RICE PUDDING
(FIRST METHOD)

Ingredients :
- 1 glass of rice,
- 2 glasses of milk,
- 2 eggs,
- 2-3 tbsp. spoons of sugar,
- 50 g raisins,
- 0.5 teaspoons of salt,

Preparation

Cook the washed rice in boiling water for 10 minutes. After this, drain the water, pour hot milk over the rice, add salt and, stirring, cook for 25-30 minutes. Then add sugar, eggs, raisins, stir it all well, transfer it to a greased frying pan or pan sprinkled with breadcrumbs and bake.
Place the finished pudding on a dish, cut into portions and serve with fruit and berry sauce.

RICE PUDDING
(SECOND METHOD)

Ingredients :

- 100 g butter,
- 2 glasses of milk,
- 4 eggs,
- 3 tbsp. spoons of candied fruits,
- 0.5 cups seedless raisins,
- nuts,
- vanillin.

Preparation

Place the sorted and well-washed rice into boiling water. After boiling for 10 minutes, place the rice in a sieve, let the water drain, then put it back in the pan, pour in hot milk and cook for another 15 minutes, then cool slightly.
Grind the egg yolks with sugar, add vanillin and mix with cooked rice. There also put pieces of candied fruits, washed raisins, butter, peeled and finely chopped nuts and egg whites, whipped into a thick foam. Mix all this well.
Place the prepared mass in a special form or in a frying pan, greased with oil and sprinkled with breadcrumbs, and place in the oven or oven at medium heat for 30-40 minutes.
Before serving, remove the pudding from the mold onto a plate. You can serve fruit or berry sauce separately in a gravy boat.

RICE PUDDING
(THIRD METHOD)

Ingredients :
- 4 tbsp. spoons of rice in 1/3 cup of water,
- an incomplete glass of milk,
- 2-3 eggs,
- 1 tbsp. a spoonful of granulated sugar, raisins and candied fruits,
- vanillin on the tip of a knife.

Preparation

Cook viscous rice porridge, cool slightly and mix with egg yolks, mashed with sugar. Add raisins, uncut candied fruits, vanillin, mix and lastly pour in the beaten egg whites.
Place this entire mass in an even layer on a baking sheet (or in a mold), greased with butter and sprinkled with breadcrumbs, and brush the top with an egg mixed with sour cream, milk or cream.
Bake for 20 minutes in the oven.
Serve with sweet sauce, jelly, jam.

RICE PUDDING
(FOURTH METHOD)

Ingredients :
- 1 glass each of rice and sugar,
- 150 g butter,
- 5 eggs,
- half a lemon or 3 g lemon essence,
- 80 g flour.
Cream:
- 0.5 cups sugar,
- 2 eggs,
- 1 glass of milk,
- 2 tbsp. spoons of wine,
- vanillin.

Preparation

Cook porridge from rice and sugar (100 g) in water or milk. Grind butter and sugar (100 g), adding 5 egg yolks, lemon zest or lemon essence, rice porridge and whipped whites. Simultaneously with the whites, add flour in small portions, stirring all the time.
Place the resulting mass on a greased baking sheet or in a pudding mold and bake in a moderately hot oven.
Cut the finished pudding into portions, place on a heated plate and pour over milk sauce, jam and cream.
Cream: grind sugar and eggs until white, add a glass of milk and a glass of wine and, continuing to stir, put on the fire until it boils. Then remove from heat and add vanilla.
Pudding can be made from semolina, pasta or noodles, served with one of the sweet sauces.

RICE PUDDING WITH APRICOTS

Ingredients :
- 0.5 cups of rice,
- 3 tbsp. spoons of wine,
- 0.5 lemon,
- 2 tbsp. spoons of sugar,
- 1 teaspoon of gelatin,
- 2-3 apricots.

Preparation

Cook the rice, drain on a sieve and transfer to a bowl. Heat wine, lemon juice, part of the sugar, pre-soaked gelatin until the gelatin dissolves, combine with rice and cook, stirring, until the liquid evaporates.
Then cool slightly, carefully mix with halves of apricots (pitted), sprinkled with sugar, place in a mold and refrigerate.
Can be served with whipped cream.

RICE PUDDING WITH FRUIT

Ingredients :
- 1 cup rice to 2 cups water,
- 0.5 cups each of raisins, figs and dates,
- ginger powder,
- sugar,
- 1 glass of milk,
- 2 egg whites,
- fresh or lightly cooked fruits.

Preparation

Boil rice in water for 10 minutes. Finely chop raisins, figs, dates, mix with ginger powder and then with boiled rice, add sugar. Simmer over very low heat, adding milk.
Allow the pudding to cool, add the beaten egg whites, place in a bowl previously rinsed with cold water, and refrigerate.
Before serving, turn the pudding onto a plate and decorate the surface with fresh or boiled fruit.

RICE PUDDING WITH COOK AND PROTEINS

Ingredients :
- 300 g rice,
- 750 g low-fat cottage cheese,
- 7 egg whites,

- 1 tbsp. a spoonful of ground crackers and parsley.

