RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM
Provided by Giada De Laurentiis
Categories dessert
Time 5h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
- Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.
VANILLA BEAN RICE PUDDING
Provided by Molly Wizenberg
Categories Milk/Cream Rice Dessert Kid-Friendly Vanilla Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
- Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.
RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM
Rice pudding with a mild orange flavor. I have never used the rum so I can't offer any comment on that part of the flavor. Chill time not included.
Provided by Annacia
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean.
- Bring the milk to a boil.
- Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes.
- Mix in the sugar, rum, and orange peel. Discard the vanilla bean.
- Cook until the mixture thickens, 5 to 10 minutes longer.
- Spoon the rice pudding into bowls.
- Cover and refrigerate until cold, about 5 hours.
- Serve with orange segments if desired.
Nutrition Facts : Calories 399.6, Fat 10.1, SaturatedFat 5.7, Cholesterol 30.5, Sodium 122.3, Carbohydrate 65.3, Fiber 1, Sugar 41, Protein 12
VANILLA BEAN RICE PUDDING
Make and share this Vanilla Bean Rice Pudding recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 2h40m
Yield 12 desserts, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, rice, sugar, raisins, butter, and salt in a slow cooker, and stir well.
- Scrape seeds from vanilla bean. Add seeds, and bean to milk mixture.
- Cover with lid, and cook 2 1/2-4 hours or just until rice is tender, and most of the liquid is absorbed.
- Place egg in small bowl. Stir well with a whisk, and gradually add 1/2 cup hot rice mixture to egg.
- Return egg mixture to slow cooker, stirring constantly with a whisk.
- Cook 1 minute while stirring.
- Remove inner vessel from slow cooker.
- Let stand 5 minutes, and mix cinnamon, and sour cream.
- Discard vanilla bean.
- Serve warm , not hot or refrigerate until fully chilled.
Nutrition Facts : Calories 261.9, Fat 1.9, SaturatedFat 1, Cholesterol 22.2, Sodium 178.1, Carbohydrate 54.6, Fiber 0.8, Sugar 31.4, Protein 7.5
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- Combine the water, butter, salt, and lemon zest in a small saucepan and bring to a boil. Stir in the rice and return to a boil. Reduce the heat to medium low, cover, and simmer for 20 minutes.
- Use a paring knife to scrape the beans from the vanilla pod. In a large saucepan, combine the milk, sugar, vanilla beans and pod, and cinnamon. Bring just to a boil, and then stir in the cooked rice. Simmer the mixture on medium heat, stirring constantly, until milk is reduce and pudding is thickened, about 20 minutes. Remove the vanilla bean pod.
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- Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
- Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD Pudding can be made 2 days ahead. Keep refrigerated.
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