Untested Custard Rice Pudding Recipe

3 tablespoons unsalted butter, plus more for greasing pan
3/4 cup white rice
5 cups whole milk
5 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup white sugar
1 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
1/2 to 34 cup raisins, optional

Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.

Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.

While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.

Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.

Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.

Awesome Rice Pudding

Based on Alton Brown's Recipe

Ingredients
2 1/2 cup cooked long grain or basmati rice 
2 cup whole milk 
1 cup heavy cream 
1 1/2 cup coconut milk 
4 ounces sugar, approximately 1/4 cup 
1/2 teaspoon ground cardamom 
1/2 tsp cinnamon

optional:
3 ounces golden raisins, approximately 2/3 cup 
3 ounces chopped unsalted pistachios, approximately 2/3 cup 

Directions
In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes. 

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

Risengr0d - Danish Rice Pudding

Risalamande for six

300ml water
1 liter milk
180g grødris or arborio rice
100 g slivered almonds
2 vanilla beans - corns removed
4 tbsp sugar
¼ liter 35% cream

1. Bring the rice and water to a boil in a pot stirring for about two minutes
2. Add the milk and cook at a low temperature for about 10 minutes stirring to prevent sticking
3. Take off the heat and leave in the pot for about half an hour
4. Place in a container and let cool
   (If you want to have julegrød for the nisse, take a scoop of rice out now and serve it with butter, cinnamon and brown sugar on top.)
5. Mix the rice, almonds, sugar, and vanilla together
6. Whip the cream, and fold into the rice mix. Add one whole almond as a prize.
7. Put rice in a serving bowl and let set for 2 hours.
Your guests should help themselves from the bowl and add the warmed cherry sauce to their liking.
 If you can't find ready made cherry sauce, you could use a good quality cherry pie filling thinned out with water, lemon juice and some brandy.