Cinna Raisin Rice Pudding Recipes

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RICE PUDDING (ARROZ CON LECHE)



Rice Pudding (Arroz Con Leche) image

Deliciously creamy rice pudding (arroz con leche) is a no fail EASY one pot recipe with minimal ingredients and only 3 steps! Find out how to make old fashioned rice pudding right at home with our popular family recipe. It gets rave reviews from everyone we serve it to.

Provided by Karina

Categories     Dessert

Time 20m

Number Of Ingredients 8

6 cups milk, ((full fat, low fat or skim))
1 cup medium grain rice
1/4 cup white granulated sugar
2 teaspoons ground cinnamon ((or 1 cinnamon stick))
2 teaspoons pure vanilla extract
1/4 cup raisins (or sultanas) ((optional))
1/2 cup condensed milk ((optional))
2 tablespoons unsalted butter ((optional))

Steps:

  • Combine the milk, rice, sugar, cinnamon, vanilla and raisins (sultanas) in a large saucepan. Bring to a boil over medium-high heat, mixing occasionally.
  • Reduce heat to low and cook, stirring occasionally while scraping the base and sides of the pan with a wooden spoon, until thick and creamy (about 15-20 minutes).
  • Once rice is soft and cooked through, mix in the condensed milk and butter. Add 1/4 cup extra milk ONLY if needed to achieve your desired consistency.
  • Pour the rice among serving bowls; sprinkle with extra ground cinnamon (or cinnamon sugar), and raisins (or sultanas). Serve immediately.

Nutrition Facts : Calories 345 kcal, Carbohydrate 52 g, Protein 9 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 105 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

CINNAMON-RAISIN RICE PUDDING



Cinnamon-Raisin Rice Pudding image

Rice pudding may sound like an odd dessert, but it's so good! -Irene Schroeder, Hubbard, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 10

2/3 cup evaporated milk
1 egg
1/2 cup water
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 cup cooked rice
1/4 cup chopped pecans
1/4 cup raisins

Steps:

  • In a small bowl, whisk the first seven ingredients. Stir in the rice, pecans and raisins. Pour into two greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet., Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 502 calories, Fat 19g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 118mg sodium, Carbohydrate 72g carbohydrate (45g sugars, Fiber 3g fiber), Protein 13g protein.

RUM RAISIN RICE PUDDING



Rum Raisin Rice Pudding image

Provided by Ina Garten

Categories     dessert

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 8

3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract

Steps:

  • In a small bowl, combine the raisins and rum. Set aside.
  • Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
  • Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

CINNAMON-RAISIN RICE PUDDING



Cinnamon-Raisin Rice Pudding image

This bowl of creamy, comforting rice pudding features the classic combo of cinnamon and raisin.

Provided by Food Network Kitchen

Time 1h

Yield 6

Number Of Ingredients 8

1/2 cup medium-grain rice
1 cinnamon stick, broken in half, plus more, for serving
Kosher salt
4 cups milk
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large egg yolks
1/2 cup raisins

Steps:

  • Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
  • Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
  • Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
  • Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.

CREAMY CINNAMON RICE PUDDING



Creamy Cinnamon Rice Pudding image

If you're looking for a creamy, cinnamony, delicious rice pudding, this ones for you!! It takes a little time, but WEELLLL worth the wait!! Enjoy, and be sure to let me know what you think!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it's all up to you!!

Provided by TINYCHEF

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 55m

Yield 12

Number Of Ingredients 7

3 quarts milk
2 tablespoons ground cinnamon
¼ cup butter
2 cups white sugar
1 cup heavy cream
4 eggs
1 cup uncooked white rice

Steps:

  • Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
  • In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
  • Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 58.7 g, Cholesterol 118.9 mg, Fat 17.8 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 159 mg, Sugar 44.9 g

RICE PUDDING WITH GOLDEN RAISINS



Rice Pudding With Golden Raisins image

Forget egg yolks and water baths. This is a simple and superb rice pudding that uses only milk, sugar, cream, rice, salt and your choice of flavorings: rum, almond extract, vanilla, orange zest, cardamom, nutmeg, anything else you can dream up. Add the raisins at the end so they don't get too mushy as the pudding cooks.

