CREAMY RICE PUDDING
This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
Provided by Anonymous
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g
WORLD'S BEST RICE PUDDING
Steps:
- Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
- Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.
RICE PUDDING
Make and share this Rice Pudding recipe from Food.com.
Provided by Cheryl E
Categories Dessert
Time 1h
Yield 2-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring rice, water and salt to a boil over med-high heat.
- Simmer covered until water has been absorbed (approximately 15 minutes).
- Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
- The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
- DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
- Remove from heat and stir in vanilla.
- Turn into a bowl or cups.
- You can sprinkle cinnamon on the top if you like.
- COVER with plastic wrap directly on surface "IF" you don't want a skin.
- COOL.
THE BEST RICE PUDDING
I never tried rice pudding until I was introduced to this recipe. I've made it about 5 times in the last month. It's very creamy and sweet so we like to pour milk over the top and eat it that way. Enjoy!
Provided by bbydlljd
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat water to boil. Add rice, vanilla, and salt. Cook 10 minutes.
- Add milk and cook over low heat until rice is tender (about 10 minutes).
- In a different bowl, mix cream, eggs, sugar, and raisins. Stir until sugar is dissolved.
- Fold cream mixture into rice on the stove.
- Lightly butter a medium glass dish. Pour rice mixture into greased dish. Sprinkle with cinnamon.
- Put an inch of water into a baking pan and then put the rice pudding dish into the baking pan.
- Bake at 350 for 40-45 minutes. Stir every 15 minutes. Let cool and eat.
Nutrition Facts : Calories 543.8, Fat 28.1, SaturatedFat 16.6, Cholesterol 200.1, Sodium 251.4, Carbohydrate 65.4, Fiber 1.3, Sugar 36.1, Protein 9.6
THE BEST RICE PUDDING EVER!
I am not a fan of rice pudding. I was never able to stand the texture of it, but about 16 years ago I saw this made on tv and just had to try it. I am now crazy for rice pudding but only if made like this:) Everyone loves it and my family asks for it especially during the colder months when a warm bowl just hits the spot! I hope...
Provided by Christi Lea Yarmosh
Categories Puddings
Time 1h
Number Of Ingredients 8
Steps:
- 1. Place 2 3/4 quart of the milk and the heavy cream in a large pot and bring to a slow boil, stir constantly.
- 2. When you see small bubbles add the rice, butter, sugar and raisins. Simmer, stirring the mixture often for 1 hour until the rice is tender and puffed.
- 3. In a blender(or by hand) beat the eggs and add remaining 1/4 quart milk to eggs. Gradually add this mixture to the cooked rice and stir constantly over low heat until thick.
- 4. Add cinnamon to taste.
THE BEST RICE PUDDING !
Left over rice never had it so good ! This creamy pudding is the perfect way to use up the extra white rice from Chinese take-out or from tonight's supper, and delicious enough to make you cook some up fresh, just so you can have this for dessert! Tastes great warm or cold--Enjoy!!
Provided by TGirl
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine sugar, salt, cornstarch and nutmeg.
- Add milk, egg yolks, and vanilla, using wire whisk to beat until smooth.
- Add cooked rice, and pour into a 1 and 1/2 quart baking dish--you can also use a 9 x 9 square baking dish, but you'll need to decrease the cooking time by at least 15 minutes, if not more, so check carefully after the first hour.
- Place baking dish into larger pan, and pour hot water into outer pan to create a 1 inch deep water bath.
- Bake at 350 degrees, stirring occasionally, for 1 1/2 hours, or until pudding is creamy and milk is absorbed.
Nutrition Facts : Calories 323.7, Fat 5.4, SaturatedFat 2.9, Cholesterol 69.6, Sodium 249.6, Carbohydrate 60.7, Fiber 1.3, Sugar 16.7, Protein 7.3
CREAMIEST RICE PUDDING
OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.
Provided by BONNIE Q.
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 8h
Yield 12
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
- In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
- When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 37.7 g, Cholesterol 59.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 134.8 mg, Sugar 24.7 g
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