Cinnamon Rice Pudding Mix Recipes

Steps:

• To make the pudding mix: Place 1 cup of rice in a zip lock bag and seal.
• In another bag, place the sugar, cinnamon sticks, salt and powdered vanilla; with a ribbon tie the 2 bags together, label and attach a gift tag with the following directions.
• In a medium size pan; bring the rice, water and 1 tablespoon butter to a boil; stirring once or twice.
• Reduce heat; cover and simmer for 15 minutes or until rice in tender and liquid absorbed.
• To the cooked rice, add 3 cups milk, 1/4 cup butter and spice packet.
• Cook over medium heat until thick and creamy, approximately 20 to 25 minutes, stirring frequenlty.
• Remove from heat; remove cinnamon sticks.
• The pudding can be served warm, room temperature or cold, top with a sprinkling of cinnamon sugar if desired.

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Steps:

• 1. TO USE THE MIX: Combine 1 cup rice, 1-3/4 cups water, and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed. Add 3 cups milk, 1/4 cup butter and 1 sugar-spice mix. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat; remove cinnamon sticks. Serve warm or chilled. Sprinkle with ground cinnamon and top with whipped cream, if desired. Makes 6 servings.
• 2. Nutrition - Each serving provides: 312 calories 6 grams protein 11 grams fat 48 grams carbohydrate 0 grams dietary fiber 31 milligrams cholesterol 340 milligrams sodium. Courtesy of USA Rice Federation.
• 3. This recipe comes from: http://www.budget101.com/pudding-mixes/cinnamon-rice-pudding-mix-1440.html

Steps:

• Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
• In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
• Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

Steps:

• Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes.
• Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.

Steps:

• Boil water and a pinch of salt.
• add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
• in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
• on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
• add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
• in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
• remove pot from heat and remove cinnamon sticks.
• add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
• Fold in raisins (if desired) and butter.
• pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
• you can serve chilled or warm what ever your desire.

Steps:

• 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.