Rice Pudding V Recipes

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RICE PUDDING



Rice Pudding image

Make and share this Rice Pudding recipe from Food.com.

Provided by Cheryl E

Categories     Dessert

Time 1h

Yield 2-6 serving(s)

Number Of Ingredients 7

3/4 cup medium grain rice or 3/4 cup long grain rice
1 1/2 cups water
1/4 teaspoon salt (heaping)
4 cups whole milk (I use 2%)
1/2 cup sugar
1/2 teaspoon vanilla
cinnamon

Steps:

  • Bring rice, water and salt to a boil over med-high heat.
  • Simmer covered until water has been absorbed (approximately 15 minutes).
  • Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
  • The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
  • DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
  • Remove from heat and stir in vanilla.
  • Turn into a bowl or cups.
  • You can sprinkle cinnamon on the top if you like.
  • COVER with plastic wrap directly on surface "IF" you don't want a skin.
  • COOL.

WORLD'S BEST RICE PUDDING



World's Best Rice Pudding image

Provided by Food Network

Categories     dessert

Time 2h50m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
1/2 cup medium or short grain white rice
4 cups milk
Pinch salt
Scant 1/2 cup sugar
1 teaspoon vanilla
2/3 cup dried cranberries
Variations: 1/2 cup heavy cream or 1/2 cup dark brown sugar mixed with 2 tablespoons butter

Steps:

  • Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
  • Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.

RICE PUDDING V



Rice Pudding V image

Serve it warm or cold. You can use cinnamon in place of the nutmeg, if you like.

Provided by Twylla

Categories     Rice Pudding

Time 1h5m

Yield 6

Number Of Ingredients 7

1 cup uncooked short-grain white rice
6 cups hot milk
½ teaspoon salt
½ cup white sugar
½ cup golden raisins
¼ teaspoon ground nutmeg
2 teaspoons vanilla extract

Steps:

  • In the top of a double boiler, stir together rice, milk, salt, sugar, raisins and nutmeg. Cook, stirring occasionally, over simmering water 1 hour, until thick. Stir in vanilla and serve warm or cold.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 54.4 g, Cholesterol 19.5 mg, Fat 5 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 3.1 g, Sodium 294.9 mg, Sugar 28.4 g

GRANDMA'S RICE PUDDING



Grandma's Rice Pudding image

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

1-1/2 cups cooked rice
1/4 cup raisins
2 large eggs
1-1/2 cups whole milk
1/2 cup sugar
1/2 teaspoon ground nutmeg
Additional milk, optional

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.

CLASSIC RICE PUDDING



Classic rice pudding image

Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat

Provided by Esther Clark

Categories     Dessert

Time 1h35m

Number Of Ingredients 8

butter, for the dish
130g pudding rice
70g caster sugar
2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
800ml whole milk
170ml double cream
grating of nutmeg
fruit jam of your choice, to serve (strawberry or apricot work well)

Steps:

  • Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
  • Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

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