Puddings are a favorite delicacy of the British. The most famous are Yorkshire pudding, the famous bread pudding, the unsurpassed "black pudding" and, of course, rice pudding. There is no particular refinement in puddings; the most ordinary products are used for their preparation: eggs, milk, sugar, butter, cereals, and so on. But it turns out satisfying and family-like.

Perhaps the most popular of all English puddings is rice pudding. You shouldn't think that rice pudding similar to our usual rice porridge - sticky, viscous, creamy. This is absolutely not true. Despite the fact that for cooking it is necessary to use the same round rice rich in starch, the dish turns out to be very tender, weightless, without any hint of viscosity. Real rice pudding is a bit like soufflé at its best - just as airy.

Puffed rice pudding is obtained thanks to several secrets of preparation. So, at the very beginning, rice is fried in butter, which creates the effect of “sealing” the starch. This makes the rice tender but not sticky. In addition to this, eggs are introduced into the pudding in stages: first, yolks beaten with sugar into a fluffy mass are added to the hot rice mass, which, under the influence of temperature, are brewed by analogy with cream anglaise. Proteins are whipped separately into a lush foam and carefully introduced in parts to enrich the pudding with air as much as possible.

This is how the unsurpassed and most delicious rice pudding in the world is born. Classical. English.

Cooking time: 60 minutes

rice pudding ingredients

• 1 cup full fat milk
• 60 g round rice
• 25 g butter
• 20 g raisins
• 2 eggs
• 1 st. a spoonful of sugar

Rice pudding recipe step by step

Pour a small amount of raisins warm water and set aside - it should soften a little.
Melt in a small saucepan or saucepan butter and put in the rice.

Fry the rice until it is slightly browned.

Then pour milk into the pan and let the rice boil for 5-7 minutes. During this time, it will swell, but it will not become viscous.

Separate the whites from the yolks. Add sugar to the yolks.

Beat the yolks with sugar into a fluffy light mass.

Remove rice with milk from heat, quickly add beaten yolks and mix vigorously. It should thicken slightly and become creamy.

Drain the water from the raisins, squeeze them well and send them to the rice base.

Beat egg whites into a very fluffy mass.

As you add egg whites, tablespoon by tablespoon, gently fold them in to keep the airiness. Thus, enter the entire volume of proteins.

Grease a baking dish with butter and put the pudding in it.

Bake the dessert for 20-30 minutes at a temperature of 170 degrees. Pudding can be baked both in large form and in small ones. Keep in mind that pudding in a large form will take more time to cook, so be guided by the color of the crust of the dish - it should become a pleasant golden orange.

Ready pudding can be served immediately, but it is very tasty and cold. Be sure to try!

What to cook with rice? Having asked this question, pilaf, meatballs or milk porridge are immediately remembered. However, these are not the only dishes. An example of this is rice pudding. This sweet dessert will not leave indifferent any sweet tooth.
Recipe content:

Rice pudding - traditional English dish. For its preparation, you can use almost any product. Since initially in England pudding was called the remnants of not eaten yesterday's food. Eggs were added to it for sweet puddings, or fat for meat puddings. But most often it is a sweet dish.

Today, pudding is prepared purposefully, because. this is definitely one of profitable meals. First, it's delicious. Second, it's easy to prepare. Thirdly, all ingredients are available. main ingredient- rice that is mixed with milk or water. Other ingredients are sometimes added, such as honey, nuts, cinnamon, candied fruits, raisins, vanilla, nutmeg, lemon peel, dried fruits, fruits, etc. The dish is used either as a dessert or as a main dish for dinner. For dessert, it is usually served with sugar or sweeteners.

Rice pudding meets all the standards of comfort food: tasty, affordable, simple. Therefore, it can be found in different cuisines world, and everywhere the recipe has its own specific features. But general principle cooking is the same everywhere: rice porridge is boiled and combined with other ingredients. After the pudding is sent to the oven for 40-60 minutes. It is served both hot and cold.

Cooking rice pudding - secrets and useful tips

• To prepare this dish you should prepare the necessary kitchen utensils and dishes: a medium-sized saucepan, a bowl, a sieve and a baking dish.
• It is advisable to take skimmed milk - this dessert will make it less high-calorie, besides it will give a creamy delicate taste.
• Before you start cooking pudding on rice porridge, you should thoroughly rinse and sort out the rice.
• Ideal cooked rice- not sticky, not watery, not hard, not boiled.
• Round rice will give the pudding a delicate creamy texture.
• Puddings like a small amount of alcohol: rum or cognac.
• Preparing a dish different ways: in the oven, slow cooker, double boiler or boiled in a water bath.
• For bonding, an egg is added to the rice mass. In this case, it is desirable to beat the whites separately to firm peaks.
• Too many additives may not lift the pudding.
• Fill the form with dough into parts. Otherwise, during baking, the product will rise and flow out of the mold.
• During baking, do not open the oven door while the pudding is baking, otherwise the mass will fall off.
• Readiness is checked as follows - the finished pudding will lag behind the form. You can also pierce it to the middle with a regular toothpick, it should come out dry.
• The pudding is considered the most delicious if all the ingredients are beaten to a homogeneous smooth mass.
• For diet pudding use any fruit or dried fruit instead of sugar.

