Tessies Rice Pudding Recipes

TESSIES RICE PUDDING RECIPE

Steps:

• Combine the milk, butter, and sugar in a pot and heat until hot ,but not boiling
• Then add the rice and sugar
• Simmer over low heat for 45 minutes. Don't let the milk boil or let the rice stick to the bottom of the pot. Stir frequently - at least every 3 minutes. Do not cover the rice.
• While the milk mixture is cooking, mix in a separate bowl: 1 egg, vanilla, cream, and optional amaretto.
• When the milk and rice mixture has thickened to a consistency that you like in your rice pudding, turn off the heat and move the pot away from the hot part of the stove.
• Add about 3 tablespoons of the hot rice to the egg/cream mixture. This is to temper the eggs so they don't scramble when added to the rice.
• Then pour the egg / cream mixture into the rice pudding and stir.
• Taste. You can alter the flavor a bit by adding more vanilla or Amaretto can be added here also. Cinnamon is also an option (less than 1/2 teaspoon is recommended.) Some people add 1/2 cup of raisins to the pudding here ( I don't).
• Pour into a serving dish or large Tupperware. Sprinkle optional cinnamon on top.
• Refrigerate for 3 hours or more.
• Enjoy!

EASIEST RICE PUDDING

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.