How to Make Rice PuddingEasy Rice Pudding Recipe

How to make rice pudding | easy rice pudding
recipe Hello and welcome back to In the Kitchen with
Matt, I am your host Matt Taylor. Today I am going to teach you how to make
rice pudding. I had a request to make a video on rice pudding,
so here we go, it's really easy to do, using simple everyday ingredients, let's get started. Ok so I am going to take a pot, so this is
going to be a one-pot method, traditionally two pots were used, I am just going to do
everything in the same pot, it works out fine.

So I got a medium sized pot here and I am
going to add ? Cup plus 2 Tablespoons, of rice, this is long grain rice but you can
use medium grain or short grain rice. Now this is only going to make about 2 servings,
so if you want to make a lot more just double or triple the recipe, then I am going to add
three quarters cup of water, and I am going to add one eight teaspoon of salt. Go ahead and give this a stir, now let's go
ahead and take this over to the stovetop and cook the rice. All right I have the rice going, I have it
on medium high heat, and we want to bring this to a boil, now if you want to cook your
rice, like in a separate rice cooker, you can certainly do that, for example if you
have a meal and you want to make some rice, for rice pudding, and use some extra rice
for something else, just go ahead and use that.

All right once we have our water boiling,
I am going to go ahead and turn down the heat to medium-low to let it simmer, for 10 to
15 minutes until the rice is soft but not super soft, and I am also going to cover this,
and then every once in awhile I am going to come in here and give it a nice little stir,
so we don't get it sticking on the bottom, looks like our rice is there. The water has absorbed, now what we are going
to do is we are going to add two cups of milk, you can add whole milk, 2%, 1%, if you use
whole milk it is going to be a little bit more creamy, if you use 2% or 1% it will be
less so, then let's turn the heat up to medium, then let's add one fourth cup of sugar, we
will give this a good stir, then we are going to continue to cook this, until the rice and
the milk all come together, and it will have a thicker consistency, it will, once we cool
it, it will get a little thicker, now you can actually stop at whatever consistency
you want, remember it is going to thicken up more when we let it cool, but I could stop
right now and this would be okay, I like it just a little thicker, so I am going to let
it cook here for uh, a couple of more minutes. It has been about 20 minutes total, now when
it gets to this stage where it is fairly thick, and it is bubbling a lot, you want to make
sure to stir it more frequently then before, otherwise it may burn on the bottom, and as
you notice I am using a nonstick, Teflon, pot, which really helps out, but it is not
necessary to use this kind of a pot you can use any pot. So now it is about the consistency that I
want it, like a thick porridge or like a runny oatmeal, great so I am going to turn down,
turn off the heat here, and we are going to continue to stir it, and then once the bubbles
subside here, I am going to go ahead and add in, ? Tsp.

Of vanilla extract. And also at this point if you want it a little
creamy you could add about a fourth cup of heavy whipping cream, also if you want to
add raisins you can add raisins in, you would probably do that half way before it is done,
just so that the raisins get soft, if you want your raisins to be harder go ahead and
put them in right now, now as you can see it is a nice consistency here, let's go ahead
and take this over and transfer this over to our serving bowls, now what I am going
to do is I am going to go ahead and transfer it to my little dishes here. All right at this point to you can eat it
warm just like this, but if you want it to be cooled, what you will do is take some plastic
wrap, and you will just cover it loosely with plastic wrap, and you could just put it in
the fridge and let it cool, simple as that. Also what I like to do is you come in here
with some cinnamon, and top it off with some cinnamon, awesome.

All right our rice pudding is done. It turned out amazing, really easy to do,
if I can do it you can do it, I am Matt Taylor this has been another episode of In the Kitchen
with Matt, thank you for joining me, as always if you have any questions or comments put
them down below and I will get back to you as soon as I can, thumbs up, down in the corner,
push it, don't forget to subscribe to my channel and check out my other videos, take care. Time for me to dive into this, oh yeah, mmm,
mmm, mmm..

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How to Make Rice Pudding - The Basics on QVC

You can serve it hot or you can serve it cold.
You can make it from scratch or you can use leftovers. Let's make some rice pudding. So
today we are going to make rice pudding from scratch. We've got our raw rice here, and
that leads us to our first question.

Which kind of rice should we use? We have a choice.
We have short grain, medium grain or long grain rice. Well short grain rice is going
to give us a creamier rice pudding so that's a great one to go with. You can use milk if
you are using short grain rice. Long grain rice is not quite as creamy so you might
want to substitute some of the milk with cream.

Today, we are going to use medium grain rice
which is pretty much perfect. I'm going to use a relatively big pan here with a lid
because we're going to cover the rice pudding as it cooks. I want a nice pan that is non-stick
because it's going to make it easier to clean and easier to stir all of that rice around.
First things first, we're going to get our milk into this pan. Now this might look like
a lot of milk but the reason we're using so much is because we're cooking our rice
from scratch.