Rice pudding - recipe in the oven

Sweet rice puddings with egg, combined with milk and a little alcohol, are a wonderful sweet dessert that can be whipped up.

• Calorie content per 100 g - 141.5 kcal.
• Servings - 2
• Cooking time - 1 hour

Ingredients:

• Rice - 3 tbsp
• Milk - 100 ml
• Egg - 1 pc.
• Butter - 5 g
• Cognac - 20 ml
• Sugar - 1 tbsp
• Drinking water- 1.5 tbsp.

Step by step preparation:

1. Wash the rice well cold water, bring to a boil, reduce heat and simmer, covered, until tender, about 25 minutes.
2. Pour in hot milk, stir and boil again.
3. Pour the egg into a container, add sugar and beat with a mixer.
4. Add a beaten egg to the boiled rice porridge, pour in the cognac and mix.
5. Put the mass into a mold greased with butter.
6. Send the pudding to bake in an oven preheated to 180 ° C for 15 minutes.

Creamy vanilla taste, pleasant lemon flavor, stunning apple accent, delicate texture - rice pudding with apples.

Ingredients:

• Round-grain rice - 3 tbsp.
• Milk - 1 tbsp.
• Egg - 1 pc.
• Butter - 2 tsp
• Apple - 1 pc.
• Water - 1 tbsp.
• Breadcrumbs - for sprinkling the mold
• Salt - a pinch

Step by step preparation:

1. Rinse rice under running water, transfer to a saucepan, cover with water and boil with a pinch of salt for about 15 minutes.
2. After pour in the milk, put the sugar and boil again.
3. Break the egg. Put the yolk into the prepared rice porridge and mix.
4. Wash the apple, dry it, remove the seeds, cut into cubes about 1.5 cm in size and add to the porridge.
5. Put in porridge 1 tbsp. butter and stir.
6. Whip the protein into a tight and thick foam and put to the products. Gently, with a few movements, stir it in so that it does not sit down.
7. Grease the form with butter, sprinkle with breadcrumbs and pour the rice-apple mixture.
8. Send the product to a preheated oven to 180 degrees and bake for 20 minutes until golden brown.

Need to dispose of stale cottage cheese? Prepare an unpretentious enchanting and unforgettable curd-rice pudding. Nobody will be disappointed for sure.

Ingredients:

• Curd - 250 g
• Eggs - 3 pcs.
• Rice - 3 tbsp
• Sugar - 5 tablespoons
• Butter - 1 tbsp.
• Semolina - 1 tbsp.
• Sour cream - 2 tbsp.
• Any berries - 150 g

Step by step preparation:

1. Rinse the rice under running water and boil until half cooked.
2. Add to rice semolina and cottage cheese grated through a sieve.
3. Pour in sour cream, add sugar and mix again.
4. Crack the eggs, separate the whites from the yolks.
5. Beat the yolks until lemony and add to the batter.
6. Wash and dry the berries. If necessary, remove the bones. Put in the mass and stir.
7. Whisk the egg whites in a separate bowl and gently fold into the rice-curd mixture.
8. Lubricate the baking dish with butter and pour the dough.
9. Heat the oven to 180°C and bake the pudding for 30 minutes.

English rice pudding is a special chapter of the world culinary. the dish has long transcended national borders. Amazingly soft and healthy pudding obtained with pumpkin, raisins and liquor.

Ingredients:

• Round rice - 60 g
• Milk - 1 tbsp.
• Butter - 25 g
• Raisins - 20 g
• Eggs - 2 pcs.
• Sugar - 1 tbsp
• Pumpkin - 100 g
• Fruit liqueur - 50 ml

Step by step preparation:

1. Wash raisins, pour hot water and leave to soften.
2. Pour rice into a clean and dry frying pan, where fry until golden.
3. Pour rice into a saucepan, pour milk and boil. Turn down the heat and simmer until done.
4. Melt the butter in a water bath and pour into the rice porridge. Stir.
5. Peel the pumpkin from the peel, seeds and fibers. Rub on coarse grater and pour the chips into the dough. Mix it up.
6. Break the eggs.
7. Combine the yolks with sugar and beat. Add the yolk mixture to the rice mixture.
8. Drop the raisins on a sieve so that the water is glass, dry paper napkin and add to the dough. Intervene.
9. Pour in the fruit liqueur.
10. Whisk the egg whites into a fluffy white mass, add one tablespoon at a time to the dough and mix gently so that they retain airiness.
11. Grease the mold with oil and lay out the pudding.
12. Send the product to bake in the oven for 30 minutes at t 170 degrees.