Provided by Melissa Clark

Categories     easy, dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

3 1/2 cups whole milk
1/4 cup heavy cream
1/3 cup light brown sugar
1/2 cup long-grain white rice
1/4 teaspoon salt
1 vanilla bean, split
1 cinnamon stick or 4 cardamom pods
1 strip orange peel, 1-inch wide
1/3 cup golden raisins
Crème fraîche, for serving (optional)

Steps:

  • In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don't let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
  • Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 124 milligrams, Sugar 15 grams

CINNA-RAISIN RICE PUDDING



Cinna-Raisin Rice Pudding image

Sweet rice pudding with raisins is simmered on the stovetop for a creamy warm dessert.

Provided by Allrecipes Member

Time 37m

Yield 8

Number Of Ingredients 8

2 cups water
¼ teaspoon salt
1 cup long grain rice
3 cups 2% reduced-fat milk
½ cup SPLENDA® No Calorie Sweetener, Granulated
⅛ teaspoon ground cinnamon
¼ cup raisins
1 ½ teaspoons vanilla extract

Steps:

  • Bring water to a boil in a heavy medium-sized saucepan. Stir in salt and rice. Cover, reduce heat and simmer until water is absorbed (about 12 minutes).
  • Add milk, SPLENDA® Granulated Sweetener, cinnamon, and raisins. Cook, uncovered, over low heat, stirring occasionally, until most of the milk is absorbed (about 15 minutes). Remove from heat and stir in vanilla. Serve warm.

Nutrition Facts : Calories 148 calories, Carbohydrate 27 g, Cholesterol 7.3 mg, Fat 2 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 113.8 mg, Sugar 7.5 g

RICE PUDDING WITH RAISINS AND CINNAMON (ARROZ CON LECHE)



Rice Pudding With Raisins and Cinnamon (Arroz Con Leche) image

Yes, it's a bit time consuming . . . but worth every minute of it! Even though the recipe calls for vanilla beans, I've successfully substitued 1 tablespoon of vanilla. Found this recipe while cleaning out my old recipe box. Comes from May 2003 Bon Appetit. NOTE: The rice will seem soupy at first, but don't panic it will set up as it chills.

Provided by Galley Wench

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

6 cups water
2 cups long grain white rice
1 large lemon, cut into 6 - 2 x 1/2 inch strips lemon peel (yellow part only)
1/2 teaspoon salt
5 cups whole milk
1 cup sweetened condensed milk
1 cup evaporated milk
2 cinnamon sticks
2 vanilla beans, split lengthwise in half
3/4 cup raisins
2 tablespoons sugar
ground cinnamon
2 tablespoons lemon zest
additional cinnamon stick (optional)

Steps:

  • Bring 2 cups water to boil in medium saucepan.
  • Remove from heat.
  • Add rice; let stand 15 minutes.
  • Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
  • Bring 4 cups water to boil in large saucepan.
  • Add rice, lemon peel strips, and salt and return to boil.
  • Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
  • Drain and discard lemon peel.
  • Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
  • Scrape in seeds from vanilla beans; add beans.
  • Bring to a boil.
  • Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-50 minutes).
  • Remove vanilla beans and cinnamon sticks.
  • Stir in rice, raisins and sugar.
  • Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
  • Spoon pudding to bowls,.
  • Sprinkle with ground cinnamon and grated lemon peel.
  • Garnish with cinnamon sticks, if desired.

