Cooks Country Rice Pudding Recipe Recipe For Deviled Recipe For Meatloaf

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RICE PUDDING



Rice Pudding image

Make and share this Rice Pudding recipe from Food.com.

Provided by Cheryl E

Categories     Dessert

Time 1h

Yield 2-6 serving(s)

Number Of Ingredients 7

3/4 cup medium grain rice or 3/4 cup long grain rice
1 1/2 cups water
1/4 teaspoon salt (heaping)
4 cups whole milk (I use 2%)
1/2 cup sugar
1/2 teaspoon vanilla
cinnamon

Steps:

  • Bring rice, water and salt to a boil over med-high heat.
  • Simmer covered until water has been absorbed (approximately 15 minutes).
  • Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
  • The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
  • DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
  • Remove from heat and stir in vanilla.
  • Turn into a bowl or cups.
  • You can sprinkle cinnamon on the top if you like.
  • COVER with plastic wrap directly on surface "IF" you don't want a skin.
  • COOL.

COUNTRY RICE PUDDING



Country Rice Pudding image

Make and share this Country Rice Pudding recipe from Food.com.

Provided by tranch

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

4 1/2 cups milk
1 cup short-grain rice
3/4 cup sugar
1/8 teaspoon nutmeg
2 teaspoons lemon zest, grated
1/4 teaspoon salt
1 egg, beaten
2 teaspoons Bourbon
2 teaspoons vanilla extract
1/4 cup sugar
1 tablespoon cinnamon

Steps:

  • In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally.
  • Reduce heat to low and simmer , uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer.
  • Remove from heat and stir in bourbon and vanilla extract. Chill before serving.
  • Sprinkle with Cinnamon Sugar before serving.
  • CINNAMON SUGAR: Combine cinnamon and sugar and store in a tightly covered bowl.

COOKS COUNTRY MEATLOAF



Cooks Country Meatloaf image

not set

Provided by lmhalver

Categories     Main Dish

Time 30m

Yield 6

Number Of Ingredients 18

2 Tsp Vegetable oil
1 Medium Onion chopped
2 Cloves Garlic minced
2 Large Eggs
1 Tsp Salt
1/2 Tsp Ground black pepper
2 Tsp Dijon mustard
2 Tsp Worcestershire sauce
1/4 Tsp Hot red pepper sauce
1/2 Cup Whole milk
2 Lbs Meat loaf mix (50%beef, 25% pork, 25 % veal)
2/3 Cup Crushed saltines (about 16)
1/3 Cup Fresh parsley chopped Minced
6-8 Oz Thin sliced bacon
Glaze
1/2 Cup Ketchup or chili sauce
4 Tbsp Brown sugar
4 Tsp Cider or white vinegar

Steps:

  • Heat oven to 350 Heat oil in med. skillet - add onion and garlic and saute until softened, about 5 min. Set aside to cool while preparing remaining ingredients. Mix eggs with thyme, salt, pepper,mustard, worchestershire sauce, pepper, pepper sauce, and milk. Add egg mixture to meat in large bowl with crackers, parsley, and cooked onion mixture. Mix until evenly blended and meat mixture does not stick to bowl. If it sticks add additional milk a few tbsp at a time, until no longer sticks. Shape into loaf on cookie sheet lined with foil for easy clean-up. Brush with half of the glaze and arrange bacon slices over top tucking ends under loaf. Bake until bacon is crisp and internal temp is 160 (about an hour). I found that it took longer at 375. Cool 20 min. Simmer remaining glaze until slightly thickened. Slice meatloaf and serve with extra glaze.

Nutrition Facts : Calories 242 calories, Fat 4.70201541487256 g, Carbohydrate 48.0404924800524 g, Cholesterol 141.254166666667 mg, Fiber 0.368185277135359 g, Protein 5.03065791676091 g, SaturatedFat 1.18463427625886 g, ServingSize 1 1 Serving (267g), Sodium 321.773386114576 mg, Sugar 47.6723072029171 g, TransFat 0.611944265262493 g

QUICK-AND-EASY RICE PUDDING



Quick-and-Easy Rice Pudding image

Provided by Food Network

Categories     dessert

Time 25m

Yield 2 servings

Number Of Ingredients 3

2 cups leftover cooked white rice
1 pint rum raisin ice cream or your favorite ice cream
1/4 teaspoon ground cinnamon

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



Rice Pudding image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 15 to 20 servings

Number Of Ingredients 13

3 tablespoons unsalted butter, plus more for greasing pan
3/4 cup white rice
5 cups whole milk
5 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup white sugar
1 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
1/2 to 34 cup raisins, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
  • Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.
  • While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
  • Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.
  • Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.

RICE PUDDING I



Rice Pudding I image

My mother made rice pudding when I was a child. Now I make it, and my children love it. I usually make rice pudding from leftover rice after a meal. Just be sure that your rice floats in the milk, and the mixture is soupy. Rice absorbs very well. It will cook to be golden and crusty on top. Raisins are optional.