Rice pudding is a dish based on rice porridge. Rice can be boiled in milk or water. Often cream and other ingredients are added to it. Rice pudding can be found in different cuisines of the world, and everywhere the recipe has its own specific features. Despite this, the general principle of making rice pudding is the same: you need to cook rice porridge and combine with the rest of the ingredients. After that, the pudding is sent to the oven for 40-60 minutes. If you add a sweetener in the form of sugar, you get great dessert, but if we exclude this component, it will full meal for dinner. For flavor, any spices and seasonings can be added to rice pudding: vanillin, cinnamon, cloves, nutmeg, etc. Also, candied fruits, raisins, nuts or syrup are often added to the dish. The pudding can be served hot or cold.

Rice pudding - preparing food and dishes

To prepare rice pudding, you need to prepare the necessary set of dishes and kitchen utensils: a small saucepan, a bowl, a colander and baking dishes in the oven. In some recipes, the pudding is poured into glass vases and sent to the refrigerator to cool and reach desired consistency.

Before you start cooking rice pudding, you need to carefully sort and rinse the rice, and measure right amount milk, sugar and other ingredients.

rice pudding recipes:

Recipe 1: Rice Pudding

A very simple recipe for the famous rice pudding that only requires a few ingredients. For such a pudding, you need to cook rice porridge from good round rice in advance.

Required Ingredients:

• 1 liter of ready-made rice porridge;
• 3-4 eggs;
• Zest from 1 lemon;
• Sugar - to taste;
• A small piece of butter;
• Cream.

Cooking method:

Wash the rice well and boil until fully prepared in milk. Add sugar and a piece of butter to the porridge to taste. Beat eggs with sugar and add to the cooled porridge. mix properly. Then add lemon peel and pour in the cream. The mass should have the consistency of a medium-thick dough. Pour the dough for rice pudding into molds and put in an oven preheated to 175-180 degrees for 45-60 minutes.

Recipe 2: Saffron Rice Pudding

Rice pudding with saffron is an unusual, but very tasty and appetizing dessert. In addition to the main ingredient, the recipe uses milk and butter, raisins and almonds. Cinnamon, cloves and cardamom add an unusual aroma to the treat.

Required Ingredients:

• One and a half cups of rice;
• 100-120 ml of milk;
• 2 g saffron;
• 30 ml of butter;
• 2 cardamom pods (ground);
• cinnamon stick;
• 2 heads of cloves;
• Half a glass of raisins;
• Half a glass of powdered sugar;
• A quarter cup of almond halves.

Cooking method:

Rinse the rice properly, cover with water and put to boil. After boiling, cook on low heat for 5 minutes. Throw the rice in a colander. Pour 30 ml of milk into a cup, throw in a pinch of saffron and leave to infuse for a few minutes. Melt butter in a frying pan, add rice, ground cardamom, cloves and cinnamon. Cook for 3-4 minutes until the rice has lost its shine. Pour in milk and milk with saffron. Add sugar with raisins. Mix all ingredients thoroughly and bring to a boil. Cook over low heat for 7-8 minutes (covered). Rice should absorb moisture and become soft enough. Spread the mass into molds, removing the cloves and cinnamon stick. Sprinkle with toasted almonds and serve hot.

Recipe 3: Rice pudding with lingonberry sauce

The recipe suggests making a surprisingly delicious rice pudding with lingonberry sauce. To prepare the dessert, you will need milk, rice, vanilla, whipped cream and sugar.

Required Ingredients:

• 120-125 g of rice;
• 1100 ml of milk;
• Vanillin sachet;
• 4 tablespoons of sugar;
• Whipped cream - 2 cups;
• 12 spoons lingonberry sauce.

Cooking method:

Rinse rice, cover with cold water and put to boil. After boiling, cook until the liquid boils completely. Pour in milk, after boiling, cook for about 40-45 minutes over low heat. Rice should be creamy and very soft. Then let the rice cool down. Pour sugar and vanilla into the rice. Pour in whipped cream and stir. Spread one third of the rice mass in glass vases, then put a little lingonberry sauce and lay out the rice again. Cool the rice pudding and place in the refrigerator.

Best for making rice pudding skimmed milk- this will make the dessert less high-calorie and give a gentle creamy taste. Ideally, the rice should not be sticky or watery, and it should not be too hard, but not overcooked either. To make the pudding a delicate creamy texture, it is better to take round rice for cooking.

