Chocolate Milk Creamy Rice Pudding Made The Old Fashioned Way Recipes
CHOCOLATE RICE PUDDING
A very quick and creamy dessert that can be made with leftover rice from last night's dinner.
Provided by Dannielle Lalonde
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 39 g, Cholesterol 10 mg, Fat 3.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 40.4 mg, Sugar 14 g
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
CREAMY CHOCOLATE RICE PUDDING
While feeling bored one summer afternoon, I decided to create this scrumptious spin on traditional rice pudding. Now, my creative summer treat is a frequent request yearround. -Gregory Royster, North Lauderdale, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the milk, rice, sugar and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 40-45 minutes or until thick and creamy, stirring often. Remove from the heat; stir in vanilla. , Place 1 cup chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Slowly stir into rice mixture. Cover and refrigerate for 1 hour., Stir in remaining chips. Spoon into dessert dishes. Cover and refrigerate for at least 4 hours. Serve with whipped cream if desired.
Nutrition Facts : Calories 368 calories, Fat 17g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 106mg sodium, Carbohydrate 52g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY
This slowly evolved as I wanted to branch out from the same old long cooking with the nutmeg and raisins white milk version. I got to wondering what would happen if I just made it very plain? The white version was not bad, slightly carmelizes and creamy Then I decided to try chocolate milk in it. It's the ultimate comfort food for me, and chocolate milk was not habitual in our diets ever. It takes about 3-1/2 hours but doesn't need to be constantly watched, just stirred at intervals. I always aim to get it just the right amount of creamy but don't like it runny like I've seen. You do have to get a feel for when it's almost done.
Provided by Persian Berry 2011
Categories Dessert
Time 4h10m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential.
- Set oven temperature to 275 degrees F.
- Move shelf to low center and keep dish near the front so you can just reach in and stir.
- Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking.
- Cook for 40 minutes, reach in with fork and stir.
- Cook for another 40 minutes, reach in and stir.
- By this time the rice might have started swelling.
- Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can.
- Cook for another 30 minutes and stir, most of the rice will not have clumped again.
- Fairly early on a skin will form on top, just stir it all back in each time until the last.
- After another 30 minutes, it should be about done so stir once more.
- Some of the rice should be floating near the top and it will look runny.
- Bake another 20 to 30 minutes; I let skin form on the final cooking.
- Remove from oven and set on trivet to cool.
- It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience.
- If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice.
- It thickens as it cools.
- Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots.
- If it works for you, you can add cinnamon, raisins, or try other ideas.
- I don't know what would happen if you warmed the milk first but I think it wouldn't be the same.
- The cooking time may be up to 1/2 hour more than stated.
KITTENCAL'S OLD FASHIONED RICE PUDDING
Make and share this Kittencal's Old Fashioned Rice Pudding recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy-bottom saucepan, cook rice according to package.
- Drain any additional liquid; add the sugar, pinch of salt, half and half, evaporated milk and vanilla.
- Mix, and simmer on low heat for 20 minutes.
- In a small bowl, mix the water and cornstarch together until smooth; add to the rice mixture; simmer for 20 minutes longer.
- Let cool, add the raisins.
- enjoy!
MOM'S OLD FASHIONED RICE PUDDING RECIPE - (4.3/5)
Provided by SMorrissey
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine Minute Rice, milk, raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.
OLD-FASHIONED RICE PUDDING
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. -Sandra Melnychenko, Grandview, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.
Nutrition Facts : Calories 214 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 266mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
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