That means the rice has to absorb all of that liquid as well as then become
creamy and soupy to that delicious rice pudding we all love. When you use raw rice it's a
four or five to one ratio of dairy to rice. If you are using leftover rice to make your
rice pudding you're going to use a one to one ratio of rice to dairy. We're going to
turn this on and bring it to a simmer.

We're going to stir everything together. As soon
as it comes to a simmer, we're going to turn this down to the lowest setting, and we're
going to put that lid on. Now every three to five, five to ten minutes, every once and
a while, come back and give this a good stir. Make sure there is enough liquid in there.
If you ever need to dilute this just add a little more milk or cream.

This rice pudding
should take you thirty-five to forty minutes. You're going to have stirred it regularly
so we're stirring it again here at the end. We're going to now flavor it. What do you
want it to taste like? Would you like to add lemon juice and lemon zest? Perhaps a little
orange juice, orange zest.

How about some white chocolate or even dark chocolate? I'm
going to add some bourbon soaked raisins. Very simple to do. Just soak your raisins
in the bourbon. When you start your rice pudding and a half hour later, you'll have raisins
like this.

They'll plump up. I'm straining out that bourbon. I'm adding the raisins.
Stir this in along with a couple of other ingredients. I'm always going to add some
vanilla extract.

That's just for a nice little boost of flavor. Then I'm looking for consistency.
How thin or thick do you want your rice pudding? I'm going to thin it just a tiny bit with
a little bit of heavy cream. That's going to add to the creaminess of our rice pudding.
Remember this rice will continue to absorb this liquid. If you're serving this cold,
you might want to reserve the cream until the rice is cold because of course it will
be thicker then.

Now my favorite part of any food preparation I'm going to taste it to
make sure it's perfect. The rice is so tender and delicious and creamy. This is perfect.
Before we serve it let's get rid of that cinnamon stick we had in there. Let's get
a dish.

Make sure everybody gets some raisins. Garnish it with a little bit of ground cinnamon.
That's a perfect dessert. Thanks for watching. If you would like to see more of the basics,
click over here.

If you would like to see everything I used in this recipe, click over
here. If you have any questions, comments, or suggestions for more Basics, put them in
the comment section below..

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How to Make Jello Pudding Pops - Easy Jello Pudding Pops recipe

How to Make Jello Pudding Pops - Easy Jello
Pudding Pops recipe Hello and welcome back to In the Kitchen with
Matt I am your host Matt Taylor. Today I am going to show you how to make Jello
pudding pops. Mmm yummy, I had a request to make a video
on Jello pudding pops, so here we go, it's really easy to do, three simple ingredients,
let's get started. First we start with two cups of cold milk,
I am using whole milk but you can use whatever kind of milk that you want.

And then what we do is we take a package of
chocolate flavored Jello. The instant pudding kind, and we are going
to go ahead and just open this up, pour it in there, and now with a whisk let's go ahead
and whisk this together, and then when it is mixed, go ahead and take one cup of cool
whip, that I have set out at room temperature, so it is no longer hard, it is nice and soft. Let's go ahead and put that in there, the
soft cool whip. Get the rest of it out, and then we will mix
this in.

Okay and then we need a Popsicle mold, I really
like this mold, I will put a link down below where you can pick or up, or you can also
use Dixie cups, those little plastic Dixie cups and then you can put a wooden popsicle
stick in there, those work great too. So then I get a scoop here, and we are going
to just put it in the mold, now these are going to be a little harder, because it is
a little bit stiff the stuff, so you are going to have to take the mold, and you are going
to have to kind of scoop it in there, and push it in there, you just tap it and the
jello filling will just go right down in there. Go ahead and put our top on, not quite as
easy to fill this particular kind, those little cups are really uh a lot easier to fill up,
or if you have different wider mouth mold, uh that will work a little bit better, but
these work fine, it just takes a little bit more effort to get it in there. All right when you are done filling them up,
this will make probably about seven or eight of these kind right here, and then if you
have a different mold, it will vary depending on that size, how many pudding pops, this
will make, once you are done filling them up, go ahead and put them in the freezer,
and we will let them set and freeze for 4 hours, or up to overnight.

All right and once your Jello pudding pops
are done freezing, go ahead and just run some warm water, on the outside of the mold here,
to loosen it up from the mold, and you go ahead and just take it out, and there you
go a Jello pudding pop, oh yeah. And that is how you make a Jello pudding pop. It was very easy to do if I can do it, you
can do it. I am Matt Taylor this has been another episode
of In the Kitchen with Matt, thank you for joining me.

