Creamy Rice Pudding

RE: Creamy Rice Pudding Post by jmz2005 (131) | (05/07/2008) Profile | Contact Thank you! I will try this. Report Spam or Abuse RE: Creamy Rice Pudding Post By jean from MI (Guest Post) (05/06/2008) 1 cup minute rice 1 tsp/ vanilla 2 1/2 c. milk 1/4 tsp cinnamon 1/2 c. sugar 1/2 c. eggbeaters In a saucepan, combine rice, milk, sugar, cinnamon, vanilla. Heat to boiling. Reduce heat, simmer 15 to twenty min. Stir occasionally. Slowly pour hot rice mixture into eggs, beating well. Fold in raisins if you like them. Sprinkle lightly with cinnamon. I make this frequently. Hope it works for you. Report Spam or Abuse Request: Creamy Rice Pudding Post by Laurel_admin (373) | (05/05/2008) Contact I am looking for a recipe for a creamy rice pudding. All the recipes I have found are more like a custard. Please help! littlemamadee from Marion, NY Answers: RE: Creamy Rice Pudding You separate about 5 eggs. Whip the whites with sugar and vanilla and fold into the cooked creamy milk, sugar and egg yolk and the separately cooked rice. You first mix the sugar and milk, bring to a boil, take off the heat and add some of the mixture to the beaten egg yolks so as not to let them separate and become as scrambled eggs but as to thicken the mixture. You fold all back into the pudding, you might add a few tablespoons of corn starch to the sugar and milk until you get the hang of it, then fold everything together, adding the raisins and cinnamon last. (02/23/2007) By judy RE: Creamy Rice Pudding I found this recipe on a Carolina rice box and made some revisions: 6 cups of Whole milk, pinch of salt, 1 cup of sugar, 1/2 cup of Carolina rice, 3 eggs, 1/4 cup heavy cream, 2 tsp. vanilla extract. 1 tbs. butter. Put a little butter in your saucepan then add the rice and over medium heat cook the rice by swirling it in the pan until it becomes opaque (this prevents the rice from sticking together). Next heat the six cups of milk in the microwave; does not have to be boiling just heated so there is not too much difference in temperature when you add it to the hot pan. Next add rice sugar and salt. Stir. Cook over medium heat until it boils-Watch the pot, it will be messy if it boils over. Reduce the heat until the mixture just simmers. Let the rice cook uncovered for about 90 minutes, you'll have to stir occasionally and watch if you think it is getting too thick. Turn off and remove from heat. Next separate the 3 eggs. To the yolks add the cream and vanilla. Take about 1/2 cup of the hot rice mixture and add to the egg mixture to temper the eggs, then add to the pot and mix together quickly. You can now either make a meringue with the egg whites or cool and refrigerate the pudding for a couple of hours. I think the meringue keeps the pudding from drying out. To make the meringue: whip room temperature egg whites until soft peaks add about 2 tbs. of sugar continue whipping until hard peaks, spread over pudding that's in an oven proof dish and place in a very hot oven 500 degrees Fahrenheit for 3-5 minutes it should look golden. Good Luck! (02/23/2007) By KATHY Report Spam or Abuse