Rice Pudding Four Ways Recipes

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HOW TO MAKE THE ABSOLUTE EASIEST RICE PUDDING



How to Make the Absolute Easiest Rice Pudding image

How to turn just 5 ingredients into the creamiest, dreamiest rice pudding.

Provided by Christine Gallary

Categories     Dessert     Snack     Pudding     Sweets

Time 45m

Number Of Ingredients 7

1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice
3 to 4 cups dairy or unsweetened non-dairy milk
1/3 cup granulated sugar, plus more as needed
1/4 teaspoon kosher salt
1/2 vanilla bean, or 1 1/2 teaspoons vanilla bean paste or vanilla extract
1 tablespoon unsalted butter (optional)
Add-in options: 1/2 cup raisins, 1/4 teaspoon ground cinnamon

Steps:

  • Measure out the rice and milk. Place 1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice in a large saucepan. Add 4 cups milk for uncooked rice, 3 cups milk for cooked rice.
  • Add the flavorings. Add 1/3 cup granulated sugar and 1/4 teaspoon kosher salt. If using vanilla bean, scrape the seeds from 1/2 vanilla bean and add the seeds and the pod into the saucepan. If using vanilla bean paste, add 1 1/2 teaspoons. Add any desired add-ins.
  • Bring to a simmer. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
  • Simmer until the rice is tender. Reduce the heat to maintain a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, 20 to 22 minutes for uncooked rice, 10 to 12 minutes for cooked rice.
  • Add the butter and vanilla extract. Remove from the heat and stir in 1 1/2 teaspoons vanilla extract if using and 1 tablespoon unsalted butter if desired until melted. Remove the vanilla bean pod if needed. Taste and add more sugar as desired.
  • Serve the rice pudding. The rice pudding will continue to thicken as it cools. Thin out with more milk if desired, and serve warm or cold.

Nutrition Facts : SaturatedFat 1.2 g, UnsaturatedFat 0.0 g, Carbohydrate 26.9 g, Sugar 12.8 g, ServingSize Serves 8, Protein 4.3 g, Fat 3.5 g, Calories 148 cal, Sodium 114.3 mg, Fiber 4.9 g, Cholesterol 0 mg

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.

RICE PUDDING III



Rice Pudding III image

Add raisins before baking, if you like.

Provided by PAMELASCHULZ

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

¾ cup uncooked long-grain white rice
2 cups water
½ teaspoon salt
7 eggs
5 cups milk
1 ¼ cups white sugar
1 ½ teaspoons vanilla extract
¼ cup butter

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place rice in a small saucepan. Cover with water and stir in salt. Cook over low heat until water is absorbed, about 20 minutes.
  • In a large bowl, beat eggs. Beat in milk, sugar and vanilla. Stir in rice. Pour into a 2 quart baking dish. Dot with butter.
  • Bake in preheated oven 45 minutes, until set.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 53.5 g, Cholesterol 190.2 mg, Fat 13.3 g, Fiber 0.2 g, Protein 12 g, SaturatedFat 7 g, Sodium 310.6 mg, Sugar 38.8 g

RICE PUDDING FOUR WAYS



Rice Pudding Four Ways image

Try one of these delightful twists on the classic dessert.

Provided by Martha Stewart

Categories     Rice Recipes

Time 3h

Number Of Ingredients 12

6 cups milk
2/3 cup white long-grain rice
1/3 cup sugar
1/4 teaspoon salt
1/3 cup flaked sweetened coconut
1 teaspoon grated lime zest
3 tablespoons maple syrup
1/2 cup chopped toasted walnuts
3/4 teaspoon ground cinnamon
1/2 cup raisins
1/4 teaspoon ground cardamom
1/2 cup chopped toasted pistachios

Steps:

  • In a large saucepan, bring milk, rice, sugar, and salt to a boil. Reduce heat; simmer very gently, stirring occasionally, until rice is tender and mixture is reduced to 5 cups, 35 to 45 minutes.
  • Spoon pudding into one large or four individual serving dishes. Refrigerate until chilled, 2 hours.
  • In beginning of step 1, add coconut and lime zest.
  • In beginning of step 1, add maple syrup; stir in walnuts before chilling. Drizzle with more syrup.
  • In beginning of step 1, add 3 tablespoons maple syrup; stir in 1/2 cup chopped toasted walnuts before chilling. Drizzle with more syrup.
  • In beginning of step 1, add cinnamon; stir in raisins before chilling.
  • In beginning of step 1, add cardamom; stir in pistachios before chilling.

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