15 MINUTE VANILLA RICE PUDDING
15 Minute Vanilla Rice Pudding
Provided by Minute® Rice
Yield 4-6
Number Of Ingredients 5
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.
15 MINUTE VANILLA RICE PUDDING
Another easy way to make a rich creamy pudding. Re-found the recipe on the Kraft foods web site. You can also use sugar free pudding mix and 1% milk with good results
Provided by mandabears
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 222.8, Fat 4.8, SaturatedFat 2.9, Cholesterol 17.1, Sodium 293.4, Carbohydrate 40, Fiber 0.6, Sugar 19.7, Protein 5.5
RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM
Provided by Giada De Laurentiis
Categories dessert
Time 5h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
- Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.
EASY RICE PUDDING RECIPE
Use our Easy Rice Pudding Recipe to make a tasty vanilla rice pudding in 20 minutes! Raisins, cinnamon and nutmeg flavor our Easy Rice Pudding Recipe.
Provided by My Food and Family
Categories Spanish Food
Time 20m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 110 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 13 g, Protein 5 g
OLD-FASHIONED RICE PUDDING I
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
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
VANILLA BEAN RICE PUDDING
Provided by Molly Wizenberg
Categories Milk/Cream Rice Dessert Kid-Friendly Vanilla Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
- Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.
CREAMIEST RICE PUDDING
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
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
LEFTOVER RICE PUDDING
This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. -Laura German, North Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 221 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.
SPEEDY RICE PUDDING
This delicious pudding has a rich, old-fashioned flavor, but it's quick to make especially for my great-grandchildren.-Ann Vershowske, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 107mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 5g protein.
2-INGREDIENT CREAMY VANILLA RICE PUDDING RECIPE - (3.8/5)
Provided by á-3424
Number Of Ingredients 6
Steps:
- Combine ingredients in an 8-quart saucepan over high heat and stir to combine. Bring to a medium boil or just to a boil, then reduce to simmer and cover. Do not bring this mixture to a roiling boil or else it will boil over and make a mess. Cook for 20 minutes. Remove cover, increase temperature to medium-high, and stir constantly until rice is tender and pudding is thick and creamy, about 3 to 5 minutes. Remove from heat and pour into serving dishes. Serve warm or chill in the refrigerator until ready to serve. If desired add optional toppings right before serving. Slow Cooker Method: Combine ingredients in a 3-quart slow cooker. Stir, cover, and cook on high for 1 1/2 to 3 hours or until rice is soft and the pudding is thick. The more you stir the pudding the more it will thicken. Remove cover 15 minutes before the pudding is done and stir until the pudding is thick to your liking.
CLASSIC VANILLA RICE PUDDING
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
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.
VERY VANILLA RICE PUDDING
Make and share this Very Vanilla Rice Pudding recipe from Food.com.
Provided by Abby Girl
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199.5, Fat 1.9, SaturatedFat 0.3, Sodium 72.5, Carbohydrate 32.3, Fiber 1.9, Sugar 8.4, Protein 5.8
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