CAPITOL DINER'S RICE PUDDING
This is an old rice pudding recipe from the Capitol Diner in Jersey City, NJ. I'm not sure if the diner is still there, but their rice pudding was phenomenal!
Provided by jessica327
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Bring milk to a boil.
- In a mixing bowl, beat vanilla, eggs and sugar. Add to milk.
- Add rice to milk and simmer over low-to-medium heat for 15 minutes, stirring constantly.
- Dust top with cinnamon. Can be served warm or chilled. For added decadence, top with whipped cream.
Nutrition Facts : Calories 482.9, Fat 13.8, SaturatedFat 8, Cholesterol 116, Sodium 185.3, Carbohydrate 74.8, Fiber 1.5, Sugar 33.6, Protein 14.9
QUICK-AND-EASY RICE PUDDING
Steps:
- Combine the rice and ice cream in a medium pot. Set over low heat and cook, stirring often, until thickened, about 20 minutes. Transfer to serving bowls and garnish with the cinnamon.
RICE PUDDING
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan bring 2 cups water to a boil and stir in salt and rice. Lower heat to simmering, cover and cook, stirring occasionally, until rice is nearly tender, al dente, about 14 minutes. Stir in milk, cream, sugar and pinch of cinnamon; cook, stirring occasionally over low heat, 20 to 22 minutes, until thickened (do not let mixture come to a boil). Remove from heat and stir in vanilla and lemon zest. Transfer to a shallow baking or serving dish, press plastic wrap onto surface to prevent a film from forming, and chill. When ready to serve, remove plastic wrap and dust with cinnamon in shape of an "X".;
DINER-STYLE RICE PUDDING
Recipe for diner-style rice pudding
Categories Milk/Cream Rice Dessert Freeze/Chill Raisin Chill Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring milk, rice, and salt to simmer in heavy medium saucepan. Reduce heat to low. Cover and gently simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1 1/2 hours.
- Whisk milk, eggs, sugar, vanilla, and cinnamon to blend in medium bowl. Stir in raisins. Gradually stir egg mixture into rice mixture. Stir over low heat until mixture is just thickened, about 6 minutes. Transfer to bowl. Stir in optional molasses. Cool. Refrigerate until well chilled. (Can be prepared 2 days ahead.)
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
SUNDAY'S BEST RICE PUDDING (TRADITIONAL STYLE)
In memory of my dad who used to take me to Pickwick Restaurant for rice pudding every Sunday afternoon. This is the closest recipe I could find to that which was served at the restaurant: Creamy with a hint of cinnamon and nutmeg. Delicious whether served warm or cold with a sprinkle of cinnamon on top. Also, if prepared ahead, rice pudding makes a quick breakfast in case you're too much in a hurry to make oatmeal.
Provided by Rachael Potter
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First, make your pot of rice. Boil 3 cups of water on high and add 1 tablespoon of butter to the water. Add the rice, and cover with a tight lid. Put the heat to low, leave covered and let cook for 15 minutes until done.
- When the rice is cooked, pour into a larger saucepan. Then add 1-1/2 cups milk, sugar and salt. Put heat at medium low to keep from burning on the bottom of the pan. Stir occasionally until thick and creamy for about 15 minutes.
- In a 1-cup measuring cup, blend the remaining 1/2 cup of milk with the egg. Stir into the rice mixture, and mix well. Then add the raisins. Cook for 2 more minutes, stirring constantly.
- Take the pot off the heat, and add the vanilla, nutmeg and cinnamon. Mix well.
- You can serve the pudding warm, or let cool in the refrigerator. Sprinkle with cinnamon before serving. Enjoy!
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