Best Rice Pudding Sundae Style Recipes

RICE PUDDING SUNDAE

Steps:

• For the rice pudding: Add the cream, milk, agave, cinnamon stick and 1 cup water to a 10-quart saucepot or large Dutch oven and bring to a boil. Add the rice and reduce to a simmer, then cook, covered, stirring occasionally, until the rice is tender, about 20 minutes. Remove from the heat.
• For the bourbon raisins: Add the raisins, granulated sugar, bourbon and 1/2 cup water to a 2-quart saucepot and bring to a boil. Lower to a simmer and let cook for 3 minutes, then drain and add to the rice pudding.
• For the passionfruit sauce: Cut the passionfruit in half and scoop the flesh and seeds into a bowl. Stir in the condensed milk.
• For the whipped cream: Whip the cream with the confectioners' sugar until it holds soft peaks.
• For serving: Add a 2-ounce ladleful of the rice pudding to a serving bowl, then add a scoop of the ice cream, the passionfruit sauce and a 1-ounce ladleful of the rice pudding. Top with a scoop of ice cream and a dollop of whipped cream. Repeat to make 3 more.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

EASIEST RICE PUDDING

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.