Savory Rice Pudding Recipes

CREAMIEST RICE PUDDING

Steps:

• In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
• In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
• When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

SAVORY RICE PUDDING

Steps:

• Put spices and herbs in with the mashed potatoes & milk.
• Cook for 11 minutes in the microwave, stirring halfway through the cooking time.
• At this time, add the broth or broth base.
• Add rice and cook for another 5 1/2 minutes.
• Let stand for 2-3 minutes to firm up.

SAVORY RICE PUDDING

Steps:

• FOR TOMATO SAUCE.
• Heat oil in a medium saucepan.
• Saute the onion and garlic until softened and slightly browned.
• Add tomatoes and chile strips and cook for another 5 minute.
• Season with oregano, bay leaves, sugar, salt, and pepper to taste.
• Simmer for 20 min., until slightly thickened.
• FOR THE CREAM SAUCE.
• Stir creme fraiche and yogurt together. Season with salt and pepper.
• TO ASSEMBLE.
• Preheat oven to 350.
• Butter a large(3 qt.) baking dish.
• Toss the monterey jack and mozzarella cheeses in a bowl.
• Spoon half the rice into a dish and smooth evenly.
• Cover with half the tomato sauce and then half the cream sauce.
• Spread half thecheese over the cream sauce.
• Repeat with the remaining rice, sauce,and cream.
• Reserve the remainig cheese.
• Lightly cover the casserole with foil and bake 30 minutes,until heated through.
• Uncover and sprinkle with reserved cheese.
• Return the UNCOVERED casserole to the oven and bake 10-15 minutes more, or until cheese melts.

BAKED SWEET-SAVORY CARNAROLI-RICE PUDDING

Steps:

• For the pistachio praline: Oil a baking sheet. In a small saucepan over medium-high heat, cook the sugar; swirl the pan as it begins to brown. When dark caramel, remove from the heat and stir in the pistachios. Spread on the baking sheet. Cool completely, then chop finely.
• For the pudding: Grind the challah in a food processor. Add 3 tablespoons butter and pulse until mixed. In a mini processor, grind the pine nuts, then blend with 3 tablespoons butter. Using a spice grinder, grind the cinnamon, saffron, nutmeg, mastic, grains of paradise and sea salt. In a small pan, heat 1 cup half-and-half with finely chopped citron peel and bay leaf until steaming.
• In a large pot, bring 2 quarts water and 1 tablespoon salt to a boil and add the rice. Blanch for 1 minute, then drain. Pour 5 cups half-and-half in a saucepan over medium heat until just steaming. Stir in 3 tablespoons sugar, the vanilla bean and seeds and the ground spices. Add the rice and simmer uncovered on low heat until the rice is al dente, 45 to 60 minutes. Drain well and discard the vanilla bean.
• Butter a 3-inch-deep, 4-quart casserole. Drain the currants. Drain and coarsely chop the tomatoes. Spread half the rice in the casserole, then spread the ricotta and sprinkle with the currants, tomatoes and pine nuts. Spread with the remaining rice. Discard the bay leaf from the citron-peel infusion and pour over the rice. Cover with bread crumbs, then the praline. Bake until the topping is crisp, 15 to 20 minutes. If desired, gently fold in half-and-half when serving.

DINER-STYLE RICE PUDDING

Steps:

• Bring milk, rice, and salt to simmer in heavy medium saucepan. Reduce heat to low. Cover and gently simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1 1/2 hours.
• Whisk milk, eggs, sugar, vanilla, and cinnamon to blend in medium bowl. Stir in raisins. Gradually stir egg mixture into rice mixture. Stir over low heat until mixture is just thickened, about 6 minutes. Transfer to bowl. Stir in optional molasses. Cool. Refrigerate until well chilled. (Can be prepared 2 days ahead.)