Fool-proof rice pudding
I use the method the Greeks and Armenians use for white rice pudding and extrapolate from there. Rice Pudding Greek style: 1 cup short grain white rice, 4 cups water, bring to a boil and cook over a low simmer until all the water is absorbed (20-30 minutes). Then add 4 cups milk (I warm it in the microwave rather than putting cold milk into hot rice) 3/4 c sugar, a pinch of salt, and again bring it to a low simmer and let it cook for about a half hour. Stir every once in awhile. It may take 40 minutes rather than 30 depending on your heat source.
For brown rice, use short grain, cook 1 cup rice in 4 cups of water until water is absorbed and rice is softened (maybe 30 min), add 3 cups warmed milk and 1/2 cup sugar and again, let it simmer only this time for an hour or more. Keep the flame low and the pudding just bubbling slowly and every once in a while, go stir it and taste it. Brown rice takes much longer to become pudding. I use 1% milk and it's fine with me. I have not made it with soy milk.
Here's one I make all the time and my family loves it.
Creamy Rice Pudding
1-1/2 cups water
3/4 cup Calrose type medium grain rice
1-1/2 cups whole milk
1/3 cup granulated sugar
1/4 tsp table salt
2/3 cup golden raisins
1/2 cup whole milk
1 egg, beaten
1/2 tsp vanilla extract
1 Tbs butter
-In a medium saucepan, bring 1-1/2 cups of water to a boil.
Add rice, stir and cover. Reduce heat and simmer for 20-minutes.
-In a small pyrex bowl, combine 1-1/2 cups of milk, granulated sugar and salt.
-In another small bowl, combine 1/2 cup of milk, beaten egg and vanilla extract.
-When rice is cooked, heat pyrex bowl of milk/sugar to almost boiling in micowave.
-Add heated milk/sugar to rice, stir well and simmer for 5-minutes. Stirring
-Stir in golden raisins and simmmer 2-minutes, stirring occasionally.
-Stir in milk/egg mixture. Simmer 2-minutes, stirring constantly.
When thick and creamy, remove from heat.
-Stir in butter.
I've tried Trader Joe's Arboreal rice, but Calrose type rice seems to create a more creamy rice pudding.
This recipe seems unbelievable but turns out really delicious.
Preheat oven to 300 degrees F.
4 cups whole milk
1/2 tsp salt
1/3 C sugar or to taste (If you don't like your rice pudding too sweet start with 1/4 C of sugar)
1/2 tsp nutmeg if desired
3 Tbsp rice (not instant or converted, and definitely not rinsed)
Mix up the ingredients, butter a baking dish, and pour all the ingredients in it. Place in the oven and bake for 3-1/2 hours, stirring every 20 minutes during the first hour to keep the rice from sticking to the bottom of the dish.
You can also add vanilla, cinnamon, melted chocolate, or raisins to the ingredients if you like.
This recipe is easy and delicious. People rave about it. You put 2/3 of a cup of long grain rice into a heavy large saucepan. Don't rinse rice first. Add one quart 1/2 and 1/2 and two cups of cold water. Add 1/2 tsp salt. Bring the rice to a boil then immediately reduce to a slow rolling simmer for 25 minutes. At the end of 25 minutes remove the rice from the heat. Add 2/3 cup of granulated sugar and mix. Put two egg yolks into a measuring cup and beat with a fork. Add either heavy cream or evaporated milk to measure 2/3 a cup. Slowly add the egg mixture to the rice stirring constantly. Add 1 tsp of vanilla. Mix well then pour into serving bowl and sprinkle the top with cinnamon. You can add raisins in the beginning of the cook time. I just don't like them so I omit. This is a very creamy not too sweet rice pudding that truly gives meaning to comfort food. it is best served warm but still delicious out of the fridge.