EASY RICE PUDDING WITH COOKED RICE
Easy Rice Pudding is the perfect use for all your leftover rice! Plus I guarantee you have everything you need in the pantry right now!
Provided by Pretty Providence
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Dump all of your ingredients into a sauce pan and mix together over medium low heat.
- Bring to a soft boil and stir constantly (to prevent burning). Cook for fifteen to twenty minutes, or until mixture is thickened. Let rice pudding cool a bit before serving.
Nutrition Facts : Calories 147 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 64 mg, Sugar 11 g, ServingSize 1 serving
EASY RICE PUDDING
Rice pudding has been a family favorite for generations, both because of its fantastic flavor and ease of preparation. You and your family will love this pudding's creamy texture.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the first five ingredients. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat; stir in vanilla., Cool for 5 minutes, stirring twice. Spoon into individual serving dishes. Serve warm or chill until serving.
Nutrition Facts :
CREAMY RICE PUDDING
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
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
HOW TO MAKE THE ABSOLUTE EASIEST RICE PUDDING
Steps:
- Measure out the rice and milk. Place 1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice in a large saucepan. Add 4 cups milk for uncooked rice, 3 cups milk for cooked rice.
- Add the flavorings. Add 1/3 cup granulated sugar and 1/4 teaspoon kosher salt. If using vanilla bean, scrape the seeds from 1/2 vanilla bean and add the seeds and the pod into the saucepan. If using vanilla bean paste, add 1 1/2 teaspoons. Add any desired add-ins.
- Bring to a simmer. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
- Simmer until the rice is tender. Reduce the heat to maintain a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, 20 to 22 minutes for uncooked rice, 10 to 12 minutes for cooked rice.
- Add the butter and vanilla extract. Remove from the heat and stir in 1 1/2 teaspoons vanilla extract if using and 1 tablespoon unsalted butter if desired until melted. Remove the vanilla bean pod if needed. Taste and add more sugar as desired.
- Serve the rice pudding. The rice pudding will continue to thicken as it cools. Thin out with more milk if desired, and serve warm or cold.
Nutrition Facts : SaturatedFat 1.2 g, UnsaturatedFat 0.0 g, Carbohydrate 26.9 g, Sugar 12.8 g, ServingSize Serves 8, Protein 4.3 g, Fat 3.5 g, Calories 148 cal, Sodium 114.3 mg, Fiber 4.9 g, Cholesterol 0 mg
EASY RICE PUDDING
Steps:
- Heat rice according to package directions. In small bowl combine rice, pudding and raisins; blend well. Sprinkle with cinnamon, if desired.
- Cooks' notes:
- Get creative by using different pudding flavors and add-ins such as:
- - dried cranberries
- - granola or trail mix
- - coconut
- - nuts
- - any type of chocolate chips (milk, dark, semi-sweet or white)
- - crushed cookies
- Or for more nutritious dessert use:
- - Minute® Ready to Serve Brown Rice
- - Sugar-free flavored pudding cup
- - Chopped almonds or walnuts
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
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.
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
OLD-FASHIONED RICE PUDDING I
This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.
Provided by Juanita
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
- Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
- Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g
EASIEST RICE PUDDING
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
- Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.
Nutrition Facts : Calories 202 g, Fat 8 g, Protein 6 g, SaturatedFat 4 g
CLASSIC MINUTE® RICE PUDDING
Here's our favorite and most requested rice pudding recipe! Everyone will want to taste this classic dessert with dinner!
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 4
Number Of Ingredients 8
Steps:
- Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
- Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
- Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.
Nutrition Facts : Calories 311 calories, Carbohydrate 52.5 g, Cholesterol 107.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 259.2 mg, Sugar 27.5 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.
RICE PUDDING
Try our recipe for a gorgeously creamy, yet low in fat rice pudding. Serve this comforting dessert with jam or fruit
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 2h5m
Number Of Ingredients 6
Steps:
- Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
- Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.
Nutrition Facts : Calories 214 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Protein 8 grams protein, Sodium 0.2 milligram of sodium
FAST RICE PUDDING
This is a simple and fast way to enjoy rice pudding.
Provided by Vannessa
Categories World Cuisine Recipes Asian
Time 15m
Yield 3
Number Of Ingredients 4
Steps:
- Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 76.2 g, Cholesterol 32.9 mg, Fat 8.9 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 5.3 g, Sodium 121.5 mg, Sugar 44.8 g
EASY RICE PUDDING RECIPE
Use our Easy Rice Pudding Recipe to make a tasty vanilla rice pudding in 20 minutes! Raisins, cinnamon and nutmeg flavor our Easy Rice Pudding Recipe.
Provided by My Food and Family
Categories Spanish Food
Time 20m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Beat egg with wire whisk in large saucepan. Gradually add milk, beating until well blended. Add dry pudding mix; stir 2 minutes or until well blended. Stir in rice and raisins.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Cool 5 minutes, stirring occasionally. Pour evenly into 10 dessert dishes or 1-1/2-quart serving bowl.
- Sprinkle evenly with cinnamon and nutmeg. Serve warm. Or, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 110 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 13 g, Protein 5 g
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