Mamas Rice Pudding Recipes

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MOM'S RICE PUDDING



Mom's Rice Pudding image

Provided by Laura

Categories     Breakfast

Time 1h10m

Number Of Ingredients 6

2 eggs
3 cups milk
1/2 cup sugar
1/4 tsp nutmeg
1 cup cooked rice
1/3 - 1/2 cup raisins, optional

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, whisk together the eggs, milk, sugar and nutmeg. Mix in the cooked rice and raisins if desired.
  • Carefully por into a 1 1/2 qt baking dish. I have a deep round correlle dish that I use but a 8 x 8 inch baking dish will work too. Cook at 350 degrees for 45 minutes to 1 hour until custard is set in the center. Serves 6.

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.

MUM'S RICE PUDDING



Mum's Rice Pudding image

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

Provided by Perfect Pixie

Categories     Dessert

Time 2h33m

Yield 4 serving(s)

Number Of Ingredients 4

4 tablespoons pudding rice (1 tbsp per person)
2 tablespoons sugar (approx, not caster)
2 cups whole milk (approx, important it is full fat milk)
1 teaspoon butter (1 knob of butter)

Steps:

  • Wash rice thoroughly in a sieve before using.
  • Put rice in casserole dish.
  • Sprinkle sugar over.
  • Put a knob of butter on top.
  • Cover with milk.
  • Bake at 300°F for 2 1/2 - 3 hours.
  • stir often and add more milk as needed.
  • You will find towards the end a skin will start to form, this is fine just stir it inches.

Nutrition Facts : Calories 106, Fat 4.9, SaturatedFat 2.9, Cholesterol 14.7, Sodium 55.5, Carbohydrate 11.8, Sugar 12.7, Protein 3.9

RICE PUDDING



Rice Pudding image

A nice, sweet, rice pudding. I devised this recipe by putting together a rice pudding exactly the way I like it--I hope you like it too. Note: I've decided after making this several more times that I like it better when I make a couple of changes: Simmer milk/rice mixture at a very low temperature for an hour or so until rice is very soft and liquid begins to thicken (instead of just 30 minutes). Watch the pot closely so you don't scorch it though!

Provided by SharleneW

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup water
1 cup rice
1/8 teaspoon salt
1 tablespoon cornstarch
1 cup sugar
5 cups milk
1/2-1 cup raisins
1/2-1 teaspoon freshly grated nutmeg
4 eggs
1 1/2 teaspoons vanilla
cinnamon (to taste)

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.

Nutrition Facts : Calories 352.8, Fat 8.3, SaturatedFat 4.3, Cholesterol 127.1, Sodium 148.1, Carbohydrate 59.9, Fiber 0.7, Sugar 30.7, Protein 10.1

MOM'S BAKED RICE PUDDING



Mom's Baked Rice Pudding image

I love this rich pudding. It is not a dieter's friend but I have lightened it up from time to time. What makes this special is the short grain rice, whole milk and butter. Comfort food at its finest.

Provided by GaylaV

Categories     Dessert

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup short-grain rice
1/2 cup white sugar
6 cups homogenized milk
1 teaspoon salt
1 teaspoon vanilla
3 tablespoons butter
1 teaspoon cinnamon (optional)
raisins (optional)

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!

Nutrition Facts : Calories 244.4, Fat 10.3, SaturatedFat 6.2, Cholesterol 29.8, Sodium 407.7, Carbohydrate 31.2, Fiber 0.3, Sugar 21.8, Protein 6.6

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.

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

MARIE LOUISE'S RICE PUDDING



Marie Louise's Rice Pudding image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 6

3/4 cup long-grain rice
1 bay leaf
6 cups whole milk, approximately
1 cup sugar
1 vanilla bean, split lengthwise
Large pinch of salt

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.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 8 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 167 milligrams, Sugar 46 grams

MY MOTHER'S RICE PUDDING



My Mother's Rice Pudding image

I think this recipe came originally from Wales via an uncle who was Welsh and married to my mother's sister. You must use old fashioned long cooking rice or the dish will not work. My mother said it was good to bake at same time you were slow roasting a roast. You will note this dish does not contain eggs,

Provided by Dan-Amer 1

Categories     Dessert

Time 2h10m

Yield 1 pudding

Number Of Ingredients 5

1 quart milk
1/3 cup well-washed long cooking rice
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg

Steps:

  • Heat the milk, sugar, rice, and salt to the boiling point in a saucepan. Pour into a buttered baking dish and sprinkle with the nutmeg. Place in a preheated 325 F oven and cook for 2 hours, stirring about every 15 minutes, finally letting it brown on top.

Nutrition Facts : Calories 1248.5, Fat 36.3, SaturatedFat 22.5, Cholesterol 136.6, Sodium 1060.3, Carbohydrate 197.2, Fiber 1, Sugar 100.1, Protein 36.3

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