Mums Stove Top Rice Pudding Recipes

Steps:

• In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.

Steps:

• In a sauce pan, bring milk to a boil.
• Add rice and stir well.
• Cook covered with lid cracked for 40 minutes - 1 hour over medium heat,
• stirring every 15 minutes or so.
• Mixture should be thickened.
• Add sugar and vanilla and stir.
• Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
• Spoon into dishes and sprinkle with a touch of cinnamon.

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:

• 1. Using a large heavy pan bring water to a boil. Sprinkle rice slowly into the boiling water and do not stir. Lower the heat, cover the pan and cook for 7 minutes.
• 2. Add milk, butter, and stir with fork. Bring rice to a boil and cook over low heat for a 1 hour.
• 3. Beat eggs,and then add sugar, raisins, and vanilla to the egg mixture. Slowly pour eggs into the rice stirring until it starts to thicken. The pudding will be nice and thick after it has cooled.
• 4. I have added a few extras to this recipe. I use a mixture of evaporated milk and regular milk combined and a pinch of cinnamon and nutmeg when pudding has cooled! Top with whipped cream if desired.

Steps:

• 1. In a pot, add and cook all the ingredients (except vanilla) till it comes to a boil, stirring occasionally.
• 2. Remove pot from heat and stir in vanilla. Cover pot until moisture is absorbed and pudding is creamy (about 5 mins).
• 3. Serve warm. Sprinkle with a dash of cinnamon or nutmeg. Add a scoop of vanilla ice-cream or by itself.(I like to add a little milk to mine instead of ice-cream) - makes 4 small servings

Steps:

• In a medium heavy-bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil.
• Reduce the heat to medium or medium-low and simmer until the rice is tender (about 25 minutes). To prevent the rice from sticking to the bottom of the pan, stir the mixture frequently with a rubber spatula or wooden spoon.
• When the rice is tender remove from heat and add the sugar and ground cinnamon. Return to heat and cook until the pudding thickens, about 5 to 10 minutes. Remove from heat and add the vanilla extract. Spoon the pudding into your seeving bowls.
• If you like your pudding hot, eat it now.
• If you like your pudding cool, cover it with plastic wrap and store it in the refrigerator for at least 1-2 hours. Remember that the longer you keep it in the fridge, the drier it will become.

Steps:

• Bring water, raisins, salt, cinnamon stick and lemon rind to boil; stir in rice.
• Reduce heat to low; cover and simmer until liquid is almost all absorbed, about 20 minutes.
• Combine cream and sugar; stir into rice mixture.
• Cook gently over low heat until mixture is creamy.
• Whisk a little hot rice mixture into egg yolks, then stir yolk mixture back into pan.
• Cook over med-low heat until mixture thickens, about 1 minute.
• Remove from heat and stir in vanilla.
• Just before serving, remove cinnamon stick and lemon rind.
• Sprinkle with ground cinnamon if desired.