Preparation

Boil the rice. Pass the cottage cheese through a meat grinder or rub through a sieve, grind with fat, combine with boiled fluffy rice. Beat the egg whites until fluffy, add to the curd-rice mixture, mix carefully, place in a greased and breadcrumb-sprinkled pan or pan designed for steaming, bake or cook for about 45 minutes.
Before serving, sprinkle with finely chopped parsley.
Serve with any sauces and vegetable salad

RICE CASSERLE
(FIRST METHOD)

Ingredients :
- 1 glass of rice,
- 1 tbsp. spoon of flour,
- 4 tbsp. spoons of sour cream and tomato paste,
- 20 g hard cheese,
- 6-8 dried mushrooms,
- onion,
- fat,
- salt,
- ground black and red pepper,
- other seasonings to taste.

Preparation

Boil the rice. Finely chop the onion, stew in fat, add rice, mix and transfer to a greased form.
Mix tomato paste with flour, sour cream and grated or chopped cheese, pour over rice and bake in the oven.

RICE CASSERLE
(SECOND METHOD)

Ingredients :
- 1 glass of rice,
- 3 glasses of milk,
- 1 tbsp. a spoonful of sugar and ground crackers,
- 0.5 teaspoons of salt,
- 2 tbsp. spoons of butter.

Preparation

Add rice to boiling milk and cook until thick; after that, add salt, add sugar, stir well, put in a frying pan, sprinkle with breadcrumbs and bake.
Separate the finished casserole from the edges of the pan with a thin knife, place on a dish and cut into 5-6 pieces.
Before serving, baste the casserole with oil.
If desired, you can replace the butter with hot berry jelly and sprinkle the casserole with sugar or pour sour cream.

RICE CAKE WITH APPLES (or PLUMS)

Ingredients :
- 1.5 cups each of rice, water, milk,

- salt,
- 2 tbsp. spoons of sugar,
- vanillin,
- 6-7 sweet and sour apples (or 500 g fresh or frozen plums),
- 3-4 tbsp. spoons of sugar for fruit,
- vanilla sugar or cinnamon,

- sour cream or fruit juice.

Preparation

Rinse the rice several times, let the water drain, pour into boiling water with milk, add butter (margarine), salt, cook, add sugar, vanillin, stir, cook over low heat (on a divider). Wash the apples, peel them, cut them into thin slices (remove the pits from the plums and halve them).
Grease a pan or baking dish, sprinkle with breadcrumbs, lay out rice and fruit in layers, sprinkle with sugar, vanilla sugar or cinnamon (the top layer should be rice sprinkled with ground breadcrumbs), place in a hot oven for 30-40 minutes.
Serve with sour cream or fruit juice.

RICE CASSERLE WITH CHERRIES

Ingredients :
- 1.5 cups each of rice, milk, water,
- 4 tbsp. spoons of butter (margarine),
- salt,
- grated rind of 0.5 lemon,
- powdered sugar,
- 3 eggs,
- 3 glasses of cherries;
- butter (margarine) and ground crackers for the mold;
- Cherry juice.

Preparation

Rinse the rice several times, let the water drain, add it to boiling milk and water, add 1 tablespoon of butter (margarine), salt, lemon peel and cook over low heat (on a divider). Place on a plate and cool.
Wash the cherries and remove pits. Melt the butter, add powdered sugar and egg yolks. Mix cold rice with the prepared mixture and cherries. Beat the egg whites, carefully mix with the rice, place in a saucepan or baking dish, greased with butter and sprinkled with breadcrumbs.
Bake in a hot oven for 45 minutes.
Serve the casserole hot or cooled with cherry juice.

RICE CASSERLE WITH RAISINS
(FIRST METHOD)

Ingredients :

- 3 glasses of milk,
- 3 tbsp. tablespoons butter (or margarine),
- salt,
- 1.5 tbsp. spoons of flour,
- 3 eggs,
- 0.5 cups sugar,
- vanilla sugar (vanillin),
- 1 glass of raisins;
- butter and ground crackers for the mold.

Preparation

Rinse the rice several times, let the water drain, pour into boiling water with milk (2 cups), add 1 tablespoon of butter (margarine), salt, stir. When the water has boiled, wrap the pan in newspapers and a blanket.
Melt the rest of the butter, add flour, fry, diluting with the remaining (1 glass) cold milk and, stirring, boil. Grind the yolks with sugar and vanilla sugar (vanillin), add cold rice, flour dressing, washed raisins, mix. Beat the whites into a thick foam and mix with the mixture. Grease the mold with butter, sprinkle with breadcrumbs and fill with mixture.
Place in a hot oven (200 degrees) for 30 minutes.
Serve the casserole sprinkled with sugar and vanilla.

RICE CASSERLE WITH RAISINS
(SECOND METHOD)

Ingredients :
- 0.5 cups of rice per half glass of water,
- 1 glass of milk,
- 2 eggs,
- salt,
- sugar,
- raisin,
- vanillin on the tip of a knife,
- oil,
- sour cream,
- ground crackers.

Preparation

Place rice, salt, sugar in boiling water and cook, stirring, for 10-15 minutes. Then pour in hot milk and stir. Let cool slightly, add sorted and washed raisins, beaten egg, vanillin and mix everything thoroughly.
Grease a baking sheet or frying pan with oil, sprinkle with breadcrumbs, place the rice mixture, level, grease with egg, butter, sour cream and bake in a not too hot oven.
Serve when cool, with jam, butter or sour cream.

CASSERLE WITH RICE AND MUSHROOMS

Ingredients :
- 1 glass of rice,
- 300 g mushrooms,
- 3 eggs,
- 1.5 cups of kefir,
- 2 tbsp. tablespoons vegetable oil,
- 100 g hard cheese,
- a bunch of parsley,
- salt,
- garlic,
- ground black pepper.

