RICE PUDDING WITH COOKED RICE
How to make rice pudding with cooked rice! This recipe yields a creamy, sweet rice pudding that is perfect for when you have leftover rice in the fridge.
Provided by Karlynn Johnston
Categories Dessert
Number Of Ingredients 10
Steps:
- Combine the cooked rice, milk, and salt in a saucepan over medium-high heat.
- Cook the mixture, stirring to prevent burning until it starts to thicken, around 15-20 minutes. The milk will reduce a bit, leaving a creamier sauce at this point.
- Add in the raisins and sugar, and cook until the raisins are plumped up. Continue stirring the entire time, ensuring that the milk doesn't burn and the rice doesn't stick to the bottom.
- Take the beaten eggs and whisk 1/4 cup of the hot mixture into them (tempering the eggs). Rapidly whisk the tempered eggs into the pudding. Cook for a few minutes more while it thickens, stirring constantly.
- Remove the saucepan from the heat; stir the butter and vanilla extract into the pudding. Season with the nutmeg and cinnamon to taste.
- Serve warm or cold.
Nutrition Facts : Calories 413 kcal, Carbohydrate 79 g, Protein 9 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 79 mg, Sodium 298 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving
RICE PUDDING WITH LEFTOVER RICE
Steps:
- Gather the ingredients and preheat the oven to 300 F.
- In a medium saucepan, heat the milk and rice over medium-low heat, stirring together frequently so the milk doesn't burn. Bring the mixture to a slow simmer.
- In a separate medium bowl, combine the eggs, sugar, and vanilla.
- Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Add all of the egg mixture to the saucepan of hot milk and rice, stirring constantly to avoid scrambling the eggs. Allow to cook until thick enough to coat the back of a spoon, about 175 to 180 F.
- Add the cinnamon and raisins, stirring just to combine.
- Finally, pour the rice pudding mixture into an 8 x 8-inch casserole or baking dish and bake in the preheated oven for 25 to 35 minutes. For a creamy texture, remove the rice pudding when it's lightly set with a slight jiggle. For a firm baked custard, cook until a knife inserted in the middle comes out clean.
- Allow the rice pudding to cool slightly before serving.
Nutrition Facts : Calories 227 kcal, Carbohydrate 40 g, Cholesterol 99 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 91 mg, Sugar 27 g, Fat 4 g, ServingSize about 4 servings, UnsaturatedFat 0 g
QUICK-AND-EASY RICE PUDDING
Steps:
- Combine the rice and ice cream in a medium pot. Set over low heat and cook, stirring often, until thickened, about 20 minutes. Transfer to serving bowls and garnish with the cinnamon.
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
STOVETOP RICE PUDDING
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
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.
BAKED RICE PUDDING
This rice pudding is lovely served warm. It has the appeal of homemade comfort food.
Provided by Emtmom
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Yield 11
Number Of Ingredients 9
Steps:
- Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
- Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g
EASY RICE PUDDING
This is the easiest rice pudding recipe, and it is delicious.
Provided by ALICIAK1234
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart casserole dish with nonstick cooking spray.
- In the casserole dish, mix together rice, sugar and salt. Stir in milk and vanilla.
- Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 41.1 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 4.6 g, Sodium 99 mg, Sugar 28.5 g
LEFTOVER RICE PUDDING
This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. -Laura German, North Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.
Nutrition Facts : Calories 221 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.
EASY RICE PUDDING FOR A CROWD (CAN BE HALVED)
"This is the best and easiest rice pudding recipe I have tried. This recipe can also be cut in half. It is creamy, delicious, and doesn't take anything but a periodic stir of the pot. It makes a huge amount and actually feeds more than 18 if you only serve 1/2 cup servings. But everyone that has tried it wants more. My family thinks it's "Da Bomb" - even my son who refuses raisins eats every morsel."
Provided by NewNerdMom
Categories Dessert
Time 35m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Into a large, heavy-bottomed pan, mix together all ingredients. On medium heat, stir occasionally while mixture comes to a simmer.
- Continue stirring regularly throughout the process. You don't have to stir constantly, but you can't just walk away for very long either.
- Once at a simmer turn down heat and continue to stir periodically. Allow to thicken to a creamy consistency (about 25-30 minutes).
- Don't let it get too thick. It should be only slightly thicker than a hearty cream soup. If it gets much thicker it will be too thick when it cools. Serve as desired, whether hot or cold.
Nutrition Facts : Calories 401.2, Fat 7.5, SaturatedFat 4.5, Cholesterol 22.6, Sodium 56.3, Carbohydrate 75.9, Fiber 1.4, Sugar 18.8, Protein 7.2
QUICK AND EASY, THICK AND CREAMY RICE PUDDING
This stuff tastes just like Tapioca pudding! I wanted to make rice pudding, but didn't want to make a huge batch. Also, I wanted to start with already cooked rice and have no eggs or evaporated milk on hand. This is a VERY simple adaptation, low-fat, and turns out beautiful and creamy. This recipe can be quite easily doubled or even tripled if desired, just expect longer cooking time.
Provided by TinkerToy
Categories Dessert
Time 30m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.
- Put on medium-high heat and bring to light/moderate boil. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken.(Stir often and be sure to watch so it doesn't boil over!) A little "skin" may form on top. This is what you want- it adds to the creaminess:).
- In small bowl, combine cornstarch and water. Pour into rice mixture and stir. It should thicken up fairly quickly. If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency.
- Pour into bowls and serve immediately. You may top with cool whip if desired.
Nutrition Facts : Calories 324.7, Fat 0.6, SaturatedFat 0.3, Cholesterol 4.9, Sodium 205.6, Carbohydrate 67.4, Fiber 0.3, Sugar 37.7, Protein 10.6
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4.8/5 (27)Total Time 30 minsCategory Dessert, SnackCalories 396 per serving
- Place the cooked rice along with the milk, and salt in a small saucepot over medium-low heat. Stir occasionally until thickened, about 10 minutes.
- In a small bowl, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg, set aside.
- Pour the sugar into the rice mixture and stir to combine. Stream in the heavy cream mixture, stirring constantly until combined. Add both varieties of raisins, and stir to combine. Continue to stir occasionally until thickened, about 5-8 minutes.
- When it is thickened, take the pot off the heat and stir in the butter and vanilla. Let cool for about 10 minutes, stirring occasionally, serve.
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- In a medium pot over medium heat add the cooked rice, 2 cups of the milk, and the salt. Cook, stirring frequently until thick and creamy. This will take about 15 to 20 minutes.
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