Minute Rice Classic Rice Pudding Recipes

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:

• 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:

• 1. Preheat oven to 350°F. Combine rice, milk, raisins, sugar, butter, salt, vanilla, and nutmeg in a buttered 1 1/2 quart baking dish.
• 2. Bake in a 350° oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

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.

Steps:

• COMBINE milk, rice, sugar, raisins and salt in medium saucepan.
• Bring to boil, stirring constantly.
• Reduce heat to medium-low; simmer 6 min.
• ,stirring occasionally.
• BEAT egg and vanilla lightly in 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 minute Serve warm.
• Store any remaining pudding in refrigerator.

Steps:

• Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
• Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
• Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.