Difference between revisions of "Make Rice Pudding"
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[[Category:Puddings]] | [[Category:Puddings]] | ||
== Ingredients == | == Ingredients == | ||
| − | === Classic Rice Pudding<ref>http://www.food.com/recipe/rice-pudding-9160</ref> === | + | === Classic Rice Pudding<ref name="rf1">http://www.food.com/recipe/rice-pudding-9160</ref> === |
* 1½ cups (375 grams) cooked rice, preferably medium-grain | * 1½ cups (375 grams) cooked rice, preferably medium-grain | ||
* ¼ teaspoon salt | * ¼ teaspoon salt | ||
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* Dash of cinnamon (optional) | * Dash of cinnamon (optional) | ||
''Serves 2 to 6'' | ''Serves 2 to 6'' | ||
| − | === Old-Fashioned Rice Pudding<ref>http://www.food.com/recipe/old-fashioned-rice-custard-19213</ref> === | + | === Old-Fashioned Rice Pudding<ref name="rf2">http://www.food.com/recipe/old-fashioned-rice-custard-19213</ref> === |
* 1½ cups (375 grams) cooked rice, preferably medium-grain | * 1½ cups (375 grams) cooked rice, preferably medium-grain | ||
* 6 eggs | * 6 eggs | ||
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* 1 cup (150 grams) light raisins (optional) | * 1 cup (150 grams) light raisins (optional) | ||
''Serves 6 to 8'' | ''Serves 6 to 8'' | ||
| − | === Coconut Rice Pudding<ref>http://www.fearlessdining.com/warm-cardamom-and-coconut-rice-pudding-sundaysupper/</ref> === | + | === Coconut Rice Pudding<ref name="rf3">http://www.fearlessdining.com/warm-cardamom-and-coconut-rice-pudding-sundaysupper/</ref> === |
* 1½ cups (375 grams) cooked rice, preferably medium-grain | * 1½ cups (375 grams) cooked rice, preferably medium-grain | ||
* 3 cups (700 milliliters) light coconut milk | * 3 cups (700 milliliters) light coconut milk | ||
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#* Fluff the rice up with a fork. Leave it in the saucepan. | #* Fluff the rice up with a fork. Leave it in the saucepan. | ||
#Stir in the milk and sugar. Be sure to scrape the bottom of the pot, especially if you made the rice fresh. This will help dislodge any rice that got stuck to the bottom of the pan. | #Stir in the milk and sugar. Be sure to scrape the bottom of the pot, especially if you made the rice fresh. This will help dislodge any rice that got stuck to the bottom of the pan. | ||
| − | #Cook the rice, uncovered, over medium head for 30 to 40 minutes. Stir the rice often so that it doesn't burn or stick to the bottom of the pot. The rice pudding is done when it becomes thick, like porridge.<ref | + | #Cook the rice, uncovered, over medium head for 30 to 40 minutes. Stir the rice often so that it doesn't burn or stick to the bottom of the pot. The rice pudding is done when it becomes thick, like porridge.<ref name="rf1" /> |
#Take the pot off the stove, and stir in the vanilla extract. Keep stirring until it is evenly combined. Be sure to scrape the bottom of the pot from time to time as well. Sometimes, rice gets glued to the bottom of the pot, and this will knock those grains loose. | #Take the pot off the stove, and stir in the vanilla extract. Keep stirring until it is evenly combined. Be sure to scrape the bottom of the pot from time to time as well. Sometimes, rice gets glued to the bottom of the pot, and this will knock those grains loose. | ||
#Spoon the pudding into cups and garnish with a sprinkle of cinnamon. Using a ladle, scoop the pudding into individual bowls. Garnish each with a sprinkle or cinnamon, if desired. | #Spoon the pudding into cups and garnish with a sprinkle of cinnamon. Using a ladle, scoop the pudding into individual bowls. Garnish each with a sprinkle or cinnamon, if desired. | ||
#Let the pudding cool for a few minutes before serving. Serve the pudding while it is still hot. If you'd like a more refreshing treat, let the pudding cool down to room temperature first, then chill it in the fridge until it becomes cold to your liking. | #Let the pudding cool for a few minutes before serving. Serve the pudding while it is still hot. If you'd like a more refreshing treat, let the pudding cool down to room temperature first, then chill it in the fridge until it becomes cold to your liking. | ||
| − | #* If you are chilling the pudding in the fridge, press a sheet of plastic wrap against the surface of the pudding. This will prevent a skin from forming on top. Peel the plastic wrap away before serving the pudding.<ref | + | #* If you are chilling the pudding in the fridge, press a sheet of plastic wrap against the surface of the pudding. This will prevent a skin from forming on top. Peel the plastic wrap away before serving the pudding.<ref name="rf1" /> |
=== Making Old-Fashioned Rice Pudding === | === Making Old-Fashioned Rice Pudding === | ||
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#Stir in the milk, sugar, vanilla extract, and salt. Keep stirring with the whisk until everything is evenly combined. You do not want there to be any streaks of unmixed egg yolk. | #Stir in the milk, sugar, vanilla extract, and salt. Keep stirring with the whisk until everything is evenly combined. You do not want there to be any streaks of unmixed egg yolk. | ||
#Fold the rice the raisins, if desired, into milk and egg mixture using a rubber spatula. Don't worry if the mixture looks wet and soupy; the rice will continue to soak up the liquid as you bake it. Adding raisins is traditional, but if you don't like them, you can leave them out. | #Fold the rice the raisins, if desired, into milk and egg mixture using a rubber spatula. Don't worry if the mixture looks wet and soupy; the rice will continue to soak up the liquid as you bake it. Adding raisins is traditional, but if you don't like them, you can leave them out. | ||
