whats a good recipe for Rice Pudding?

Question by Rachnicole: whats a good recipe for Rice Pudding?
I tried making it once or twice and can’t make it right.It comes out not tasting like the store rice pudding It looks more watery and suggestions.

Best answer:

Answer by Sugar Pie
There are two ways to make it: using cooked or raw rice. I tend to use leftover cooked rice as it takes less time and is a great way to use it up. Recipes for both are below.

Baked Rice Pudding

3 slightly beaten eggs
1? cups milk
? cup heavy cfeam
1? cups cooked rice
? cup sugar
? cup raisins, optional
1 tsp. vanilla
? tsp. salt
ground cinnamon and nutmeg

In bowl, combine all ingredients. Mix well. Bake in a greased 10x6x2″ baking dish at 325?F for 50 minutes till knife inserted halfway between center and edge comes out clean. Serve warm or chilled. Serves 6

VANILLA SAUCE:
? cup butter
? cup brown sugar
? cup heavy cream
2 teaspoons vanilla

Combine all ingredients in saucepan, whisking, and bring to a boil. Remove from heat and serve over warm rice pudding.
——————-

Rum Raisin Rice Pudding

3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice, uncookeed
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
3 extra-large egg, beaten
1? teaspoons pure vanilla extract

Combine the raisins and rum in a small bowl and set aside.

Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan half off the burner.)

Stir in 4 cups of half-and-half and sugar and bring to a boil. Cook uncovered on a low boil for 25 minutes, until the rice is very soft. Stir often, particularly towards the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Chill.

–Ina Garten
———————

Rice Pudding with Flaming Bananas

1 quart milk
1/2 cup uncooked long-grain white rice, plus 2 Tbsp.
Pinch salt
1/2 cup sugar, plus 1 Tbsp.
2 egg yolks
1 tsp pure vanilla extract
3/4 tsp ground cinnamon
1/8 tsp grated nutmeg
3/4 cup heavy cream
2 Tbsp. dark rum
6 Tbsp. butter, diced
1/3 cup light brown sugar
4 small bananas, peeled and sliced 1/4-inch-thick
2 Tbsp. banana liqueur
Garnish: XXX sugar, ground cinnamon, cinnamon sticks

Combine the milk, rice, and salt in a saucepan over medium heat. Cook at a low simmer, stirring frequently, until the rice is tender, 35 to 40 minutes. In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.
Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a handheld mixer, beat until soft peaks form. Fold into the cooled rice mixture. Refrigerate for 1 hour.
Melt the butter in a skillet over medium-high heat. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and the bananas. Cook for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/4 cup cream and remove from the heat. Spoon the banana sauce in each of 4 bowls. Spoon the pudding into the bowls and top with a little more banana sauce. Garnish with confectioners’ sugar, ground cinnamon, and cinnamon sticks.

–Emeril Lagasse
——————–

Rice Pudding with Vanilla Bean, Orange and Rum

5 cups whole milk
2/3 cup Arborio rice or other short-grain white rice
1 vanilla bean, split lengthwise
1/2 cup sugar
2 teaspoons dark rum
1 teaspoon grated orange peel
Orange segments

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.

–Giada De Laurentiis

Add your own answer in the comments!