Rice Prune Pudding Recipes

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PRUNE PUDDING



Prune Pudding image

This smooth, satisfying pudding recipe served at Franklin Delano Roosevelt's White House originally called for leaving the prunes in water overnight. But now that pitted prunes are readily available, an hour's soak is all you need to speed the cooking process. Sweet, but not overly so, it lends itself to delicious variations: add a bit of cardamom; sprinkle with walnuts; spoon some over thick, creamy yogurt; or try all of these together. The strong cinnamon flavor and dark color make the pudding ideal for autumn and holiday desserts. The portions here may seem small, but as with any dish involving prunes, a little goes a long way.

Provided by Steven Kurutz

Categories     custards and puddings, dessert

Time 2h35m

Yield 4 servings

Number Of Ingredients 5

1/2 pound (about 2 dozen medium-size) pitted prunes
1/2 cup sugar
1/4 teaspoon powdered cinnamon
1 1-inch cinnamon stick
3 tablespoons cornstarch

Steps:

  • Place prunes in a medium-size saucepan, pour in 2 cups hot water and let stand for 1 hour. Transfer saucepan to the stove and bring prunes to a boil. Reduce heat to low and simmer, covered, for 5 to 10 minutes until soft.
  • Drain prunes, reserving the liquid, and roughly chop. Add more hot water to the reserved prune water so it totals 2 cups. Place prunes and prune water back in the saucepan and add the sugar, powdered cinnamon and cinnamon stick. Stir to combine and bring to a boil, then reduce heat to low and simmer for 10 minutes.
  • Meanwhile, make a slurry by mixing the cornstarch and 2 tablespoons cold water. Add the slurry to the prune mixture and cook over low heat for 5 minutes, stirring constantly, to thicken mixture. Remove the cinnamon stick and ladle the pudding into ramekins. Let cool, then chill in the refrigerator. Serve cold.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 47 grams

OLD-FASHIONED RICE PUDDING



Old-Fashioned Rice Pudding image

This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. -Sandra Melnychenko, Grandview, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

3-1/2 cups 2% milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 teaspoon salt
1/2 cup raisins
1 teaspoon vanilla extract
Ground cinnamon, optional

Steps:

  • Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 214 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 266mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

OLD-FASHIONED RICE PUDDING I



Old-Fashioned Rice Pudding I image

This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.

Provided by Juanita

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h45m

Yield 6

Number Of Ingredients 8

2 eggs, beaten
4 cups milk
½ cup white sugar
½ cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
½ cup raisins
⅛ teaspoon ground nutmeg

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
  • Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
  • Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g

OLD FASHIONED CREAMY RICE PUDDING



Old Fashioned Creamy Rice Pudding image

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

1 ½ cups cooked rice
2 cups milk, divided
¼ teaspoon salt
⅔ cup golden raisins
1 egg, beaten
⅓ cup white sugar
1 tablespoon butter
½ teaspoon vanilla extract

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

CREAMIEST RICE PUDDING



Creamiest Rice Pudding image

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

½ gallon milk
1 cup white sugar
1 cup uncooked long-grain white rice
3 eggs, lightly beaten
¼ cup milk
¼ teaspoon salt
2 teaspoons vanilla extract
ground cinnamon to taste

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 RICE PUDDING II



Old-Fashioned Rice Pudding II image

This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter.

Provided by Kim

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h35m

Yield 4

Number Of Ingredients 5

⅓ cup uncooked white rice, not rinsed
¼ teaspoon salt
¼ cup white sugar
1 quart milk, scalded
2 teaspoons butter

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
  • Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 36.9 g, Cholesterol 24.9 mg, Fat 7 g, Fiber 0.2 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 260.2 mg, Sugar 23.9 g

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.

RICE PUDDING



Rice Pudding image

For an old-fashioned sweet treat just like Grandma used to make, try this slow-cooker rice pudding. It has a rich cinnamon flavor and is made wonderfully light after whipped cream is stirred in at the end. -Jennifer Bennett, Salem, Indiana

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 4 servings.

Number Of Ingredients 11

1-1/4 cups 2% milk
1/2 cup sugar
1/2 cup uncooked converted rice
1/2 cup raisins
2 eggs, lightly beaten
1 teaspoon ground cinnamon
1 teaspoon butter, melted
1 teaspoon vanilla extract
3/4 teaspoon lemon extract
1 cup heavy whipping cream, whipped
Additional whipped cream and ground cinnamon, optional

Steps:

  • In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled., Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.

Nutrition Facts : Calories 437 calories, Fat 17g fat (10g saturated fat), Cholesterol 157mg cholesterol, Sodium 87mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 1g fiber), Protein 8g protein.

SPICED RICE PUDDING RECIPE BY TASTY



Spiced Rice Pudding Recipe by Tasty image

Here's what you need: rice, milk, sugar, salt, egg, nutmeg, ground cinnamon

Provided by Rie McClenny

Categories     Desserts

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 cups rice, cooked
3 cups milk, divided
¼ cup sugar
salt, to taste
1 egg
¼ teaspoon nutmeg
¼ teaspoon ground cinnamon

Steps:

  • In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
  • In a small bowl, combine remaining milk and the egg. Whisk well.
  • Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
  • Add the nutmeg and cinnamon, and mix well.
  • Enjoy!

