Hubby brought me home some rice pudding the other day, to help settle my flu-riddled stomach. It felt good going down, and was ever so tasty. Got me thinking how with all the rice I've stored, I have yet to find a really good and simple rice pudding recipe.
Then my mind wandered. It tends to do that these days.
Now, I'm working up as many VERY EASY recipes for rice as I can find. If you have a favorite recipe using rice and only a few other ingredients, and that's very easy to make, please post it here, or e-mail it to me at thorntonwilliamsfamily at yahoo dot com.
6 comments:
I never make anything the same twice and generally don't measure or use recipes. The less rice used, the more custard in the pudding. Play around with proportions according to your mood that day.
Rice pudding
To 2 to 4 cups cooked rice, add maybe half a cup of raisins, 1 can sweetened condensed milk and 2 cans evaporated milk. Heat up. Beat 2 eggs. Slowly add some hot milk to eggs, stirring constantly. Add all to pot. Stir constantly until pudding thickens. Add vanilla and nutmeg to taste. Pour into bowls.
Here is a rice pudding recipe made in the crockpot:
Slow Cooker Rice Pudding Recipe
8 cups Milk 1 cup long grain white rice
1 cup sugar
then:
1/4 cup heavy cream or half and half 3 eggs
2 teaspoons vanilla 1/2 teaspoon cinnamon
1/4 teaspoon salt
The Directions. In a 4 quart slow cooker. Combine the milk, rice, and sugar. Stir well and cook on low for 6 hours, high for about 4 or low for 3 hours, then high for another 2.
When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker. Then pour everything back into the pot. Stir well. This is called "tempering your eggs"---you have to do this step, or your eggs will scramble on you when you add them to the crock.
Cover and cook on high for 1 hour. Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it. Some people like their pudding hot or warm, and some prefer it chilled----it's completely up to you.
We like the crockpot because you don't have to stand over it.
This isn't rice pudding, but it is a simple rice recipe. Or, well, maybe recipe is a stretch (you'll see ;).
Basically, I recently learned to substitute brown rice and egg for pizza crust, and it's delicious (and much healthier!).
First, cook the rice, then mix in raw egg. I don't know exactly the ratio of rice to egg, but just enough to kinda wet it all. Press the mixture flat (about 1/2 inch thick) into whatever pan you're using, and cook in the oven until it's slightly crispy/brown. Then add sauce, cheese, etc., and put back into the oven until all that stuff is melty and delicious. It holds together pretty well, and good for you!
I don't know what would happen if you used white rice, though. Haven't tried it. I do recommend peanut sauce as a substitution for tomato - just mix a bit of peanut butter, oil, soy sauce, vinegar & honey to make your own cheaper-and-fresher-than-the-store variety.
=)
Sounds like great recipes. Can't wait to try them! As for the "pizza crust" ... would be great for the gluten-free Kid. Hmmm.... Vikki
We are GF/CF and currently trying to put together an allergy friendly stock up pantry.
This is our favorite Rice Pudding recipe. I use Dari-free (potato milk) and since DS can't do raisins we do dried Blueberries....
Vegan Crock Pot Rice Pudding
Recipe
Ingredients:
2 quarts vanilla soy milk (we use potato milk or rice milk)
1 cup rice (uncooked)
1 cup sugar
3 tbsp margarine
dash salt
1 tsp vanilla
1/2 tsp cinnamon
Preparation:Combine all ingredients in a crock pot. Cook on high for 5 to 6 hours. Stir once every hour, until the desired consistency is reached. Cooking time may vary, depending on your crockpot
nini2033a@yahoo.com
Nini: If I can ever get my GF kid to eat things other than rice mac-and-cheese or his special cheese-bread concoction, I'll modify your recipe to use rice milk and butter. He's allergic to soy and most nuts too. But for Hubby, he's lactose intolerant, so I could use real milk for him.
Take a look around. I have lots of gluten-free lactose-free recipes here. Hope some fit your needs.
Vikki
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