CREAMY RICE PUDDING W/ DRIED CRANBERRIES
Does anyone still make the old time favorite creamy rice pudding? I remember my mom making it. Now I add dried cranberries instead of raisins, but you can put any berry or fruit in it of course. This recipe and picture came from allrecipes that I have been using.
Provided by Carol Junkins
Categories Puddings
Time 45m
Number Of Ingredients 9
Steps:
- 1. 1. In medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- 2. 2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups of milk, sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins or dried cranberries. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. mmm
CREAMY RICE PUDDING
This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
Provided by Anonymous
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
CRANBERRY-RICE PUDDING
Provided by Florence Fabricant
Categories easy, dessert, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the rice, sugar and milk in a heavy saucepan. Bring to a simmer and stir in the orange peel and cranberries.
- Cook, covered, stirring from time to time, until the rice is very tender, about 45 minutes.
- Transfer to a serving bowl or six individual dessert dishes or stemmed goblets. Refrigerate.
- Top each serving with whipped cream if desired.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 3 grams, Carbohydrate 78 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 50 grams
BAKED CRANBERRY PUDDING
This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. -Lucy Meyring, Walden, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°., In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.), Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm., When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. , Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving., If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.
Nutrition Facts : Calories 402 calories, Fat 10g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 143mg sodium, Carbohydrate 75g carbohydrate (57g sugars, Fiber 3g fiber), Protein 4g protein.
CARDAMOM CRANBERRY RICE PUDDING
Evaporated fat-free milk makes this Cardamom Cranberry Rice Pudding taste rich and creamy without added fat.
Provided by Annacia
Categories Dessert
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, stir together the water, uncooked rice, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
- Stir evaporated milk, honey, and the 1/4 teaspoon cardamom into cooked rice. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 5 minutes or until mixture is thick and creamy, stirring frequently.
- Just before serving, stir in cranberries and, if desired, pecans. If desired, sprinkle warm pudding with additional cardamom and serve with yogurt. Makes 6 (1/2-cup) servings.
- Tip: For softer cranberries, place dried cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes. Drain well before stirring into rice pudding.
Nutrition Facts : Calories 176.4, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.7, Sodium 92, Carbohydrate 37, Fiber 1, Sugar 8.2, Protein 5.8
CREAMY CRANBERRY RICE PUDDING
A nice change from plain rice pudding. Next time you make plain steamed rice, make extra to use in this recipe. Cook time includes chilling time.
Provided by Outta Here
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In small saucepan, sprinkle gelatin over juice; let stand 1 minute.
- Over low heat, stir about 2 minutes, until gelatin dissolves.
- In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat.
- Stir gelatin mixture and vanilla into rice mixture; cool 10 minutes.
- Fold in thawed whipped topping.
- Chill at least 1 hour. Just before serving, sprinkle with nutmeg. Top each serving with a dollop of thawed whipped topping if desired.
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5/5 (9)Total Time 45 minsCategory Dessert
- Put the milk and cream, rice, sugar, cardamom and vanilla seeds to a simmer. Turn down the heat and cook, uncovered, for about 40-45 minutes until thickened. Stir often, and pay more attention after about 30 minutes, when it starts to thicken. You don't want it to scorch on the bottom or sides of the pan. The pudding is done when the rice is plump and tender, and the custard has thickened somewhat. Note: the rice pudding will thicken further as it chills.
- Pour the pudding into individual bowls or glasses. Let cool, then chill in the refrigerator until ready to serve. You can also serve warm, if you prefer. Serve topped with cranberry sauce.
- To make the cranberry sauce put the cranberries, sugar, and a splash of water in a saucepan and bring to a simmer, stirring constantly to dissolve the sugar.
- Boil, stirring often, for about 5 or so minutes, until the berries burst and the sauce is glossy. You can serve this warm or chilled, on top of the pudding.
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