In this article, you will learn about some pretty tasty and easy-to-prepare dishes. Yes, we are talking about rice pudding. In addition, this dish is quite healthy. It is said that in Roman times, rice porridge was not a daily dish, it was considered a medicine for the stomach. So today we are learning how to cook different types puddings.

Rice pudding is a traditional English dish.

Rice pudding is definitely one of the best dishes. Why so? This dish is quite tasty, easy to prepare and all the ingredients are very affordable. Of course, almost everyone associates pudding with English cuisine, however, why don't we try it too?

You can make pudding from almost any product. Initially, in England, pudding was called the remains of yesterday's food, to which eggs (sweet puddings) or fat (meat puddings) were added.

And, of course, rice puddings occupy a special place in this category (both in terms of usefulness due to the use of rice, and because of palatability). To date, there are many recipes for rice puddings, but we will offer you only a few of them.

Rice pudding: recipe with photo instructions

Let's try making Venetian rice pudding. He is quite sweet and has unique aroma. It can be eaten for breakfast, lunch and dinner. Enough original recipe hope you like it. Let's get started, rice pudding recipe.

So, composition:

• 200 grams of long-grain rice;
• 1 glass of raisins;
• 1 orange;
• 1 lemon;
• 50 grams of sugar;
• 60 grams of butter;
• 625 ml of milk;
• 300 ml cream, fat content 25%;
• 200 ml of Massandra red wine;
• 1 PC. vanilla pod;
• 1 cinnamon stick;
• ¼ tsp ground nutmeg.

Let's prepare the ingredients, namely, cut the vanilla pod into two parts and take out the grains, but we will not throw it away. Oh yes - don't forget to turn on the oven and preheat it to 160 degrees.

Then we take the rice and wash it until the water is clear as many times, draining the water as many times as necessary. Then place the rice in a fine mesh colander and let the water drain. Then put the rice in a deep saucepan.

Wash the orange and lemon, dry them. Now you need to make the zest using a special knife or a fine grater. The pulp of lemon and orange is not needed in the preparation of this dish.

Now let's prepare the raisins. To do this, put it in a saucepan and pour wine. Then you need to put the saucepan on the stove (fire at medium level). The mass should not boil, it should only be heated to approximately 40-50 degrees, then removed from the stove and let it brew for 15-20 minutes.

Now we are preparing the bulk. Pour cream and milk into a deep saucepan, add sugar, rice, cinnamon, vanilla stick with grains, butter, zest. All this must be put on the stove on medium fire and wait until the mass boils slightly, while not forgetting to stir.

At the first bubbles, turn off the stove and remove the vanilla pods and cinnamon stick.

The mass has acquired a unique aroma. Add nutmeg, raisins in wine and mix everything until smooth.

The mass must be poured into a ceramic mold and put in the oven for twenty minutes.

After twenty minutes, the pudding must be mixed again and then baked for another forty minutes. During this time, he will be fully prepared. After you take it out, let it stand for another ten to fifteen minutes.

That's it, the pudding is ready. It must be eaten warm. Prepare yourself a cup fragrant tea and Bon Appetit!

Rice Pudding: Lenten Recipe

There are also lean options puddings. Rice pudding, lean came from Thai vegetarian cuisine. Unusual combination ingredients led to unique taste pudding.

So, composition:

• White rice - 0.5 cups;
• Water - 2 glasses;
• Coconut milk - 0.5 cans;
• Cinnamon - ½ tsp;
• Honey - 2 tablespoons;
• Salt - ¼ tsp;
• Nutmeg - ¼ tsp;
• Almond or walnuts, coconut milk, cinnamon stick, star anise, coconut flakes- prepare everything for decoration.

1.Now let's start cooking rice pudding. Boil rice in salted water until sticky, but not overcooked. For white rice it's about thirty minutes.

2. After that, reduce the heat to a minimum and add all the spices, add coconut milk, mix thoroughly and keep on fire for five minutes.

4. This pudding does not require baking for its preparation, therefore, after five minutes, remove the pan from the heat and leave the pudding to soak for half an hour.

Before serving, divide the rice into cups and decorate with the ingredients prepared for this. That's it, the pudding is ready. Bon Appetit!

Rice pudding for children: recipe

Cooking rice pudding is just a godsend among the preparation of various cereals for your children. Sometimes children simply do not want to eat regular milk porridge, which is already too tired, like a daily breakfast. The way out in such a situation, of course, will be to prepare a delicious pudding for the child, which looks different and tastes different, and even which one is healthy. Let's start with rice pudding for kids with apples.

Pudding Ingredients:

• 3 tbsp rice
• 1 glass of milk;
• 1 egg;
• 1 tsp butter;
• 1 apple;
• Breadcrumbs.

1. First, boil the rice in water, then add milk to it and cook a little more. At the end, salt and add sugar. You should get a viscous milky rice porridge.

