Rice Pudding Made With Jello Vanilla Pudding Recipes

15 MINUTE VANILLA RICE PUDDING

Steps:

• The proof is in the pudding... the vanilla rice pudding, that is! With just 4 ingredients, including milk, Minute® Instant White Rice, vanilla flavor instant pudding and cinnamon, you can make a delectable, semi-homemade dessert in just 15 minutes. Step 1
• Bring 1 cup of milk to a boil in a medium saucepan. Step 2
• Stir in rice and raisins, if using, and cover. Step 3
• Remove the saucepan from the heat and let stand for 5 minutes. Step 4
• Meanwhile, prepare the pudding as directed on the package with remaining milk. Step 5
• Add the rice mixture to the prepared pudding, stir to combine and sprinkle with ground cinnamon. Recipe Tip To give this recipe a springtime touch, prepare it as directed, omitting the cinnamon. Sprinkle each serving with tinted, shredded coconut and pastel-colored, miniature jelly beans. To tint the shredded coconut, simply mix 1/2 tsp of water with a few drops of food coloring. Add the colored water to 1-1/3 cups coconut in a sealable plastic bag. Close the bag and shake the coconut back and forth, until the coconut is evenly tinted.

LEFTOVER RICE PUDDING

Steps:

• In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

SPEEDY RICE PUDDING

Steps:

• In a large saucepan, combine the milk, egg and pudding mix. Add rice and raisins. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until mixture reaches 160°. Remove from the heat; cool for 5 minutes, stirring twice. , Spoon into individual desserts dishes or a serving bowl. Serve immediately or cover with plastic wrap and refrigerate. Sprinkle with cinnamon and nutmeg just before serving.

EGGNOG-FLAVORED RICE PUDDING

Steps:

• Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
• Whisk half-and-half and egg together in a glass bowl. Whisk in some of the hot eggnog mixture. Pour the egg mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.

15 MINUTE VANILLA RICE PUDDING

Steps:

• Bring 1 cup of milk to boil in medium sauce pan.
• Stir in rice and raisins.
• Cover pan.
• Remove from heat.
• Let stand for 5 minutes.
• Meanwhile prepare pudding.
• Beat pudding mix into remaining 2 cups of cold milk with whisk for 2 minutes.
• Add rice mixture to pudding and stir.
• Cover surface with plastic wrap.
• Cool 5 minutes.
• Stir.
• Serve warm or chilled.

EASY RICE PUDDING RECIPE

Steps:

• Beat egg with wire whisk in large saucepan. Gradually add milk, beating until well blended. Add dry pudding mix; stir 2 minutes or until well blended. Stir in rice and raisins.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Cool 5 minutes, stirring occasionally. Pour evenly into 10 dessert dishes or 1-1/2-quart serving bowl.
• Sprinkle evenly with cinnamon and nutmeg. Serve warm. Or, cover and refrigerate until ready to serve.

CLASSIC VANILLA RICE PUDDING

Steps:

• In a sauce pan, bring milk to a boil.
• Add rice and stir well.
• Cook covered with lid cracked for 40 minutes - 1 hour over medium heat,
• stirring every 15 minutes or so.
• Mixture should be thickened.
• Add sugar and vanilla and stir.
• Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
• Spoon into dishes and sprinkle with a touch of cinnamon.

VANILLA RICE PUDDING

Steps:

• Beat egg with wire whisk in large saucepan. Gradually add milk, beating until well blended. Add dry pudding mix; stir 2 minutes or until well blended. Stir in rice and raisins.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Cool 5 minutes, stirring occasionally. Pour evenly into 10 dessert dishes or 1-1/2-quart serving bowl.
• Sprinkle evenly with cinnamon and nutmeg. Serve warm. Or, cover and refrigerate until ready to serve.

VERY VANILLA RICE PUDDING

Steps:

• Bring the water to a boil in a medium saucepan. Add rice, cover, reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
• Preheat oven to 375.
• In a large bowl, whisk together the soy milk, sugar, and salt. When the rice is cooked and still hot, add the soy milk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
• Remove from the oven, uncover and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. The pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools.
• Distribute amoung 8 bowls. Serve warm or at room temperature. Dust with brown sugar if desired.
• The pudding will keep in the fridge in an airtight container for 3 days.

15-MINUTE EASY RICE PUDDING

Steps:

• Bring 1 cup milk to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min.
• Meanwhile, beat pudding mix and remaining milk in large bowl with whisk 2 min.
• Stir rice mixture into prepared pudding. Cover surface of pudding with plastic wrap; cool 5 min. Stir. Serve warm or chilled.