OLD-FASHIONED RICE PUDDING I
This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.
Provided by Juanita
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
- Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
- Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g
OLD-FASHIONED RICE PUDDING II
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
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
SLOW COOKER RICE PUDDING
Super easy rice pudding made in a Crock Pot®. Yummo!
Provided by Susan
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 3h55m
Yield 8
Number Of Ingredients 9
Steps:
- Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
- Cook on High for 2 1/2 hours.
- Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
- Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
- Continue cooking on High until creamy, about 15 minute more.
- Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 27.7 g, Cholesterol 33.3 mg, Fat 4.5 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 112.8 mg, Sugar 18.5 g
CHEF JOHN'S CLASSIC RICE PUDDING
For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
- Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
- Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g
RICE PUDDING I
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
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
RICE PUDDING
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
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
RICE COOKER RICE PUDDING
Easy way to make a simple rice pudding. Chill and serve with extra cinnamon if desired.
Provided by ASTROPHE
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place 5 1/2 cups skim milk, rice, sugar, and cinnamon in a rice cooker; stir to combine. Cover and cook for one cycle in rice cooker until rice is tender and creamy, 20 minutes. Stir in the remaining 2 1/2 cup milk. Allow to cool before serving.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 66 g, Cholesterol 4.9 mg, Fat 0.4 g, Fiber 1.1 g, Protein 10.6 g, SaturatedFat 0.2 g, Sodium 102.9 mg, Sugar 37.1 g
COUNTRY RICE PUDDING
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
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.
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