| − | #* For a twist, soak the raisins in 1 cup (240 milliliters) of bourbon or whiskey for 1 hour before adding them to your pudding.<ref>http://thepioneerwoman.com/cooking/rice-pudding/</ref> | + | #* For a twist, soak the raisins in 1 cup (240 milliliters) of bourbon or whiskey for 1 hour before adding them to your pudding.<ref name="rf4">http://thepioneerwoman.com/cooking/rice-pudding/</ref> |
#Place the casserole dish in a pan filled with 1 inch (2.54 centimeters) of water. Place the casserole dish inside of a larger pan (such as a baking pan or a roasting pan). Fill the larger pan with 1 inch (2.54 centimeters) of water. | #Place the casserole dish in a pan filled with 1 inch (2.54 centimeters) of water. Place the casserole dish inside of a larger pan (such as a baking pan or a roasting pan). Fill the larger pan with 1 inch (2.54 centimeters) of water. | ||
| − | #Bake the rice pudding for 1 hour and 15 minutes, stirring every half hour. Carefully place the pans into the oven. Bake the rice pudding for 1 hour and 15 minutes. Every 30 minutes, open the oven door, and give the pudding a stir.<ref | + | #Bake the rice pudding for 1 hour and 15 minutes, stirring every half hour. Carefully place the pans into the oven. Bake the rice pudding for 1 hour and 15 minutes. Every 30 minutes, open the oven door, and give the pudding a stir.<ref name="rf2" /> |
#Let the pudding cool for a few minutes before serving it. Serve it while it is still hot. If you'd like something a little more refreshing, let the rice cool to room temperature first, then let it finish cooling in the fridge. To prevent a skin from forming on top, press a sheet of plastic wrap over the surface of the rice pudding; be sure to remove it before serving it. | #Let the pudding cool for a few minutes before serving it. Serve it while it is still hot. If you'd like something a little more refreshing, let the rice cool to room temperature first, then let it finish cooling in the fridge. To prevent a skin from forming on top, press a sheet of plastic wrap over the surface of the rice pudding; be sure to remove it before serving it. | ||
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#Stir in the vanilla extract, cardamom, and sugar. If you'd like to add a more exotic flavor and texture to the rice pudding, add ½ cup (30 grams) of shredded coconut. | #Stir in the vanilla extract, cardamom, and sugar. If you'd like to add a more exotic flavor and texture to the rice pudding, add ½ cup (30 grams) of shredded coconut. | ||
#Fold in the rice using a rubber spatula. Don't worry if the mixture looks soggy and soupy. The rice will soak up the liquid as it bakes, and the eggs will give you a custard-like texture. | #Fold in the rice using a rubber spatula. Don't worry if the mixture looks soggy and soupy. The rice will soak up the liquid as it bakes, and the eggs will give you a custard-like texture. | ||
| − | #Set the casserole dish into a larger baking dish filled with water. Place the casserole dish into a larger baking dish, such as a baking pan or a roasting pan. Fill the larger dish with 1 inch (2.54 centimeters) of water.<ref | + | #Set the casserole dish into a larger baking dish filled with water. Place the casserole dish into a larger baking dish, such as a baking pan or a roasting pan. Fill the larger dish with 1 inch (2.54 centimeters) of water.<ref name="rf3" /> |
| − | #Bake for about 50 minutes, stirring after the first half hour. Carefully place both baking dishes into the oven, and let the rice pudding bake for 30 minutes. Open the oven door and give the mixture a stir, then bake it for another 20 minutes or so, or until the pudding turns firm.<ref | + | #Bake for about 50 minutes, stirring after the first half hour. Carefully place both baking dishes into the oven, and let the rice pudding bake for 30 minutes. Open the oven door and give the mixture a stir, then bake it for another 20 minutes or so, or until the pudding turns firm.<ref name="rf3" /> |
#Let the rice pudding cool for a few minutes before serving it. It will taste great while it is still hot, but you can also serve it cold. To do this, let it cool down to room temperature first, then let it finish chilling in the fridge. Press a sheet of plastic wrap against the surface of the pudding to prevent a skin from forming on top. | #Let the rice pudding cool for a few minutes before serving it. It will taste great while it is still hot, but you can also serve it cold. To do this, let it cool down to room temperature first, then let it finish chilling in the fridge. Press a sheet of plastic wrap against the surface of the pudding to prevent a skin from forming on top. | ||
#Finished. | #Finished. | ||
== Tips == | == Tips == | ||
| − | * Make sure that you use medium-grain rice and not long-grain rice. Long-grain rice will not clump together to form a pudding.<ref | + | * Make sure that you use medium-grain rice and not long-grain rice. Long-grain rice will not clump together to form a pudding.<ref name="rf4" /> |
| − | * To make a Swedish-styled rice pudding, whip ¾ cup (180 milliliters) of heavy cream until stiff peaks form. Gently fold the whipped into chilled rice pudding.<ref>http://www.finecooking.com/articles/how-to/creamiest-rice-pudding.aspx </ref> | + | * To make a Swedish-styled rice pudding, whip ¾ cup (180 milliliters) of heavy cream until stiff peaks form. Gently fold the whipped into chilled rice pudding.<ref name="rf5">http://www.finecooking.com/articles/how-to/creamiest-rice-pudding.aspx </ref> |
* This is a great way to use up leftover rice. | * This is a great way to use up leftover rice. | ||
* Rice pudding is a great gluten-free dessert. | * Rice pudding is a great gluten-free dessert. | ||
