Best Rice Pudding Gonzo Recipes
RICE PUDDING "GONZO"
Categories Milk/Cream Rice Dessert Winter Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.
- Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.
- Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours.
RICE PUDDING GONZO
This is the recipe that was submitted to Gourmet Magazine by the FDNY Company 18. Very simply and oh so very good! I like to add raisins to my rice pudding. If you do too, add the raisins into the milk and rice mixture before simmering so they will be nice and plump :)
Provided by Bev I Am
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.
- Just before rice mixture finishes cooking, whisk eggs lightly in a bowl.
- Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly.
- Stir egg mixture into remaining rice mixture in pan, then stir in cream.
- Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon.
- Chill pudding, covered, at least 3 hours.
- Makes 6-8 servings.
RICE PUDDING "GONZO" RECIPE - (5/5)
Provided by bethpanzarella
Number Of Ingredients 9
Steps:
- Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream. Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours. Cooks' note: •Pudding can be chilled, covered, up to 3 days.
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