13 boiled rice pudding Recipes

boiling water, short-grain rice, milk, granulated sugar, raisins, vanilla, cornstarch, salt, egg yolk, nutmeg, garnish with cinnamon , and, cream, if so desired

short-grain rice, boiling water, sugar, cornstarch, salt, milk, table cream, nutmeg, raisins, egg yolks, vanilla extract, butter, cinnamon

boiling water, white rice (i prefer long grain basmati), salt, low-fat milk, butter, eggs, sugar, vanilla, raisins, cinnamon-sugar mixture, for topping to taste

eggs, separated, raisins, boiling water, uncooked long grain rice, water, milk, butter, softened, sugar, grated orange peel, graham cracker crumbs, sugar

gelatin, milk, rice, boiled, mashed with little milk, sugar, blanched almonds, ground to paste with milk, vanilla essence, fresh cream, powdered sugar, blanched almond , for decorating, glace cherries

success white or brown rice, butter or margarine, evaporated low-fat 2% milk, divided, sugar, salt, dried cherries, boiling water, egg, vanilla extract, ground cinnamon

golden raisins, boiling water, almonds, cooked medium or long-grain rice, at room temperature, milk, heavy cream, sugar, salt, grated orange zest, pure vanilla extract, ground cinnamon, grated lemon zest, ground fennel seeds

uncooked brown rice, boiling water, salt, plain unsweetened almond milk, ground flax seeds, blanched slivered almond, sugar (i used 1/4 cup sun crystals stevia- blend), rose water, vanilla extract, ground cinnamon, cardamom (just a few shakes), saffron, powder, chopped pistachios

thai black sticky rice, boiling water, mango, peeled and diced, fresh lemon juice, water, sugar, unsweetened coconut milk, salt, sliced fresh strawberries, fresh mint, for garnish

barley, barley is a favorite with ancient civilizations, it is mentioned in the bible 32 times, in john 6:9-11 the young boy gives the lord five barley loaves and two small fish, barley is a sweet , nutty flavored grain and lacks gluten which must be added for baking, baking in bread , 1 part barley to five parts wheat flour), barley puts new flavor appeal in soups , casseroles, pilaf, and puddings, be subsituted for rice and millet in recipes, high in minerals and protein, personal note : my mother used barley in much of her southern cooking, especially in soups, she used pearl barley, barley-rice pilaf, oil, onion, finely chopped, chopped celery, barley, uncooked (not quick ), raw brown rice, boiling water or chicken broth, chopped dried apricots, chopped almonds, raisins, cinnamon

suet (shortening may be substituted), stoned raisins, eggs, lemon marmalade, cornflour or 1 oz rice flour, lemon , zest of, demerara sugar, breadcrumbs (8 tbsp.), salt, orange juice, sugar, lemon juice, boiling water, madeira wine, egg whites