Provided by Jacquetta Peace

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h

Yield 15

Number Of Ingredients 8

1 ¼ cups uncooked white rice
1 ½ cups white sugar
½ cup butter, melted
5 cups milk
2 eggs, beaten
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup raisins

Steps:

  • In a saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 2 1/2 cups cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins and mix well. Pour into a 9x13 inch baking dish.
  • Bake in preheated oven until top is golden, 30 to 60 minutes. Serve warm or cold.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 42.8 g, Cholesterol 47.6 mg, Fat 8.6 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 5.2 g, Sodium 87.6 mg, Sugar 28.2 g

NEWFIE RICE PUDDING



Newfie Rice Pudding image

A yummy, custard-like rice pudding that will remind you of home if you grew up in Newfoundland. I was searching for years and upon guidance from my aunt and some tested recipes, I fine-tuned a yummy result! Eat this pudding as is or top with whipped cream, tin of cream, or milk to your liking.

Provided by Cathy

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 40m

Yield 8

Number Of Ingredients 9

2 cups cooked rice
1 (12 ounce) can evaporated milk (such as Carnation ®)
1 cup raisins
2 small eggs
¼ cup white sugar
¼ cup brown sugar
1 tablespoon custard powder
1 tablespoon vanilla extract
1 pinch ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture.
  • Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 44.1 g, Cholesterol 46.7 mg, Fat 4.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 2.3 g, Sodium 62.5 mg, Sugar 28.2 g

OLD-FASHIONED RICE PUDDING II



Old-Fashioned Rice Pudding II image

This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter.

Provided by Kim

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h35m

Yield 4

Number Of Ingredients 5

⅓ cup uncooked white rice, not rinsed
¼ teaspoon salt
¼ cup white sugar
1 quart milk, scalded
2 teaspoons butter

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
  • Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 36.9 g, Cholesterol 24.9 mg, Fat 7 g, Fiber 0.2 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 260.2 mg, Sugar 23.9 g

EASY RICE PUDDING FOR A CROWD (CAN BE HALVED)



Easy Rice Pudding for a Crowd (Can Be Halved) image

"This is the best and easiest rice pudding recipe I have tried. This recipe can also be cut in half. It is creamy, delicious, and doesn't take anything but a periodic stir of the pot. It makes a huge amount and actually feeds more than 18 if you only serve 1/2 cup servings. But everyone that has tried it wants more. My family thinks it's "Da Bomb" - even my son who refuses raisins eats every morsel."

Provided by NewNerdMom

Categories     Dessert

Time 35m

Yield 18 serving(s)

Number Of Ingredients 9

6 cups cooked and cooled rice (preferably medium grain, but long grain will work)
2 cups half-and-half cream or 2 cups evaporated skim milk
4 cups milk (I use skim or 1%)
1 1/4 cups sugar
3 tablespoons butter
1 cup raisins
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg (use freshly grated for a world of difference)

Steps:

  • Into a large, heavy-bottomed pan, mix together all ingredients. On medium heat, stir occasionally while mixture comes to a simmer.
  • Continue stirring regularly throughout the process. You don't have to stir constantly, but you can't just walk away for very long either.
  • Once at a simmer turn down heat and continue to stir periodically. Allow to thicken to a creamy consistency (about 25-30 minutes).
  • Don't let it get too thick. It should be only slightly thicker than a hearty cream soup. If it gets much thicker it will be too thick when it cools. Serve as desired, whether hot or cold.

Nutrition Facts : Calories 401.2, Fat 7.5, SaturatedFat 4.5, Cholesterol 22.6, Sodium 56.3, Carbohydrate 75.9, Fiber 1.4, Sugar 18.8, Protein 7.2

GRANDMA'S BAKED RICE PUDDING WITH MERINGUE



Grandma's Baked Rice Pudding with Meringue image

This is a delicious rice pudding recipe passed down from my husband's grandmother. My husband cannot get enough of it!

Provided by STACYEMT1

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h13m

Yield 6

Number Of Ingredients 11

1 cup water
½ cup uncooked white long-grain rice
2 beaten egg yolks
½ cup white sugar
1 tablespoon cornstarch
1 pinch salt
2 ½ cups milk
1 tablespoon fresh lemon juice
½ cup raisins
2 egg whites
¼ cup white sugar

Steps:

  • Place the water and rice into a saucepan, and bring to a boil over medium-high heat. Stir, and reduce heat to low. Cover pan, and simmer until all water is absorbed, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the egg yolks together with 1/2 cup sugar in a mixing bowl. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins. Pour the rice mixture into a baking dish, and place inside a larger baking pan. Fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.
  • Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. If necessary, add more water to maintain the water level.
  • Meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. Continue beating, and gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove the pudding from the oven, leaving it in the larger baking dish. Top pudding with the meringue, swirling with a spoon to create soft peaks.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 54.7 g, Cholesterol 76.4 mg, Fat 3.6 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 66.4 mg, Sugar 38.1 g

