Best 5 Giadas Rice Pudding Recipes

AUTHENTIC ITALIAN RICE PUDDING

Steps:

• Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
• Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
• Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

GRANDMA'S RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.

LEMON AND ALMOND RICE PUDDING

Steps:

• In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.
• Sprinkle the chilled rice pudding with sliced almonds and serve.

GIADAS RICE PUDDING

Steps:

• cook milk to simmer add rice cook for 25 min. add other stuff and cook 5-10 min. more

GREEK LEMON-RICE PUDDING

Steps:

• Combine 1-2/3 cups water with rice, butter and salt in a small saucepan.
• Bring to a boil and lower the heat to a mild simmer.
• Cover and cook until rice is tender, approximately 20 minutes.
• Remove from stove and beat in the eggs.
• Continue to beat 1-2 minutes.
• Stir in sugar, lemon juice and peel, and vanilla.
• Transfer to a serving bowl.
• Sprinkle top generously with cinnamon.
• Cool to room temperature.
• Cover tightly and refrigerate until cold.