Impossible Rice Pudding Recipes

IMPOSSIBLE RICE PUDDING

Steps:

• Heat milk and water together on stove top to barely boiling.
• Add rest of ingredients, except for spices and stir.
• Cover and reduce heat to very low and cook for 45-50 minutes.
• Check rice to make sure it is tender and liquid is creamy and thickened, if not, cover again and cook another 5-10 minutes.
• Will thicken even more upon standing.
• Sprinkle with Nutmeg or Cinnamon.

RICE PUDDING

Steps:

• In a medium, heavy-bottomed saucepan, add milk, rice and salt. Cook the rice at a low simmer until the rice is tender, do not boil. Once you achieve "simmer," the rice should take around 20 to 30 minutes to be ready, depending on your cooker. Taste the rice to make sure it is tender. Remember to keep stirring so the rice doesn't stick to the bottom. Once the mixture has cooked, remove from heat and add sugar, vanilla, raisins and egg yolks. Keep stirring to incorporate all of the flavors, then let it sit for about 10 minutes. The sugar and vanilla will infuse very quickly, giving a flowery aroma. Add the heavy cream and butter, mixing them well together in the saucepan. Spoon into ramekins or individual serving bowls. Rice pudding can be served warm, room temperature or chilled. This particular recipe benefits from setting overnight in the refrigerator. Sprinkle with cinnamon, if desired.

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

IMPOSSIBLE PUDDING

Steps:

• Lightly beat eggs in large bowl.
• Add milk, melted butter, coconut, sugar, flour and vanilla.
• Mix well to combine.
• Pour into an 18cm (7 or 8 inch diameter) oven proof pudding bowl.
• Bake in a moderate oven (180C)(360F)for 35 to 45 minutes until custard is set and top is golden.
• Can be eaten hot or cold.