JASMINE RICE PUDDING



Jasmine Rice Pudding image

Adapted from a recipe in _The Craft of Baking_ by Karen DeMasco and Mindy Fox, as reprinted by Caroline Russock at Serious Eats http://bit.ly/149URy

Provided by DrGaellon

Categories     Dessert

Time 30m

Yield 5 serving(s)

Number Of Ingredients 8

1/2 cup uncooked jasmine rice
2 cinnamon sticks, broken
1/2 lemon, zest of, removed in strips with vegetable peeler
1 cup water
2 cups whole milk
1 cup sugar
1/2 teaspoon table salt
1/2 cup creme fraiche

Steps:

  • Combine rice, cinnamon and lemon zest in a medium saucepan. Toast over medium-low heat, shaking occasionally, until rice develops a nutty odor, about 5 minutes.
  • Add water and cook over medium heat, stirring occasionally, until most of the water is absorbed, about 4 minutes. Add 1 c milk and continue cooking, again until most of the liquid is absorbed, about 6 minutes. Add the remaining milk and cook until most of the liquid is absorbed, about 7 minutes. Add sugar and salt, stir well, and and cook until sugar is dissolved, and the liquid is nearly totally absorbed, about 3 minutes more.
  • Remove from heat and stir in creme fraiche. Serve hot, or chill in an ice bath, then refrigerate, covered, up to 2 days. (Place a sheet of plastic wrap touching the surface of the pudding to prevent a skin from forming before sealing the container. Leave cinnamon and lemon zest in; they will continue to add flavor. Discard just before serving.) Serve cold, or reheat gently in a saucepan, adding more milk if too thick.

Nutrition Facts : Calories 363.9, Fat 12.1, SaturatedFat 7.3, Cholesterol 42.4, Sodium 282.9, Carbohydrate 60.2, Fiber 0.5, Sugar 45.1, Protein 4.9

RICE PUDDING IN A RICE COOKER



Rice Pudding in a Rice Cooker image

Rice cooker recipe from Wolfgang Puck. Remembering that short grain rice is always measured using the cup measure that came with your cooker, this is 3/4 of a regular measure cup.

Provided by andypandy

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups arborio rice (this is measured in your rice cooker measures...if using a reg measure cup use 1 1/2 cups uncooked s) or 2 cups short-grain rice (this is measured in your rice cooker measures...if using a reg measure cup use 1 1/2 cups uncooked s)
2 cups cold water
1 teaspoon salt
1/2 cup evaporated milk
1/2 cup coconut milk
1 cup sweetened condensed milk, Eagle Brand
1 cinnamon stick
1 lemon zest, one large piece of lemon peel
1/2 teaspoon nutmeg
3 tablespoons ground cinnamon (to garnish)

Steps:

  • Measure your short grain rice with the mearuing cup you got with your rice cooker. This measuring cup is usually 6 ounces or close to 3/4 of a cup of rice. For this recipe you need to start with two of those measures.
  • Measure first the rice then rinse rice in cold water, and place rice, water and salt into rice cooker and click to on. Cook until it clicks automatically to warm.
  • When rice has been cooked and the setting has switched to warm, Disconnect the cord from outlet, stir once and let cool for 15 minutes.
  • Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk cinnamon stick, lemon zest( a large thin slice of zest, not grated) and nutmeg together.
  • Add the whisked milks into the rice, close lid and set the cooker to WARM setting. Check about 30 minutes later and see if it is at the consistency you like.
  • Discard the cinnamon stick and the lemon zest.
  • Place into individual dishes and garnish with ground cinnamon and cream if desired.

Nutrition Facts : Calories 396.9, Fat 7.9, SaturatedFat 5.8, Cholesterol 17.6, Sodium 365.2, Carbohydrate 74.2, Fiber 3, Sugar 30.4, Protein 7.7

RICE PUDDING



Rice Pudding image

This is my Mom's recipe for homemade creamy rice pudding. Hope you enjoy it.

Provided by Sue

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 6

Number Of Ingredients 8

1 cup cooked white rice
1 quart milk
½ cup white sugar
¼ teaspoon salt
2 eggs, beaten
½ teaspoon vanilla extract
1 teaspoon butter
1 pinch ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  • In a 2 quart saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.

Nutrition Facts : Calories 211.8 calories, Carbohydrate 32 g, Cholesterol 76.8 mg, Fat 5.7 g, Fiber 0.1 g, Protein 8.2 g, SaturatedFat 3.1 g, Sodium 192 mg, Sugar 24.5 g

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