Creamy Stovetop Rice Pudding Recipe Recipe For Potato

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CREAMY STOVETOP ARBORIO RICE PUDDING



Creamy Stovetop Arborio Rice Pudding image

An easy stovetop rice pudding, now even creamier with naturally starchy arborio rice and crème fraîche.

Provided by Unpeeled

Categories     Dessert

Number Of Ingredients 10

5 cups milk (not skim)
1/2 cup plus 2 tablespoons sugar
1 tablespoon pure vanilla extract
3/4 cup arborio rice
3/4 cup crème fraîche or sour cream
1/2 cup golden raisins
2 tablespoons Grand Marnier or fresh orange juice
1/8 teaspoon cinnamon
zest from 1/2 orange
enough cold water to cover the raisins fully

Steps:

  • In a large saucepan, bring the milk, sugar, and vanilla to a boil. Add the rice. Stir, and boil for one minute.
  • Reduce the heat to a low simmer and cook for 45 to 50 minutes, stirring occasionally, until thickened and creamy.
  • Pour the rice pudding into a bowl and stir until cooled to room temperature. PRO TIP: Speed the cooling process by putting the bowl over an ice bath. Even setting it over a bag of frozen vegetables will help speed things along.
  • While the rice pudding is cooking, zest an orange, if desired, and set aside to garnish. Heat the raisins, Grand Marnier or juice, cinnamon, and enough water to cover the raisins in a small saucepan. Bring to a boil, then immediately remove from heat. Steep for about 15 minutes. Drain.
  • Whip the crème fraîche or sour cream to fluffy, soft peaks. Gently fold into the rice pudding, along with 3/4 of the raisins. Chill until cool.
  • Spoon the rice pudding into serving bowls. Top with a few more raisins and, if desired, a small sprinkle of cinnamon and some orange zest.This rice pudding will keep, refrigerated, for up to two days. Rice pudding tastes best very cool, but not cold.

STOVETOP RICE PUDDING



Stovetop Rice Pudding image

This is my mom's recipe, which she called creamy steamed rice. Although many people would eat it for dessert, it was one of my favorite breakfasts when I was growing up. My family considers it a real treat.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 cups water
3/4 cup uncooked long grain rice
1/2 teaspoon salt
4 cups milk
1/2 cup sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
Cinnamon sticks and fresh fruit, optional

Steps:

  • In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.

Nutrition Facts : Calories 283 calories, Fat 9g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 316mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.

STOVETOP RICE PUDDING



Stovetop Rice Pudding image

This yummy stovetop rice pudding recipe is rich, creamy and made from simple ingredients. In just 4 easy steps, you have a dessert the kids will love!

Provided by Stephanie Gallagher

Categories     Dessert

Time 30m

Number Of Ingredients 9

2 cups whole milk (divided)
1 1/2 cups cooked rice (short-grain)
1/3 cup granulated sugar
1 large egg (lightly beaten)
2 tablespoons butter
1 teaspoons vanilla extract
1/2 teaspoons ground cinnamon
1/2 cup raisins
Salt (to taste)

Steps:

  • Gather the ingredients.
  • Place 1 1/2 cups of the milk in a medium (3-quart) saucepan over medium heat. Warm the milk until bubbles start to form around the edges, but don't let it boil.
  • Turn the heat down to medium-low and add the cooked rice and sugar. Let the mixture simmer, covered, for 15 to 20 minutes.
  • Stir in the remaining milk, egg, butter, vanilla, cinnamon, and raisins. Cook for 5 minutes, stirring constantly until the rice pudding thickens.
  • Garnish with a sprinkle of cinnamon and serve immediately, or let cool and refrigerate until needed.

Nutrition Facts : Calories 346 kcal, Carbohydrate 55 g, Cholesterol 74 mg, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, Sodium 219 mg, Sugar 34 g, Fat 11 g, ServingSize 1 bowl (4 servings), UnsaturatedFat 0 g

CREAMY STOVE-TOP RICE PUDDING



Creamy Stove-Top Rice Pudding image

You could make this using all milk but it will not be as creamy. For coconut rice pudding, use one 400-ml can good quality coconut milk and 3/4 cup milk. This complete recipe may easily be doubled, adjust the amount of sugar to suit taste, if you are planning to serve this rice pudding cold then add in another 1/4 cup milk, to serve warm make as stated.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h32m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 1/2 cups milk
1 cup 18% table cream (or use 1 cup half and half cream)
1/2-1 teaspoon cinnamon (or use 1 cinnamon stick, can use both!)
1/4 teaspoon fresh grated nutmeg (optional)
1/2 cup uncooked short-grain white rice
1/2 cup raisins (to taste) (optional)
3 -4 tablespoons white sugar (or to taste)

Steps:

  • Melt butter in a medium heavy-bottomed saucepan over medium-low heat.
  • Add in milk, cream, cinnamon and the nutmeg (if using) bring to a simmer, sirring constantly.
  • Add in rice and raisins then mix in sugar (start with 2 tablespoons adding in more to taste).
  • Reduce the heat to the LOWEST setting and simmer uncovered on top of the stove for about 1 hour or until desired consistency, stirring very frequently.
  • This will thicken up even more upon standing.
  • Serve warm.

Nutrition Facts : Calories 378.7, Fat 23.7, SaturatedFat 14.8, Cholesterol 75.3, Sodium 130.5, Carbohydrate 35.9, Fiber 0.8, Sugar 9.5, Protein 6.3

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

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