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Rice pudding. Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar.
Ambrosia is a brand of food products in the United Kingdom. Its original product was a dried milk powder for infants, but it is now mostly known for its custard and rice pudding. The brand plays on the fact that it is made in Devon, England, (at a factory in Lifton), with their punning strapline "Devon knows how they make it so creamy".
Müller Rice (German: Müller Milchreis), launched in 1980, is a creamy rice pudding based snack usually containing an additional flavoured sauce, such as apple, raspberry or caramel. Müller Rice is sold in a plastic pot, and can be eaten cold or heated in a microwave oven. It is marketed as being a healthy, filling and energy providing snack.
The company estimated its total revenue at around $140 million in 2007, much of it from the sale of 115 million containers of pudding and pastries during that year. [2] Kozy Shack puddings are sold throughout Europe, the United States, Mexico and Canada. [2] In 2006, The New York Times named Kozy Shack's rice pudding as one of its "Grocery Gems ...
Risalamande (Danish pronunciation: [ˌri:salaˈmɑŋ] also spelled as ris à l'amande) is a traditional Danish dessert served at Christmas dinner and julefrokost (Christmas lunch). It is made of rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds. It is served cold with either warm or cold cherry sauce (kirsebærsovs).
The rice is mixed with cow's blood, stuffed into cow's or pig's intestine, and boiled until firm, sliced and served with Sour (a mild type of dipping sauce with hot peppers). White pudding is also made. In Suriname, blood sausage is known by the Dutch name bloedworst, and white pudding by the equally Dutch name vleesworst.
Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli (sevai), sago or tapioca (sabudana).
Stir in rice and return to a boil. Cook, covered, over low heat until water is absorbed, about 18 minutes. Stir in milk and sugar and simmer, uncovered, stirring often, until thickened and rice is tender, 40 minutes to 1 hour. Stir in vanilla, rum soaked raisins. Cool as desired. Pudding can be eaten warm or chilled. Pudding can be kept chilled ...