My Heavenly Rice Pudding Recipes

HEAVENLY RICE PUDDING

Steps:

• If you use a steamer you just need to mix all your ingredients in an non perforated pan and let it steam for 35 minutes at 100°C. Then stir everything and steam for another 30 minutes and...pronto!
• If you make this the original way on the stove you need to mix all ingredients and stir constantly to make sure the rice doesn't burn at the bottom. Cook until thickened - for about 30 minutes - and then lit it cool of and thicken some more.
• Enjoy!

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.

MY HEAVENLY RICE PUDDING

Steps:

• Preheat oven to 325°F.
• Lightly grease a 9-inch baking dish.
• Mix all stuff together except for the cinnamon and nutmeg. Pour into baking dish and place in a pan of water about 1 inch deep.
• Bake for 1 1/2 hours, or until lightly browned and set.
• Combine cinnamon and nutmeg together and sift over the top of the pudding.
• Take pan from oven; let cool slightly and then cut into squares. Enjoy!

INSTANT POT RICE PUDDING

Steps:

• In pressure cooking pot, combine rice, water, and salt.
• Close the lid and place on High Pressure for 3 minutes. Once complete allow the pressure cooker to do natural pressure release for 10 minutes. After 10 minutes, you can then do a quick release.
• Add 1 1/2 cups milk and sugar to rice in pressure cooking pot and stir until mixed.
• In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook for 8-10 minutes, mixing constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
• Pudding will thicken as it cools.
• Before serving, mix with a scoop of vanilla bean ice cream.
• Serve warm or pour into serving dishes and chill.

PRESSURE-COOKER BUTTERNUT RICE PUDDING

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.

HEAVENLY RICE RECIPE - (4.6/5)

Steps:

• Drain pineapple and reserve 3/4 juice. Bring to a boil; stir in rice. Simmer 2 minutes, remove from heat, cover and let steam 5 minutes. Prepare pudding mix according to package directions. Fold marshmallows into hot pudding, pecans and rice. Chill. Garnish with whipped cream. Six 1 cup servings.