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In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until the mixture thickens, about 20 minutes, stirring often. Remove the pan from the heat and stir in the vanilla. Spoon the rice pudding into serving dishes. Serve warm, topped with whipped cream, cinnamon and dried berries, if desired.
Instructions. In a large saucepan, mix the cooled, cooked rice with 1 1/2 cups of milk, sugar, and salt. Turn the heat to medium and cook, stirring frequently, for 15 to 20 minutes or until thick and creamy. In a small bowl, whisk the eggs with the remaining milk.
Directions. Gather all ingredients. Place cooked rice in a medium saucepan. Add 1 1/2 cups milk and salt; cook and stir until thick and creamy, 15 to 20 minutes. Add remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar; continue cooking, stirring continuously, until well blended, 2 to 3 minutes more.
Once the milk boils, turn the heat down to medium-low and stir in your sweetener of choice. You can use white sugar, but for a healthier and more flavorful option, I like to use honey or maple ...
Instructions. In a nonstick saucepan, combine 1 ½ cups of cooked rice, 1 ½ cups milk, sugar, and salt. Bring to a low boil over medium heat, and cook uncovered, stirring frequently for 15-20 minutes or until thick and creamy. Stir frequently to prevent the rice from sticking to the bottom of the pan.
Reduce the heat to medium-low, and stir remaining 1/2 cup milk, raisins, beaten egg, and sugar in, stirring. Continue cooking 2 to 3 minutes – to allow the egg to cook and blend into the pudding. Remove saucepan from heat; stir butter and vanilla extract into the pudding. Cool. Devour hot, chilled or room temp.
Instructions. Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside. Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes.
Add your leftover rice, condensed milk, vanilla extract, and cinnamon (optional to add raisins here) to the pre-heated medium saucepan. Stir well. Continue cooking over medium heat, stirring often, for 10-15 minutes, or until most of the liquid is absorbed by the rice. Remove the pan off of the heat.
3. Remove from heat and add vanilla extract into the pudding, also ground cinnamon. 4. Allow the rice pudding mixture to sit for 15 to 20 minutes uncovered for the rest of the liquid to absorb. 5. Peel and thinly slice the mango. Serve warm with sliced mango on top. Sprinkle on more cinnamon as desired.
Steps to Make It. In a medium saucepan, heat 2 cups milk and 1 cup leftover cooked rice over medium-low heat, stirring together frequently so the milk doesn't burn. Bring the mixture to a slow simmer. In a separate medium bowl, combine 2 large eggs, 1/4 cup sugar, and 1/2 teaspoon vanilla extract.