CREAMY RICE PUDDING
This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
Provided by Anonymous
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. 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.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g
NEWFIE RICE PUDDING
A yummy, custard-like rice pudding that will remind you of home if you grew up in Newfoundland. I was searching for years and upon guidance from my aunt and some tested recipes, I fine-tuned a yummy result! Eat this pudding as is or top with whipped cream, tin of cream, or milk to your liking.
Provided by Cathy
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture.
- Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 44.1 g, Cholesterol 46.7 mg, Fat 4.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 2.3 g, Sodium 62.5 mg, Sugar 28.2 g
CREAMIEST RICE PUDDING
OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.
Provided by BONNIE Q.
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 8h
Yield 12
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
- In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
- When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 37.7 g, Cholesterol 59.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 134.8 mg, Sugar 24.7 g
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
TRADITIONAL BAKED ENGLISH RICE PUDDING
A proper rice pudding is smooth & creamy with just a hind of spices. Serve it with a spoonful of thick cherry jam or icecream. You can also add more spice or less depending on taste
Provided by mortarandpestle
Categories Dessert
Time 3h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C.
- Put the rice and sugar in an ovenproof dish. Strain the milk over the rice, discarding the vanilla pod Add the spices and stir to mix, then dot the surface with butter.
- Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
- Allow the pudding to finish cooking for the final 40 minutes without stirring.
Nutrition Facts : Calories 269.4, Fat 10.9, SaturatedFat 6.6, Cholesterol 29.9, Sodium 100, Carbohydrate 36.6, Fiber 1.1, Sugar 17.3, Protein 6.5
NEW ENGLAND PUDDING
A pudding-cake dessert especially good in the fall when apples are plentiful. If you like pineapple, apples, nuts, cake and ice cream, you'll love this. This came from a cookbook put out by Pace One, a local restaurant, and was served there many years ago. Don't know if it is still on the menu.
Provided by SYBRSUZY
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Combine drained pineapple and diced apples.
- Put into a 9-inch square pan.
- Mix walnuts and brown sugar together and spread over fruit.
- Beat eggs until thick and blend in flour and sugar.
- Add melted butter and mix thoroughly.
- Spread batter over the sugar and walnuts, making sure that mixture does not touch fruit mixture underneath.
- Bake for approximately 60 minutes or until golden brown.
- It's done when poked and no butter flows underneath.
- Serve warm with vanilla ice cream if desired.
AGNES' CREAMY RICE PUDDING
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
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.
Nutrition Facts : Calories 501.4, Fat 16.2, SaturatedFat 9.1, Cholesterol 180.4, Sodium 345.1, Carbohydrate 75.4, Fiber 0.5, Sugar 37.7, Protein 13.2
NEW ENGLAND CRACKER PUDDING
Serve this pudding with hard sauce or maple sauce. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Spread saltines with butter.
- Barely cover the raisins with boiling water and cook until plump; drain.
- Arrange alternately a layer of crackers and a layer of raisins in a greased baking dish.
- Pour hot milk over the top and let stand for half an hour.
- Beat eggs and egg yolks well; add salt, sugar, spices and cream.
- Combine with the first mixture in the baking dish and bake at 325F for 2 hours.
Nutrition Facts : Calories 450.4, Fat 25.3, SaturatedFat 14.4, Cholesterol 219.4, Sodium 372.8, Carbohydrate 49.9, Fiber 1.4, Sugar 31.7, Protein 9.5
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