Rice with caramelized sugar from The Complete Indian Regional Cookbook

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And add a pat of butter. And a sprinkling of sugar. And give it a good stir. And Mama would eat that entire bowl of warm, sweet, buttery rice. Sometimes, the very next day before school, Mama would wake up to find her Granny heating up leftover rice to repeat this for a warm and soothing breakfast before she headed off to school. It sure was good.

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Whisk together 2 cups milk, sugar, egg, flour, and vanilla in a bowl; pour over cooked rice in the saucepan and stir to combine. Bring to a simmer over low heat and cook, stirring occasionally, for 15 minutes. Stir in remaining 1 cup milk, cream, raisins, and cinnamon until thoroughly mixed. Let cool for a few minutes.

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Cooking the Rice. Start by rinsing the rice in a fine mesh strainer under cold water to remove excess starch. Then, add the rice and water to a medium-sized pot and bring to a boil.

Rice with caramelized sugar from The Complete Indian Regional Cookbook

Directions. Bring rice, water, milk, raisins, and margarine to a boil in a saucepan over medium-high heat, stirring occasionally. Reduce heat to low, cover, and cook until liquid has absorbed and rice is tender, about 15 minutes. Mix together cinnamon and sugar; sprinkle over rice to serve. I Made It.

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Cover & Cook: Cover the pan with foil and bake the rice for 30 minutes. Stir, Uncover & Return to Oven: Remove the foil covering, quickly stir the rice and bake it for 30-40 minutes more, or until all of the liquid has been absorbed by the rice. Enjoy! Give the rice a stir and serve it warm. Tips for Success. Even though this rice is practically effortless, there are still a few important.

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1. Use butter and salt. Fermate/Getty Images. One of the most basic ways to add a little extra flavor to plain white rice is pretty simple and can often easily be done with ingredients you already.

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Instructions. Rinse the rice, cover with water, add butter, bring to a boil, reduce heat and cook for about 20 minutes until the rice has absorbed all the water. Combine sugar, flour, 2 cups milk, egg, and vanilla. Whisk and pour into cooked rice, stir and simmer for another 15 minutes. Pour in the cream, 1 cup milk, cranberries, and cinnamon.

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Line an 8×8-inch baking dish with parchment paper, making sure the paper goes up all 4 sides (to prevent sticking) and hangs over at least 2 sides (for easy removal). Grease lightly with butter. Place the marshmallows and butter into a large glass bowl. Heat in the microwave for about 30 seconds.

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Add a sprinkle of salt and a splash of vanilla extract. Replace the white sugar with brown sugar for extra flavor and richness. Infuse the milk with a cinnamon stick to let the cinnamon flavor really shine. Stir in some dried cranberries or cherries for a fruity pop, and sprinkle in some chopped nuts. A little fresh orange zest would really.

Rice Pudding

Instructions. Place rice in a mesh strainer and rinse under cool running water until the water runs clear. Next, place water and rinsed rice in the Instant Pot and close the lid, and set the venting knob to seal. Use the manual mode and set it for 3 minutes. Allow for natural release for 10 minutes, and then remove the lid—fluff with a fork.

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Add 2 cups of water and the ginger to a medium-sized pot, bring it a boil, then let it simmer for 10 minutes over low to medium heat with the lid covered. Turn off the heat. Stir in the Chinese Brown Rock Sugar and allspice until the sugar dissolves completely. Remove the ginger slices.

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Directions. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add vanilla; mix well. Stir in rice. Serve immediately or cover and refrigerate.

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Serve over a bed of brown sugar rice. Cook brown sugar rice according to package instructions. Sauté sliced beef with garlic and onions in a pan. Add mixed vegetables, such as snow peas, carrots, and mushrooms. Season with soy sauce and brown sugar, and serve over brown sugar rice.

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Add in 60 ml of water and process the rice until fine using blender, it takes about 3 minutes using high speed. 5 Mix 70g Light brown sugar, 20g brown sugar and the remaining water, heat the mixture and stir until all sugar has completely dissolved, stop when the temperature reach about 70°C or small bubbles start appearing.

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Wash rice at least thrice and soak it in lots of water for 30 minutes. After 30 mins drain the water from the rice. 2. Bring water to a rolling boil in a large pot. 3. Add food color or saffron. Add the drained rice to the boiling water. 4. Cook the rice to 95% done meaning it is fully cooked and not mushy.

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Once the liquid begins to boil, add the rice and stir. Place a lid on top of the rice and allow to cook for 20-25 minutes. Stir the rice. If the rice is still undercooked (rice is stiff) and there isn't a lot of liquid left, add a 1/2 cup of water and cover back with lid to cook for another 10-15 minutes.