Rice Pudding Charleys 517 Recipes

RICE PUDDING (CHARLEY'S 517)

Growing up the eldest of 13 kids to feed and no money, my mom would make rice pudding for us using leftover rice. So, I have always loved it. Then, I found this recipe over 20 years ago and have used it since. I don't remember exactly how I acquired it. However, I do recall a label "Charley's 517." Whenever I serve it in my home to family, friends and/or guests, the requests start coming in asking me to prepare it for their house! While a little labor intensive, it is truly worth the effort! And, I get the pleasure of watching them enjoy it!

Provided by darthy jones @eats4me

Categories Puddings

Number Of Ingredients 11

Rice Pudding (Charley's 517) image

Steps:

Combine half-and-half with 1 ½ cups of whipping cream in a large heavy saucepan. Stir in rice, sugar, salt and vanilla bean if using (add vanilla extract after removing from heat). Place pan over moderate low heat and stir continuously bringing mixture to a boil. Do not let it boil over. Reduce heat to low and simmer, stirring frequently until as thick as oatmeal (about 35 minutes). Stir constantly during last 10 minutes to prevent sticking. Remove pan from heat.
Whisk egg yolks in large bowl and gradually add about 1 cup of pudding (to temper eggs) then, add to rest of pudding. (If using vanilla extract, stir it in). Cover with plastic wrap placed directly on pudding. Chill over night.
Whip remaining ½ cup of whipping cream until stiff and carefully fold into the chilled rice pudding. Drain raisins and sprinkle with cinnamon. Spoon into individual bowls or fold into entire pudding.

Ingredients

1 1/4 quart(s) half-half
2 cup(s) heavy whipping cream, divided
2/3 cup(s) long-grain white rice
2/3 cup(s) white sugar
1/8 teaspoon(s) salt
2 teaspoon(s) vanilla (or 1 split vanilla bean)
3 large egg yolks
1/3 cup(s) dark raisins (or golden if desired)
3 tablespoon(s) dark rum (for soaking raisins)
1 teaspoon(s) ground cinnamon
RICH AND CREAMY RICE PUDDING

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

Old-Fashioned Rice Pudding I image

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

Ingredients

2 eggs, beaten
4 cups milk
½ cup white sugar
½ cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
½ cup raisins
⅛ teaspoon ground nutmeg

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

Grandma's Rice Pudding image

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.

Ingredients

1-1/2 cups cooked rice
1/4 cup raisins
2 large eggs
1-1/2 cups whole milk
1/2 cup sugar
1/2 teaspoon ground nutmeg
Additional milk, optional

BAKED RICE PUDDING

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.

Provided by Emtmom

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Yield 11

Number Of Ingredients 9

Baked Rice Pudding image

Steps:

Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g

Ingredients

1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
⅓ cup raisins
1 pinch ground nutmeg

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Rice Pudding Charleys 517 Recipes

RICE PUDDING (CHARLEY'S 517)

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.

GRANDMA'S RICE PUDDING

BAKED RICE PUDDING

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.

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