Creamy Raisin Rice Pudding Recipes

OLD FASHIONED CREAMY RICE PUDDING WITH RAISINS

Steps:

• Add milk to a large saucepot and whisk in cinnamon, salt and sugar until thoroughly combined. Bring milk to a gentle boil over medium heat, whisking occasionally. Keep a close eye being careful not to scorch the milk.
• Meanwhile, place rice in a mesh strainer and rinse until water comes out clear - about 2 minutes.
• When the milk comes to a boil, add rice then simmer on low for 20-25 minutes until liquid is mostly absorbed.
• Using a fork, mix cornstarch with a few tablespoons of cold water then add to the pot. Continue cooking the pudding until the mixture begins to thicken - about 1-2 minutes.
• Stir in raisins then remove from the heat. Divide pudding evenly between 6 small ramekins or dessert dishes. Serve warm, at room temperature or refrigerate until cold.

CREAMY RICE PUDDING

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.

CREAMY RAISIN RICE PUDDING

Steps:

• Combine rice, water and salt in 3-quart saucepan.
• Bring to a vigorous boil. Reduce heat, cover and simmer until all water is absorbed, about 3 minutes.
• Combine sugar and cornstarch.
• Add milk, sugar mixture and raisins to rice.
• Heat to boiling; boil 1 minute, stirring constantly.
• Remove from heat. Stir in butter and vanilla.
• Slowly stir about 1 cup of the hot rice mixture into egg yolks in bowl.
• Stir into remaining mixture in saucepan.
• Cook over medium heat, stirring frequently, just until mixture starts to bubble.
• Serve warm or chilled. Garnish with cinnamon and nutmeg.

EASY RICE PUDDING WITH RAISINS RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F (180 C, Gas 4). Butter a shallow 1 1/2- to 2-quart baking dish, or spray it with nonstick cooking spray.
• In a large mixing bowl, combine the rice with the granulated sugar, the beaten eggs, milk, vanilla extract, raisins, and ground cinnamon. Blend well with a spoon.
• Pour the mixture into the prepared baking dish.
• Bake the pudding in the preheated oven for about 30 to 35 minutes, or until set.

CINNAMON-RAISIN RICE PUDDING

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.

RUM RAISIN RICE PUDDING

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.

RAISINS AND RICE PUDDING

Steps:

• In a large saucepan, bring milk and rice to a boil over medium heat. Whisk in dry pudding mix; cook and stir for 1 minute or until thickened. Remove from the heat; fold in raisins. Cover and let stand for 5 minutes. Spoon into individual dessert bowls. Sprinkle with cinnamon. Serve warm.

SUPER EASY RICE PUDDING WITH RAISINS

Steps:

• Mix all ingredients in a 2-quart saucepan.
• Heat to boiling, stirring constantly.
• Once boiling, remove from heat, cover and let stand 5 minutes. Serve hot.

CREAMY RICE PUDDING

Steps:

• In a small heavy saucepan, combine rice, milk, sugar and salt; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until thickened, about 20 minutes, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm or cold; serve with desired toppings.

QUICK RICE AND RAISIN PUDDING

Steps:

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

OLD FASHIONED CREAMY RICE PUDDING

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.

RICE PUDDING WITH GOLDEN RAISINS

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.