OLD-FASHIONED RICE PUDDING I
This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.
Provided by Juanita
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
- Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
- Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g
OLD FASHIONED RICE PUDDING (SLOW COOKER)
This recipe came from a tiny cookbook that came with my slow cooker 25 years ago and I've been making it ever since. A creamy, delicious comfort food that your entire family will love. Great on rainy, cool days.
Provided by Family Favorites
Categories Other Snacks
Time 2h50m
Number Of Ingredients 8
Steps:
- 1. Grease crock pot with butter or margarine.
- 2. Beat half & half, eggs, sugar and vanilla with electric mixer.
- 3. Stir in rice and raisins.
- 4. Pour into crock pot. Sprinkle with cinnamon.
- 5. Cover and cook on high for 30 minutes. Stir well. Turn to low and cook 2-3 hours.
- 6. If desired, add pineapple, slivered almonds cream or whipped cream before serving.
OLD FASHIONED SLOW COOKER RICE PUDDING
Make and share this Old Fashioned Slow Cooker Rice Pudding recipe from Food.com.
Provided by appleydapply
Categories Dessert
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a colander, rinse rice thoroughly under cold water.
- Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
- Add remaining ingredients, except for butter & whipped cream.
- Stir to combine.
- Pour butter over rice mixture.
- Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
- When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.
Nutrition Facts : Calories 350.4, Fat 14.8, SaturatedFat 9.3, Cholesterol 44.2, Sodium 177, Carbohydrate 49.4, Fiber 0.5, Sugar 25, Protein 5.8
SLOW COOKER RICE PUDDING
Super easy rice pudding made in a Crock Pot®. Yummo!
Provided by Susan
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 3h55m
Yield 8
Number Of Ingredients 9
Steps:
- Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
- Cook on High for 2 1/2 hours.
- Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
- Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
- Continue cooking on High until creamy, about 15 minute more.
- Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 27.7 g, Cholesterol 33.3 mg, Fat 4.5 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 112.8 mg, Sugar 18.5 g
RICE COOKER OLD-FASHIONED RICE PUDDING
I originally got this recipe from a cookbook, but I made so many changes as time went along that it's practically a new recipe. A rice cooker is an undervalued utensil in Western kitchens but is found in most Asian kitchens. What most people don't realize is that a rice cooker can cook more than just rice. This is one of the...
Provided by Donna Smith
Categories Desserts
Time 1h35m
Number Of Ingredients 5
Steps:
- 1. This recipe uses American/English measurements, do not use the cup that comes with the rice cooker. Machine: Medium (5- or 6-cup) rice cooker, fuzzy logic only Cycle: Porridge You need a very starchy rice such as Arborio or an American-grown version of it to get the right consistency for this pudding. Using more than 2 tablespoons, however, makes the pudding too starchy, especially when cold.
- 2. Place the rice and milk in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle.
- 3. When the machine switches to the Keep Warm cycle, open the rice cooker, and add the sugar and vanilla, quickly stirring it into the rice milk mixture. Stir until combined.
- 4. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Warning: cooking the sugar for more than about 1/2-hour makes the pudding difficult to clean from the rice cooker bowl, so don't add sugar at the beginning of cooking (although the rice pudding comes out fine)! Rice mixture will thicken as it cools. If it comes out too thick, just add more milk.
- 5. Pour the pudding into 6 custard cup or ramekins, or pour into a single larger bowl. Serve warm or let cool slightly and refrigerate for at least 1 hour. When cold, cover with plastic wrap and store for up to 4 days.
- 6. You can add dried fruit and or cinnamon, and top with whipped cream. Also a fruit syrup or sauce or fresh fruit would be good as a topping. Coconut can be added to the mixture as well.
CROCKPOT OLD FASHIONED RICE PUDDING
I like rice pudding but I hate fixing it, so I can throw this in the crockpot and forget it. well if you like rice pudding try this one.Enjoy!!!!!!!!!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Puddings
Time 6h10m
Number Of Ingredients 9
Steps:
- 1. Mix together all the ingredients except whipped topping.Pour into lightly greased crockpot. Cover and cook on high 2 hours, or low 4-6 hours. Stir every 2 hours, Serve warm or cold with whipped topping.
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