Rice Puddings (Various)

Several Rice Pudding variations

First like my mother used to make it.

Preheat the oven to whatever temperature the other stuff in the oven needed to be cooked at.
Take a Pyrex dish and throw in a handful or so of short grain rice, pour some sugar straight out of the sugar tin and add a pint and a half of full cream milk. Put it on the lowest available shelf in the oven. Stir briefly after about 20 or 30 minutes and leave to cook
while carving and serving dinner. If we ate slowly the rice pudding would be firm and if we ate quickly it would still be runny. I loved the simplicity and variety of my mums rice pudding.


Rice Pudding # 2
1 cup short grain white rice
2 pints full cream milk
1/2 cup white sugar
2 eggs, beaten
vanilla pod
1oz butter
1 pinch ground nutmeg

Directions

Take a large saucepan and add the milk and Vanilla Pods and over a medium heat warm the milk but do not let it boil. Just before the milk will boil add the rice and sugar and butter.
Whisk the eggs and add them to the pan slowly and stir.
Leave the pan on the lowest heat possible to simmer for about 10 - 15 minutes stirring frequently.

Preheat oven to 350 degrees F (175 degrees C).
Warm a Pyrex or similar dish in the oven and once it is warm remove and add the rice pudding mix. Fish out the Vanilla pods.
Return the now full dish to the oven and allow to cook for about 30 minutes. Give the pudding a stir after 10- 15 minutes in the oven.
Some people like a runny pudding and others like a firm pudding, this will cook to be quite firm so if you like it runny take out the egg whites and add the yolks only.


Rice Pudding # 3 with a butterscotch topping

Using the above method for the rice pudding.......
Into a mixing bowl add and beat 2 egg whites until soft peaks form; add a quarter cup of brown sugar and beating until stiff peaks are formed.
When you give the pudding a stir remove from the oven and
Spread the topping over the rice mixture, trying to keep a peaked effect while also sealing the edges. turn down the heat to 300 degrees F and cook for a further 20-25 minutes.

Rice Pudding # 4

add a handful of raisins

Rice Pudding # 5 Bananas and Cream

1 cup hot cooked rice
1/3 cup sugar
1/3 cup whipping cream, whipped
1 large firm banana, sliced

Directions

In a bowl mix the hot rice and sugar very well and allow to cool;
Once the rice and sugar mix is cold Fold in the whipped cream and sliced banana.
Place in the fridge until ready to serve.
Spoon into serving dishes; garnish with a cocktail cherry or a sprig of mint if available.