RICE PUDDING FROM RIVIERA HOTEL LAS VEGAS
This recipe was given to my mom when she and my dad were on one of their trips to Las Vegas. They liked the food at this hotel so they stayed their quite often. One trip my mom wasn't feeling very well and asked the chef to send her up something soothing. This is what he sent up and she really enjoyed it. When she asked for the recipe, he graciously shared it with her and it became a family favorite. On a day when I'm in a lot of pain, this is a go-to recipe. It is simple to make and delicious. Even folks who aren't real fond of puddings will enjoy this. I've kept this one close to my chest for years but it's time to share!!! Bon appetit-- plantfreek
Provided by plantfreek
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put first three ingredients into a pan and boil together for four minutes.
- Put together your double boiler and in the top pan put the milk and butter. Add the hot rice mixture to this and cook in double boiler for 11/2 hours. Stir occasionally.
- Lightly beat the two eggs in a bowl and stir into them a 1/2 cup of the hot mixture. (You are tempering the eggs at this point, bringing temperature of eggs slowly up to that of hot mixture so you don't end up with scrambled eggs!) Add another 1/2 cup of hot mix to eggs and stir. Slowy add egg mixture back into the hot rice mixture a little at a time and stir well.
- Add sugar to rice and cook for a few minutes til sugar dissolves. Adjust salt now to your personal preference.
- Lower burner temperature under double boiler to lowest setting and add vanilla and raisins. Cook and stir gently for 1-2 minutes.
- Remove from heat and pour into serving dishes. Sprinkle cinnamon and sugar on top of bowls to taste. Serve warm or cold. Store leftovers in refrigerator.
Nutrition Facts : Calories 390.4, Fat 12.8, SaturatedFat 7.5, Cholesterol 103.8, Sodium 174.7, Carbohydrate 59.2, Fiber 1.3, Sugar 32.3, Protein 10
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
CHEF JOHN'S CLASSIC RICE PUDDING
For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g
HOTEL RICE PUDDING
Make your own "hotel rice pudding" which is just as grand as what you get in a Hotel restaraunt.
Provided by Penny Hall @FantasyFaery54
Categories Puddings
Number Of Ingredients 9
Steps:
- 350°F. Coat a 1-1/2-quart casserole dish with cooking spray. In a large bowl, cream butter and sugar. With an electric beater, beat in eggs one at a time. Add remaining ingredients and mix well. Pour into prepared dish and bake 45 to 50 minutes, or until center is set.
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