As always if you have any questions or comments
put them down below and I will get back to you as soon as I can, thumbs up, down in the
corner push it. Don't forget to subscribe to my channel and
check out my other videos. Take care, time for me to dive into one of
these guys, oh yeah. Grab this guy, oh yeah.

Amazing..

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How to Make Jello DessertsMaking Vanilla Pudding

Hi, I'm Scott for Expert Village, and today
I am going to teach you how to make Jello's Vanilla Pudding. Let's take a look at our
ingredients. Jello's Instant Vanilla mix, two cups of milk, and a mixing bowl. Okay,
to get started we go ahead and take our Vanilla Instant Pudding mix and add it to the bowl.
Next we go ahead and take our milk and add that to the bowl.

Now we just go ahead and
take our metal whisk, and whisk this for about five minutes. Okay, it's been about five minutes
now and it looks like it thickened just right. So we take our bowl now, and we'll take a
cup, take a spoon, and we'll just mix it out into this. And it's that simple.

And there
you have it. Instant pudding mix by Jello. For Expert Village, I'm Scott. Yummy!!.

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How to Make Jello DessertsMaking Banana Cream Pudding

Hi, I'm Scott for Expert Village, and today
I am going to teach you how to make Jello's Banana Cream Pudding. Let's take a look at
our ingredients. Jello's Instant Banana Cream mix, two cups of milk, and a mixing bowl.
Okay, to get started we will take our Banana Cream Instant Pudding mix and add it to the
bowl. Next we go ahead and take our one and half cups of milk and add that.

Now it is
really simple to do following this. We just take our metal whisk, and we whisk this for
about five minutes. Okay, it's been about five minutes now and it looks like it thickened
just right. So we take our bowl now, and we'll take a cup, take a spoon, and we'll just mix
it out into this.

And it's that simple. And there you have it. Instant pudding mix by
Jello. For Expert Village, I'm Scott.

Yummy!!.

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How to make easyBread Pudding Steamed Bread Pudding .Recipe no83

According to the size of your bread we can take upto 10 slices( really small bread) of bread. If u want u can take brown bread too .. You can either cut the edges or keep it on , for this pudding.According to your preference Make bread crumbles with your hand or you can crush  it in your grinder. To a bowl add 1 1/2 cup of milk, a  pinch of salt and 1 tsp vanilla essence Add 9 - 10 tbsp of sugar Mix it well till the sugar dissolves Add the milk mixture to the bread crumbs in batches.

Mix in between with the fork, to see the consistency Keep it closed for 10 minutes for soaking Caramelize the sugar (procedure mentioned in the Plum Cake Video) Add 2 - 3 tbsp of caramelized sugar to the moulding vessel you can store the sugar caramel in the fridge . Spread the caramelized sugar evenly Pour the bread mix on the caramel Wrap this with a foil paper and make few holes for the steam to go out. Take a steamer and place this dish on top of boiling water on a separator as shown Cook it on medium heat for 20-25 minutes Allow it to cool to room temperature , then keep it in the fridge for 2 hours.You can also serve it hot if you prefer. Before removing it to the plate just slide a knife over the edges Now flip  it to the plate..

Enjoy easy tasty Bread pudding.

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How to Make Custard Pudding (Easy Custard Pudding RecipeEgg Pudding)Cooking with Dog

Hi, I'm Francis, the host of this show "Cooking with Dog." Lets make the caramel sauce for custard pudding. Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups. Put the sugar and water in the pot.

Heat the pot at medium heat. Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid. Caramelize the sugar like shown in the video and remove the pot from the heat.

Quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl the pot and even out the hot caramel. Pour the caramel evenly into the custard cups.

Lets make the egg mixture for pudding. Crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Dont let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam.

Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved. Add the milk to the beaten egg while whisking the mixture.

Sieve the egg mixture with a fine mesh strainer. Scrape off the bottom of the strainer with a spatula. Remove any foam on the surface with a spoon. Pour the egg mixture into an easy-to-pour container.

Lets steam the egg mixture. Gently fill the custard cups with the egg mixture. Cover each cup with aluminum foil. The foil will prevent the surface from getting dry.

It will also help steam the pudding evenly. Heat water in a pan and gently place the cups in it. The kitchen towel will soften the heat at the bottom. There should be enough hot water to cover the bottom half of the cups.

Put the lid on. Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes. Do not bring the water to boil otherwise the smooth texture of the pudding will be lost. Put kitchen gloves on and remove the custard cups.

When they become cool, store them in the fridge. Lets serve the custard pudding. Scrape the side of the cup with the tip of a knife. Tap the cup on a kitchen towel and make a space around the pudding.

Serve the pudding on a plate. This gorgeous pudding is made from simple ingredients, eggs, sugar and milk. Chill it well and enjoy the custard pudding. The color of caramel quickly changes over the heat so timing is important when adding the hot water.

Good luck in the kitchen!.

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