2. Wipe egg yolk with sugar and add the mixture to the rice porridge. We also put butter and a grated apple there. Let's mix everything.

3. Now we take the protein from one egg and beat it into a thick foam, then add it to the rice mixture and mix everything again.

4. Now grease the mold with butter and sprinkle with breadcrumbs, transfer the mixture and put it in the oven to bake. The oven should be preheated to 180 degrees, the pudding is baked for about twenty minutes.

That's it. Serve warm to the table. Bon Appetit!

Rice pudding with cottage cheese and raspberries: recipe

Rice pudding can also be made with cottage cheese. It will turn out very delicate dessert, and if you add more berries, then the taste will be simply extraordinary! So, let's prepare rice pudding with cottage cheese and raspberries.

• 150 grams of rice;
• 300 ml of milk;
• 200 ml of water;
• Salt;
• 250 g of cottage cheese;
• 3 pcs. eggs;
• Regular and vanilla sugar;
• 250 g frozen raspberries;
• 20-30 g butter.

1.Now let's start cooking. Let's start with rice. We cook it over low heat for 7-10 minutes, then add boiled milk to the pan and cook until cooked for 10-15 minutes. The porridge must be cooled down after cooking.

2. Separate the eggs and beat the whites with sugar (we divide it in half). Mix the yolks and the remaining sugar and add to the pan with porridge. We lie there and vanilla sugar. We mix everything. Add cottage cheese and mix again. Whipped proteins are also gently mixed with a mass of porridge.

3. We take several ceramic molds, grease well with oil. Now lay out everything in layers: a layer of curd-rice mass, a layer of raspberries (slightly melted).

4. Now you need to take a large tray, fill it halfway with water. We put the forms there and put everything in the oven, which was preheated to 200 degrees. Everything should be ready in 35-40 minutes. After the time has elapsed, we take out the tray and put the pudding on plates. Serve it warm, you can sprinkle powdered sugar and water raspberry sauce. Bon Appetit!

Pumpkin Rice Pudding: Recipe

We bring to your attention rice pudding with pumpkin with special taste. The pumpkin present in the pudding will make your pudding more useful, especially if you are on a diet (due to its properties, pumpkin belongs to diet food). In general, eating pudding prepared according to this recipe will be beneficial for all members of your family.

Pudding Ingredients:

• Rice - 700 gr.;
• Pumpkin - 600 gr.;
• Vegetable broth - 800 ml;
• Olive oil - 50 g;
• Apple - 1 pc.;
• Onion - half;
• Juniper berries - 1 tsp;
• Salt pepper.

1. To begin with, we will clean the pumpkin from the pulp and peel. Then we cut it into pieces. Now the pumpkin needs to be cooked. Boil it with juniper berries for about twenty minutes (it should become soft).

2. Now grind it into a puree with a blender.

3. After that, it is necessary to pass the onion. Now put the rice in a bowl vegetable broth, onion and pumpkin puree.

4. Cook rice over low heat, adding more broth if necessary.

5.Now put the porridge in a baking dish (it must first be greased with oil and sprinkled with flour). Sprinkle it on top with grated apple and pepper.

6. It is necessary to bake in a preheated oven at a temperature of 200 degrees until golden brown. Rice pudding is served chilled and cut into pieces. Bon Appetit!

Rice pudding with raisins: recipe

I would like to offer you wonderful recipe making rice pudding with raisins. This old recipe classical English pudding, and, as you know, the British understand this much more than others. Estimate refined taste pudding you can in a pleasant company or in a close family circle over a cup of aromatic tea (which is also very English). So, how do you prepare this delicious Raisin Rice Pudding?

The composition of the pudding is:

• Milk (1.7 cups);
• Sugar (50 grams);
• Round rice (100 grams);
• Butter (50 grams);
• Raisins (50 grams);
• Zest and juice of half a lemon;
• Egg (4 pcs.);
• Salt.

1. First, heat the oil in a saucepan, then pour the washed rice into it, which must be fried until it acquires a thin, shiny crust. After that, pour boiling milk into the rice, add a pinch of salt and grated lemon zest.

2. After whipping the yolks with sugar into a foam. Over low heat, we darken a little rice so that it does not absorb milk, but simply floats. It will end up in the oven.

3. Now pour in the milk-rice mixture, add beaten yolks, mix everything and remove from heat.

4. Pour raisins lemon juice and also add everything to the main mass. Mix thoroughly.

5. Now you need to beat the squirrel until white thick foam and also add to the already obtained mass. To mix everything.

6. Now we take a baking dish, grease it with butter and transfer the entire mixture there. Baking should take about an hour at a temperature of 170 degrees. It must be remembered that the pudding will rise first and then fall.

That's it, the pudding is ready. It is delicious both hot and cold. Bon Appetit!

Gentle and delicious dessert at home - make rice pudding! Very tasty with berries, apples, jam!

When you want to cook delicious, unusual and beautiful dessert then take note of this recipe. I suggest you cook "Rice Pudding", which in its taste is not inferior even to French desserts. My daughters love this pudding, as well as my husband, who is still sweet. He rarely eats rice in its usual form, even very tasty and crumbly, but he loves pudding very much and does not immediately understand that there is rice there. The mass is very tender, so the rice is not particularly felt there. Such a dessert is, as you understand, not only tasty, but also healthy. The recipe for rice pudding is absolutely simple, you can easily repeat it. But so that you probably don’t have any questions, I will show you the whole process in detail, step by step and with a photo.

• 150 grams of round rice;
• 2 pieces of chicken eggs;
• 200 grams of milk;
• 150 grams of granulated sugar;
• 20 grams of butter;
• a pinch of vanillin;
• ½ tsp. l. cinnamon.

I boil rice in water, but only half. I usually cook rice for 10 minutes, and then drain the water.

I pour rice with milk, now I cook rice in milk until soft. Round grain rice fits the recipe very well, it has a lot of gluten, the pudding will turn out like jelly.

I put in cooked rice granulated sugar Because dessert is supposed to be sweet.

Also, while the rice is still hot, I put butter there, which will melt in a minute.

I put a little cinnamon, which makes baking just magical. I mix the rice mass several times.

As soon as the rice cools down, I add egg yolks to it.

A chicken proteins I beat with a mixer at maximum speed. When lush foam comes out of the proteins, I turn off the mixer.

I put the whipped proteins in the rice mass for the pudding.

V silicone mold I pour in the rice. I put it in the oven, which I heat up to 160 degrees. I bake pudding for 30 minutes.

I take out the finished rice pudding from the oven with the help of oven mitts, let it cool completely. Then I easily remove the pudding from the mold directly onto a plate.

I bring it to the table. The pudding perfectly retains its shape and does not fall apart. But at the same time remains soft and airy.

Recipe 2, step by step: Rice pudding in the oven

• rice 1 stack.
• sugar 1 stack.
• butter 100 g
• milk 2 cups
• egg 4 pcs

Put the washed rice into boiling water. After 10 minutes of boiling, put on a sieve and let the water drain. Put back into the pot, pour over hot milk and cook for 15 minutes, then cool.

Whip the egg whites into a thick foam.

Grind egg yolks with sugar.

Add melted butter, yolks and whites to rice and mix gently. Bake at 180 degrees for 30-40 minutes.

Sweet, fluffy pudding is ready! Bon Appetit!!!

Recipe 3: Diet Rice Pudding (with photo)

Here is a recipe for vegan lean rice pudding. It is cooked in rice milk with the addition of rice flour. The texture of the pudding is somewhat reminiscent of italian dessert Panna cotta.

Any fruit or berry will go with this rice pudding. For example, this dessert looks very nice with nectarine or peach slices.

Making rice pudding is very easy.

• 4 tbsp rice flour,
• 3 tbsp cane sugar,
• 2 tsp lemon peel,
• 500 ml. rice milk,
• a pinch of vanillin
• a pinch of salt,
• pinch citric acid,
• fruits for decoration.

Mix the dry ingredients of rice pudding: flour, sugar, vanilla, salt and citric acid. Add citric acid only if you want to add sourness to the pudding. Without citric acid, a more delicate mild taste is obtained.

Add to dry ingredients rice milk. Mix with a whisk so that there are no lumps.

We put the pan with the mixture on the fire, bring to a boil. Cook on the slowest heat, stirring with a whisk, for about 10-15 minutes.

Grate the zest of the lemon fine grater. Only the yellow part of the peel. White bitter.

Add the lemon zest to the simmering rice mixture.

Once the pudding has reached the desired thickness, remove the pan from the heat. Check the density with a spoon - the finished pudding almost does not drain from the spoon. Keep in mind that the pudding will thicken noticeably as it cools.

Pour the rice pudding into glasses, leaving room for fruit garnish. Cool completely at room temperature, then in the refrigerator for several hours, and even better to remove at night.

For decoration, cut any fruit into thin slices.

Serve chilled lean rice pudding garnished with fruit for dessert.

Recipe 4: Classic Raisin Rice Pudding

There is nothing easier and faster than making rice pudding. You can bake a "clean" rice pudding, but if you add a little raisins, dried apricots, fresh apples or bananas, then regular dessert immediately turns into real delicacy. I most often cook rice pudding with raisins, the pudding is tender, tasty and low in calories.

By the way, pudding is English title, in Russia this dish was called rice babka, they have been preparing babka for a long time and they were well aware of its dietary properties.