Preparation

Boil the rice. Peel the mushrooms, cut into slices and fry in fat. Grind the garlic with salt. Finely chop half the parsley.
Mix boiled rice, garlic and some parsley with fried mushrooms and place in a mold. Grate the cheese on a vegetable grater. Beat the egg with kefir, add cheese, salt, pepper, stir, pour this mixture over the rice and mushrooms and bake in the oven.
Sprinkle with remaining parsley before serving.

CASSERLE OF APPLES, CARROTS AND RICE

Ingredients :
- 1 glass of rice,
- 3-4 sour apples,
- 5-6 large carrots,
- 0.5 cups each of seedless raisins and dried apricots,
- 2-3 tablespoons of milk,
- 2-3 eggs,
- 1 cup of sugar,
- 2 tbsp. spoons of butter,
- 0.5 cups crushed white crackers,
- 1/4 teaspoon salt.

Preparation

Boil the carrots until half cooked (8-10 minutes), peel and grate. Peel and seed sour (can be dried) apples and chop into small pieces. Cook the rice in salted water until half cooked. Mix all products, add raisins, dried apricots (in summer you can use any berries). Add eggs and crushed white crackers into the milk, mix well, pour into the prepared mass and mix again. Add salt, sugar and melted butter.
Place the mixture in a baking dish and place in the oven for 1 hour. Bake over medium heat and make sure the dish does not burn.
Cool the finished casserole, place on a dish, and serve with milk, jelly or compote.

RICE GRANDMA WITH CREAM

Ingredients :
- 2 cups boiled rice,
- 0.5 cups sugar,
- 2 tbsp. spoons of butter.
Cream:
- 2 raw egg yolks,
- 1 glass of milk,
- 1 tablespoon each of flour, cocoa,
- 2 tablespoons of sugar,
- vanillin.

Preparation

Mix boiled rice, still hot, with sugar and butter, place tightly in a glass and carefully tip onto a saucer, cool, pour over cream, garnish with jam berries.
To prepare the cream, grind the yolks with sugar, vanillin, add cocoa, flour, pour in milk and cook over low heat, stirring continuously, but not letting it boil. When it thickens, remove from heat and cool.

APPLE AND RICE CASSERLE

Ingredients :
- 2 cups of rice per 1 liter of water,
- 7-8 large apples,
- 2 tablespoons butter,
- 3-4 tablespoons of sugar,
- 3 eggs,
- 0.5 teaspoons of cinnamon.

Preparation

Add rice to boiling water. When the rice is cooked, add butter. In the prepared pan, place one rad of rice, 2 rows of sliced ​​apples, sprinkled with cinnamon and sugar. Cover each row of apples with well-beaten eggs.
Bake in the oven for 25-30 minutes. Pour jam over the casserole and serve hot or cold with sweet cold milk.

RICE CASSERLE WITH MUSHROOMS

Ingredients :
- 1 glass of rice,
- 400 g of fresh mushrooms,
- 1.5 cups of broth,
- 3 small fresh tomatoes,
- 0.5 cups sour cream,
- 1 tbsp. spoon of butter,
- 1.5 cups of meat broth,
- 2 onions,
- salt,
- pepper and herbs.

Preparation

Boil the rice in the broth until half cooked. Peel the mushrooms, pour over boiling water, chop and fry together with the onions in fat. Add salt, pepper and simmer for 10-15 minutes.
Grease a baking dish with oil or fat, sprinkle with breadcrumbs. Place rice and mushrooms in layers. Place tomato slices on the top layer of rice, sprinkle with salt, pepper and add sour cream. Simmer in the oven for 25-30 minutes.
Before serving, sprinkle with dill or parsley.

SCRAPPED WITH RICE

Ingredients :
- 1 glass of boiled rice,
- 8 eggs,
- 2 tbsp. tablespoons finely chopped celery or parsley,
- 1 finely chopped sweet green pepper,
- 2 tbsp. spoons of butter,
- 0.5 cups cream,
- salt and pepper.

Preparation

Place the frying pan over medium heat, add the butter and lightly sauté the celery and sweet green peppers (do not overheat the butter!). Lightly beat eggs with cream, stir in rice.
Pour the egg, cream and rice mixture into the frying pan with the vegetables, stir well, cover and bake over very low heat until the eggs have thickened but are still soft.
Salt, pepper, garnish with herbs and serve.

RICE BABKA WITH STRAWBERRY (or RASPBERRY)

Ingredients :
- 1.5 cups of rice to 1 cup of water,
- 2 glasses of milk,
- 1 tbsp. spoon of butter (margarine),
- 3 eggs,
- 1 sachet of vanilla sugar or vanillin,
- 3-4 tbsp. spoons of sugar,
- salt;
- butter and ground crackers for the mold;
- 500 g strawberries (raspberries);
- powdered sugar for sprinkling or whipped sour cream.

Preparation

Rinse the rice several times, let the water drain, pour into boiling water with milk, add butter (margarine), salt, stir and cook over low heat (on a divider). When the rice has absorbed the liquid, wrap the pan in newspapers and a blanket and let stand for 1-2 hours.
Beat the yolks with sugar and vanilla sugar (vanillin), beat the whites separately. Lightly mix the rice and beaten yolks and whites. Place in a mold with a hole, greased with butter and sprinkled with breadcrumbs.
Bake in a hot oven (200 degrees) for 30 minutes.
Place the cooled babka on a round dish.
Peel the strawberries, rinse them, place them in the center and around the babka, sprinkle with powdered sugar or pour over whipped sour cream.

