RICE PUDDING FROM RIVIERA HOTEL LAS VEGAS
This recipe was given to my mom when she and my dad were on one of their trips to Las Vegas. They liked the food at this hotel so they stayed their quite often. One trip my mom wasn't feeling very well and asked the chef to send her up something soothing. This is what he sent up and she really enjoyed it. When she asked for the recipe, he graciously shared it with her and it became a family favorite. On a day when I'm in a lot of pain, this is a go-to recipe. It is simple to make and delicious. Even folks who aren't real fond of puddings will enjoy this. I've kept this one close to my chest for years but it's time to share!!! Bon appetit-- plantfreek
Provided by plantfreek
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put first three ingredients into a pan and boil together for four minutes.
- Put together your double boiler and in the top pan put the milk and butter. Add the hot rice mixture to this and cook in double boiler for 11/2 hours. Stir occasionally.
- Lightly beat the two eggs in a bowl and stir into them a 1/2 cup of the hot mixture. (You are tempering the eggs at this point, bringing temperature of eggs slowly up to that of hot mixture so you don't end up with scrambled eggs!) Add another 1/2 cup of hot mix to eggs and stir. Slowy add egg mixture back into the hot rice mixture a little at a time and stir well.
- Add sugar to rice and cook for a few minutes til sugar dissolves. Adjust salt now to your personal preference.
- Lower burner temperature under double boiler to lowest setting and add vanilla and raisins. Cook and stir gently for 1-2 minutes.
- Remove from heat and pour into serving dishes. Sprinkle cinnamon and sugar on top of bowls to taste. Serve warm or cold. Store leftovers in refrigerator.
Nutrition Facts : Calories 390.4, Fat 12.8, SaturatedFat 7.5, Cholesterol 103.8, Sodium 174.7, Carbohydrate 59.2, Fiber 1.3, Sugar 32.3, Protein 10
RICE PUDDING
This classic, comforting, creamy Rice Pudding recipe is made with just 5 ingredients right on your stovetop. A delightful, easy dessert flavored with vanilla and cinnamon that's perfect for holidays and cozy nights by the fire.
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 8
Steps:
- In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
- Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
- Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
- Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
- Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.
Nutrition Facts : Calories 250 kcal, Carbohydrate 46 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 62 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
AMERICANA HOTEL ORANGED RICE PUDDING/CARRIE SHERIDAN
Make and share this Americana Hotel Oranged Rice Pudding/Carrie Sheridan recipe from Food.com.
Provided by carrie sheridan
Categories Dessert
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scald milk in a bowl sitting over a pot of very hot, not boiling, water.
- Pare the orange like an apple, going round and round so that the peel is in one long spiral.
- Add the orange peel, rice, sugar and salt to the scalded milk.
- Cook, covered, over the hot water OR over a low flame until the rice is tender - usually 20-30 minutes.
- Stir with a wooden spoon occasionally during the first part of the cooking.
- Remove the peel.
- Combine cream and egg yolks well.
- Whisk a spoonful of the hot milk mixture into the yolks.
- Then add a little more, being careful to go slowly so you don't cook the yolks.
- When you have a cup of the cream and yolk mixture successfully added to the hot milk mixture, add this all to the hot milk, whisking constantly --.
- Continue cooking, covered, about 20 minutes, stirring now and then.
- Remove from heat.
- Add vanilla.
- Pour pudding into cups and serve.
- You can chill these also, if desired.
- [scalding milk can seem intimidating - you can just heat the milk to JUST boiling and then cheat by adding cornstarch dissolved in cold water to make a runny paste, in small amounts until the milk is thickened to where you would like it to be - depending if you'd like this to be soupy or quite firm as a pudding.
- do NOT be afraid to experiment.
Nutrition Facts : Calories 334.7, Fat 15.2, SaturatedFat 9, Cholesterol 104.5, Sodium 389.8, Carbohydrate 41.9, Fiber 0.9, Sugar 19.6, Protein 8.6
HOTEL RICE PUDDING
Make your own "hotel rice pudding" which is just as grand as what you get in a Hotel restaraunt.
Provided by Penny Hall @FantasyFaery54
Categories Puddings
Number Of Ingredients 9
Steps:
- 350°F. Coat a 1-1/2-quart casserole dish with cooking spray. In a large bowl, cream butter and sugar. With an electric beater, beat in eggs one at a time. Add remaining ingredients and mix well. Pour into prepared dish and bake 45 to 50 minutes, or until center is set.
RICE PUDDING
This dessert is fantastic served with ripe summer berries. To further refine it, try mixing the fruit with a little rosewater and sugar.
Provided by Victoria Granof
Time 3h
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1 In a large saucepan, combine 3 1/2 cups of the milk with the rice, cardamom (if using), salt, vanilla, and sugar. Bring to a boil.
- 2 Reduce heat to medium and continue cooking, stirring occasionally, until the rice is cooked and the milk has begun to thicken, about 40 minutes.
- 3 In a small bowl, whisk together the egg yolks, cornstarch, and the remaining milk.
- 4 Slowly stir the mixture into the rice. Reduce heat to low and continue cooking, stirring constantly, until the texture turns creamy, about 1 minute.
- 5 Remove the pudding from heat and pour it into 4 serving dishes. Chill them in the fridge, covered, for at least 2 hours before serving.
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.
CHEF JOHN'S CLASSIC RICE PUDDING
For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
- Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
- Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g
CLASSIC RICE PUDDING
Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat
Provided by Esther Clark
Categories Dessert
Time 1h35m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
- Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.
Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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