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
RICE PUDDING WITH DATES
In the original recipe, which was found in the 1995 Vegetarian Times Complete Cookbook, it calls for processing the cooked rice in a food processor or blender until coarse, but I do not do that step! Preparation time does not include the time needed to cook the rice!
Provided by Sydney Mike
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a large suacepan, then cover & cook on low heat until dates are tender, about 15 to 20 minutes.
- Serve warm or cold & ENJOY!
EASIEST RICE PUDDING
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
- Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.
Nutrition Facts : Calories 202 g, Fat 8 g, Protein 6 g, SaturatedFat 4 g
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.
PURPLE RICE PUDDING WITH ROSE WATER DATES
Provided by Maria Speck
Categories Dessert Christmas Easter Valentine's Day Mother's Day Date Wild Rice Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- 1 To prepare the rice, bring the water and rice to a boil in a small heavy-bottomed saucepan. Decrease the temperature to maintain a simmer, cover, and cook until the rice is tender yet still slightly chewy, about 30 minutes. Some water will remain (do not drain).
- 2 While the rice is cooking, prepare the date topping. Place the chopped dates in a small bowl and drizzle with 2 teaspoons of the rose water. Add the date strips to a different small bowl and drizzle with the remaining 1 teaspoon rose water. Stir the dates in both bowls and set aside, stirring once or twice more.
- 3 To finish, add the half-and-half, sugar, salt, 1/2 teaspoon of the lemon zest, cinnamon stick, and vanilla to the rice. Return to a boil over medium-high heat, stirring several times. Decrease the heat to maintain a gentle bubble and cook, uncovered, for 15 more minutes, stirring every few minutes or so. The consistency should be creamy yet soupy - the mixture will thicken as it cools. Remove the saucepan from the heat and remove the cinnamon stick. Stir in the chopped dates and the remaining 1/2 teaspoon lemon zest.
- 4 Divide the rice pudding among small individual dessert bowls or cups. Garnish with a few of the rose water-infused date strips, and serve warm or at room temperature.
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SPICED RICE PUDDING WITH DATE-PEPPER SYRUP | MIDWEST …
From midwestliving.com
Servings 4Calories 317 per servingTotal Time 1 hr 10 mins
- Scrape seeds from vanilla bean, reserving pod. In a large saucepan, combine vanilla bean seeds and pod, the milk, rice, cinnamon and ginger. Place cardamom and allspice in a tea ball or cheesecloth bag; add to milk mixture. Bring just to a simmer over medium-high; remove from heat. Let stand, covered, 30 minutes.
- In a medium bowl, whisk together egg yolks and sugar. Return rice mixture to simmering over medium. Gradually stir about 1/2 cup of the hot mixture into yolk mixture; return to saucepan. Cook and stir over medium just until mixture is simmering (195°) and slightly thickened. (Mixture will continue to thicken as it cools.) Remove from heat. Remove and discard vanilla bean pod and spices; cool 10 minutes.
- Serve pudding warm or transfer to a bowl, cover surface with plastic wrap and chill 4 to 24 hours. Top servings with Date-Pepper Syrup and, if desired, pistachios.
RICE PUDDING WITH DATES | GIANGI'S KITCHEN
From giangiskitchen.com
Cuisine FrenchTotal Time 40 minsCategory DessertCalories 405 per serving
- In a large 3-quart saucepan, heat the milk and heavy whipping cream, vanilla bean pod and all the internal grain, over medium heat and bring to a small boil. Stir in the rice, reduce the heat and simmer for 30 minutes.
- Stir occasionally and leave uncovered. Pick up the bean pod, scrape it over the milk with the back of a knife to remove the last vanilla grains and natural oils from the bean. Discard after all the natural juices are added to the milk.
- In a small bowl, whisk the eggs, cornstarch, salt, and sugar until smooth. Add a ¼ cup of the hot rice milk to the egg mixture bowl slowly stirring. Whisk the rice mixture while you slowly pour in the tempered egg mixture, and then simmer, stirring constantly, until the pudding is slightly thickened. Add ½ cup chopped dates.
- Serve the pudding warm in small individual bowls topped the chopped dates or serve chilled. To chill it, place waxed paper or plastic wrap directly against the surface of the warm pudding to prevent the formation of the top skin.
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