MUSHROOM CASSERLE WITH RICE

Ingredients :
- 1.5 cups rice,
- 15-20 large champignons (or other fresh mushrooms),
- 400 g ham,
- 100 g of meat or game,
- 3 fresh tomatoes,
- 2 tbsp. spoons of butter or margarine,
- 1 tbsp. a spoonful of tomato paste and finely chopped parsley,
- 2 tbsp. spoons of breadcrumbs,
- 1 teaspoon ground black pepper,
- salt.

Preparation

Cook the fluffy rice and drain in a colander. Peel, wash, finely chop the mushrooms and fry in 1 tablespoon of oil, add a little water and simmer until tender. Then add finely chopped ham, meat, tomatoes, tomato paste and parsley. Simmer everything, closing the lid, for 15 minutes. Salt, pepper, add a little water. Pour the resulting stewing liquid through a sieve onto the rice.
Grease a baking dish with oil, sprinkle with breadcrumbs, lay out 3/4 of the rice, make a well in the middle, put the stew in it, sprinkle the remaining rice on top, sprinkle with breadcrumbs, sprinkle with melted butter. Bake in the oven until golden brown.
The dish is served with a green salad.

RICE BABKA WITH PUMNS

Ingredients :
- 2 cups each of rice, milk and water,
- 1 tbsp. spoon of fat
- 4 eggs,
- 1 glass of plums,
- 2 tbsp. spoons of sugar,
- salt,
- vanilla sugar,
- grated bun.

Preparation

Boil rice in milk with water with added fat (margarine) and salt. Wash the eggs, separate the whites from the yolks. Grind the yolks with sugar, add vanilla sugar and mix with rice. Wash the plums, remove the pits (soak dried plums for several hours; rinse frozen plums with cold water), add to the rice, cover with protein foam and stir.
Place this mass in a mold, greased and sprinkled with grated bread, and bake in a moderately heated oven for about 40 minutes.

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Pudding is a dish of English cuisine, but it is also popular in our country. It is easy to prepare at home from regular rice porridge. Cook it specially, or use the leftovers from breakfast, so the preparation of dessert will go faster. Here is a recipe for rice pudding in the oven using milk porridge.

All family members, especially kids, will be delighted with this dish. It is tasty on its own, but can be prepared with healthy additives (apples, raisins).

Rice pudding recipe in the oven

Cooking methods are also different: steamed, oven, microwave.

Ingredients:

• 1 cup rice;
• 2 glasses of water;
• 3 tbsp. spoon of sugar;
• 3 glasses of milk;
• 2-3 tbsp. spoons of butter;
• 3-4 eggs;
• 0.5 teaspoons of cinnamon;
• grated chocolate for decoration.

To prepare rice porridge, add hot water to short grain rice and cook for 10 minutes. Then drain the remaining water by draining the cereal in a colander.

Pour milk over half-cooked rice. Cook over low heat until done for about half an hour. Then cool the porridge.

Place the egg yolks into the cooled porridge and stir. To get a more delicate consistency, you can use a blender.

Beat the egg whites and sugar into a thick foam. Gently fold into the milk-rice mixture to maintain volume.

Grease baking dishes with butter and lightly sprinkle with granulated sugar.

Steam it

Divide the milky rice mixture into the molds, place in a water bath and cook for 15-20 minutes.

Bake in the oven

You can bake rice porridge pudding in the oven. Baking time is 20 minutes at a temperature of 170 degrees.

If the baking dish is large (the dessert portion is large), it will take more time. Be guided by the color of the rice porridge pudding crust. It should be golden brown.

Cool the finished rice milk pudding. Sprinkle the top with cinnamon and grated chocolate, decorate with jam, sour cream or sweet fruit syrup.

Very often children do not want to eat porridge or it remains from the evening. How to save the situation? I offer and want to show Master Class on preparation "Microwave Rice Porridge Pudding" . It turns out very tasty and kids really like. You can serve with jelly, jam, condensed milk, chocolate cream. If the children are very small, then nothing.

Compound:

• Milk-rice porridge (sweet) - I had about 1 liter of porridge
• Eggs - 2 pcs
• Semolina - 2 tbsp.
• Vanillin - a pinch

Preparation:

Beat 2 eggs into the porridge and mix.

Then add a pinch of vanillin; if the porridge lacks sweetness, then add sugar to taste.

Add 2 tbsp. semolina and mix well with a spoon.

Place in silicone molds.

Microwave at 800 W for 4 minutes. Then, without opening the microwave door, let the almost finished pudding “rest” for 2 minutes. Then cook for another 2 minutes at the same power.

Then, without opening the microwave door, let the almost finished pudding “rest” for 2 minutes. Then cook for another 2 minutes at the same power.

Serve warm or cold, you can top it with jelly, jam, or chocolate cream. If the children are very small, there is nothing to serve...

Bon Appetit everyone!

The dish is prepared according to recipe Elena Tufekci
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In this article you will learn about several quite tasty and easy to prepare dishes. Yes, yes, we are talking about rice pudding. In addition, this dish is quite healthy. They say that during Roman times, rice porridge was not a daily dish, but was considered a medicine for the stomach. Therefore, today we are learning how to prepare different types of puddings.

