Rice Pudding Smoothie For Two Recipes

RICE PUDDING III

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place rice in a small saucepan. Cover with water and stir in salt. Cook over low heat until water is absorbed, about 20 minutes.
• In a large bowl, beat eggs. Beat in milk, sugar and vanilla. Stir in rice. Pour into a 2 quart baking dish. Dot with butter.
• Bake in preheated oven 45 minutes, until set.

LEFTOVER RICE PUDDING

Steps:

• In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

RICE PUDDING SMOOTHIE FOR TWO

Steps:

• Blend all ingredients except ice and COOL WHIP in blender until smooth.
• Add ice; blend on high speed until thickened.
• Serve immediately topped with COOL WHIP.

RICE PUDDING SMOOTHIE

Steps:

• Using a blender, mix the milk, cream cheese, vanilla and cinnamon and blend until smooth.
• Add the ice cubes and blend on high speed until slushy, about 15 seconds.
• Add the rice and pulse for 5 seconds.
• Sprinkle with nutmeg.
• Garnish with the cinnamon stick.

SWEDISH RICE PUDDING WITH TWO FRUIT SAUCES

Steps:

• In the top of a double boiler, combine the rice and 1 cup of the milk. Cover and cook over simmering water, until the rice is tender, about 45 minutes.Transfer to a greased oval gratin dish, approximately 11x8x3".
• Preheat oven to 375°F.
• In a mixer bowl, lightly beat the eggs till frothy.
• Add the sugar, vanilla, butter, salt and remaining milk and combine.
• Pour over the rice and sprinkle cinnamon liberally over the surface, do NOT stir.
• Place dish in a pan of hot water and bake for 50-60 minutes, or until the pudding slightly puffs and is firm on the top.
• Remove from the hot water and cool on a wire rack.
• Serve at room temperature or chilled with a fruit sauce.
• **NOTE: The dish size is important if you are to have the thick layer of custard on top. don't use a shallow one.
• GRAPE JUICE SAUCE:.
• In a large saucepan, heat 3 1/2 cups of the grape juice and sugar until boiling. In a small bowl, combine the cornstarch with the remaining 1/2 cup of juice.
• add to the grape juice and sugar mixture and whisk, cooking until the mixture thickens -- cool to room temperature.
• LINGONBERRY SAUCE:.
• Place the berries and 1 1/2 cup water in a medium saucepan. cover and bring to a boil, lower the heat and simmer for 15 minutes, then set aside. In a small bowl, combine the sugar and cornstarch, then add the remaining 1/4 cup water. add to the berry mixture, stirring constantly. return the pan to the heat and bring the mixture again to a boil. cover and remove from the heat -- cool to room temperature.
• NOTE** Lingonberries are dark red and similiar to cranberries, but not as tart -- Raspberries or strawberries may be substituted for the lingonberries.