Nutrition Facts : Calories 483.4, Fat 11.1, SaturatedFat 6.5, Cholesterol 37.4, Sodium 302.4, Carbohydrate 83.4, Fiber 1.6, Sugar 40.1, Protein 13.8

CINNAMON, RICE AND RAISIN PUDDING



Cinnamon, Rice and Raisin Pudding image

Rice pudding is one of our favorite comfort foods! And this one, made with cinnamon, brown sugar and raisins, is one of our favorite favorites.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 7

1-2/3 cups water
1-1/3 cups instant brown rice, uncooked
1/2 cup raisins
1/2 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
1 Tbsp. brown sugar
1/2 tsp. ground cinnamon
1/2 cup sliced almonds

Steps:

  • Bring water to boil in medium saucepan on medium-high heat. Add rice and raisins; stir. Cover; simmer on medium-low heat 5 min. Remove from heat; let stand, covered, 5 min.
  • Mix sour cream, sugar and cinnamon until blended. Add to rice mixture; mix well.
  • Serve topped with nuts.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

QUICK RICE AND RAISIN PUDDING



Quick Rice and Raisin Pudding image

Stress free dessert ready in 15 minutes! Enjoy this rice and raisin pudding for a wonderful treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 4

Number Of Ingredients 6

1 cup uncooked instant rice
1 cup milk or water
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon or nutmeg

Steps:

  • Mix all ingredients in 2-quart saucepan.
  • Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.

Nutrition Facts : Calories 195, Carbohydrate 43 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

RICE PUDDING WITH RAISIN & CINNAMON SYRUP



Rice pudding with raisin & cinnamon syrup image

Known as Arroz con Leche in Mexico, this is perfect served in small glasses

Provided by Sarah Cook

Categories     Dessert

Time 50m

Number Of Ingredients 9

200g pudding rice
zest 1 lemon
zest 1 orange
1l whole milk
100g caster sugar
85g raisins or sultanas
1 cinnamon stick
100g light brown muscovado sugar
3 tbsp double cream

Steps:

  • Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.
  • Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.
  • Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.

Nutrition Facts : Calories 317 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Protein 7 grams protein, Sodium 0.17 milligram of sodium

CINNA-RAISIN RICE PUDDING



Cinna-Raisin Rice Pudding image

Make and share this Cinna-Raisin Rice Pudding recipe from Food.com.

Provided by senseicheryl

Categories     Dessert

Time 37m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 8

2 cups water
1/4 teaspoon salt
1 cup long grain rice
3 cups reduced-fat milk
1/2 cup Splenda granular
1/8 teaspoon ground cinnamon
1/4 cup raisins
1 1/2 teaspoons vanilla extract

Steps:

  • Bring water to a boil in a heavy medium-sized saucepan. Stir in salt and rice. Cover, reduce heat and simmer until water is absorbed (about 12 minutes).
  • Add milk, SPLENDA® Granulated Sweetener, cinnamon and raisins. Cook, uncovered, over low heat, stirring occasionally, until most of the milk is absorbed (about 15 minutes). Remove from heat and stir in vanilla. Serve warm.

Nutrition Facts : Calories 146.1, Fat 2, SaturatedFat 1.2, Cholesterol 7.3, Sodium 113.1, Carbohydrate 26.5, Fiber 0.5, Sugar 7.4, Protein 4.8

COCONUT-RAISIN RICE PUDDING



Coconut-Raisin Rice Pudding image

In Shepherdsville, Kentucky, Debbie Skaggas warms up winter nights with this old-fashioned dessert. "My husband likes this dish served warm or cold," she shares. "it's a good way to use up extra rice."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup butter, melted
3 eggs
3 cups milk
1 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
2-1/2 cups cooked rice
3/4 cup raisins
3/4 cup sweetened shredded coconut

Steps:

  • Place butter in 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the eggs, milk, sugar, vanilla, nutmeg and salt. Stir in the rice and raisins. Transfer to prepared baking dish. bake, uncovered, at 325° for 30 minutes; sprinkle with coconut. Bake 10-15 minutes longer or until a thermometer reads 160°. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 383 calories, Fat 14g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 299mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 7g protein.