Rice pudding - a traditional English dish

Rice pudding is definitely one of the best things to eat. Why is this so? This dish is quite tasty, easy to prepare and all the ingredients are very affordable. Of course, almost everyone associates pudding with English cuisine, but why don’t we try it?

You can make pudding from almost any product. Initially in England, pudding was the name given to leftovers from yesterday's food, to which eggs (sweet puddings) or fat (meat puddings) were added.

And, of course, rice puddings occupy a special place in this category (both in terms of healthiness due to the use of rice and because of taste). Today there are many recipes for rice puddings, but we will offer you only a few of them.

Rice pudding: recipe with photo instructions

Let's try to make Venetian rice pudding. It is quite sweet and has a unique aroma. It can be eaten for breakfast, lunch and dinner. Quite an original recipe, I hope you like it. Let's get started, rice pudding: recipe.

So, the composition:

• 200 grams of long grain rice;
• 1 cup raisins;
• 1 orange;
• 1 lemon;
• 50 grams of sugar;
• 60 grams of butter;
• 625 ml milk;
• 300 ml cream, 25% fat;
• 200 ml Massandra red wine;
• 1 PC. vanilla pod;
• 1 cinnamon stick;
• ¼ tsp. ground nutmeg.

Let's prepare the ingredients, namely, cut the vanilla pod into two parts and remove the grains, but we will not throw them away. Oh yes - don't forget to turn on the oven and preheat it to 160 degrees.

Then we take the rice and wash it until the water is clear as many times, draining the water as many times as necessary. Then place the rice in a fine mesh colander and let the water drain. Then place the rice in a deep pan.

Wash the orange and lemon and dry them. Now you need to make the zest using a special knife or a fine grater. Lemon and orange pulp is not needed in preparing this dish.

Now let's prepare the raisins. To do this, put it in a saucepan and fill it with wine. Then you need to put the saucepan on the stove (fire at medium level). The mass should not boil, you just need to heat it to approximately 40-50 degrees, then remove it from the stove and let it brew for 15-20 minutes.

Now we prepare the main mass. Pour cream and milk into a deep saucepan, add sugar, rice, cinnamon, vanilla stick with beans, butter, zest. All this must be put on the stove over medium heat and wait until the mass boils slightly, while not forgetting to stir.

At the first bubbles, turn off the stove and remove the vanilla pods and cinnamon stick.

The mass acquired a unique aroma. Add nutmeg, raisins in wine and mix everything until smooth.

The mixture must be poured into a ceramic mold and placed in the oven for twenty minutes.

After twenty minutes, the pudding must be stirred again and then baked for another forty minutes. During this time it will be fully prepared. After you take it out, let it sit for another ten to fifteen minutes.

That's it, the pudding is ready. It must be eaten warm. Prepare yourself a cup of aromatic tea and... Bon appetit!

Rice pudding: Lenten recipe

There are also lean versions of puddings. Lenten rice pudding comes from Thai vegetarian cuisine. The unusual combination of ingredients led to the unique taste of the pudding.

So, the composition:

• White rice – 0.5 cups;
• Water – 2 glasses;
• Coconut milk – 0.5 cans;
• Cinnamon – ½ tsp;
• Honey – 2 tbsp;
• Salt - ¼ tsp;
• Nutmeg – ¼ tsp;
• Almonds or walnuts, coconut milk, cinnamon stick, star anise, coconut flakes - prepare all this for decoration.

1.Now let's start preparing the rice pudding. Boil the rice in salted water until it is sticky but not overcooked. For white rice, this is about thirty minutes.

2. Then reduce the heat to low and add all the spices, add coconut milk, mix thoroughly and keep on the fire for five minutes.

4. This pudding does not require baking to prepare, so after five minutes, remove the pan from the heat and leave the pudding to soak for half an hour.

Before serving, divide the rice into cups and garnish with the ingredients prepared for this. That's it, the pudding is ready. Bon appetit!

Rice pudding for children: recipe

Cooking rice pudding is simply a godsend among the preparation of various cereals for your children. Sometimes children simply don’t want to eat regular milk porridge, which is already too boring as a daily breakfast. The way out in such a situation, of course, is to prepare the child a delicious pudding, which looks different and tastes different, and is also healthy. Let's start by preparing rice pudding for children with apples.

Pudding composition:

• 3 tbsp. rice;
• 1 glass of milk;
• 1 egg;
• 1 tsp butter;
• 1 apple;
• Breadcrumbs.

1.First, boil the rice in water, then add milk to it and cook a little more. At the end, add salt and sugar. You should end up with a sticky, milky rice porridge.

2.Rub the egg yolk with sugar and add the mixture to the rice porridge. We will also put butter and grated apple there. Let's mix everything.

3.Now take the white from one egg and beat it into a thick foam, then add it to the rice mixture and mix everything again.

4.Now grease the mold with butter and sprinkle with breadcrumbs, transfer the mixture and put in the oven to bake. The oven should be preheated to 180 degrees, the pudding should be baked for about twenty minutes.

That's it. Everything is ready. Serve warm. Bon appetit!

Rice pudding with cottage cheese and raspberries: recipe

Rice pudding can also be prepared with curd. The result will be a very delicate dessert, and if you add berries, the taste will be simply extraordinary! So, let's prepare rice pudding with cottage cheese and raspberries.

