Grandma Helens Rice Pudding Recipes
GRANDMA'S RICE PUDDING
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
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'S RICE PUDDING
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
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.
GRANDMA'S RICE PUDDING
Another Sunday morning favorite at Grandma's house. This recipe has been passed down through generations in my family.(Note, this is not a thick rice pudding.)
Provided by Sherie717
Categories Dessert
Time 2h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350.
- Stir rice, milk and sugar in large, deep cookie sheet. and bake for 1 hour, stirring frequently.
- Add raisins, nutmeg and vanilla and bake for an additional hour stirring frequently.
- Top with whipped cream and or cinnamon if desired.
GRANDMA'S RICE PUDDING RECIPE PHOTO BY TASTE OF HOME RECIPE
Provided by á-10254
Number Of Ingredients 7
Steps:
- Grandma's Rice Pudding Recipe My sisters and I always loved the rice pudding our grandma made. After Grandma passed away, I took it upon myself to try and find the secret to her pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share it here. TOTAL TIME: Prep: 10 min. Bake: 45 min. MAKES: 4- 1 serving (1 cup) equals 197 calories, 4 g fat (2 g saturated fat), 79 mg cholesterol, 52 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein. Directions 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. Yield: 4-6 servings. Originally published as Grandma's Rice Pudding in Reminisce Extra April 1993, p49 Read more: http://www.tasteofhome.com/recipes/grandma-s-rice-pudding#ixzz3BvgYfhKA
GREAT GRANDMA'S RICE PUDDING
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
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
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- After 30 minutes, the rice should be soft and mixture creamy, it will continue to thicken as it cools too
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