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
EASY RICE PUDDING
This is the easiest rice pudding recipe, and it is delicious.
Provided by ALICIAK1234
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart casserole dish with nonstick cooking spray.
- In the casserole dish, mix together rice, sugar and salt. Stir in milk and vanilla.
- Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 41.1 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 4.6 g, Sodium 99 mg, Sugar 28.5 g
LIGHTENED RICE PUDDING
This gently spiced, vanilla-scented pudding is so velvety you'd never suspect that it's made with skim milk instead of regular. It can also be served warm. This recipe was submitted by Samuel Shaffer of New York City.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.
- Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.
- Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with more raisins and cardamom.
Nutrition Facts : Calories 303 g, Fat 2 g, Protein 11 g
LITE RICE PUDDING
Adaption of recipe #9160. This is not too sweet, but satisfying. Note: leftover rice can be used. Use 2 1/4 cups cooked rice and go to step 3 (omit salt and water).
Provided by BonnieD Oz
Categories Dessert
Time 45m
Yield 1/2 cup, 10 serving(s)
Number Of Ingredients 7
Steps:
- bring rice, water and salt to a boil over med-high heat.
- turn heat to very low or off.
- after rice has absorbed water (approximately 15 minutes) add milk and sugar.
- cook over medium heat for 30-40 minutes stirring frequently.
- the pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
- remove from heat and stir in vanilla.
- sprinkle cinnamon on the top.
- cover with plastic wrap (rest on the surface of the pudding) to prevent a skin from forming.
Nutrition Facts : Calories 111.6, Fat 0.7, SaturatedFat 0.2, Cholesterol 2, Sodium 75.3, Carbohydrate 21.2, Fiber 0.5, Sugar 5.1, Protein 5
RICE PUDDING LIGHT
A lighter version of rice pudding that my family enjoys. When I am craving my grandmother's rice pudding, but don't want the fat, I make this version.
Provided by HeatherFeather
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring water to a boil in a heavy 3 quart saucepan.
- Stir in raw rice and butter, cooking, uncovered, over medium heat for about 4-5 minutes, stirring occasionally, until water is absorbed and rice looks creamy.
- Stir in milk and a small pinch of salt.
- Bring to just a boil over medium high heat, stirring and watching your pot like a hawk so it doesn't burn or boil over -- the second it starts to bubble, remove from heat.
- Reduce temperature to low, and return pan to the heat to cook, covered, about 30-50 minutes, stirring occasionally (cook less for creamier, softer pudding, longer for firmer pudding).
- Stir in sugar to taste and vanilla.
- Pour into serving cups or bowl, dust with some cinnamon or freshly grated nutmeg, and chill well.
Nutrition Facts : Calories 202.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 6.3, Sodium 146.3, Carbohydrate 39.2, Fiber 0.7, Sugar 12.6, Protein 6.5
GRANDMA'S RICE PUDDING
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
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.
LIGHTER CREAMY VANILLA RICE PUDDING
Use semi-skimmed milk and half-fat crème fraîche to cut the calories and fat of this comforting childhood classic
Provided by Angela Nilsen
Categories Dessert, Treat
Time 1h35m
Number Of Ingredients 8
Steps:
- Heat oven to 150C/130C fan/gas 2. Grease a 1.2-litre (about 5cm deep) ovenproof baking dish (see tip, below left) and stand it on a baking tray. Tip the rice into a pan with both the sugars and all the milk. Split the ½ vanilla pod horizontally, scrape out the seeds into the pan and drop in the pod. Heat the milk, whisking. As it is about to come to the boil, immediately remove from the heat. Pour the mixture into the dish, scraping out all the rice and seeds from the bottom of the pan.
- Bake for 30 mins, then remove and stir. Return the pudding to the oven for another 30 mins. Stir again and return for a further 25-30 mins until the rice is cooked and has absorbed enough of the milk to give the mixture a creamy consistency.
- Remove the pudding, let it sit for 1-2 mins, then stir in the crème fraîche to make it extra creamy. Serve with raspberries, if you like.
Nutrition Facts : Calories 204 calories, Fat 6.1 grams fat, SaturatedFat 3.9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12.6 grams sugar, Fiber 0.6 grams fiber, Protein 8.1 grams protein, Sodium 0.2 milligram of sodium
RICE PUDDING
Try our recipe for a gorgeously creamy, yet low in fat rice pudding. Serve this comforting dessert with jam or fruit
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 2h5m
Number Of Ingredients 6
Steps:
- Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
- Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.
Nutrition Facts : Calories 214 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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