Joannes Rice Pudding Recipes

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CHEF JOHN'S CLASSIC RICE PUDDING



Chef John's Classic Rice Pudding image

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

½ cup uncooked long-grain white rice
¼ teaspoon kosher salt
1 cup water
¼ cup white sugar
1 ⅓ cups milk
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
1 large egg yolk
1 tablespoon cold butter
2 tablespoons dried cherries, chopped

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

JASMINE RICE PUDDING WITH TOASTED COCONUT



Jasmine Rice Pudding with Toasted Coconut image

Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold.

Provided by corinnegeary

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h40m

Yield 6

Number Of Ingredients 6

½ cup uncooked jasmine rice
¼ cup sugar
2 ½ cups milk
½ teaspoon ground cinnamon
½ cup sweetened flaked coconut
1 teaspoon vanilla extract

Steps:

  • In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
  • Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
  • Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 30.1 g, Cholesterol 8.1 mg, Fat 3.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 59.8 mg, Sugar 15.5 g

JOAN'S RICE PUDDING



Joan's Rice Pudding image

A great tasting, quick desert. From my friend Joan's kitchen originaly, but I have sent it worldwide to internet friends. Extremely simple and extremely delicious! My fellow nurses and the docs love it when I bring it into work. Also a good way to use up leftover cooked white rice.

Provided by chez patty

Categories     Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

3/4 cup white sugar
2 tablespoons cornstarch
2 1/2 cups milk
1 egg, beaten
2 tablespoons butter
1 teaspoon vanilla extract
2 cups cooked long-grain rice
1/2-1 cup raisins (my view is it isnt rice pudding without the raisons!) (optional)

Steps:

  • In a large saucepan blend sugar, cornstarch and salt.
  • Gradually add milk and cook over medium heat until smooth, thick and glossy.
  • Pour some of the hot mixture into the egg, and then return to the pot, mixing well.
  • Add the butter and vanilla.
  • Stir in cooked rice (NOT minute rice) and some raisins.
  • Pour pudding into a bowl, sprinkle with cinnamon.
  • Chill.
  • Good cold or warm, your preference.

CLASSIC MINUTE® RICE PUDDING



Classic Minute® Rice Pudding image

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     Minute® Rice

Yield 4

Number Of Ingredients 8

3 cups milk
1 cup Minute® White Rice, uncooked
¼ cup sugar
¼ cup raisins
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon

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

HEALTHIER CREAMY RICE PUDDING



Healthier Creamy Rice Pudding image

The key to making Erica's mom's recipe for rice pudding healthier is using brown rice instead of white. It's delicious and nutritious!

Provided by MakeItHealthy

Categories     Rice Pudding

Time 1h5m

Yield 4

Number Of Ingredients 10

1 ½ cups water
¾ cup uncooked brown rice
1 ½ cups low-fat milk
⅓ cup white sugar
¼ teaspoon salt
½ cup low-fat milk
1 egg, beaten
⅔ cup raisins
1 tablespoon butter
½ teaspoon vanilla extract

Steps:

  • Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
  • Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. 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 extract. Serve warm.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 69.2 g, Cholesterol 59.3 mg, Fat 6.4 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 3.2 g, Sodium 251.7 mg, Sugar 32.9 g

BEST EVER RICE CUSTARD PUDDING



Best Ever Rice Custard Pudding image

Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.

Provided by zeeland55

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup cooked rice
2 eggs
2 cups whole milk
1/8 teaspoon salt
4 tablespoons sugar
1 pinch nutmeg (optional)
1 dash vanilla essence (optional)
3/4 cup raisins (optional)

Steps:

  • Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
  • Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.

Nutrition Facts : Calories 219.2, Fat 6.5, SaturatedFat 3.1, Cholesterol 118, Sodium 156.5, Carbohydrate 31.6, Fiber 0.1, Sugar 19.2, Protein 8.2

AGNES' CREAMY RICE PUDDING



Agnes' Creamy Rice Pudding image

This is a great creamy stove top version of rice pudding. I like it while it's still warm, but it's great cold too.

Provided by Rodger

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

3/4 cup rice
3 cups water
1/4 teaspoon salt
2 tablespoons butter
3 cups milk
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup raisins (optional)

Steps:

  • Combine rice, water, salt, and butter in a pan.
  • Cover and simmer for 15 minutes.
  • At the same time, heat the milk to scalding.
  • Stir hot milk into rice, add raisins if using, cover, and simmer 15 more minutes.
  • Beat eggs and sugar together.
  • Add some of the hot mixture to them, stirring constantly.
  • Return egg mixture to rice mixture and cook 5 minutes, stirring constantly.
  • It should start to bubble.
  • Pour into a bowl.
  • Add the vanilla.
  • Cool.

RICE PUDDING



Rice Pudding image

Make and share this Rice Pudding recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups milk
1 cup heavy cream
1/2 cup long-grain rice
3/4 cup sugar
1/4 cup sultana raisin
2 teaspoons vanilla
1/2 cup heavy cream

Steps:

  • In a saucepan, heat milk, heavy cream, rice, sugar, raisins and vanilla.
  • Stir well. Cover. Bring to a boil and lower the heat. Let simmer for 1 hour.
  • Let cool many hours.
  • Whisk 1/2 cup of heavy cream to do whipped cream. Fold it into the rice pudding. Divide into dessert dishes.

Nutrition Facts : Calories 687.7, Fat 39.9, SaturatedFat 24.8, Cholesterol 147.9, Sodium 126.3, Carbohydrate 74.4, Fiber 0.6, Sugar 43.2, Protein 9.8

JOANNE'S RICE PUDDING



Joanne's Rice Pudding image

Make and share this Joanne's Rice Pudding recipe from Food.com.

Provided by LMillerRN

Categories     Dessert

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 8

1/2 cup white rice
1 cup water
3 tablespoons butter
salt
4 cups milk
1/2 cup sugar
1 teaspoon vanilla
cinnamon

Steps:

  • Boil water with a few dashes of salt, and 1 T butter in a 1 quart saucepan. Addd rice, stir, cover, reduce heat to low and simmer for 15 minutes.
  • In a double boiler place, milk, sugar, cooked rice and a dash of salt.
  • Stir and cover. Cook on the double boiler for 2 hours.
  • Butter a 3qt baking dish.
  • Beat 3 eggs,then add 2 T butter, the rice mixture and vanilla. Place into baking dish. Sprinkle with cinnamon. Bake uncovered for 30 minutes at 350.
  • NOTE:.
  • Will look watery, but will set up.

Nutrition Facts : Calories 208.9, Fat 8.8, SaturatedFat 5.5, Cholesterol 28.5, Sodium 91.9, Carbohydrate 27.7, Fiber 0.3, Sugar 12.6, Protein 4.8

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