Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos: Quick Rice Pudding Recipe Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Thursday 19 February 2015

Quick Rice Pudding Recipe Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos

Quick Rice Pudding is usually a dessert, but it can also be a savory dish.

The word rice pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in Medieval European puddings

The second and newer thing of pudding consists of sugar,rice, milk, and a thickening agent such as cornstarch, gelatin, eggs, riceor tapioca to create a sweet, creamy dessert very fast. These puddings are made either by simmering on top of the stove in asaucepan or double boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the fire, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring.

Rice puddings are typically served chilled, but a few, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly.

This pudding terminology is common in North America and some European countries such as the Netherlands, whilst in Britain egg-rice-thickened puddings are considered custards and starch-thickened puddings called blancmange.

In the United Kingdom and the Commonwealth countries, pudding can be used to describe both sweet and savory dishes. However, unless qualified, the term in everyday usage typically denotes a dessert; in the UK, "pudding" is used as synonym for a dessert course.[2] Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as Treacle sponge pudding with or without the addition of ingredients such as dried fruits such as Christmas pudding.[2] Savory dishes include things such as Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding.

In the United States and some parts of Canada, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using gelatin or similar collagen agent such as the Jello brand line of products. In Commonwealth countries these puddings are called custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin based. Pudding may also refer to other dishes such as bread and rice pudding, although typically these names derive from the origin as British dishes.

Preparation

Ingredients

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

Directions

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.

Quick Rice Pudding Recipe Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos