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. Therefore, today we are learning how to cook different types of 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 the taste). 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. It is quite sweet and has a unique flavor. It can be eaten for breakfast, lunch and dinner. Pretty original recipe, I hope you enjoy 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 over medium heat and wait until the mass boils slightly, while do not forget 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 of fragrant tea and ... Bon appetit!

Rice Pudding: Lenten Recipe

There are also lean varieties of puddings. Rice pudding, lean came from Thai vegetarian cuisine. An unusual combination of ingredients led to the unique taste of the 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;
• Almonds or walnuts, coconut milk, cinnamon stick, star anise, coconut flakes - these are all prepared for decoration.

1.Now let's start cooking rice pudding. Boil rice in salted water until sticky, but not overcooked. For white rice, this is 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. Rub the 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 a very delicate dessert, and if you add 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 also put vanilla sugar in there. 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 warm, sprinkle with powdered sugar and drizzle with raspberry sauce. Bon appetit!

Pumpkin Rice Pudding: Recipe

We bring to your attention rice pudding with pumpkin with a 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 the diet). 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 rice, vegetable broth, onion and pumpkin puree in a saucepan.

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 a wonderful recipe for making rice pudding with raisins. This is an old recipe for a classic English pudding, and, as you know, the British understand this much more than anyone else. You can appreciate the exquisite taste of pudding in a pleasant company or in a close family circle over a cup of fragrant 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. Fill the raisins with lemon juice and also add everything to the bulk. Mix thoroughly.

5.Now you need to beat the protein to a white thick foam and also add to the already obtained mass. 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!

Thinking about what to cook for breakfast or dinner in order to satisfy your hunger in a quality manner, fill your body with the right components and vitamins, do not forget about rice pudding. A bright and healthy dish that can be prepared in various variations will take pride of place in the daily diet.

How to make rice pudding?

According to the classical technology, a pudding is prepared from rice, milk and sugar. Often, the composition of the dessert is supplemented with all kinds of spices, nuts, fresh fruits, berries and dried fruits, each time getting a new, richer and brighter taste of delicacy.

1. Rice is initially boiled with milk and sugar almost until tender.
2. The rice base is supplemented with eggs and other accompaniments according to the recipe and sent for further heat treatment in the oven.
3. Versions without baking are complemented with whipped cream, sweet sauces.
4. When serving, rice pudding is supplemented with fruits, berries, nuts, chocolate, cinnamon, and other additives to your taste.

Rice pudding in the oven - recipe

Classic rice pudding is a recipe often made with raisins. You can flavor the dessert by adding vanillin, vanilla sugar, or, as in this case, by mixing a little fresh lemon zest into the milk base. For the execution of the recipe, you will need round-grain rice.

Ingredients:

• milk - 400 ml;
• rice - 100 g;
• eggs - 4 pcs.;
• raisins - 50 g;
• sugar - 50 g;
• oil - 50 g;
• lemon - 1 pc.;
• salt.

Cooking

1. Melt the butter, fry the rice in it until transparent.
2. Boiling milk is poured in, a pinch of salt and zest are thrown in and the rice is simmered with stirring until the rice is half cooked.
3. Stir in the yolks whipped with sugar, remove from the stove.
4. Raisins are poured with lemon juice, and after 10 minutes they are added to rice.
5. Stir in the whites whipped to peaks, shift the mass into a mold and bake rice pudding with raisins in an oven heated to 170 degrees for 1 hour.

Rice pudding for kids - recipe

Rice pudding for children is prepared without baking in the oven. For a more delicate, creamy texture of the dish, you can process the porridge before adding the milk with a blender. It is allowed to add slices of fresh fruits to the composition: apples, pears, bananas, all kinds of berries or boiled pumpkin pulp.

Ingredients:

• water - 1 glass;
• milk - 0.5 cups;
• rice - 0.5 cups;
• egg - 1 pc.;
• sugar - to taste.

Cooking

1. Boil rice in water for 15 minutes until tender.
2. Hot milk is poured in, boiled until the cereal is boiled, sweetening the mass to taste.
3. Beat the egg, adding a tablespoon of milk.
4. Pour the egg mass into rice in a thin stream, stirring, add fruits or berries.
5. Warm up the milk-rice pudding with stirring for a minute, remove from the stove

Diet rice pudding - recipe

Rice pudding, the recipe of which will be presented below, is suitable for inclusion in a children's or diet menu. In this case, brown rice is used as the base component, which is fried in olive oil and skim milk, which will minimize the calorie content of the finished dish.

Ingredients:

• milk - 300 ml;
• brown rice - 120 g;
• eggs - 4 pcs.;
• olive oil - 2 teaspoons;
• raisins - 30 g;
• sugar substitute - to taste.

Cooking

1. Soak raisins in hot water.
2. Rice is fried in oil, boiling milk is poured in, cereals are simmered until soft.
3. Beat the yolks with a sweetener, stir into the porridge, remove from the stove.
4. Add raisins and then protein foam.
5. The mass is transferred into molds and rice diet pudding is sent to bake for 30 minutes at 170 degrees.

Rice porridge pudding

The following recipe will allow you to effectively utilize the milk rice porridge left after dinner or breakfast. By supplementing the dish with beaten eggs and browning in molds in the oven, you will be able to appreciate the taste characteristics of a new culinary creation, which has been popular with the British for a long time.

Ingredients:

• rice milk porridge - 500 g;
• eggs - 3 pcs.;
• sugar - 0.5 cups;
• vanillin and cinnamon - 2 pinches each;
• milk - ½ cup.

Cooking

1. Beat the yolks with sugar, vanilla and milk, add to the rice porridge.
2. Proteins are processed separately with a mixer to a dense foam, added to rice with yolks.
3. The mass is transferred to oiled forms and the rice milk porridge pudding is baked for 30 minutes at 170 degrees.

Rice pudding with cottage cheese

An excellent dessert or an independent dish for serving for breakfast or dinner will be cottage cheese and rice pudding, prepared according to the following recommendations. The taste characteristics of the delicacies added to the berries will transform. When serving, the sweetness is supplemented with sweetened sour cream, jam, condensed milk.

Ingredients:

• sour cream - 2 tbsp. spoons;
• rice - 3 tbsp. spoons;
• cottage cheese - 250 g;
• eggs - 3 pcs.;
• semolina - 1 tbsp. the spoon;
• sugar - 6 tbsp. spoons;
• berries - 150 g;
• vanillin - to taste.

Cooking

1. Rice is boiled and after cooling, mixed with cottage cheese, sour cream, sugar, semolina, egg yolks and vanilla.
2. Beat the mixture thoroughly, add the berries.
3. Proteins are processed to peaks with a pinch of salt, mixed into the curd-rice base.
4. The mass is transferred into a mold and rice is baked for 35 minutes at 180 degrees.

Rice pudding with apples - recipe in the oven

Rice pudding acquires a special taste if cooked with the addition of fresh apples and cinnamon. Fruit filling is placed between two layers of rice base or slices are melted on top. The finished dessert is sprinkled with powdered sugar before serving or supplemented with cream of sour cream whipped with sugar and vanilla.

Ingredients:

• milk and water - 0.5 l each;
• rice - 180 g;
• apples - 4 pcs.;
• eggs - 5 pcs.;
• lemon juice - 1 teaspoon;
• sugar - 100 g;
• oil - 50 g;
• vanilla, cinnamon - to taste.

Cooking

1. Boil rice in water, add milk, vanilla, lemon juice, melted butter.
2. The yolks, pounded white with a half portion of sugar, are mixed in, and then the proteins whipped with the rest of the sweet crystals.
3. Cut apples, sprinkle with cinnamon, powder, mix.
4. The rice mass and apples are laid in a mold, sent to an oven preheated to 180 degrees.
5. After 30 minutes, rice will be ready.

Rice pudding with pumpkin

Rice and pumpkin pudding is a great healthy alternative to the usual breakfast cereal. It will be possible to give an additional taste by lubricating the surface of the dish before baking with sour cream and sprinkling with sugar. Such a move will provide the delicacy with an appetizing blush and keep its juiciness inside.

Ingredients:

• milk - 0.5 l;
• rice - 100 g;
• pumpkin - 500 g;
• water - 100 ml;
• eggs - 2 pcs.;
• vanillin - 1 pinch;
• sugar - 50 g.

Cooking

1. Finely chop the pumpkin and boil for 10 minutes.
2. Hot milk is added and the rice is cooked until the cereal is soft, adding milk if necessary.
3. Season the base with sugar, vanilla.
4. The yolks and whipped whites are mixed in alternately, the mass is transferred into a mold and baked for 15 minutes at 200 degrees.

Turkish Rice Pudding - Recipe

Turkish rice pudding has some individual characteristics in cooking. Of the eggs, in this case, only yolks are used, and a rich ruddy, even burnt crust on the surface of the delicacy, which will give unique notes and a pleasant aftertaste of sweetness, will become a characteristic note.

Ingredients:

• milk - 1 l;
• water - 1.5 cups;
• rice - 100 g;
• starch - 2 tbsp. spoons;
• yolk - 1 pc.;
• sugar - 0.5-1 cup;
• vanilla - to taste.

Cooking

1. Rice is poured with water and boiled with stirring until the water evaporates.
2. Pour in cold milk, add vanilla, sugar and boil the cereal until soft.
3. Starch is mixed with a small portion of the left milk, little by little mixed into the porridge, warmed up for a couple of minutes.
4. The mass is transferred into molds, smeared with yolk on top.
5. Turkish rice pudding is sent to the oven preheated to the maximum and kept until golden brown.

Rice pudding with banana - recipe

Rice is prepared without adding eggs and subsequent baking in the oven, it turns out to be tender and creamy in texture. Upon readiness, the dessert is traditionally sprinkled with cinnamon, which, if desired, can be replaced or supplemented with other additives: nuts, chocolate, coconut flakes.

Ingredients:

• milk - 750 ml;
• water - 500 ml;
• rice - 200 g;
• starch - 1 tbsp. the spoon;
• bananas - 4 pcs.;
• sugar - 1/3 cup;
• cinnamon - 0.5 tsp;
• vanilla, salt - to taste.

Cooking

1. Salt and rice are thrown into the water, boiled until moisture is absorbed.
2. Add sugar, milk, cinnamon, cook for 10 minutes, stirring.
3. Starch is diluted in a small portion of milk, introduced into the rice mass, cooked for 10 minutes.
4. Crushed bananas are mixed in, the mass is cooled.
5. Serve dessert sprinkled with cinnamon, garnished with banana slices and mint.

Rice pudding with fruit sauce

Surprisingly harmoniously complements rice pudding with fruit sauce, which can be prepared from any fruit and berry mix with the addition of sugar and starch. Boiled porridge can be baked until golden brown in the oven with the addition of beaten eggs, or by mixing a little starch during cooking, cool until it hardens in the cold.

Ingredients:

• milk - 750 ml;
• water - 500 ml;
• rice - 5 tbsp. spoons;
• oil - 1 tbsp. the spoon;
• eggs - 3 pcs.;
• sugar - 1 cup;
• fruit and berry mix - 300 g;
• starch - 1-2 tbsp. spoons.

Cooking

1. Boil rice in water, add milk, cook until the grains are soft.
2. Pour half the sugar, throw in the butter, stir in the yolks, remove from heat.
3. Protein foam is added and the mass is baked in forms until blushed in the oven.
4. Fruits and, if desired, berries are stewed in a saucepan with the addition of sugar, thickened with starch.
5. Serve ready-made rice and accompanying gravy.

rice flour pudding

Rice pudding is a recipe that has a lot of interpretations. The next option for preparing a treat involves first grinding the cereal to a state of flour, for which you can use a coffee grinder. In a similar manner, it will be possible not only to reduce the cooking time of the dessert, but also to get its more delicate taste.

Ingredients:

• milk - 1 l;
• rice - 100 g;
• oil - 1 teaspoon;
• powdered sugar - 0.5-1 cup;
• cinnamon - 2 teaspoons;
• mint leaves.

Cooking

1. Rice is ground to a state of flour.
2. Powder is dissolved in boiling milk, flour is added, stirring the mass with a whisk.
3. The rice mass is boiled for 20 minutes with stirring, after which it is laid out in bowls, sprinkled with cinnamon, cooled and served with mint leaves.

Rice pudding - recipe in a slow cooker

Easy and simple to cook rice. Both the rice base is boiled and baked in one bowl, which saves time and eliminates unnecessary wrinkling of dishes. The proposed composition can be supplemented with raisins and other dried fruits. It is important, after the signal about the end of the program, not to open the lid of the device until it cools down.

Ingredients:

• milk - 600 ml;
• rice - 200 g;
• eggs - 3 pcs.;
• oil - 20 g;
• sugar - 100 g;
• starch - 1 teaspoon;
• honey - 3 tbsp. spoons;
• coconut chips - 50 g;
• lemon peel.

Cooking

1. Mix rice, milk, shavings, lemon zest and sugar in a bowl.
2. Prepare the components in the "Milk porridge" mode until the end of the program.
3. Rub the yolks with starch and honey, add whipped whites to peaks, and then stir the resulting foam into rice porridge.
4. Switch the device to "Baking", cook the pudding for 40 minutes.

Rice pudding in the microwave

Significantly simplifies and speeds up the preparation of rice. In a similar manner, with the necessary components, without much hassle, you can figure out a hearty and nutritious breakfast for the whole family. The cooking time may differ from the declared one and be determined empirically on your own.

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 to it, then an ordinary dessert immediately turns into a real delicacy. I most often cook rice pudding with raisins, the pudding is tender, tasty and low in calories.
By the way, pudding is an English name, 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.

Ingredients:

(1 pudding)

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

• I must say right away that this recipe for 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 most usual way - in a large amount of 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 the appearance of 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 - a beautiful ruddy crust appears on the surface of the rice pudding, in addition, the pudding begins 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

Calories: Not specified
Time for preparing: Not specified

When you want to cook a delicious, unusual and beautiful dessert, then take note of my 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, 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.

Recipe with photo step by step:

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 granulated sugar in the cooked rice, because the dessert should 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.




And I beat the chicken proteins 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.






I pour the rice mass into the silicone mold. 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.




Bon Appetite!
See also others

RICE PUDDING
(FIRST WAY)

Ingredients :
- 1 glass of rice,
- 2 glasses of milk,
- 2 eggs,
- 2-3 tbsp. spoons of sugar
- 50 g raisins,
- 0.5 teaspoon of salt,

Cooking

Cook washed rice in boiling water for 10 minutes. After that, drain the water, and pour rice with hot milk, add salt and, stirring, cook for 25-30 minutes. Then add sugar, eggs, raisins, stir it all well, transfer to a frying pan greased with breadcrumbs and sprinkled with breadcrumbs or into a saucepan and bake.
Put the finished pudding on a dish, cut into portions and serve with fruit and berry sauce.

RICE PUDDING
(SECOND METHOD)

Ingredients :

- 100 g butter,
- 2 glasses of milk,
- 4 eggs,
- 3 tbsp. candied fruit spoons,
- 0.5 cup pitted raisins,
- nuts,
- vanillin.

Cooking

Immerse the sorted and well-washed rice into boiling water. After 10 minutes of boiling, put the rice on a sieve, let the water drain, then put it back in the pan, pour hot milk and cook for another 15 minutes, then cool slightly.
Grind egg yolks with sugar, add vanillin and mix with cooked rice. There also put pieces of candied fruit, washed raisins, butter, peeled and finely chopped nuts and egg whites, whipped into a thick foam. Mix it all well.
Put the prepared mass in a special form or in a frying pan, greased with oil and sprinkled with breadcrumbs, and put in the oven or oven with medium heat for 30-40 minutes.
Before serving, put the pudding out of the mold on a dish. Separately, in a gravy boat, you can serve fruit or berry sauce.

RICE PUDDING
(THIRD WAY)

Ingredients :
- 4 tbsp. tablespoons rice to 1/3 cup water
- an incomplete glass of milk,
- 2-3 eggs,
- 1 tbsp. a spoonful of granulated sugar, raisins and candied fruits,
- vanillin on the tip of a knife.

Cooking

Boil viscous rice porridge, cool slightly and mix with egg yolks, mashed with sugar. Add raisins, uncut candied fruits, vanillin, mix and finally pour in whipped proteins.
Put all this mass in an even layer on a baking sheet (or in a mold), greased with butter and sprinkled with breadcrumbs, and brush on top with an egg mixed with sour cream, milk or cream.
Bake 20 minutes in the oven.
Serve with sweet sauce, jelly, jam.

RICE PUDDING
(FOURTH METHOD)

Ingredients :
- 1 glass of rice and sugar,
- 150 g butter,
- 5 eggs,
- half a lemon or 3 g of lemon essence,
- 80 g flour.
Cream:
- 0.5 cups of sugar,
- 2 eggs,
- 1 glass of milk,
- 2 tbsp. spoons of wine
- vanillin.

Cooking

From rice and sugar (100 g), cook porridge in water or milk. Grind butter and sugar (100 g), adding 5 egg yolks, lemon zest or lemon essence, rice porridge and whipped egg whites. Simultaneously with the proteins, pour in, stirring all the time, in small portions of flour.
Put the resulting mass on a greased baking sheet or in a pudding dish and bake in a moderately hot oven.
Cut the finished pudding into portions, put on a warmed plate and pour over the milk sauce, jam and cream.
Cream: grind white sugar with eggs, add a glass of milk and a glass of wine and, continuing to stir, put on fire until it boils. Then remove from heat and add vanilla.
Pudding can be made with semolina, pasta, or vermicelli served with one of the sweet sauces.

RICE PUDDING WITH APRICOT

Ingredients :
- 0.5 cups of rice,
- 3 tbsp. spoons of wine
- 0.5 lemon,
- 2 tbsp. spoons of sugar
- 1 teaspoon of gelatin,
- 2-3 apricots.

Cooking

Boil the rice, put it on a sieve and transfer to a bowl. Wine, lemon juice, part of the sugar, pre-soaked gelatin, warm until the gelatin dissolves, combine with rice and cook, stirring, until the liquid evaporates.
Then cool a little, carefully mix with apricot halves (pitted), sprinkled with sugar, put in a mold and refrigerate.
May be served with whipped cream.

RICE PUDDING WITH FRUIT

Ingredients :
- 1 cup rice to 2 cups water
- 0.5 cups of raisins, figs and dates,
- ginger powder
- sugar,
- 1 glass of milk,
- 2 egg whites,
- fresh or lightly boiled fruit.

Cooking

Boil rice in water for 10 minutes. Finely chop raisins, figs, dates, mix with ginger powder and then with boiled rice, add sugar. Simmer over low heat, adding milk.
Allow the pudding to cool, add the beaten egg whites, put in a bowl, pre-rinsed with cold water, put in the cold.
Before serving, turn the pudding onto a plate, decorate its surface with fresh or boiled fruit.

RICE PUDDING WITH COTTAGE CHEESE ON PROTEINS

Ingredients :
- 300 g of rice,
- 750 g low-fat cottage cheese,
- 7 egg whites,

- 1 tbsp. a spoonful of ground crackers and parsley.

Cooking

Boil rice. Pass cottage cheese through a meat grinder or rub through a sieve, grind with fat, combine with boiled friable rice. Beat the whites until fluffy foam is obtained, add to the curd-rice mass, mix gently, put in a greased and sprinkled with breadcrumbs form or pan intended for steaming, bake or cook for about 45 minutes.
Sprinkle with finely chopped parsley before serving.
Serve with any sauces and vegetable salad

RICE CAUSER
(FIRST WAY)

Ingredients :
- 1 glass of rice,
- 1 tbsp. flour spoon,
- 4 tbsp. spoons of sour cream and tomato paste,
- 20 g of hard cheese,
- 6-8 dried mushrooms,
- onion,
- fat,
- salt,
- ground black and red pepper,
- other seasonings to taste.

Cooking

Boil rice. Finely chop the onion, stew in fat, add rice, mix and transfer to a greased form.
Mix tomato paste with flour, sour cream and grated or chopped cheese, pour over rice and bake in the oven.

RICE CAUSER
(SECOND METHOD)

Ingredients :
- 1 glass of rice,
- 3 glasses of milk,
- 1 tbsp. a spoonful of sugar and ground crackers,
- 0.5 teaspoon of salt,
- 2 tbsp. tablespoons of butter.

Cooking

Pour rice into boiling milk and cook until thickened; then salt, put sugar, stir well, put in a pan, sprinkle with breadcrumbs and bake.
Separate the finished casserole from the edges of the pan with a thin knife, put on a dish and cut into 5-6 pieces.
Drizzle with oil before serving.
If desired, the oil can be replaced with hot berry jelly and sprinkle the casserole with sugar or pour sour cream.

RICE PASTE WITH APPLES (or PLUMS)

Ingredients :
- 1.5 cups of rice, water, milk,

- salt,
- 2 tbsp. spoons of sugar
- vanillin,
- 6-7 sweet and sour apples (or 500 g fresh or frozen plums),
- 3-4 tbsp. spoons of sugar for fruits,
- vanilla sugar or cinnamon,

- sour cream or fruit juice.

Cooking

Rinse the rice several times, let the water drain, pour into boiling water with milk, add butter (margarine), salt, boil, add sugar, vanillin, mix, cook over low heat (on a divider). Wash the apples, peel, cut into thin slices (remove the pits from the plums and divide in half).
Grease a saucepan or baking dish with oil, sprinkle with breadcrumbs, put rice and fruits in layers, sprinkle with sugar with vanilla sugar or cinnamon (the top should be a layer of rice sprinkled with ground breadcrumbs), place in a hot oven for 30-40 minutes.
Serve with sour cream or fruit juice.

RICE PASTE WITH CHERRY

Ingredients :
- 1.5 cups of rice, milk, water,
- 4 tbsp. tablespoons butter (margarine)
- salt,
- grated peel of 0.5 lemon,
- powdered sugar,
- 3 eggs,
- 3 cups of cherries;
- butter (margarine) and ground crackers for the form;
- Cherry juice.

Cooking

Rinse the rice several times, let the water drain, pour into boiling milk with water, add 1 tablespoon of butter (margarine), salt, lemon peel and cook over low heat (on a divider). Put on a dish and cool.
Rinse cherries, remove pits. Melt the butter, add powdered sugar and egg yolks to it. Mix cold rice with cooked mass and cherries. Beat the egg whites, mix gently with the rice, put in a saucepan or in a baking dish, greased with butter and sprinkled with breadcrumbs.
Bake in a hot oven for 45 minutes.
Serve casserole hot or chilled with cherry juice.

RICE CASTLE WITH RAISINS
(FIRST WAY)

Ingredients :

- 3 glasses of milk,
- 3 tbsp. tablespoons butter (or margarine)
- salt,
- 1.5 tbsp. spoons of flour
- 3 eggs,
- 0.5 cups of sugar,
- vanilla sugar (vanillin),
- 1 glass of raisins;
- butter and ground crackers for the form.

Cooking

Rinse the rice several times, let the water drain, pour into boiling water with milk (2 cups), add 1 tablespoon of butter (margarine), salt, mix. When the water boils away, wrap the pan in newspapers and a blanket.
Melt the rest of the butter, add flour, fry, diluting with the remaining (1 cup) cold milk and, stirring, boil. Grind the yolks with sugar and vanilla sugar (vanillin), add cold rice, flour dressing, washed raisins, mix. Whip the egg whites into a thick foam, mix with the mass. Grease the form with oil, sprinkle with breadcrumbs and fill with mass.
Put in a hot oven (200 degrees) for 30 minutes.
Serve the casserole sprinkled with sugar and vanilla.

RICE CASTLE WITH RAISINS
(SECOND METHOD)

Ingredients :
- 0.5 cups of rice to an incomplete glass of water,
- 1 glass of milk,
- 2 eggs,
- salt,
- sugar,
- raisin,
- vanillin on the tip of a knife,
- butter,
- sour cream,
- ground crackers.

Cooking

Put rice, salt, sugar into boiling water and cook, stirring, for 10-15 minutes. Then pour in hot milk and stir. Allow to cool slightly, add the sorted and washed raisins, beaten egg, vanillin and mix everything thoroughly.
Grease a baking sheet or pan with oil, sprinkle with breadcrumbs, lay the rice mass, level it, brush with egg, butter, sour cream and bake in a not too hot oven.
Serve when cold, with jam, butter or sour cream.

RICE AND MUSHROOMS CASUS

Ingredients :
- 1 glass of rice,
- 300 g of mushrooms,
- 3 eggs,
- 1.5 cups of kefir,
- 2 tbsp. tablespoons of vegetable oil
- 100 g of hard cheese,
- a bunch of parsley,
- salt,
- garlic,
- ground black pepper.

Cooking

Boil rice. Mushrooms clean, cut into slices and fry in fat. Grind the garlic with salt. Finely chop half of the parsley.
Mix boiled rice, garlic and part of parsley with fried mushrooms and put in a mold. Grate cheese on a vegetable grater. Beat the egg with kefir, add cheese, salt, pepper, stir, pour rice with mushrooms into this mass and bake in the oven.
Sprinkle with the rest of the parsley before serving.

APPLE, CARROT AND RICE CAKE

Ingredients :
- 1 glass of rice,
- 3-4 sour apples,
- 5-6 large carrots,
- 0.5 cups of pitted raisins and dried apricots,
- 2-3 tablespoons of milk,
- 2-3 eggs,
- 1 cup of sugar,
- 2 tbsp. butter spoons,
- 0.5 cups of crushed white crackers,
- 1/4 teaspoon of salt.

Cooking

Boil carrots until half cooked (8-10 minutes), peel and grate on a coarse grater. Sour (can be dried) apples peeled and seeds and chopped into small pieces. Boil rice in salted water until half cooked. Mix all products, add raisins, dried apricots (any berries can be used in summer). Introduce eggs, crushed white crackers into milk, mix well, pour into the prepared mass and mix again. Add salt, sugar and melted butter.
Pour the mixture into a baking dish and place in the oven for 1 hour. Bake over medium heat and make sure that the dish does not burn.
Cool the finished casserole, put it on a dish, serve with milk, jelly or compote.

RICE BABKA WITH CREAM

Ingredients :
- 2 cups boiled rice
- 0.5 cups of sugar,
- 2 tbsp. tablespoons of butter.
Cream:
- 2 raw egg yolks,
- 1 glass of milk,
- 1 tablespoon of flour, cocoa,
- 2 tablespoons of sugar,
- vanillin.

Cooking

Boiled rice, still hot, mix with sugar and butter, place tightly in a glass and carefully tip over on a saucer, cool, pour cream, decorate with jam berries.
To prepare the cream, grind the yolks with sugar, vanilla, add cocoa, flour, pour in milk and brew over low heat, stirring constantly, but not letting it boil. When thickened, remove from heat and cool

APPLE AND RICE CAKE

Ingredients :
- 2 cups of rice per 1 liter of water,
- 7-8 large apples,
- 2 tablespoons of butter,
- 3-4 tablespoons of sugar,
- 3 eggs,
- 0.5 teaspoon of cinnamon.

Cooking

Pour rice into boiling water. When rice is cooked, add butter. Put one rad of rice, 2 rows of sliced ​​apples, sprinkled with cinnamon and sugar into the prepared form. Cover each row of apples with well beaten eggs.
Bake in the oven for 25-30 minutes. Pour jam over the casserole, serve hot or cold with sweet cold milk.

RICE CASTLE WITH MUSHROOMS

Ingredients :
- 1 glass of rice,
- 400 g fresh mushrooms,
- 1.5 cups of broth,
- 3 small fresh tomatoes,
- 0.5 cups of sour cream,
- 1 tbsp. oil spoon,
- 1.5 cups of meat broth,
- 2 onions,
- salt,
- peppers and herbs.

Cooking

Boil rice in broth until half cooked. Peel the mushrooms, pour over with boiling water, chop and fry with onions in fat. Add salt, pepper and simmer for 10-15 minutes.
Grease a baking dish with oil or fat, sprinkle with breadcrumbs. Lay the rice and mushrooms in layers. Place tomato slices on the top layer of rice, sprinkle with salt, pepper and pour over sour cream. Simmer in the oven for 25-30 minutes.
Sprinkle with dill or parsley before serving.

SHATTLE WITH RICE

Ingredients :
- 1 cup boiled rice
- 8 eggs,
- 2 tbsp. tablespoons finely chopped celery or parsley
- 1 finely chopped sweet green pepper
- 2 tbsp. butter spoons,
- 0.5 cups of cream,
- salt and pepper.

Cooking

Put the pan on medium heat, put the butter and lightly simmer the celery and sweet green pepper in it (do not overheat the oil!). Lightly beat the eggs with the cream, stir in the rice.
Pour the mixture of eggs, cream and rice into the skillet with vegetables, mix well, cover and cook over very low heat until the eggs have thickened but remain soft.
Salt, pepper, garnish with herbs and serve.

RICE BABKA WITH STRAWBERRY (or with RASPBERRY)

Ingredients :
- 1.5 cups rice to 1 cup water
- 2 glasses of milk,
- 1 tbsp. a spoonful of butter (margarine),
- 3 eggs,
- 1 sachet of vanilla sugar or vanillin,
- 3-4 tbsp. spoons of sugar
- salt;
- butter and ground crackers for the form;
- 500 g strawberries (raspberries);
- powdered sugar for sprinkling or whipped sour cream.

Cooking

Rinse the rice several times, let the water drain, pour into boiling water with milk, add butter (margarine), salt, mix and cook over low heat (on a divider). When the rice absorbs the liquid, wrap the pan in newspapers and a blanket and let stand for 1-2 hours.
Beat the yolks with sugar and vanilla sugar (vanillin), beat the whites separately. Rice and beaten yolks and whites lightly mix. Put in a mold with a hole, oiled and sprinkled with breadcrumbs.
Bake in a hot oven (200 degrees) for 30 minutes.
Put the cooled grandmother on a round dish.
Strawberries peel, rinse, put in the center and around the headstock, sprinkle with powdered sugar or pour over whipped sour cream.

MUSHROOM CASTLE WITH RICE

Ingredients :
- 1.5 cups of rice
- 15-20 large champignons (or other fresh mushrooms),
- 400 g of ham,
- 100 g of meat or game,
- 3 fresh tomatoes,
- 2 tbsp. tablespoons butter or margarine
- 1 tbsp. a spoonful of tomato paste and finely chopped parsley,
- 2 tbsp. spoons of breadcrumbs,
- 1 teaspoon of ground black pepper,
- salt.

Cooking

Boil friable rice and drain in a colander. Mushrooms clean, wash, finely chop and fry in 1 tablespoon of oil, pour in a little water and simmer until tender. Then add finely chopped ham, meat, tomatoes, tomato paste and parsley. Simmer everything with a lid on for 15 minutes. Salt, pepper, add a little water. Pour the liquid obtained during quenching through a sieve into fig.
Lubricate the baking dish with oil, sprinkle with breadcrumbs, put 3/4 of the rice, make a depression in the middle, put the stew in it, pour the remaining rice on top, sprinkle with breadcrumbs, sprinkle with melted butter. Bake in the oven until golden brown.
Served with a green salad.

RICE BABKA WITH PLUMS

Ingredients :
- 2 cups of rice, milk and water,
- 1 tbsp. a spoonful of fat
- 4 eggs,
- 1 glass of plums,
- 2 tbsp. spoons of sugar
- salt,
- vanilla sugar,
- grated bun.

Cooking

Boil rice in milk with water, fat (margarine) and salt. Wash the eggs, separate the whites from the yolks. Grind the yolks with sugar, add vanilla sugar and mix with rice. Wash the plums, remove the pits (soak the dried plums for several hours; rinse the frozen plums with cold water), add to the rice, pour over the protein foam and mix.
Put this mass into a mold, greased and sprinkled with grated bun, and bake in a moderately heated oven for about 40 minutes.

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