks together well in a bowl. Add a small amount of cooked porridge and whisk quickly into yolks. Pour mixture into the pot and stir to combine well with rice. Add heavy cream, remaining milk, and vanilla extract. Stir to combine completely.
• Serve rice pudding in individual bowls garnished with cinnamon.

CREAMY VANILLA PUDDING FOR TWO

Steps:

• Combine sugar, cornstarch, and salt in a small saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Remove from heat.
• Beat egg yolk until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolk; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat and cook 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into two 6-ounce custard cups. Chill. Yield: 2 servings.
• Southern Living.