MICROWAVE RICE PUDDING
I LOVE rice pudding and this is one of my favorite! This is super easy and creamy. Guaranteed not to scorch or curdle! I always add some cinnamon and/or nutmeg or it's great without! Yummy warm or cold. I use leftover rice. This is one of my kids favorite desserts, will not disappoint
Provided by Chef Bonham
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Make sure the rice is cooked ahead of time.
- Whisk first 6 ingredients. And raisins if you want, we prefer without ;).
- Put in microwave and cook 1 - 1 1/2 minutes.
- Remove and whisk.
- Put back in microwave for another 1 - 1 1/2 minutes.
- Remove and whisk.
- Continue above steps until desired thickness (don't get too thick, you want it a little less thick than desired since it will continue to thicken as it sits).
- Add butter and vanilla once it's at desired thickness. You can omit butter to save on calories!
- Add anything else you want (cinnamon, nutmeg, fresh berries if it's cold, etc).
- Enjoy!
CREAMY RICE PUDDING
I was fortunate to grow up around fabulous cooks. My mother and grandmother taught me to experiment with recipes, and we tried a lot of variations on this one. No matter how we chose to embellish it, it was always tasty. When I make this, it brings fond memories to mind. -Laura German, North Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 220 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 0 fiber), Protein 6g protein.
OLD FASHIONED CREAMY RICE PUDDING
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
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
CREAMY MICROWAVE RICE PUDDING
Make and share this Creamy Microwave Rice Pudding recipe from Food.com.
Provided by JerriLea
Categories Dessert
Time 14m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in 1qt microwave bowl.
- Mix well.
- Microwave on high for 7-9 minutes, stirring every 3 minutes.
- Pudding should come to a boil.
- After pudding has boiled, remove and stir well.
- Cover and let set for 10 minutes.
Nutrition Facts : Calories 171.1, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.7, Sodium 119.2, Carbohydrate 33.7, Fiber 0.5, Sugar 20.2, Protein 3.4
CREAMY MICROWAVE RICE PUDDING
From the "Reader's Digest Microwave Cookbook". We only had a microwave when we got married, so this cookbook was used daily! I am now converted to making rice puddings in the microwave, or any other dish that sticks and burns easliy. All that aside, this is the tastiest rice pudding recipe.
Provided by Lee_tah
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together milk, rice and vanilla in a 2 L (4cup) dish. Cook on HIGH(100%) for 5 minutes or until boiling. Stir.
- Reduce heat to MED-HI(70%) and cook for 20-30 minutes, or until rice is tender. Stir often.
- Beat together egg yolks, sugar, cream, cinnamon and allspice. Stir a small amount of the rice mixture into egg mixture. Then pour the egg mixture back into the rice, stirring rapidly so that it doesn't get lumpy. Stir in raisins.
- Cook at Medium (50%) for 3-4 minutes or until it starts to thicken. Stir every minute.
- Allow pudding to stand covered for about 5 minutes. Serve warm or chilled.
- NOTE: if using the lemon peel and bay leaf: add them at the beginning instead of the vanilla so they can flavour the milk. Remember to remove them from the pudding before adding the egg mixture, because they aren't meant to be eatten. Omit the cinnamon and allspice.
Nutrition Facts : Calories 267.2, Fat 12.1, SaturatedFat 7.2, Cholesterol 94.5, Sodium 70.7, Carbohydrate 33.6, Fiber 1, Sugar 11.5, Protein 6.7
EASY, CREAMY LOW-FAT RICE PUDDING
The use of short-grain sticky rice (also called glutinous rice for its texture) makes this dish creamy without the need for whole milk, cream, or butter. Cook the rice in a rice cooker, and it's even easier! You can find this variety of rice in almost any Asian market, many natural foods stores, and increasingly in the international section of mainstream supermarkets.
Provided by CHERYLAP
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
- Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
- Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
- Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 81.5 g, Cholesterol 33 mg, Fat 1.4 g, Fiber 2.6 g, Protein 9.3 g, SaturatedFat 0.5 g, Sodium 160.4 mg, Sugar 27.2 g
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