Rice Pudding With Sultanas Recipes

RICE PUDDING WITH SULTANAS

Steps:

• Preheat the oven to 160C/140C Fan/Gas 2.
• Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea).
• In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas.
• Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin.
• To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.

RICE PUDDING WITH SULTANAS (SPAIN)

Steps:

• Put sultanas in a bowl & cover them with the brandy, then allow them to sit & soak up some of the liquid, about 30 minutes.
• In a heavy sauce pan, combine rice, sugar, milk, the drops of vanilla & the cinnamon stick.
• When the milk STARTS to boil, turn heat to low & simmer slowly, about 10-15 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pan.
• When sultanas have soaked up some of the brandy, drain them & add the sultanas to the rice & milk mixture.
• Continue cooking for another 10-15 minutes, & once rice has cooked, remove pan from the heat & remove the cinnamon stick.
• Spoon into a serving bowl & let cool a bit before sprinkling a little ground cinnamon over the top & serving.

SULTANA CARAMEL SELF SAUCING PUDDING

Steps:

• To make the sauce put sugar, butter and water in pan and bring to boil.
• Put aside.
• Cream butter and sugar.
• Add egg and vanilla essence and beat well.
• Sift in dry ingrediants and add sultanas.
• If dry may need a little milk.
• Put the hot sauce into pudding dish, spoon cake mixture on top.
• Bake at 350 deg F for approx 45 mins.
• Serve with cream or ice cream.

STICKY SULTANA PUDDING

Steps:

• Butter a small microwave-proof pudding basin. In a separate bowl, rub the butter into the flour and baking powder, then stir in the sugar and sultanas. Gradually add the eggs and milk to make a wet cake mixture.
• Spoon into the basin and make a deep hollow in the centre with the back of the spoon. Cover the basin with cling film, pierce with the tip of a knife and microwave on High for 4½-5 mins until well risen and firm to the touch.
• Carefully turn the pud out onto a plate and spoon over a generous amount of syrup. Slice and serve with custard.

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.