Five Spice Rice Pudding Recipes

SPICED RICE PUDDING RECIPE BY TASTY

Steps:

• In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
• In a small bowl, combine remaining milk and the egg. Whisk well.
• Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
• Add the nutmeg and cinnamon, and mix well.
• Enjoy!

RICE PUDDING

Steps:

• In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
• Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
• Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
• Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
• Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.

WORLD'S BEST RICE PUDDING

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.

FUNKED OUT RICE PUDDING

Steps:

• In a large saucepan, combine the milk, sugar, vanilla, and rice. Bring to a simmer over low heat and allow cook until rice is tender, about 35 to 40 minutes
• In a medium-sized bowl, whisk together the egg yolks and powdered sugar. Slowly temper the eggs by adding the hot rice mixture, a little at a time, while whisking. Once the eggs become warm, add them back to the pan. Stir constantly until the pudding thickens. Add the white chocolate chips and stir until combined and smooth. Stir in the cherries, then remove the pan from the heat and mix until all of the ingredients are evenly distributed.
• Refrigerate the pudding for 1 to 2 hours. Remove from the refrigerator, scoop the pudding into serving dishes and garnish with fresh mint, cherries and chocolate chips

FIVE-SPICE RICE PUDDING

Steps:

• Bring water to a boil in medium saucepan, add rice, stir until boil returns, cover, reduce heat, and simmer for about 15 mins. When rice is done add milk, stir well, add dry ingredients and stir well again. Simmer 15-20 mins or until mixture has thickened somewhat, stirring very frequently. Remove from heat, stir in vanilla, put into bowl, refrigerate uncovered for at least half an hour.

FIVE-SPICE PECANS

Steps:

• In a large nonstick skillet, cook pecans over medium heat until toasted, about 4 minutes. Add the brown sugar, syrup and five-spice powder. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

AUTUMN VANILLA & SPICE RICE PUDDING

Steps:

• Bring the 1 cup of the milk to boil.
• Next,stir in the rice,chopped apple,raisins,cinnamon& nutmeg;cover.
• Remove from heat an let stand for 5 minutes.
• While letting it stand,prepare the pudding as directed with the remaining 2 cups milk.
• Stir the rice mixture into prepared pudding.
• If using the nuts,stir in next.
• Cover surface of pudding with plastic wrap;& cool for 5 minutes.

OLD-FASHIONED RICE PUDDING

Steps:

• Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

HEALTHY SPICED RICE PUDDING

Steps:

• Butter the slow cooker all over the base and half way up the sides. Heat the milk to a simmer. Mix the pudding rice and the milk and pour into the slow cooker. Add the orange zest, and spices. Cook for 4 hours on low and stir once or twice if you can. If after 3 hours the rice pudding is beginning to stick to the base of the cook, add a splash of water. The rice will be tender when cooked. Add 100ml milk to loosen the pudding, if necessary.
• Serve topped with orange segments and honey, fruit and raisins, if you like.