Mamas Minute Rice Pudding Recipes

CLASSIC MINUTE® RICE PUDDING

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.

MAMA CALLIE'S RICE PUDDING

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.

CLASSIC MINUTE RICE PUDDING

Steps:

• Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally., Beat egg 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. Serve warm. Sprinkle with cinnamon, if desired. Store any remaining pudding (good luck) in refrigerator.

GRANDMA'S RICE PUDDING

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.

MOM'S BAKED RICE PUDDING

Steps:

• Turn oven to 325F and grease large casserole dish.
• Pour in first 5 ingredients and stir well. It will look like a lot of milk but it isn't too much.
• If you want raisins and cinnamon stir it in now. I never put them in as my family prefers it without.
• Dot the top of the ingredients with chunks of butter.
• Bake for 2-3 hours. Stir every 15 minutes for the first hour and then just let it cook. Check it at 2 hours and if it is getting dry add another cup of milk and stir. Taste test to be sure rice is cooked.
• It will get a nice brown skin on top. You can remove it but I like to stir it in as I serve it. It is very flavourful.
• Enjoy!

GRANDMA'S RICE PUDDING

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.

RICE PUDDING

Steps:

• In large saucepan, bring water, rice and salt to a boil.
• Cover and reduce temperature to low; simmer for 20 minutes until water is absorbed.
• In small bowl, mix cornstarch and sugar together; Add to rice with milk and nutmeg (do not mix in cinnamon!); stirring occasionally, bring just to boiling point; keep at low simmer (not boil) with lid on for 10-15 minutes, then turn heat off.
• If you like soft raisins, stir them in now. Cover and let stand for about 15 minutes to allow temperature to drop, the rice to soften to desired consistency, and flavors to meld.
• Add a small quantity of warm milk/rice mixture to eggs and whisk to blend. (I slowly add about 1 cup of warm liquid to eggs, whisking after each addition). (For firm raisins, add them now).
• (I slowly add about 1 cup of hot liquid to eggs, whisking after each 1/8 cup).
• This will make a nice smooth custard.
• If you add eggs to hot liquid too quickly, the eggs will curdle.
• Over medium-high heat, bring mixture barely to the boiling point, stirring constantly.
• Continue to cook on a low temperature for another 5 minutes, stirring constantly.
• Remove from heat and stir in vanilla.
• Eat warm, or cover top with plastic wrap and chill.
• Before serving, sprinkle top lightly with cinnamon.

MARIE LOUISE'S RICE PUDDING

Steps:

• Place rice in a small saucepan with bay leaf and 2 cups water, bring to a boil over high heat, then drain immediately. Transfer rice and bay leaf to a heavy 3-quart saucepan.
• Add 4 cups milk, 1/2 cup sugar, vanilla bean and salt. Place over very low heat and cook, stirring occasionally, until milk has been absorbed by rice, about 1 hour. Add 2 more cups milk, and continue cooking over low heat 15 to 20 minutes longer. Rice should be tender and mixture should be very creamy. Remove from heat, and allow to cool to room temperature.
• Combine remaining sugar with 2 tablespoons water in a 1-quart saucepan. Place over medium-high heat, and stir gently until sugar dissolves. Continue cooking until mixture turns a medium amber color. Remove pan from stove and place on a heat-proof surface to cool. Caramel will darken somewhat and harden as it cools.
• No more than 30 minutes before serving, add a little milk to rice if it has become too thick, then remove bay leaf and vanilla and transfer pudding to a shallow serving bowl. Add 2 tablespoons water to caramel, return it to stove and place over medium heat. Cook about 5 minutes until caramel has softened. Stir to incorporate water. Remove from heat. To serve, drizzle caramel sauce over pudding.