Impossible Rice Pudding Recipes

RICE PUDDING

Steps:

• In 3-quart saucepan, heat all ingredients to boiling over medium heat, stirring occasionally; reduce heat to low.
• Cook uncovered 20 to 25 minutes, stirring frequently, until rice is tender; remove from heat.
• Serve warm with additional soymilk, if desired. Cover and refrigerate any remaining pudding.

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.

STICKY RICE PUDDING WITH MANGO

Steps:

• Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
• Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
• Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.

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.

RICE PUDDING

Steps:

• Make the Rice
• Bring the water to a boil in a saucepan. Add the rice, stir, and lower the heat to a simmer. Cook, uncovered, for 45 minutes. It will look as if all the rice grains have melted into a big clump, but they have not. The rice is just overcooked, which is what you want. Using a heatproof silicone spatula, begin stirring the rice to help the remaining water evaporate and prevent the rice and starch from sticking to the bottom of the pan. Continue until most of the liquid has evaporated. (It is impossible to get it completely dry since the starch has gelled and is holding on to some water.) Total cooking time will be about 1 hour.
• Turn off the heat.
• Boil the Milk
• Combine the milk, sugar, vanilla, salt, and cinnamon stick in a saucepan and bring to a boil.
• Combine the Milk and Rice
• Pour the boiling milk mixture into the rice, stir well, and turn on the heat to medium. It will seem as if you have added too much milk, but you have not.
• Cook the rice, stirring every 5 minutes or so to remove the skin that forms and the starch that builds up along the side of the pan, until the liquid is reduced by half. This should take about 45 minutes.
• This step does require you to stay in close range of the pan because leaving it unattended can cause the milk to boil over. Stirring also helps speed the evaporation process because it prevents a skin from forming on the surface of the pan (which would keep the steam from escaping).
• The pudding will thicken as it cools, so keep that in mind when judging the consistency.
• Garnish and Serve
• You can serve the rice hot, chilled, or at room temperature. Garnish each serving with a sprinkling of ground cinnamon and a cinnamon stick, if you like.
• COOKING NOTES
• INGREDIENTS
• Short-Grain versus Long-Grain Rice
• It is best to use short-grain rice for the pudding since it is higher in starch and will produce a creamier pudding. Long-grain rice will work as well, but the texture will be slightly different.
• Milk
• Substituting a low-fat milk in the recipe will not produce the same creamy texture. However, feel free to substitute coconut milk (full-fat version) in equal amounts for a nice change.
• TECHNIQUES
• Cooking the Rice/Using Leftover Rice
• In order for rice pudding to come out tender and creamy, you have to overcook the rice in an abundant amount of water. I find that using leftover rice produces a clumpy pudding with hard bits of rice. I suggest you make fresh rice specifically for this pudding and keep your leftover rice for a rice salad.
• ADVANCE PREPARATION
• The pudding can be made a few days in advance and kept covered in plastic wrap in the refrigerator. Place the plastic wrap directly on the surface of the pudding so that a milk skin does not form.

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.

CRUSTLESS RICE PUDDING PIE

Steps:

• 1. Heat oven to 350 degrees. Grease a 2 quart casserole dish.
• 2. Cook rice in unsalted water until done, according to the box directions.
• 3. Add the butter and sugar, and stir well to incorporate.
• 4. In a large bowl, mix the regular milk with the evaporated milk, and then add 3 well-beaten eggs.
• 5. Add the vanilla and raisins (if using) to the milk and eggs and then add entire mixture to the cooked rice, blending lightly.
• 6. Place entire mixture in 2-quart casserole; sprinkle cinnamon on top.
• 7. Bake until set, approximately 1/2 hour. Take out and set aside to cool. After it is completely cooled, you may refrigerate. Not before though, or the custard won't set properly.
• 8. Enjoy!

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.