Kossman Rice Pudding Recipes

KOSSMAN MEXICAN RICE

Steps:

• wash rice dry thoughly with a cloth.( i skipped this step and used brown rice ).
• fry bacon strips until limp, not crisp. i used cast iron skillet cause then you can just put in oven .
• remove bacon from pan.
• brown the rice and minced onion in the bacon fat.
• stir constantly to prevent burning.
• add chili powder.
• when brown add tomatoes and seasonings. (darlenes canned tomatoes had alot of juice for this dish ,if using canned store bought just fill can with water after dumping in tomatoes).
• let simmer until rice swells up.
• one pint of drained corn may be added at this time if desired. (i used 1/2 cup ,it was plenty ).
• pour into greased baking dish and bake 40 minutes in 350 degree oven.
• place the bacon strips over dish about 10 minutes before removing from oven.

GRANDMA'S RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.

KOSSMAN CHICKEN RICE

Steps:

• Mix cream of chicken soup, cream of mushroom soup, water, and rice together.
• Put a layer of soup mixture in a baking dish.
• Add the chicken.
• Add the rice mixture.
• Sprinkle the top with the Lipton onion soup mix.
• Cover with tin foil.
• Bake at 375 degrees Fahrenheit for 2 hours.
• Uncover for the last 30 minutes of baking.

CLASSIC MINUTE® RICE PUDDING

Steps:

• Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
• Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
• Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.

OLD-FASHIONED RICE PUDDING I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

CHEF JOHN'S CLASSIC RICE PUDDING

Steps:

• Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
• Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
• Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

KOSSMAN RICE PUDDING

Steps:

• cook rice and water until done.
• in double boiler add cooked rice and everything but vanilla
• cook until thick.
• when done add vanilla.