• 150 grams of rice;
• 300 ml milk;
• 200 ml water;
• Salt;
• 250 g cottage cheese;
• 3 pcs. eggs;
• Regular and vanilla sugar;
• 250 g frozen raspberries;
• 20-30 g butter.

1.Now let's start cooking. First, let's cook the rice. Cook it over low heat for 7-10 minutes, then add boiled milk to the pan and cook until tender for 10-15 minutes. The porridge must be cooled after cooking.

2. Separate the eggs and beat the whites with sugar (divide it in half). Mix the yolks and remaining sugar and add to the pan with the porridge. We also add vanilla sugar. Mix everything. Add cottage cheese and mix again. We also carefully mix the whipped whites with the porridge mass.

3. Take several ceramic molds and grease them well with oil. Now we lay everything out in layers: a layer of curd-rice mass, a layer of raspberries (a little melted).

4.Now you need to take a large tray and fill it halfway with water. We put the molds there and put everything in the oven, which was preheated to 200 degrees. Everything should take 35-40 minutes to prepare. After the time has passed, remove the tray and place the pudding on plates. It should be served warm, sprinkled with powdered sugar and topped with raspberry sauce. Bon appetit!

Rice pudding with pumpkin: recipe

We bring to your attention rice pudding with pumpkin with a special taste. The pumpkin present in the pudding will make your pudding more healthy, especially if you are on a diet (due to its properties, pumpkin is considered a dietary food). In general, eating pudding prepared according to this recipe will be beneficial for all members of your family.

Pudding composition:

• Rice – 700 gr.;
• Pumpkin – 600 gr.;
• Vegetable broth – 800 ml;
• Olive oil – 50 g;
• Apple - 1 pc.;
• Onion – half;
• Juniper berries – 1 tsp;
• Salt pepper.

1.First, clean the pumpkin from the pulp and peel. Then we cut it into pieces. Now the pumpkin needs to be cooked. Boil it with juniper berries for about twenty minutes (it should become soft).

2.Now use a blender to puree it.

3.Afterwards, you need to sauté the onion. Now add rice, vegetable broth, onion and pumpkin puree into a saucepan.

4.Cook the rice over low heat, adding more broth if necessary.

5.Now put the porridge into a baking dish (it must first be greased with oil and sprinkled with flour). Sprinkle grated apple and pepper on top.

6. Bake in a preheated oven at 200 degrees until golden brown. Serve rice pudding cooled and cut into pieces. Bon appetit!

Rice pudding with raisins: recipe

I would like to offer you a wonderful recipe for making rice pudding with raisins. This is an old recipe for classic English pudding, and, as you know, the British understand this much more than others. You can appreciate the exquisite taste of the pudding in a pleasant company or in a close family circle over a cup of aromatic tea (which is also very English). So how do you make this delicious rice raisin pudding?

The composition of the pudding is as follows:

• Milk (1.7 cups);
• Sugar (50 grams);
• Round rice (100 grams);
• Butter (50 grams);
• Raisins (50 grams);
• Zest and juice of half a lemon;
• Egg (4 pcs.);
• Salt.

1. First, heat the oil in a saucepan, then pour in the washed rice, which must be fried until it reaches a thin, shiny crust. Then pour boiling milk into the rice, add a pinch of salt and grated lemon zest.

2.Then beat the yolks with sugar until foamy. Over low heat, simmer the rice a little so that it does not absorb the milk, but just floats. It will finally finish in the oven.

3.Now pour the whipped yolks into the milk-rice mixture, mix everything and remove from the heat.

4. Fill the raisins with lemon juice and also add everything to the main mass. Mix thoroughly.

5.Now you need to beat the egg white to a thick white foam and also add it to the resulting mass. Mix everything.

6.Now take a baking dish, grease it with butter and transfer the entire resulting mixture there. Baking should take about an hour at a temperature of 170 degrees. It must be remembered that first the pudding will rise and then fall.

That's it, the pudding is ready. It is delicious both hot and cold. Bon appetit!

When thinking about what to cook for breakfast or dinner in order to satiate hunger efficiently and fill the body with the right ingredients and vitamins, do not forget about rice pudding. A bright and healthy dish that can be prepared in various variations will take pride of place in the daily diet.

How to make rice pudding?

Using classical technology, pudding is prepared from rice, milk and sugar. Often the composition of the dessert is supplemented with all kinds of spices, nuts, fresh fruits, berries and dried fruits, each time obtaining a new, richer and brighter taste of the delicacy.

1. Rice is initially boiled with milk and sugar until almost done.
2. The rice base is supplemented with eggs and other accompaniments according to the recipe and sent to the oven for further heat treatment.
3. Versions without baking are complemented with whipped cream and sweet sauces.
4. When serving, rice pudding is supplemented with fruits, berries, nuts, chocolate, cinnamon, and other additives to suit your taste.

Rice pudding in the oven - recipe

Classic rice pudding is a recipe that is often made with the addition of raisins. You can flavor the dessert by adding vanillin, vanilla sugar, or, as in this case, mixing a little fresh lemon zest into the milk base. To complete the recipe you will need round grain rice.

Ingredients:

• milk – 400 ml;
• rice – 100 g;
• eggs – 4 pcs.;
• raisins – 50 g;
• sugar – 50 g;
• butter – 50 g;
• lemon – 1 pc.;
• salt.