• 1 cup rice
• 2 glasses of milk
• 3 eggs
• 4 tbsp Sahara
• 50 gr. raisins (optional)
• ½ tsp vanilla sugar
• butter to grease the mold
• jam for decoration

I will say right away that this recipe rice pudding does not contain oil, and there is a minimum of sugar in it, since raisins provide the missing sweetness. If you are going to cook a regular pudding from one rice, then increase the amount of sugar.

So, first of all, boil the rice. We will cook in the usual way- v in large numbers water. What else is good about this method, besides simplicity, is that starch leaves the rice with water, and the dessert turns out to be lighter.

Cook rice for pudding for 10 minutes, then drain the water, if desired, rice can be washed.

Pour half-cooked rice with two glasses of milk.

Bring the rice to a boil and cook for another 20-25 minutes over low heat under the lid. As a result, we get a very tender rice porridge with almost no liquid. When the rice is cooked, turn off the heat and let the rice cool down a bit.

While the rice is cooking, prepare the raisins. In a cup or small bowl, steam the raisins with boiling water. This is necessary not only to swell the raisins, but also to remove the oil that manufacturers use to improve appearance dried fruits. Be sure to drain the water.

We take three eggs. Beat the eggs with a mixer or blender.

It is not necessary to separate the eggs into yolks and whites, and then beat them separately, like a biscuit. Just beat the eggs for 5-7 minutes until the egg mass becomes airy and increases in volume.

Add sugar to beaten eggs, you can add a little (½ tsp) vanilla sugar. We beat.

Pour the steamed raisins into the slightly cooled rice, pour the beaten eggs.

Mix everything and put it in a mold, previously greased with butter.

Put the rice pudding in a well-heated oven, bake for 30 minutes at a temperature of 170 ° C. If you use small portion molds, then the cooking time is reduced. Landmark - on the surface of the rice pudding, a beautiful golden brown moreover, the pudding starts to move away from the sides of the mold.

Remove the cooked rice pudding from the oven.

Remove the mold and let the rice pudding cool.

We sell the pudding slightly warm or chilled, pour over with jam, honey, condensed milk, chocolate or sweet jelly, although without all this rice grandmother turns out very tasty.

Recipe 5: Delicious Rice Pudding with Apples

As you know, rice puddings are prepared without flour and eggs, because of this, their structure is tender, soft and very light. Such a delicacy can be eaten by everyone without exception, even very young children and the elderly. And today we will prepare just such a healthy and very appetizing dish - rice and apple pudding!

For rice:

• Milk 1.5 liters for cooking and 100 milliliters cold (for starch)
• Rice 300 grams
• Sugar 200 grams
• Salt 1 teaspoon
• Cinnamon 1 teaspoon
• Lemon zest half teaspoon
• Orange zest half a teaspoon
• Purified water 1 glass
• Potato starch 4 tablespoons

For apples:

• Apple 5-6 pieces
• Sugar 4 tablespoons
• Cinnamon 1 teaspoon
• Lemon juice (fresh) 1 teaspoon
• Potato starch 1 tablespoon
• Milk 100 milliliters

First of all, we sort out the rice, removing damaged grains and any rubbish. Then pour it into a colander with a fine mesh, rinse thoroughly under cold running water and leave it in this form for 5-6 minutes to drain excess liquid. We shift the grains into a deep non-stick pan, fill them with a glass of purified water and put on medium heat.

After boiling, reduce the temperature of the stove to a small level and cook the rice, stirring constantly with a wooden kitchen spatula, until all the water has evaporated. This process will take approximately 5-6 minutes.

Then we put salt, sugar, and also slightly cooled rice into the boiled milk and cook it, stirring, for 20-25 minutes.

After that, add cinnamon, lemon and orange zest to the resulting mixture, mix everything, turn off the stove, cover the pan with a lid, take it to a cool place and cool completely.

We do not waste time in vain, we proceed to the preparation of apples. Rinse them under cold running water, dry with paper towels. kitchen towels, peel in turn, cut each into 2 halves, remove the seeds from them, cut into small cubes up to 1 centimeter in size and transfer to a deep bowl.

We also add cinnamon there.

I put sugar.

Pour in freshly squeezed lemon juice.

Add potato starch.

And mix all the products with a tablespoon until a homogeneous consistency. Then set the bowl aside until the rice mixture has cooled, and preheat the oven to 180 degrees Celsius.

After some time, pour 100 milliliters of cold milk into a glass and dilute 4 tablespoons of potato starch in it.

Pour the resulting mixture into the cooled rice mass.

Thoroughly mix everything until smooth and proceed to the next step.

Transfer half of the rice mixture to an ovenproof baking dish and level it with a tablespoon.

From above we spread apples in an artistic mess.

We do this so that the fruit lies in an even layer.

And fill them with the remaining rice mixture, also leveling it around the entire perimeter of the form.

After that, put the semi-finished pudding in a preheated oven for 20 - 25 minutes.

