Philadelphia Rice Pudding Recipes

PHILADELPHIA RICE PUDDING

Steps:

• Preheat oven to 300 degrees F.
• Mix all of the ingredients together and place in a 3-quart covered saucepan. Bring to a simmer on the top of the stove and then place, covered, in the preheated oven.
• Bake without disturbing or stirring for 2 hours and 45 minutes. The pudding will almost caramelize and become a pale golden color.

RICE PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
• Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.
• While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
• Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.
• Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.

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.

MARIE LOUISE'S RICE PUDDING

Steps:

• Place rice in a small saucepan with bay leaf and 2 cups water, bring to a boil over high heat, then drain immediately. Transfer rice and bay leaf to a heavy 3-quart saucepan.
• Add 4 cups milk, 1/2 cup sugar, vanilla bean and salt. Place over very low heat and cook, stirring occasionally, until milk has been absorbed by rice, about 1 hour. Add 2 more cups milk, and continue cooking over low heat 15 to 20 minutes longer. Rice should be tender and mixture should be very creamy. Remove from heat, and allow to cool to room temperature.
• Combine remaining sugar with 2 tablespoons water in a 1-quart saucepan. Place over medium-high heat, and stir gently until sugar dissolves. Continue cooking until mixture turns a medium amber color. Remove pan from stove and place on a heat-proof surface to cool. Caramel will darken somewhat and harden as it cools.
• No more than 30 minutes before serving, add a little milk to rice if it has become too thick, then remove bay leaf and vanilla and transfer pudding to a shallow serving bowl. Add 2 tablespoons water to caramel, return it to stove and place over medium heat. Cook about 5 minutes until caramel has softened. Stir to incorporate water. Remove from heat. To serve, drizzle caramel sauce over pudding.

RICE PUDDING CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
• Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, cinnamon and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.
• Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Serve topped with cajeta.

PENNSYLVANIA DUTCH RICE PUDDING

Steps:

• Preheat oven to 300 degrees.
• Mix all ingredients in a casserole dish.
• Bake for 2 hours, stirring every 15 minutes. Add more milk if mixture becomes dry.
• Cool.
• Cover with plastic wrap to prevent a "skin" from forming and refrigerate.
• Wonderful when sprinkled with a little cinnamon-sugar (no need to buy the expensive variety, make your own by mixing 1/2 cup sugar with 1 tablespoon cinnamon and store in a small jar).