15 Minute Vanilla Rice Pudding Recipes

15 MINUTE VANILLA RICE PUDDING

Steps:

• Bring 1 cup of milk to boil in medium sauce pan.
• Stir in rice and raisins.
• Cover pan.
• Remove from heat.
• Let stand for 5 minutes.
• Meanwhile prepare pudding.
• Beat pudding mix into remaining 2 cups of cold milk with whisk for 2 minutes.
• Add rice mixture to pudding and stir.
• Cover surface with plastic wrap.
• Cool 5 minutes.
• Stir.
• Serve warm or chilled.

15 MINUTE VANILLA RICE PUDDING

Steps:

• The proof is in the pudding... the vanilla rice pudding, that is! With just 4 ingredients, including milk, Minute® Instant White Rice, vanilla flavor instant pudding and cinnamon, you can make a delectable, semi-homemade dessert in just 15 minutes. Step 1
• Bring 1 cup of milk to a boil in a medium saucepan. Step 2
• Stir in rice and raisins, if using, and cover. Step 3
• Remove the saucepan from the heat and let stand for 5 minutes. Step 4
• Meanwhile, prepare the pudding as directed on the package with remaining milk. Step 5
• Add the rice mixture to the prepared pudding, stir to combine and sprinkle with ground cinnamon. Recipe Tip To give this recipe a springtime touch, prepare it as directed, omitting the cinnamon. Sprinkle each serving with tinted, shredded coconut and pastel-colored, miniature jelly beans. To tint the shredded coconut, simply mix 1/2 tsp of water with a few drops of food coloring. Add the colored water to 1-1/3 cups coconut in a sealable plastic bag. Close the bag and shake the coconut back and forth, until the coconut is evenly tinted.

15-MINUTE EASY RICE PUDDING

Steps:

• Bring 1 cup milk to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min.
• Meanwhile, beat pudding mix and remaining milk in large bowl with whisk 2 min.
• Stir rice mixture into prepared pudding. Cover surface of pudding with plastic wrap; cool 5 min. Stir. Serve warm or chilled.

15-MINUTE VANILLA RICE PUDDING

Steps:

• Bring 1 cup of the milk to boil in medium saucepan. Stir in rice and raisins; cover. Remove from heat. Let stand 5 minutes.
• Meanwhile, prepare pudding as directed on package with remaining 2 cups milk.
• Add rice mixture to prepared pudding; stir. Cover surface of pudding with plastic wrap; cool 5 minutes. Stir. Serve warm or chilled.

15-MINUTE VANILLA RICE PUDDING

Steps:

• Bring 1 cup of the milk to boil in medium saucepan. Stir in rice and raisins; cover. Remove from heat. Let stand 5 minutes.
• Meanwhile, prepare pudding as directed on package with remaining 2 cups milk.
• Add rice mixture to prepared pudding; stir. Cover surface of pudding with plastic wrap; cool 5 minutes. Stir. Serve warm or chilled.

15-MINUTE AUTUMN RICE PUDDING

Steps:

• Bring 1 cup milk to boil in medium saucepan. Stir in rice, apples, raisins, cinnamon and nutmeg; cover. Remove from heat. Let stand 5 min.
• Meanwhile, beat pudding mix and remaining milk in large bowl with whisk 2 min.
• Add rice mixture to prepared pudding; mix well. Stir in nuts. Cover surface of pudding with plastic wrap; cool 5 min. Serve warm or chilled.

15-MINUTE VANILLA RICE PUDDING

Steps:

• Bring 1 cup of the milk to boil in medium saucepan. Stir in rice and raisins; cover. Remove from heat. Let stand 5 minutes.
• Meanwhile, prepare pudding as directed on package with remaining 2 cups milk.
• Add rice mixture to prepared pudding; stir. Cover surface of pudding with plastic wrap; cool 5 minutes. Stir. Serve warm or chilled.

CREAMY VANILLA RICE PUDDING

Steps:

• In a large, heavy-bottomed pot, combine milk, rice, sugar, vanilla caviar and pod, and salt. Bring to a simmer over medium heat, stirring gently.
• Cover pot, reduce heat to low, and simmer for 15 minutes. Uncover pot and continue to cook, stirring often, until rice is very tender and pudding has thickened slightly, about 15 minutes more. Remove pot from heat and let pudding cool for 5 minutes; fish out the vanilla bean pod before transferring to a heatproof bowl.
• refrigerate until cold and thick, at least 4 hours or as long as overnight.
• Tip: may add 2 large egg yolks and a sot of dark rum during the last 5 minutes of cooking for a more grownup twist.
• Note: this recipe calls for medium grain white rice (not long- or short-grain rice), which lends the perfect amount of starch, creaminess, and texture to the pudding.
• Cooking time is cooling time.

15-MINUTE VANILLA RICE PUDDING

Steps:

• Bring 1 cup of the milk to boil in medium saucepan. Stir in rice and raisins; cover. Remove from heat. Let stand 5 minutes.
• Meanwhile, prepare pudding as directed on package with remaining 2 cups milk.
• Add rice mixture to prepared pudding; stir. Cover surface of pudding with plastic wrap; cool 5 minutes. Stir. Serve warm or chilled.

CLASSIC VANILLA RICE PUDDING

Steps:

• In a sauce pan, bring milk to a boil.
• Add rice and stir well.
• Cook covered with lid cracked for 40 minutes - 1 hour over medium heat,
• stirring every 15 minutes or so.
• Mixture should be thickened.
• Add sugar and vanilla and stir.
• Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
• Spoon into dishes and sprinkle with a touch of cinnamon.

15-MINUTE VANILLA RICE PUDDING

Steps:

• Bring 1 cup of the milk to boil in medium saucepan. Stir in rice and raisins; cover. Remove from heat. Let stand 5 minutes.
• Meanwhile, prepare pudding as directed on package with remaining 2 cups milk.
• Add rice mixture to prepared pudding; stir. Cover surface of pudding with plastic wrap; cool 5 minutes. Stir. Serve warm or chilled.

PRESSURE-COOKER BUTTERNUT RICE PUDDING

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.