Creamy Cinnamon Rice Pudding Recipes

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CREAMY RICE PUDDING



Creamy Rice Pudding image

This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.

Provided by Anonymous

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 45m

Yield 4

Number Of Ingredients 8

¾ cup uncooked white rice
2 cups milk, divided
⅓ cup white sugar
¼ teaspoon salt
1 egg, beaten
⅔ cup golden raisins
1 tablespoon butter
½ teaspoon vanilla extract

Steps:

  • Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  • In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g

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

CREAMY RICE PUDDING



Creamy Rice Pudding image

Here we have a rice pudding recipe that was originally posted on the 2003 "get milk" Canadian milk calendar. This is a fairly basic rice pudding, with raisins. It is quite decadent and very rich. You could lighten it up using 3 cups 2% milk and 1 cup evaporated milk rahter than the 1 cup of whipping cream.

Provided by cherber

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup whipping cream
3 cups whole milk
1/2 cup arborio rice
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/4 cup raisins
1/2 teaspoon cinnamon

Steps:

  • Combine the rice, whipping cream, whole milk, cinnamon and brown sugar into a large saucepan with a cover.
  • Over medium heat, bring the mixture to a boil, stirring frequently. Once its boiling, turn the heat down to a simmer, and cover the pudding. Stir occasionally. Let this simmer for about 20 minutes.
  • After the 20 minutes, and the raisins and simmer for an additional 5 minutes until the rice is tender (I usually cook it another 15 minutes. I like how thick it gets with the extra cooking).
  • Add the vanilla just before serving.

Nutrition Facts : Calories 324.9, Fat 18.8, SaturatedFat 11.4, Cholesterol 66.5, Sodium 68.4, Carbohydrate 33.8, Fiber 0.8, Sugar 18.9, Protein 6

CINNAMON RICE PUDDING



Cinnamon Rice Pudding image

Provided by Susan Herrmann Loomis

Categories     Milk/Cream     Rice     Dessert     Bake     Back to School     Winter     Cinnamon

Yield Makes 6-8 servings

Number Of Ingredients 5

3/4 cup short-grain rice, rinsed
3/4 cup plus 2 tablespoons vanilla sugar
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
8 cups whole milk

Steps:

  • Preheat the oven to 375°F.
  • Place the rice in a large, earthenware bowl. Add the sugar, then sprinkle the salt and cinnamon over all. Pour in the cold milk, and place the bowl in the center of the oven. (You may want to place the bowl on a baking sheet in case the teurgoule boils over.)
  • Cook the teurgoule for 1-1/2 hours. Reduce the oven temperature to 215° and continue cooking for two hours.
  • Remove the teurgoule from the oven and let it cool for 10 minutes before serving. Right from the oven it is too blistering hot!

CINNAMON RICE PUDDING



Cinnamon Rice Pudding image

creamy and full of flavor, I love cinnamon and nutmeg so feel free to cut the amount if you would prefer.

Provided by deborah.junger

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup long grain white rice (uncooked)
1/8 cup water
1 pinch salt
1/2 cup sugar
2 cups milk (separated 1 1/2 and 1/2)
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1 tablespoon butter
1 -2 cinnamon stick
1/2 cup raisins (optional, i omit)

Steps:

  • Boil water and a pinch of salt.
  • add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
  • in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
  • on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
  • add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
  • in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
  • remove pot from heat and remove cinnamon sticks.
  • add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
  • Fold in raisins (if desired) and butter.
  • pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
  • you can serve chilled or warm what ever your desire.

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