Cheaters Brown Rice Pudding Egg Free Recipes

CREAMY BROWN RICE PUDDING

Creamy Brown Rice Pudding image

This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins.

Provided by Diana Hagewood Smith

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Time 2h5m

Yield 8

Number Of Ingredients 8

Ingredients

4 cups water
2 cups uncooked brown rice
¾ teaspoon salt
2 cups milk
1 (12 fluid ounce) can evaporated milk
½ teaspoon almond extract
1 cup sugar
1 (3 inch) piece cinnamon stick

Steps:

Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 61 g, Cholesterol 18.6 mg, Fat 5.8 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 3.1 g, Sodium 297.9 mg, Sugar 32.6 g

CLASSIC VANILLA RICE PUDDING

Classic Vanilla Rice Pudding image

When you're craving the warm, creamy taste of your childhood, look no further than this classic Stovetop Rice Pudding. It's a simple, no-fuss recipe your entire family will gobble up in no time.

Provided by Janelle

Time 50m

Number Of Ingredients 5

Ingredients

3 cups of whole milk
1/3 cup of uncooked rice (we used Jasmine)
1/4 cup sugar
1 teaspoon vanilla
cinnamon

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.

BROWN RICE PUDDING III

Brown Rice Pudding III image

I love rice pudding, but since I've been trying eat 'smarter' and I LOVE the nutty taste of brown rice, I've concocted this recipe. This works great when I make a large batch of rice and have yummy leftovers. The pudding may be topped with chopped nuts or coconut as desired.

Provided by cubgirl1960

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

⅔ cup brown rice
1 ⅓ cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
⅓ cup granular no-calorie sucralose sweetener (such as Splenda®), or more to taste
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 tablespoon molasses
½ teaspoon almond extract
1 egg, beaten

Steps:

Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 14.2 g, Cholesterol 28.3 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 35.1 mg, Sugar 3.2 g