Search results
Results from the WOW.Com Content Network
Cinnamon and vanilla extract add deeper flavor, and a pinch of salt helps balance out the sweetness. Serve warm or at room temperature for the perfect dessert. get the recipe. 2 / 17. Rum Raisin ...
Combine the milk, sugar and salt in a large heavy-bottomed saucepan and bring to a simmer over medium-high heat. Add the rice and stir. Reduce the heat to maintain a gentle simmer and cover. Cook ...
Directions. Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of ...
In a small bowl, combine the raisins and rum. 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 ...
Directions. Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until ...
Directions. Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium ...
Directions. Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until ...
Combine the cooled rice, sugar, salt, cinnamon stick and 2 cups milk in a medium saucepan over medium heat. Bring to a simmer, then cook until thickened, stirring occasionally, about 20 minutes.
Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let ...
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.