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
MELISSA'S MOM'S RICE PUDDING
Steps:
- Preheat oven to 325 degrees. Place milk in heavy saucepan and bring to a boil over medium high heat. Slowly add in rice, stir once or twice, and let mixture come back to a boil. When it reaches a boil, cover and bring heat to low. Let cook 30 minutes or until rice is tender and most of milk is absorbed. Beat egg yolks with 3/4 cup sugar and 3 cups half and half. Add in the rice mixture. Return mixture to heavy saucepan over medium heat and stir constantly, until mixture thickens and coats the back of a spoon. Add the vanilla extract. Beat egg whites until foamy, then slowly add sugar. Beat until firm peaks are formed. Place pudding in 1 1/2 quart baking dish; top with egg white mixture. Using the back of a spoon you can create a little design in the topping if you like. Sprinkle with cinnamon. Bake in oven for 10 minutes until lightly browned. At eight roughly one cup servings, the nutritional info for each is: 363 calories, 16 fat grams, 121 milligrams of cholesterol, 46 total carbohydrate grams, .2 fiber grams, 30 sugar grams, 9 protein grams.
MY MOM'S RICE PUDDING
Make and share this My Mom's Rice Pudding recipe from Food.com.
Provided by MsPia
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Boil rice in water for 10 minutes. Drain and reserve.
- Mix milk and sugar in a saucepan and simmer for 45 minutes.
- Add rice and simmer an extra 45 minutes, stirring occasionally.
- The milk should have a light caramel color.
- Let it cool and the refrigerate.
Nutrition Facts : Calories 338.5, Fat 9.1, SaturatedFat 5.6, Cholesterol 34.2, Sodium 121.2, Carbohydrate 55.2, Fiber 0.7, Sugar 25, Protein 9.6
MOM'S BAKED RICE PUDDING
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
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
MOM'S RICE PUDDING
This was one of our favourite desert recipe when we were growing up. It is very easy to make and ends up with a crème brûlée type topping with the 'rice pudding' below. You can cut the sugar down a little if you don't like a sweet rice pudding. And by the way, this is one of the few recipes I'd suggest using cooked Minute Rice!
Provided by Kim A. Heaphy
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients and place in non greased casserole dish.
- Sprinkle top with cinnamon. Cook `baine-marie' at 350 for 60-70 minutes.
- Serve hot with or without cream.
- For those unfamiliar with 'baine-marie', it is placing the casserole dish into a lasagna pan and fill the lasagna pan with about 1/2 inch of water.
Nutrition Facts : Calories 247.3, Fat 6.3, SaturatedFat 3.1, Cholesterol 120, Sodium 183.2, Carbohydrate 40.3, Fiber 0.6, Sugar 24.2, Protein 7.6
MISS INA'S DOWN HOME RICE PUDDING
Less creamy than traditional rice pudding, this is more like a sweet risotto. Adapted from a recipe in Roger Ebert's _The Pot and How to Use It_, as reprinted by Caroline Russock at Serious Eats. http://bit.ly/cnuh7a
Provided by DrGaellon
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Grease an 8" square baking dish and set aside.
- Combine all ingredients in rice cooker. Cover and turn on.
- When rice cooker turns itself off, transfer contents to prepared baking dish. Bake in preheated oven 30-40 minutes.
Nutrition Facts : Calories 656.6, Fat 14.6, SaturatedFat 9, Cholesterol 39.7, Sodium 55.9, Carbohydrate 121.4, Fiber 1.7, Sugar 39.9, Protein 8.8
MOM'S RICE PUDDING
Make and share this Mom's Rice Pudding recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar and milk in a saucepan. Place over medium heat. Stir until sugar is dissolved, then heat to just below the simmer point. Add rice and cook until the rice is soft, 20-30 minutes.
- Beat egg yolks in a small bowl. Add hot milk, a spoonful at a time, beating well after each addition, until the egg yolks have tripled in volume and are very warm. Add the egg yolks to the pan and stir well. Add raisins, cinnamon and vanilla, and stir well.
- Beat egg whites to soft peaks. Fold egg whites and custard together and transfer to a baking dish. Bake in preheated 300F oven until top is browned.
Nutrition Facts : Calories 344.5, Fat 5.9, SaturatedFat 3.2, Cholesterol 70, Sodium 78.9, Carbohydrate 65.6, Fiber 1.1, Sugar 33.9, Protein 7.9
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