Holiday Rice Pudding Recipes

HOLIDAY RICE PUDDING

Steps:

• Bring water to a boil in a saucepan over high heat. Steep the tea bags until tea is strong, about 5 minutes. Discard tea bags.
• Melt the butter in a saucepan over medium heat. Stir in the rice; cook and stir until grains are coated and begin to turn golden, about 2 minutes. Stir in the tea water. Raise heat to medium-high and bring to a boil; reduce heat, cover, and cook on low until most of liquid is absorbed, 15 to 20 minutes.
• Remove pot from heat. Stir in milk, sugar, rum, raisins, cranberries, and pineapple. Cover; return to stove and cook over low heat until mixture is thickened and silky, 35 to 45 minutes.
• Spoon into serving dishes and dust with cinnamon or cardamom.

CHRISTMAS RICE PUDDING

Steps:

• In a saucepan, combine the rice and water. Simmer for 10 minutes; add milk and bring to a boil. Reduce heat and simmer, uncovered, for 60-70 minutes or until rice is tender. Add sugar, salt and butter; mix well. Spoon into small bowls or dessert dishes. Garnish with almonds and sprinkle with cinnamon if desired.

RICE PUDDING WITH DATES

Steps:

• Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

CHRISTMAS RICE PUDDING

Steps:

• Bring rice, water, cinnamon stick, and salt to a simmer in a 4- to 5-quart heavy pot, then reduce heat to low and gently simmer, covered, until water is absorbed, 8 to 10 minutes.
• Add 2 cups milk with sugar and cream and simmer, uncovered, stirring occasionally, until rice has absorbed most of milk but is still creamy, about 10 minutes. Add 1 cup milk and simmer, stirring occasionally, 10 minutes. Stir in remaining cup milk and simmer, stirring constantly, until rice is tender, 10 to 15 minutes.
• Remove from heat and cover, then let stand 15 minutes. Serve warm.

HOLIDAY RICE PUDDING

Steps:

• In a large saucepan, combine milk, water and the 1/4 cup sugar.
• Bring to a boil over high heat, stir in rice.
• Reduce heat. Simmer, uncovered, about 30-35 minutes or until rice is tender and liquid is absorbed.
• Remove from heat. Stir in butter and almond flavoring until well combined.
• Cool.
• Whip cream and beat in 1 Tbs sugar.
• Fold cream and almonds into pudding.
• Cover and chill at least 2 hours before serving.
• Serve with fresh raspberries, raspberry jam or sauce.

DANISH CHRISTMAS RICE PUDDING

Steps:

• Preheat oven to 325°F.
• Put milk, eggs, rice, sugar and salt into baking dish (nice glass cooking bowl or dish) and place in a hot water bath.
• At the top of custard, add a few dashes of cinnamon, nutmeg, and vanilla extract. Add vanilla bean (if using) and cinnamon stick.
• Cover and cook 2 1/2 to 3 hours, stirring occasionally. Remove vanilla bean and cinnamon stick after one hour of cooking. Pudding is done when rice is soft and custard is set (a slight jiggle).
• Remove lid for the last 10 minutes of cooking to give a light golden color.
• Put an almond in the rice pudding just before serving: According to the old Danish legend, whoever finds the almond at Christmas will have series of lucky adventures.
• Serve warm or cold with whipped cream.