Rice Pudding With White Wine Sutlach Sharapli Recipes

RICE PUDDING WITH WHITE WINE (SUTLACH SHARAPLI)

Steps:

• Preheat oven to 350°F (180°C).
• In a lrg saucepan, boil rice in plenty of water till very soft. Drain well of liquid thru a fine sieve & return rice to the pan.
• Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
• Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
• Add beaten eggs + ground almonds & stir thoroughly.
• Pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
• Remove pudding from oven & allow to rest for 10 minutes. With a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
• Meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
• Pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. Chill in refrigerator till completely cold & serve w/whipped cream.

HEALTHY RICE PUDDING

Steps:

• In a medium pan, bring 5 1/2 cups water to a boil.
• Add rice and stir.
• Reduce heat, cover and simmer for 20 minutes.
• In another saucepan, combine the cooked rice, with 4 1/2 cups milk, sugar and salt.
• Cook over medium heat until thick and creamy, 15 to 20 minutes.
• Stir in remaining 1 1/2 cups milk, Eggbeaters, ground cinnamon and raisins.
• Cook 2 minutes more, stirring constantly.
• Remove from heat and stir in butter and vanilla.
• Serve warm or cold.

RIZOGALO II - GREEK RICE PUDDING

Steps:

• Boil water and add rice.
• Reduce heat; simmer, stirring frequewntly, until all the water has been absorbed and rice is very soft, about 1 hour.
• Add the condensed milk, water, sugar, eggs and vanilla.
• Stir well, cooking until thickened.
• Pour into individual cups or a large bowl.
• Chill until cool.
• Sprinkle with cinnamon and serve.

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.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

SüTLAç

Steps:

• Rinse the rice a few times and put it in a large pot with 2 cups water. Cook over medium heat, stirring occasionally, until the rice is fully cooked and not much water remains, about 25 minutes. Remove from the heat.
• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Add 4 1/2 cups milk to the rice and stir to combine. Stir in the sugar and vanilla extract. Mix the cornstarch with 1/2 cup water and the remaining 1/2 cup milk in a small bowl or measuring cup. Stir the mixture into the rice and cook over medium heat, stirring often to prevent the bottom from scorching, until the mixture has thickened slightly and the rice is very tender, about 30 minutes (see Cook's Note). Remove from the heat.
• Place six 6- to 8-ounce ramekins or small oven-safe clay bowls in a large baking dish or roasting pan. Using a ladle, divide the rice pudding among the ramekins, filling them almost to the rim. Fill the baking dish halfway with warm water.
• Carefully transfer the baking dish to the middle rack in the oven and bake until the tops of the sütlaç start to caramelize and brown, about 15 minutes. Increase the oven temperature to 475 degrees F and continue to bake until the tops are nicely caramelized and browned in spots, 5 to 10 minutes more. Keep an eye on them since they brown easily.
• Remove the ramekins to a cooling rack and let them cool completely. Then refrigerate the sütlaç for at least 3 hours and up to 3 days. Before serving, top each ramekin with pistachios.