Grandma Ackroyds Rice Pudding Recipes

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GRANDMA'S RICE PUDDING



Grandma's Rice Pudding image

My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. -Margaret DeChant, Newberry, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 cups cooked rice
1/4 cup raisins
2 large eggs
1-1/2 cups whole milk
1/2 cup sugar
1/2 teaspoon ground nutmeg
Additional milk, optional

Steps:

  • Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.

MAMA CALLIE'S RICE PUDDING



Mama Callie's Rice Pudding image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h5m

Yield 3 to 4 servings

Number Of Ingredients 9

5 cups whole milk
1 cup Arborio rice
1/2 cup sugar
1 vanilla bean, seeds scraped
1/2 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons butter
1/4 cup brown sugar
2 ripe but firm medium bananas, sliced

Steps:

  • Into a large saucepan, mix together milk, rice, sugar, vanilla bean and seeds, allspice and salt over medium-high heat. Let simmer for 45 minutes, stirring frequently and being careful not to scorch the milk. Once rice is tender and pudding has thickened turn off heat and remove the vanilla bean.
  • In a heavy skillet, melt butter and add brown sugar over low heat. Stir to melt the sugar. Add sliced bananas and continue to saute until they are soft and covered with the sugar and butter mixture.
  • Spoon pudding to serving bowls and top with the warm banana topping.

GRANDMA'S BAKED RICE PUDDING WITH MERINGUE



Grandma's Baked Rice Pudding with Meringue image

This is a delicious rice pudding recipe passed down from my husband's grandmother. My husband cannot get enough of it!

Provided by STACYEMT1

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h13m

Yield 6

Number Of Ingredients 11

1 cup water
½ cup uncooked white long-grain rice
2 beaten egg yolks
½ cup white sugar
1 tablespoon cornstarch
1 pinch salt
2 ½ cups milk
1 tablespoon fresh lemon juice
½ cup raisins
2 egg whites
¼ cup white sugar

Steps:

  • Place the water and rice into a saucepan, and bring to a boil over medium-high heat. Stir, and reduce heat to low. Cover pan, and simmer until all water is absorbed, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the egg yolks together with 1/2 cup sugar in a mixing bowl. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins. Pour the rice mixture into a baking dish, and place inside a larger baking pan. Fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.
  • Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. If necessary, add more water to maintain the water level.
  • Meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. Continue beating, and gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove the pudding from the oven, leaving it in the larger baking dish. Top pudding with the meringue, swirling with a spoon to create soft peaks.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 54.7 g, Cholesterol 76.4 mg, Fat 3.6 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 66.4 mg, Sugar 38.1 g

GRANDMA'S RICE PUDDING



Grandma's Rice Pudding image

My grandma used to make this for my mom, and she made it for me. It's just like hot rice pudding and so yummy served with cinnamon!

Provided by Egapylime

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 ½ cups water
½ cup long grain rice
1 cup 2% milk
½ (12 fluid ounce) can evaporated milk
½ cup white sugar
1 tablespoon butter
1 pinch ground cinnamon

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.

Nutrition Facts : Calories 301 calories, Carbohydrate 51.3 g, Cholesterol 26.2 mg, Fat 7.8 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 99.4 mg, Sugar 32.6 g

GRANDMA ACKROYDS RICE PUDDING



Grandma Ackroyds Rice Pudding image

This was my Mother-In-law's recipe, that we now save for holidays, special occasions and when we need a good dose of 'comfort food'. (The guys always fight over the nutmeg skin that forms on the finished pudding). She had a 'rice pudding' bowl, which she used only for that purpose. She would mix everything in the bowl, and then fill it with water. Making the 'bowl' an integral part of the recipe. It took a bit of fiddling, but we now have the exact measurements. After spooning into serving dishes, some like to pour a bit of cold milk over top. I prefer it straight up. Last year I wrapped up Grandma's bowl, along with the pre-measured ingredients, and gave it to our Son for Christmas. The bowl has become a very important part of our family. I hope you enjoy this as much as we do.

Provided by Diana 2

Categories     Healthy

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup white sugar
1 cup rice, I prefer Calrose but any short grain will do
1 (370 ml) can evaporated milk
2 cups water
1 teaspoon vanilla
3 tablespoons butter
1 1/2 teaspoons nutmeg

Steps:

  • Preheat oven to 350*.
  • In a large oven proof bowl, mix together sugar, milk, rice, water and vanilla.
  • Dot the top with butter, and sprinkle generously with nutmeg.
  • Bake for 1-1/2 hours.
  • Let the pudding sit for at least an hour before serving.

Nutrition Facts : Calories 390, Fat 11.1, SaturatedFat 6.9, Cholesterol 34.3, Sodium 112.6, Carbohydrate 66.1, Fiber 0.6, Sugar 33.6, Protein 6.7

GREAT GRANDMA'S RICE PUDDING



Great Grandma's Rice Pudding image

This was my great Grandmother's pudding recipe and it has been one of my family's favorites for years.

Provided by Lulabelle4822

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 cups whole milk
1/4 cup butter or 1/4 cup margarine
1/3 cup sugar
4 eggs, slightly beaten
1/2 cup cooked rice
3/4 cup raisins (optional)
1 teaspoon vanilla

Steps:

  • scald milk (not boiled)
  • remove from heat and add the butter and sugar.
  • cool. Slowly stir into the beaten eggs and add remaining ingredients.
  • pour into a buttered casserole dish; set in pan of hot water
  • Put pan with casserole dish inside of it inside the oven and bake at 350 for about 45 mins until the custard is firm.

Nutrition Facts : Calories 173.1, Fat 10.2, SaturatedFat 5.6, Cholesterol 127.1, Sodium 100.3, Carbohydrate 14.7, Sugar 11.8, Protein 5.5

GRANDMA'S BAKED RICE CUSTARD



Grandma's Baked Rice Custard image

While growing up in Italy in the 1900s, my mother lived a very basic life. But when Easter Sunday arrived, my grandmother would make this dessert as a special treat.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20-22 servings.

Number Of Ingredients 9

14 large eggs, lightly beaten
1-1/2 cups sugar
4 cups whole milk
1 carton (15 ounces) ricotta cheese
1-1/2 cups cooked rice
1 can (8 ounces) crushed pineapple, undrained
1 cup evaporated milk
3 teaspoons vanilla extract
Ground cinnamon

Steps:

  • In a large bowl, combine eggs and sugar. Stir in the milk, ricotta cheese, rise, pineapple, evaporated milk and vanilla. Pour into a greased 13x9-in. baking dish and a greased 11x7-in. baking dish. Sprinkle with cinnamon., Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 96mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 0 fiber), Protein 9g protein.

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