Comfort Food Rice Pudding Recipes

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CREAMIEST RICE PUDDING



Creamiest Rice Pudding image

OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.

Provided by BONNIE Q.

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 8h

Yield 12

Number Of Ingredients 8

½ gallon milk
1 cup white sugar
1 cup uncooked long-grain white rice
3 eggs, lightly beaten
¼ cup milk
¼ teaspoon salt
2 teaspoons vanilla extract
ground cinnamon to taste

Steps:

  • In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
  • In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
  • When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 37.7 g, Cholesterol 59.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 134.8 mg, Sugar 24.7 g

OLD FASHIONED CREAMY RICE PUDDING



Old Fashioned Creamy Rice Pudding image

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

1 ½ cups cooked rice
2 cups milk, divided
¼ teaspoon salt
⅔ cup golden raisins
1 egg, beaten
⅓ cup white sugar
1 tablespoon butter
½ teaspoon vanilla extract

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 RICE PUDDING



Creamy Rice Pudding image

Creamy, A touch of spice, Rich comfort food. You can make in Crock pot. I've also added a package of vanilla pudding mix with a little milk(Not instant) to the rice pudding before going into the oven.

Provided by Rita1652

Categories     Dessert

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1/2 cup medium white rice
4 cups milk
1 teaspoon vanilla bean, scraped
1 pinch salt
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 cup sugar
2/3 cup raisins, soaked in
dark rum, then drained
1 cup heavy cream, whipped

Steps:

  • Preheat oven to 300 degrees.
  • Heat butter in a 4 quart saucepan.
  • When frothy add rice and And vanilla beans and pod cook for a minute.
  • Slowly add milk, pinch salt,cinnamon, cardamom, sugar, raisins and bring to under a boil.
  • Remove pod.
  • Transfer to a 9 inch square baking pan and set in oven.
  • Bake uncovered for 1 1/2 hours stirring every 15 minutes.(Just a note on 01/05/05 I made this recipe again left the vanilla bean in and didn`t stir till after 1 hour in the oven baked for 45 more minutes and removed from oven and removed bean at that time. Came out thick and creamy good.
  • Then bake undisturbed for 1 hour.
  • Good warm or Cool.
  • Top with whipped cream.

Nutrition Facts : Calories 446.1, Fat 24.6, SaturatedFat 15.3, Cholesterol 87.3, Sodium 124.1, Carbohydrate 51.1, Fiber 1.3, Sugar 26.2, Protein 7.8

SIMPLY SPLENDID RICE PUDDING



Simply Splendid Rice Pudding image

This recipe is posted for a Recipezaar member who is looking for an eggless, baked rice pudding. It's untried by me, but it sounds good so I'll likely try it soon! I found it in Rose Murray's cookbook, "Hungry For Comfort: The Pleasures of Home Cooking" (which, incidentally, is a great book). This is what Rose Murray says about this recipe: "Risottos seem to have replaced the old-fashioned rice pudding as modern comfort food, but I think that the traditional baked rice pudding should be revived since it is so easy to make and provides the same wonderfully creamy texture as an upscale risotto."

Provided by Lennie

Categories     Dessert

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 6

4 cups milk (NOT skim)
1/3 cup uncooked short-grain rice (if you can't find regular short-grain rice, arborio works well)
1/4 cup packed brown sugar
1 tablespoon butter
1 teaspoon vanilla
1 pinch salt

Steps:

  • Preheat oven to 300F; have ready a greased 8-cup baking dish (preferably glass, says Rose Murray).
  • Heat the milk in a large saucepan over medium-high heat just until bubbles appear around the edge; remove from the heat.
  • Add all the remaining ingredients to the milk, combine well, then pour into the prepared pan.
  • Bake in preheated oven for two hours, until rice is just tender and most of the milk has been absorbed; stir twice during the first hour of baking.

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