QUICK RICE AND RAISIN PUDDING
Stress free dessert ready in 15 minutes! Enjoy this rice and raisin pudding for a wonderful treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Mix all ingredients in 2-quart saucepan.
- Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.
Nutrition Facts : Calories 195, Carbohydrate 43 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
RICE PUDDING
This dairy-free dessert is rich, homey and satisfying!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 7
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, heat all ingredients to boiling over medium heat, stirring occasionally; reduce heat to low.
- Cook uncovered 20 to 25 minutes, stirring frequently, until rice is tender; remove from heat.
- Serve warm with additional soymilk, if desired. Cover and refrigerate any remaining pudding.
Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 0 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 15 g, TransFat 0 g
RICE PUDDING WITH RASPBERRY SAUCE
Cozy up to a homemade old-fashioned dessert that's always a pleaser.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
- Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
- Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
- Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
- Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
- Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 22 g, TransFat 0 g
BAKED RICE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.
BAKED RICE PUDDING (BETTY CROCKER)
Make and share this Baked Rice Pudding (Betty Crocker) recipe from Food.com.
Provided by Seabreeze1116
Categories Dessert
Time 30m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
- In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
- Serve warm or chilled with cream.
SIMPLY SPLENDID RICE PUDDING
This recipe is posted for a Recipezaar member who is looking for an eggless, baked rice pudding. It's untried by me, but it sounds good so I'll likely try it soon! I found it in Rose Murray's cookbook, "Hungry For Comfort: The Pleasures of Home Cooking" (which, incidentally, is a great book). This is what Rose Murray says about this recipe: "Risottos seem to have replaced the old-fashioned rice pudding as modern comfort food, but I think that the traditional baked rice pudding should be revived since it is so easy to make and provides the same wonderfully creamy texture as an upscale risotto."
Provided by Lennie
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300F; have ready a greased 8-cup baking dish (preferably glass, says Rose Murray).
- Heat the milk in a large saucepan over medium-high heat just until bubbles appear around the edge; remove from the heat.
- Add all the remaining ingredients to the milk, combine well, then pour into the prepared pan.
- Bake in preheated oven for two hours, until rice is just tender and most of the milk has been absorbed; stir twice during the first hour of baking.
OLD-FASHIONED RICE PUDDING I
This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.
Provided by Juanita
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
- Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
- Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g
BAKED RICE PUDDING
This rice pudding is lovely served warm. It has the appeal of homemade comfort food.
Provided by Emtmom
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Yield 11
Number Of Ingredients 9
Steps:
- Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
- Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g
CARAMEL RICE PUDDING
Classic rice pudding made slow cooker easy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 8
Number Of Ingredients 7
Steps:
- Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
- Mix all ingredients except sugar and cinnamon in cooker.
- Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
- Sprinkle pudding with sugar and cinnamon. Serve warm.
Nutrition Facts : Calories 385, Carbohydrate 68 g, Cholesterol 30 mg, Fiber 1 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 140 mg
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