Nutrition Facts : Calories 283 calories, Carbohydrate 47 grams, Fat 5 grams, Fiber 0 grams, Protein 10 grams, Sugar 17 grams

CREAMY RICE PUDDING WITH STEWED PLUMS



Creamy rice pudding with stewed plums image

Give your guests a nostalgic hit with this nursery pudding of the highest order

Provided by Matt Tebbutt

Categories     Dessert, Lunch

Time 1h10m

Number Of Ingredients 15

200ml port
200ml red wine
1 cinnamon stick
1 star anise
100g clear honey
zest and juice 2 oranges
500g plums , halved and pitted
1l full-fat milk
250ml double cream
1 vanilla pod , split
1 cinnamon stick
100g caster sugar
200g pudding rice
50g salted butter
250g tub mascarpone

Steps:

  • Heat oven to 140C/120C fan/gas 1. Bring the Port and wine to the boil in a pan, with the cinnamon and star anise. Reduce by half, then add the honey, orange zest and juice.
  • Pour the liquid over plum halves in a roasting tin, cover with wet baking parchment and very gently poach in the oven for 30 mins until soft but not exploding. Allow to cool in the liquid, gently removing the skins if you like, but it's not necessary.
  • Meanwhile, make the rice pudding. Put the milk, cream, vanilla pod, cinnamon stick and sugar in a pan. Bring to the boil, then remove from the heat and leave to infuse for 1 min.
  • Place pan back on the heat, pour in the rice and stir. Simmer for 40 mins, stirring frequently, until the rice is soft. Remove from heat and keep warm. When ready to serve, remove vanilla pod and cinnamon. Stir in the butter and mascarpone. Spoon into large coffee cups or bowls and top with some of the stewed plums.

Nutrition Facts : Calories 886 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 57 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.49 milligram of sodium

BROWN RICE PUDDING WITH PRUNES AND APRICOTS



Brown Rice Pudding With Prunes and Apricots image

This is a pudding for whole food-minded people, deliciously different from the traditional rice pudding. Taken from Delia Smith's Complete Cookery Course ISBN 0-563-36249-9. Cooking and preparation times are a guesstimate.

Provided by sugarrushkid

Categories     Dessert

Time 1h35m

Yield 1 pudding, 4-6 serving(s)

Number Of Ingredients 9

275 ml brown rice
570 ml milk
4 tablespoons dark brown sugar
1 egg, beaten
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg, grated
110 g dried apricots, soaked overnight then drained and chopped
175 g prunes, soaked overnight then drained and chopped
150 g natural yoghurt

Steps:

  • In a thick-based saucepan bring the milk to the boil and sprinkle in the rice.
  • Stir, then cover and cook on a very low heat for about 50 minutes or until the rice is tender.
  • Keep an eye on it or the milk might boil over and, towards the end of the cooking time, have a peep as you may need to add a drop more milk.
  • Then take it off the heat and stir in 3 tbsps of the sugar, the beaten egg, cinnamon and nutmeg.
  • Next, butter a 4 pint (2.25 litre) casserole dish, spread half the rice mixture in it and top this with half the fruit.
  • Spread the rest of the rice on top and cover this with the remaining fruit.
  • Cover the casserole with a lid and bake in a pre-heated oven for 30 minutes at gas mark 4, 350F or 180°C.
  • At the end of the cooking time, remove the pudding from the oven, spread the yoghurt over the top and sprinkle with the remaining tbsp of sugar.

Nutrition Facts : Calories 624.7, Fat 9.6, SaturatedFat 4.8, Cholesterol 77.2, Sodium 116.3, Carbohydrate 127.7, Fiber 9.3, Sugar 58.7, Protein 14.2

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GLAZED RICE PUDDING WITH BOOZY PRUNES RECIPE | HOUSE & GARDEN
2017-08-04 Step 1. Put the prunes in a saucepan with the orange juice, 300ml water and sugar and bring to a simmer. Simmer very gently for 1 hour. The prunes will become soft and the liquid will reduce right down. Put the whole lot into a serving bowl and …
From houseandgarden.co.uk
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OLD FASHIONED CREAMY RICE PUDDING WITH RAISINS - THE LEMON …
Bring milk to a gentle boil over medium heat, whisking occasionally. Keep a close eye being careful not to scorch the milk. Meanwhile, place rice in a mesh strainer and rinse until water comes out clear – about 2 minutes. When the milk comes to a boil, add rice then simmer on low for 20-25 minutes until liquid is mostly absorbed.
From thelemonbowl.com
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OLD FASHIONED RICE PUDDING | EASY HOMEMADE RICE PUDDING RECIPE!
2021-01-04 Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside. Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes.
From lifeloveandsugar.com
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Top Asked Questions

How do you make rice pudding?
My husband says it reminds him of the rice pudding he used to get as a child at a restaurant. 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.
How do you cook prunes?
Place prunes in a medium-size saucepan, pour in 2 cups hot water and let stand for 1 hour. Transfer saucepan to the stove and bring prunes to a boil. Reduce heat to low and simmer, covered, for 5 to 10 minutes until soft. Drain prunes, reserving the liquid, and roughly chop. Add more hot water to the reserved prune water so it totals 2 cups.
How do you make a simple rice and egg boil?
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.
Can I use brown rice instead of white rice for pudding?
Using brown rice instead of white rice, and using low-fat milk instead of whole milk, makes this favorite creamy dessert healthier for the whole family to enjoy. Chef John uses a simplified one-pot method to make this creamy, comforting, crowd-pleasing rice pudding. It could become your new favorite dessert!

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