Best White Chocolate Jasmine Rice Pudding Recipes

WHITE CHOCOLATE RICE PUDDING

Steps:

• Add the milk, sugar, salt, vanilla and nutmeg to a saucepan and heat over high heat. Stir in the rice.Bring the milk to a boil, reduce heat to medium low and cook for 30 minutes stirring frequently to prevent the rice from sticking to the bottom of the pan and clumping together, until the milk is absorbed.
• Remove the pan from the heat and add the chocolate. Stir until melted.
• Serve warm garnished with dried cranberries and pistachios.

JASMINE RICE PUDDING

Steps:

• In a large saucepan, combine three milks, cinnamon, vanilla seeds and pod, if using, and salt. Place over medium-high heat and bring to a boil. Add rice, return to a boil, stirring and scraping the pan so that the rice does not stick. Reduce heat to low and simmer, uncovered, stirring occasionally, until all liquid has been absorbed by the rice and rice is tender, 25 to 30 minutes. Do not let mixture brown.
• Remove rice from heat and immediately stir in sugar until dissolved. Stir in raisins. Set aside and let cool completely.
• Place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat cream on medium speed until soft peaks form.
• Fold whipped cream and lime zest into cooled rice pudding, until mixture is loose and rice kernels are separated. Divide among 6 bowls. Top each with a scoop of passion fruit sherbet and passion fruit seeds, if desired.

LEFTOVER RICE PUDDING

Steps:

• In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

WHITE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened. , Remove from the heat. Stir 1-1/2 cups hot mixture into egg yolks; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in chips until melted. Stir in extract.

HOW TO MAKE THE ABSOLUTE EASIEST RICE PUDDING

Steps:

• Measure out the rice and milk. Place 1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice in a large saucepan. Add 4 cups milk for uncooked rice, 3 cups milk for cooked rice.
• Add the flavorings. Add 1/3 cup granulated sugar and 1/4 teaspoon kosher salt. If using vanilla bean, scrape the seeds from 1/2 vanilla bean and add the seeds and the pod into the saucepan. If using vanilla bean paste, add 1 1/2 teaspoons. Add any desired add-ins.
• Bring to a simmer. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
• Simmer until the rice is tender. Reduce the heat to maintain a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, 20 to 22 minutes for uncooked rice, 10 to 12 minutes for cooked rice.
• Add the butter and vanilla extract. Remove from the heat and stir in 1 1/2 teaspoons vanilla extract if using and 1 tablespoon unsalted butter if desired until melted. Remove the vanilla bean pod if needed. Taste and add more sugar as desired.
• Serve the rice pudding. The rice pudding will continue to thicken as it cools. Thin out with more milk if desired, and serve warm or cold.

WHITE CHOCOLATE JASMINE RICE PUDDING

Steps:

• Combine first four ingredients in a large heavy saucepan; cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about one hour; reduce heat to low.
• Whisk egg yolks, remaining skim milk and cream cheese in a small bowl; gradually whisk in a small amount of rice mixture, being very careful not to curdle the eggs.
• Return mixture to the original pan and cook one minute, stirring constantly; do not let the mixture boil.
• Add the white chocolate and stir until melted.
• Spoon into individual bowls. Cover and chill until cold.

CINNAMON JASMINE RICE PUDDING

Steps:

• PREHEAT OVEN: 350F Degrees.
• Place in saucepan 2 1/2 cups water.
• Bring water to a boil and add 1 cup of the Jasmine Rice.
• Reduce heat and simmer for about 20 minutes.
• Rice should be almost dry.
• Combine cooked rice with rest of the ingredients except for the cinnamon and whole cream.
• Pour into a greased 1 quart casserole.
• Sprinkle cinnamon over top of rice.
• Bake in oven for about 40 minutes.
• (Check pudding in 35 minutes).
• Pudding should not be dry (moisture should show in the middle of pudding).
• Take out of oven and allow to sit about 15 minutes.
• Serve warm with a little of the whole cream.