RICE PUDDING WITH RAISINS AND CINNAMON



Rice Pudding with Raisins and Cinnamon image

Categories     Milk/Cream     Rice     Dessert     Kid-Friendly     Raisin     Spring     Cinnamon     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 14

6 cups water
2 cups long-grain white rice
6 2x1/2-inch strips lemon peel (yellow part only)
1/2 teaspoon salt
5 cups (or more) whole milk
1 cup sweetened condensed milk
1 cup evaporated milk
2 canela or cinnamon sticks
2 vanilla beans, split lengthwise in half
3/4 cup brown raisins or golden raisins
2 tablespoons sugar
Ground cinnamon
Grated peel from 1 lemon
Additional canela sticks or cinnamon sticks (optional)

Steps:

  • Bring 2 cups water to boil in medium saucepan. Remove from heat. Add rice; let stand 15 minutes. Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
  • Bring 4 cups water to boil in large saucepan. Add rice, lemon peel strips, and salt and return to boil. Reduce heat to low, cover, and simmer until rice is almost tender, about 10 minutes. Drain. Discard lemon peel.
  • Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 canela sticks in heavy large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil. Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups, about 30 minutes. Stir in rice, raisins, and sugar. Stir until raisins are plump and flavors blend, about 5 minutes.
  • Spoon pudding into bowls. Sprinkle with ground cinnamon and grated lemon peel. Garnish with canela sticks, if desired.

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CINNAMON RAISIN RICE PUDDING RECIPE - CHOPNOTCH
2020-12-11 Instructions. Mix milk, rice, sugar, cinnamon, raisins, and vanilla in a saucepan. Place over medium heat and bring to a boil, stirring from time to time. Reduce heat to low and cook for 15-20 minutes, stirring occasionally. Add condensed milk and butter. If you prefer rice to be softer, just add more milk.
From chopnotch.com


CINNAMON RAISIN RICE PUDDING - AVERIE COOKS
2011-04-10 1 tbsp cinnamon. 1 tsp vanilla extract. 1/2 c raisins. Directions: Cook one cup of rice according to the directions (probably adding about 1.75 to 2 c of water to it) and when it’s done, add the remaining ingredients. Stir to combine and simmer for 5 minutes or until liquid is absorbed and mixture is fairly thick.
From averiecooks.com


CINNAMON-RAISIN COCONUT RICE PUDDING - VEGGIES BY CANDLELIGHT
2015-04-06 Instructions. Combine raisins and water in a bowl, let sit until softened. Meanwhile, combine milk, coconut milk, coconut sugar, and sea salt, and cinnamon stick salt in large saucepan and bring to a low boil over medium-high heat, stirring frequently. Stir in rice and reduce heat to low. Cook, keeping an eye on and adjusting the heat in order ...
From veggiesbycandlelight.com


CINNA-RICE RAISIN PUDDING RECIPE - COOKSRECIPES.COM
Cinna-Rice Raisin Pudding. Sweet rice pudding with raisins is simmered on the stovetop for a creamy warm and comforting dessert. Recipe Ingredients: 2 cups water 1/4 teaspoon salt 1 cup long grain rice 3 cups 2% reduced-fat milk 1/2 cup Splenda® Granulated No Calorie Sweetener 1/8 teaspoon ground cinnamon 1/4 cup raisins 1 1/2 teaspoons vanilla extract. Cooking …
From cooksrecipes.com


CINNAMON RAISIN BROWN RICE PUDDING | EASY WHOLESOME
2011-03-31 Bring to a low boil over medium-low heat, stirring often. Cook for about 30 minutes till the rice becomes very creamy adding the raisins in the last 15 minutes of cooking. At the end you'll need to stir more frequently to prevent it from scorching on …
From fooddoodles.com


CINNA-RAISIN RICE PUDDING | CANADIAN LIVING
2007-08-19 Add milk, SPLENDA® Granulated Sweetener, cinnamon, and raisins. Cook, uncovered, over low heat, stirring occasionally, until most of the milk is absorbed (about 15 minutes). Remove from heat and stir in vanilla. Serve warm. Note Serving Size: 1/2 cup (125 mL) rice pudding. Nutritional facts Per serving, about:
From canadianliving.com


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