RICE PUDDING WITH BROWN RICE RECIPES

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INDIAN RICE PUDDING RECIPE | ALTON BROWN | FOOD NETWORK



Indian Rice Pudding Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Steps:

  • In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
  • Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

CREAMY RICE PUDDING – INSTANT POT RECIPES



Creamy Rice Pudding – Instant Pot Recipes image

Provided by Barbara Schieving

Prep Time 10 minutes

Cook Time 16 minutes

Yield 8 servings

Number Of Ingredients 8

1 1/2 cups Arborio rice
3/4 cup sugar
1/2 teaspoon salt
5 cups milk ( 1% when creating the recipe)
2 eggs
1 cup half and half
1 1/2 teaspoons vanilla extract
1 cup raisins

Steps:

  • In the Instant Pot, combine rice, sugar, salt, and milk.
  • Select Sauté function and bring contents to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, cover and lock lid in place.
  • Select Manual or Pressure Cook function on the Instant Pot and adjust to low pressure. Set cooking time for 16 minutes.
  • While rice is cooking, whisk eggs with half and half and vanilla. When beeps sound, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot.
  • Stir the egg mixture in to the pot. Select Saute and cook uncovered until mixture just starts to boil.
  • Turn off pressure cooker. Stir in raisins.
  • Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools, so you may want to add a little extra half and half if you’re serving it cold.) Enjoy!

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