Mamas Minute Rice Pudding Recipes

Steps:

• Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally., Beat egg and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL., Remove from heat. Let stand 30 minutes. Serve warm. Sprinkle with cinnamon, if desired. Store any remaining pudding (good luck) in refrigerator.

Steps:

• In medium mixing bowl mix all ingredients together with spoon 1 minute.
• Pour into greased 8" sq. baking dish and bake at 350 degrees for 55 min. Cool 30 min. before serving.Enjoy!

Steps:

• Into a large saucepan, mix together milk, rice, sugar, vanilla bean and seeds, allspice and salt over medium-high heat. Let simmer for 45 minutes, stirring frequently and being careful not to scorch the milk. Once rice is tender and pudding has thickened turn off heat and remove the vanilla bean.
• In a heavy skillet, melt butter and add brown sugar over low heat. Stir to melt the sugar. Add sliced bananas and continue to saute until they are soft and covered with the sugar and butter mixture.
• Spoon pudding to serving bowls and top with the warm banana topping.

Steps:

• Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
• Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
• Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.

Steps:

• In large saucepan, bring water, rice and salt to a boil.
• Cover and reduce temperature to low; simmer for 20 minutes until water is absorbed.
• In small bowl, mix cornstarch and sugar together; Add to rice with milk and nutmeg (do not mix in cinnamon!); stirring occasionally, bring just to boiling point; keep at low simmer (not boil) with lid on for 10-15 minutes, then turn heat off.
• If you like soft raisins, stir them in now. Cover and let stand for about 15 minutes to allow temperature to drop, the rice to soften to desired consistency, and flavors to meld.
• Add a small quantity of warm milk/rice mixture to eggs and whisk to blend. (I slowly add about 1 cup of warm liquid to eggs, whisking after each addition). (For firm raisins, add them now).
• (I slowly add about 1 cup of hot liquid to eggs, whisking after each 1/8 cup).
• This will make a nice smooth custard.
• If you add eggs to hot liquid too quickly, the eggs will curdle.
• Over medium-high heat, bring mixture barely to the boiling point, stirring constantly.
• Continue to cook on a low temperature for another 5 minutes, stirring constantly.
• Remove from heat and stir in vanilla.
• Eat warm, or cover top with plastic wrap and chill.
• Before serving, sprinkle top lightly with cinnamon.