EASY CREAMY RICE PUDDING
This version of rice pudding is made on the stovetop, and is essentially a sweet risotto. Add as much warm milk as you need during the final cooking stages to achieve a consistency you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- In a saucepan, combine the milk, vanilla, sugar, cinnamon, and nutmeg and heat over medium heat until the sugar is dissolved. Turn the heat to low to keep the mixture warm.
- In a large saucepan, melt the butter. Add the rice and stir to coat. Add the Champagne and cook, stirring until the liquid is absorbed. Ladle the milk into the rice 1/2 cup at a time, stirring with each new addition, about 35 minutes.
- Remove from the stove and stir in the remaining milk, if desired, to achieve a creamier consistency. Divide among dessert bowls and sprinkle with the Demerara sugar.
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
RICE PUDDING & SPICED PLUM BAKE
This seasonal twist on rice pudding would make a lovely alternative to a fruit crumble
Provided by Good Food team
Categories Dessert, Dinner
Time 1h5m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5. Put plums, cinnamon, orange zest and juice into a medium-sized baking dish. Pour on sherry, sprinkle on sugar, then cover and bake for 30 mins, until plums are tender.
- Meanwhile, bring milk and sugar to the boil. add rice and cook until soft, about 30 mins, stirring often. Add most of the nutmeg and stir in evaporated milk.
- Remove cinnamon from the spiced plums, then spoon over the rice in an even layer, grate over remaining nutmeg and sprinkle over extra caster sugar. Dot butter on top, return to the oven and cook for 20 mins or until the top is golden.
Nutrition Facts : Calories 535 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 0.46 milligram of sodium
CREAMY RICE PUDDING WITH STEWED PLUMS
Give your guests a nostalgic hit with this nursery pudding of the highest order
Provided by Matt Tebbutt
Categories Dessert, Lunch
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 140C/120C fan/gas 1. Bring the Port and wine to the boil in a pan, with the cinnamon and star anise. Reduce by half, then add the honey, orange zest and juice.
- Pour the liquid over plum halves in a roasting tin, cover with wet baking parchment and very gently poach in the oven for 30 mins until soft but not exploding. Allow to cool in the liquid, gently removing the skins if you like, but it's not necessary.
- Meanwhile, make the rice pudding. Put the milk, cream, vanilla pod, cinnamon stick and sugar in a pan. Bring to the boil, then remove from the heat and leave to infuse for 1 min.
- Place pan back on the heat, pour in the rice and stir. Simmer for 40 mins, stirring frequently, until the rice is soft. Remove from heat and keep warm. When ready to serve, remove vanilla pod and cinnamon. Stir in the butter and mascarpone. Spoon into large coffee cups or bowls and top with some of the stewed plums.
Nutrition Facts : Calories 886 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 57 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.49 milligram of sodium
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