My Version Of Caras Version Of Evelyn Roses Rice Pudding Recipes

RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM

Steps:

• Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
• Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.

MAMA CALLIE'S RICE PUDDING

Steps:

• Into a large saucepan, mix together milk, rice, sugar, vanilla bean and seeds, allspice and salt over medium-high heat. Let simmer for 45 minutes, stirring frequently and being careful not to scorch the milk. Once rice is tender and pudding has thickened turn off heat and remove the vanilla bean.
• In a heavy skillet, melt butter and add brown sugar over low heat. Stir to melt the sugar. Add sliced bananas and continue to saute until they are soft and covered with the sugar and butter mixture.
• Spoon pudding to serving bowls and top with the warm banana topping.

RICE PUDDING

Steps:

• In a saucepan, heat milk, heavy cream, rice, sugar, raisins and vanilla.
• Stir well. Cover. Bring to a boil and lower the heat. Let simmer for 1 hour.
• Let cool many hours.
• Whisk 1/2 cup of heavy cream to do whipped cream. Fold it into the rice pudding. Divide into dessert dishes.

SLOW COOKER RICE PUDDING

Steps:

• Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
• Cook on High for 2 1/2 hours.
• Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
• Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
• Continue cooking on High until creamy, about 15 minute more.
• Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

MY VERSION OF CARA'S VERSION OF EVELYN ROSE'S RICE PUDDING

Steps:

• Wash the rice in cold water and drain well.
• Use half the butter to grease a 4 cup pudding dish.
• Put the cream, salt and the rice in the dish and leave for one hour to soften.
• Preheat the oven to 300 degrees F.
• Stir the sugar into the rice and add the remaining butter cut into tiny pieces.
• Stir in the vanilla.
• Scatter with nutmeg.
• Bake for at least 2 hours, stirring occasionally for the first hour and then leave to allow a golden brown topping to form.