Preparation

1. Melt the butter and fry the rice in it until translucent.
2. Pour in boiling milk, add a pinch of salt and zest and simmer while stirring until the rice is half cooked.
3. Stir in the yolks beaten with sugar and remove from the stove.
4. The raisins are poured with lemon juice, and after 10 minutes they are added to the rice.
5. Stir in the whites whipped to stiff peaks, transfer the mixture into a mold and bake the rice pudding with raisins in an oven preheated to 170 degrees for 1 hour.

Rice pudding for children - recipe

Rice pudding for children is prepared without baking in the oven. To obtain a more delicate, creamy texture of the dish, you can process the porridge before adding milk with a blender. It is allowed to add slices of fresh fruit to the composition: apples, pears, bananas, all kinds of berries or boiled pumpkin pulp.

Ingredients:

• water – 1 glass;
• milk – 0.5 cups;
• rice – 0.5 cups;
• egg – 1 pc.;
• sugar - to taste.

Preparation

1. Boil rice in water for 15 minutes until cooked.
2. Pour in hot milk and cook until the cereal is softened, sweetening the mixture to taste.
3. Beat the egg, adding a tablespoon of milk.
4. Pour the egg mixture into the rice in a thin stream, stirring, add fruits or berries.
5. Warm the milk-rice pudding while stirring for a minute, remove from heat

Dietary rice pudding – recipe

Rice pudding, the recipe for which will be presented below, is suitable for inclusion in a children's or diet menu. In this case, brown rice is used as the base component, which is fried in olive oil and skim milk, which will minimize the calorie content of the finished dish.

Ingredients:

• milk – 300 ml;
• brown rice – 120 g;
• eggs – 4 pcs.;
• olive oil – 2 teaspoons;
• raisins – 30 g;
• sugar substitute - to taste.

Preparation

1. Soak raisins in hot water.
2. Fry rice in oil, pour in boiling milk, simmer until the cereal is soft.
3. Beat the yolks with sweetener, stir into the porridge, and remove from the stove.
4. Add raisins and then protein foam.
5. Transfer the mixture into molds and bake the dietary rice pudding for 30 minutes at 170 degrees.

Rice porridge pudding

The following recipe will allow you to effectively utilize the milk rice porridge left after dinner or breakfast. By adding beaten eggs to the dish and browning it in ramekins in the oven, you will be able to appreciate the taste characteristics of the new culinary creation, which has been popular among the British for a long time.

Ingredients:

• rice milk porridge – 500 g;
• eggs – 3 pcs.;
• sugar – 0.5 cups;
• vanillin and cinnamon - 2 pinches each;
• milk – ½ cup.

Preparation

1. Beat the yolks with sugar, vanillin and milk and add to rice porridge.
2. Process the whites separately with a mixer until they form a dense foam and add them to the rice with the yolks.
3. Transfer the mixture into oiled molds and bake the rice milk porridge pudding for 30 minutes at 170 degrees.

Rice pudding with cottage cheese

Curd and rice pudding, prepared taking into account the following recommendations, will be an excellent dessert or an independent dish for serving for breakfast or dinner. Adding berries to the composition will transform the taste characteristics of the delicacy. When serving, add sweetness with sweetened sour cream, jam, and condensed milk.

Ingredients:

• sour cream – 2 tbsp. spoons;
• rice – 3 tbsp. spoons;
• cottage cheese – 250 g;
• eggs – 3 pcs.;
• semolina – 1 tbsp. spoon;
• sugar – 6 tbsp. spoon;
• berries – 150 g;
• vanillin - to taste.

Preparation

1. Boil the rice and, after cooling, mix with cottage cheese, sour cream, sugar, semolina, yolks and vanillin.
2. Beat the mixture thoroughly, add berries.
3. Process the whites until they form peaks with a pinch of salt and mix them into the curd and rice base.
4. Transfer the mixture into a mold and bake the rice for 35 minutes at 180 degrees.

Rice pudding with apples - recipe in the oven

Rice pudding gets a special taste if you cook it with the addition of fresh apples and cinnamon. The fruit filling is placed between two layers of rice base or the slices are pressed on top. The finished dessert is sprinkled with powdered sugar before serving or complemented with sour cream whipped with sugar and vanilla.

Ingredients:

• milk and water – 0.5 l each;
• rice – 180 g;
• apples – 4 pcs.;
• eggs – 5 pcs.;
• lemon juice – 1 teaspoon;
• sugar – 100 g;
• butter – 50 g;
• vanilla, cinnamon - to taste.

Preparation

1. Boil rice in water, add milk, vanilla, lemon juice, melted butter.
2. Mix in the yolks, mashed white with half a portion of sugar, and then the whites, beaten with the remainder of the sweet crystals.
3. Chop the apples, sprinkle with cinnamon and powder, and mix.
4. Place the rice mixture and apples in a mold and place in an oven preheated to 180 degrees.
5. In 30 minutes the rice will be ready.

Rice pudding with pumpkin

Rice and pumpkin pudding is an excellent healthy alternative to the usual breakfast porridge for many. You can add additional flavor by brushing the surface of the dish with sour cream and sprinkling with granulated sugar before baking. Such a move will provide the delicacy with an appetizing blush and preserve its juiciness inside.

