Newfie Rice Pudding Recipes
OLD-FASHIONED RICE PUDDING
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. -Sandra Melnychenko, Grandview, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.
Nutrition Facts : Calories 214 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 266mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
GRANDMA'S RICE PUDDING
My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. -Margaret DeChant, Newberry, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
RICE PUDDING
Anyone looking to try one's hand at playing around with a recipe can't do better than to start with rice pudding. I began making rice pudding with our son's babysitter, a Frenchwoman named Marie-Cécile, who cooked au pif, meaning she followed her instincts and would riff on just about everything she made. Moi? I followed Marie-Cécile's lead and have been making my own version of rice pudding regularly, but rarely with the same flavorings. Sometimes I'll stir chocolate into the pudding right before it's cooked, and often I'll top the pudding with roasted fruit. For apples, cut 2 unpeeled apples into 1/4-inch wedges. Cook 1/2 cup sugar in a nonstick skillet until amber (stir only after the sugar starts to color), add 2 tablespoons butter followed by the apples. Cook, turning the wedges, for 6 to 8 minutes, until translucent.
Provided by Dorie Greenspan
Categories custards and puddings, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Rinse the rice under cold running water, then turn it into a medium saucepan, and cover with water. Add the salt, bring to a boil, reduce the heat and simmer for 10 minutes. Drain.
- Rinse the saucepan with cold water, shake out excess (don't dry) and pour in the milk and sugar. If you're using a vanilla bean, scrape the pulp into the pan and drop in the pod (if you're using extract, you'll add it later). Bring to a boil, stirring to dissolve the sugar. Stay close: Milk is notorious for bubbling over. Lower the heat, stir in the rice and cook at a steady simmer, stirring frequently (especially at the start) for 30-40 minutes, or until the rice is very tender, the pudding feels just a little thick as you stir it and most of the milk has been absorbed (the pudding will have cooked down by about half). It's hard to give an exact time because it depends on the rice, the size of the pan and the amount of heat beneath it.
- Scrape the pudding into a heatproof bowl, and remove the vanilla bean, if you've used it. If you're using extract, stir it in now. Cover (if you want to avoid a skin, press plastic wrap against the surface of the pudding), and cool to room temperature or refrigerate. Tightly covered, the pudding will keep in the fridge for about four days; serve cold or at room temperature.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 14 grams
QUICK RAISIN PUDDING
Make and share this Quick Raisin Pudding recipe from Food.com.
Provided by Sackville
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together 1/4 cup brown sugar, flour, baking powder, salt, raisns and milk in a greased casserole dish.
- Sprinkle remaining brown sugar and nutmeg on top of batter and dot with butter.
- Pour on the boiling water.
- Bake at 375 for 30 minutes.
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