Rice pudding

OK, I have a thing for rice pudding - I LOVE IT! So, I'm always trying a new recipe. Here are some of my favorites

First - my brand new all time favorite for creaminess and speed

Creamy Rice Pudding with Sun-dried Cranberries
(warning -made in a pressure cooker - hence the speed part)

1 cup arborio or other short-grain rice
2 Tbs butter
2 cups water
1 can 2 % evaporated milk (14 oz -although I only used 12 because that is what I have -I've also never seen 2 % just regular and skim - I did double this once and used 1 of each)
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 cup dried cranberries, dried cherries or raisins
1/2 cup low-fat sweetened condensed milk
1 tsp vanilla

1. In a pressure cooker, melt butter over medium heat. Stir in rice, coating the grains with butter. Stir in water, evaporated milk, cinnamon and nutmeg; bring mixture to a boil over medium heat, stirring to make sure the milk doesn't burn.
2. Lock the lid in place and bring cooker up to full pressure over medium-high heat. Reduce heat to medium-low, just to maintatin even pressure and cook for 6 to 7 minutes. Remove cooker from heat and allow pressure to drop naturally for about 7 minutes. Remove lid.
3. Sir in dried cranberries, condensed milk, and vanilla. Let stand covered (do not lock) for 5 minutes. Spoon into individual dishes and serve warm, or cover with plastic and chill to serve cold.
YUM!!! - I've made it with cranberry and raisin - both are delicious.

This is DH's favorite that I have found and like myself- he likes his rice pudding with egg

Vanilla Bean Rice Pudding
6 c 2% reduced fat milk
1.5 cups uncooked converted rice (such as Uncle Ben's-don't use white tried it once because I didn't have the other, and it didn't turn out the same.)
1 cup sugar
1 cup raisins
3 T butter or margarine, melted
1/2 tsp. salt
1 vanilla bean, split (I've made it once this way, but vanilla beans are too expensive for me to want to buy. I just subbed a tsp or 2 of vanilla)
1 large egg
1/2 tsp. ground cinnamon
8 oz. light sour cream

Place first 6 ingredients in a 3.5 to 4 quart slow cooker; stir well. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cover cook on high setting 2.5 to 4 hours or until rice is tender and most of liquid is absorbed (do not overcook). Place egg in a small bowl; stir well with a whisk. Gradually add 1/2 cup hot rice mixture to egg, stirring constantly with a whisk. Return egg mixture to slow cooker, stirring constantly with whisk. Cook 1 minute, stirring constantly. Turn slow cooker off; let stand 5 minutes. Stir in 1/2 tsp cinnamon and sour cream. Discard vanilla bean. Serve warm. Yields 12 servings (3/4 c. each)

This next one is awesome and uses brown rice. I love the addition of lemon for a different flavor. I'd make it more often if I didn't have to stir it the whole time. I think I'm going to try it in the pressure cooker and see if it turns out. It is from an Oprah show by chef Cat Cora. Click the links to see the rest of the recipes if you want to try them out.

Rizogalo

Recipe created by Cat Cora

Try chef Cat Cora's recipe for Rizogalo, a creamy breakfast brown rice pudding dish from her complete seven-day menu.

Ingredients:

Serves 6

• 2 cups cooked brown rice
• 2 1/2 cups low-fat milk
• 1/4 cup raw sugar
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 1 lemon , zested
• 1 lightly beaten egg
• 1 1/2 tsp. unsalted butter
• 1 1/2 tsp. ground cinnamon
• Honey
• Granola

Place the cooked rice in a large bowl and rinse with cool water. Pour the rice into a strainer, let drain well and set aside.

Pour the milk into a large saucepan and place over medium-high heat. Add in 1 teaspoon cinnamon and vanilla extract, and bring to a low boil. Turn the heat down to low and whisk in the sugar, salt and lemon zest. Ladle about a quarter-cup of the hot milk mixture very slowly into the beaten egg while continuing to whisk gently. This technique "tempers" the liquid so the eggs don't scramble. Pour the tempered egg mixture back into the saucepan and stir into the remaining hot milk. Add the rice and stir continuously over low heat until the mixture begins to thicken, about 20 minutes.

Add the butter and stir. Sprinkle lightly with remaining 1/2 teaspoon of cinnamon. Top with granola and drizzle of honey. Serve warm with milk in bowls if desired.