Then turn off the oven and let the dish stand in it for another 10 - 12 minutes.

Now we put kitchen gloves on our hands, rearrange the shape to cutting board, previously placed on the kitchen table, and cool the aromatic dish to the desired temperature.

After cooking, rice and apple pudding is either completely cooled or cooled slightly, cut into portioned pieces (squares), laid out on plates and served with warm drinks: tea, cocoa or coffee. If desired, each serving of this fragrant dish can be supplemented with your favorite jam, jam, condensed milk, fresh berries, fruits, creams, melted chocolate or sweet sauces. Enjoy!

Recipe 6: rice pudding with lingonberries in a slow cooker

If you are tired of the usual rice porridge, and you want to diversify your menu, then I advise you to cook rice pudding in a slow cooker. Making rice pudding is easy and simple. To begin with, you will have to cook rice porridge in milk, and then you can start baking the pudding itself. Rice pudding made according to my recipe has an amazing taste and aroma. The pudding is tasty, satisfying and nutritious. It will appeal not only to adults, but also to children.

• Rice - ¾ multi glass;
• Milk - 2 multi glasses;
• Lingonberries - 3 tablespoons;
• Egg - 2 pieces;
• Butter - 50 grams;
• Sugar - 1 multi glass.

To make rice pudding, we will use rice, milk, lingonberries, eggs, butter and granulated sugar.

In a deep bowl, mix eggs and granulated sugar. You can add a little vanilla if you like.

Put in the egg-sugar mixture boiled rice and add a piece of butter. The butter should melt completely.

Add cranberries and mix everything well.

Lubricate the saucepan with butter. It can also be dusted with flour. Pour the rice mixture into the saucepan.

On the slow cooker, set the "Baking" mode for 50 minutes. Bake rice pudding until the signal. Bon Appetit!

Recipe 7: Homemade Rice Porridge Pudding

Pudding can be eaten either hot or cold. In combination with fruits and chocolate, it acquires special taste and aroma. Try rice pudding for breakfast or lunch. You will definitely like it.

• Milk 1 glass
• Round rice 60 gr
• Butter 25 gr
• Raisins 20 gr
• Eggs 2 pcs.
• Sugar 1 tbsp. a spoon

First, rinse the rice under cold water. It is more convenient to cook rice in a cauldron, so we will use it. Pour one part of the cereal with two parts of water, bring to a boil and boil for 10 minutes.

Pour rice boiled milk, salt. We continue to cook for half an hour. After cooking, let the porridge cool down.

Turn on the oven so that it has time to warm up to 180 degrees. Add washed raisins, eggs, sugar and vanillin to rice porridge.

All of these ingredients should be thoroughly mixed. Before putting the resulting mixture into a mold, do not forget to grease it with a piece of butter (if you are using a silicone mold, this is not necessary). We spread the blank for rice pudding in the prepared form, level it. If desired, you can brush the surface of the pudding with an egg so that a golden crust forms during baking.

When the oven is up to desired temperature, put in it a form with a dish (preferably closer to the middle of the oven). The baking time for a dish such as rice pudding is approximately 30-40 minutes. An accurate indication of the readiness of the pudding will be its golden color.

Once the rice pudding is ready, spread it on big dish, cut into pieces and call loved ones for tea! Along with dessert, be sure to put jam, jam or condensed milk on the table.

Recipe 8: Rice and Berry Pudding (Step by Step)

We share the secret of how to feed a baby with milk rice porridge: Make berry pudding with round grain rice. Such dessert porridge will become a favorite for you and your children.

• Rice - 100 g
• Milk 3.5% - 300 ml
• Butter - 30 g
• Berry jam - 3 tsp
• Eggs - 3 pcs.
• Sugar - 25 g
• Vanillin - 2 g
• Salt - to taste

For submission:

• Powdered sugar
• fresh berries
• Mint leaves

Rinse rice, dry. Melt about 5 g butter in a saucepan and fry the rice until lightly caramelized, stirring constantly, for 3 minutes.

Put the oven on preheat to 180°C. Separate the yolks from the whites. Beat the yolks into foam, and the whites to strong peaks.

Pour milk into a stewpan, add rice and boil it over low heat for 20 minutes after boiling, stirring occasionally. Add the sugar and remaining butter, reserving about 5g for greasing the molds (I use 12cm x 6cm round ramekins).

Mix.

Pour the yolk mass into rice with milk, remove from heat and stir vigorously until the mass thickens slightly for 2-3 minutes. Add vanilla and salt.

Add the beaten egg whites, gently mixing the rice mass from the bottom up.

Grease the baking dish with oil. Put 2 tbsp on the bottom of the molds. pudding, then 1 tsp. jam, put the remaining rice mass on top. Place the molds in a deep baking dish filled with ¼ water.

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