Ingredients:

• milk – 0.5 l;
• rice – 100 g;
• pumpkin – 500 g;
• water – 100 ml;
• eggs – 2 pcs.;
• vanillin – 1 pinch;
• sugar – 50 g.

Preparation

1. Finely chop the pumpkin and boil for 10 minutes.
2. Add hot milk and cook the rice ingredients until the cereal is soft, adding milk if necessary.
3. Season the base with sugar and vanilla.
4. Mix in the yolks and whipped whites alternately, transfer the mixture into the mold and bake for 15 minutes at 200 degrees.

Turkish rice pudding - recipe

Turkish rice pudding has some individual characteristics in its preparation. In this case, only yolks are used from eggs, and the characteristic note will be a richly browned, even burnt crust on the surface of the delicacy, which will give unique notes and a pleasant taste of sweetness.

Ingredients:

• milk – 1 l;
• water – 1.5 cups;
• rice – 100 g;
• starch - 2 tbsp. spoons;
• yolk – 1 pc.;
• sugar – 0.5-1 cup;
• vanilla - to taste.

Preparation

1. The rice is poured with water and cooked with stirring until the water evaporates.
2. Pour in cold milk, add vanilla and sugar and cook until the cereal is soft.
3. The starch is mixed with a small portion of the reserved milk, mixed into the porridge little by little, and heated for a couple of minutes.
4. Transfer the mixture into molds and brush the top with yolk.
5. Place Turkish rice pudding in an oven preheated to maximum and cook until golden brown.

Rice pudding with banana - recipe

Rice is prepared without adding eggs and subsequent baking in the oven; it turns out tender and creamy in texture. When ready, the dessert is traditionally sprinkled with cinnamon, which can be replaced or supplemented with other additives if desired: nuts, chocolate, coconut flakes.

Ingredients:

• milk – 750 ml;
• water – 500 ml;
• rice – 200 g;
• starch - 1 tbsp. spoon;
• bananas – 4 pcs.;
• sugar – 1/3 cup;
• cinnamon – 0.5 teaspoon;
• vanilla, salt - to taste.

Preparation

1. Add salt and rice to the water and cook until moisture is absorbed.
2. Add sugar, milk, cinnamon, cook for 10 minutes, stirring.
3. Dilute starch in a small portion of milk, add it to the rice mixture, and cook for 10 minutes.
4. Stir in chopped bananas and cool the mixture.
5. The dessert is served sprinkled with cinnamon and garnished with banana slices and mint.

Rice pudding with fruit sauce

A surprisingly harmonious addition to rice pudding is fruit gravy, which can be prepared from any fruit and berry mix with the addition of sugar and starch. The boiled porridge can be baked until golden brown in the oven with the addition of beaten eggs, or by mixing in a little starch during cooking, cool until it hardens in the cold.

Ingredients:

• milk – 750 ml;
• water – 500 ml;
• rice – 5 tbsp. spoon;
• oil – 1 tbsp. spoon;
• eggs – 3 pcs.;
• sugar – 1 glass;
• fruit and berry mix – 300 g;
• starch – 1-2 tbsp. spoons.

Preparation

1. Boil the rice in water, add milk, and cook until the grains are soft.
2. Add half the sugar, add the butter, stir in the yolks, and remove from the heat.
3. Add protein foam and bake the mixture in molds until golden brown in the oven.
4. Fruits and, if desired, berries are simmered in a saucepan with added sugar and thickened with starch.
5. Serve with cooked rice and accompanying gravy.

Rice flour pudding

Rice pudding is a recipe that has a lot of interpretations. The next option for preparing the delicacy involves first grinding the cereal to flour, for which you can use a coffee grinder. In this manner, it will be possible not only to reduce the cooking time of the dessert, but also to obtain a more delicate taste.

Ingredients:

• milk – 1 l;
• rice – 100 g;
• oil – 1 teaspoon;
• powdered sugar – 0.5-1 cup;
• cinnamon – 2 teaspoons;
• mint leaves.

Preparation

1. Rice is ground into flour.
2. Dissolve the powder in boiling milk, add flour, stirring the mixture with a whisk.
3. Boil the rice mixture for 20 minutes while stirring, then place it in bowls, sprinkle with cinnamon, cool and serve with mint leaves.

Rice pudding - slow cooker recipe

Easy and simple to cook rice. Both the rice base is boiled and baked in one bowl, which saves time and eliminates unnecessary creasing of dishes. The proposed composition can be supplemented with raisins and other dried fruits. It is important after the signal that the program has completed does not open the lid of the device until it has cooled down.

Ingredients:

• milk – 600 ml;
• rice – 200 g;
• eggs – 3 pcs.;
• butter – 20 g;
• sugar – 100 g;
• starch – 1 teaspoon;
• honey - 3 tbsp. spoons;
• coconut flakes – 50 g;
• lemon zest.

Preparation

1. Mix rice, milk, shavings, lemon zest and sugar in a bowl.
2. Prepare the components in the “Milk porridge” mode until the end of the program.
3. Grind the yolks with starch and honey, add the whites whipped to peaks, and then mix the resulting foam into the rice porridge.
4. Switch the device to “Baking” and cook the pudding for 40 minutes.

Rice pudding in the microwave

The preparation of rice is greatly simplified and accelerated. In this manner, if you have the right ingredients, you can create a hearty and nutritious breakfast for the whole family without much hassle. Cooking time may differ from stated and be determined empirically independently.