Rice Pudding No Eggs Recipes

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QUICK AND EASY, THICK AND CREAMY RICE PUDDING



Quick and Easy, Thick and Creamy Rice Pudding image

This stuff tastes just like Tapioca pudding! I wanted to make rice pudding, but didn't want to make a huge batch. Also, I wanted to start with already cooked rice and have no eggs or evaporated milk on hand. This is a VERY simple adaptation, low-fat, and turns out beautiful and creamy. This recipe can be quite easily doubled or even tripled if desired, just expect longer cooking time.

Provided by TinkerToy

Categories     Dessert

Time 30m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 7

1 cup cooked rice (I use short grain white rice, but you can use any variety and length, just add more milk or cook for)
2 cups nonfat milk
1/4 cup sugar
1 teaspoon vanilla
1 dash salt
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.
  • Put on medium-high heat and bring to light/moderate boil. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken.(Stir often and be sure to watch so it doesn't boil over!) A little "skin" may form on top. This is what you want- it adds to the creaminess:).
  • In small bowl, combine cornstarch and water. Pour into rice mixture and stir. It should thicken up fairly quickly. If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency.
  • Pour into bowls and serve immediately. You may top with cool whip if desired.

Nutrition Facts : Calories 324.7, Fat 0.6, SaturatedFat 0.3, Cholesterol 4.9, Sodium 205.6, Carbohydrate 67.4, Fiber 0.3, Sugar 37.7, Protein 10.6

CLASSIC VANILLA RICE PUDDING



Classic Vanilla Rice Pudding image

When you're craving the warm, creamy taste of your childhood, look no further than this classic Stovetop Rice Pudding. It's a simple, no-fuss recipe your entire family will gobble up in no time.

Provided by Janelle

Time 50m

Number Of Ingredients 5

3 cups of whole milk
1/3 cup of uncooked rice (we used Jasmine)
1/4 cup sugar
1 teaspoon vanilla
cinnamon

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.

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 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

(LEFTOVER) RICE PUDDING



(Leftover) Rice Pudding image

Make and share this (Leftover) Rice Pudding recipe from Food.com.

Provided by Oolala

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups rice, cooked
3 cups milk
1/2 cup sugar
1/4 teaspoon salt
1/8 teaspoon nutmeg, to taste
2 teaspoons vanilla
1/2 cup raisins
1 teaspoon cinnamon (to taste)

Steps:

  • Combine all ingredients in a saucepan.
  • Heat over medium-high and stir often until milk and rice thicken, about 20 minutes or so.
  • Put into dessert cups and chill until ready to eat.

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