Rich Rice Pudding Recipes

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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

CREAMY RICE PUDDING



Creamy Rice Pudding image

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

¾ cup uncooked white rice
2 cups milk, divided
⅓ cup white sugar
¼ teaspoon salt
1 egg, beaten
⅔ cup golden raisins
1 tablespoon butter
½ teaspoon vanilla extract

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

RICH RICE PUDDING



Rich Rice Pudding image

This dense, creamy pudding is cooked with sweet spices and fruit. Enjoy it warm or cold, and top it with fruit for a simple dessert.Adapted from the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1/4 cup currants or raisins (optional)
2 tablespoons golden rum (optional)
3 cups half-and-half or whole milk
1/2 cup rice, preferably jasmine or basmati
1/4 cup sugar
1/2 teaspoon coarse salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 plums, sliced

Steps:

  • If using the currants, soak them in the rum in a small bowl.
  • Place the half-and-half, rice, sugar, salt, vanilla, cinnamon, and nutmeg in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, continuing to stir.
  • Drain the currants and stir them into the pudding, then cook for an additional 2 minutes, or until the rice is al dente. Spoon the pudding into bowls and serve immediately, or spread it into a serving dish, cover, and chill. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!).
  • Serve pudding in a bowl along with slices of fresh plums.

HOW TO MAKE THE ABSOLUTE EASIEST RICE PUDDING



How to Make the Absolute Easiest Rice Pudding image

How to turn just 5 ingredients into the creamiest, dreamiest rice pudding.

Provided by Christine Gallary

Categories     Dessert     Snack     Pudding     Sweets

Time 45m

Number Of Ingredients 7

1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice
3 to 4 cups dairy or unsweetened non-dairy milk
1/3 cup granulated sugar, plus more as needed
1/4 teaspoon kosher salt
1/2 vanilla bean, or 1 1/2 teaspoons vanilla bean paste or vanilla extract
1 tablespoon unsalted butter (optional)
Add-in options: 1/2 cup raisins, 1/4 teaspoon ground cinnamon

Steps:

  • Measure out the rice and milk. Place 1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice in a large saucepan. Add 4 cups milk for uncooked rice, 3 cups milk for cooked rice.
  • Add the flavorings. Add 1/3 cup granulated sugar and 1/4 teaspoon kosher salt. If using vanilla bean, scrape the seeds from 1/2 vanilla bean and add the seeds and the pod into the saucepan. If using vanilla bean paste, add 1 1/2 teaspoons. Add any desired add-ins.
  • Bring to a simmer. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
  • Simmer until the rice is tender. Reduce the heat to maintain a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, 20 to 22 minutes for uncooked rice, 10 to 12 minutes for cooked rice.
  • Add the butter and vanilla extract. Remove from the heat and stir in 1 1/2 teaspoons vanilla extract if using and 1 tablespoon unsalted butter if desired until melted. Remove the vanilla bean pod if needed. Taste and add more sugar as desired.
  • Serve the rice pudding. The rice pudding will continue to thicken as it cools. Thin out with more milk if desired, and serve warm or cold.

Nutrition Facts : SaturatedFat 1.2 g, UnsaturatedFat 0.0 g, Carbohydrate 26.9 g, Sugar 12.8 g, ServingSize Serves 8, Protein 4.3 g, Fat 3.5 g, Calories 148 cal, Sodium 114.3 mg, Fiber 4.9 g, Cholesterol 0 mg

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.

OLD-FASHIONED RICE PUDDING



Old-Fashioned Rice Pudding image

This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. -Sandra Melnychenko, Grandview, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

3-1/2 cups 2% milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 teaspoon salt
1/2 cup raisins
1 teaspoon vanilla extract
Ground cinnamon, optional

Steps:

  • Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 214 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 266mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

RICE PUDDING



Rice Pudding image

Martha shares one of her favorite recipes for rice pudding, one of Martha's top things she thinks everyone should know.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

3/4 cup Arborio rice, rinsed
6 cups whole milk
1/2 vanilla bean, split and scraped
1/2 cup sugar
Pinch of salt
1/4 cup heavy cream
1 teaspoon freshly grated orange zest

Steps:

  • In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40 to 45 minutes.
  • Remove vanilla bean; stir in orange zest and heavy cream. Rice pudding may be served at room temperature or chilled.

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.

R IS FOR RICH RICE PUDDING



R is for Rich Rice Pudding image

Provided by Tanya Wenman Steel

Categories     Milk/Cream     Food Processor     Egg     Rice     Dessert     Kid-Friendly     Quick & Easy     Chill     Healthy     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 4

2 cups cooked rice
1 1/2 cups whole milk, plus more if desired
2 tablespoons sugar
2 large eggs, beaten

Steps:

  • 1. Combine the rice, milk and sugar in a heavy small saucepan, cover, and bring to a boil over medium heat. Reduce the heat to low and simmer gently for 15 minutes.
  • 2. Beat the eggs with a fork in a heatproof medium bowl. Add half of the hot rice mixture and mix well to blend. Transfer that mixture back to the saucepan and stir over low heat until steaming hot but not boiling. Transfer the pudding to a food processor and process for 1 minute. (The mixture will still have texture.) Scrape the pudding into a clean bowl and chill for 30 minutes, stirring occasionally, before serving. Cover any remaining pudding after it has cooled.

RICH RISOTTO RICE PUDDING



Rich Risotto Rice Pudding image

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

Provided by RebeloCristinaG

Categories     Dessert

Time 2h55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup arborio rice
8 cups whole milk
1/2 cup sugar
1 vanilla bean, split in half lengthwise
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 large egg yolks
1/2 cup heavy cream
2 teaspoons pure vanilla extract
freshly grated nutmeg (optional)

Steps:

  • Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine.
  • Bring mixture to a boil, stirring constantly.
  • Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.
  • Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be a little soupy, which is what you want. (As pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick stodgy lump without the unctuous creaminess of a great rice pudding).
  • In a bowl, whisk the egg yolks and cream together and stir into the rice pudding.
  • Continue cooking the pudding over medium-low heat for 2-3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy.
  • Remove from the heat and stir in the vanilla. Grate a little nutmeg (if using) into the pudding.
  • Remove the vanilla bean.
  • Pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming.
  • Refrigerate until cold, at least 2-3 hours.
  • Serve Cold.
  • Note: This pudding is delicious as it is, or you can fold a dollop of whipped cream into each serving, or layer the pudding in a parfait glass with dulce de leche or caramel sauce, or just drizzle some sauce on top before serving.

RICH RICE PUDDING CAKE



Rich Rice Pudding Cake image

Try this twist on the old Rice Pudding recipe. This is creamy and fantastic and it's a cake! Hope you enjoy this. If you don't have Arborio rice you can use any short grained italian rice.

Provided by veraj9170

Categories     Dessert

Time 50m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 10

4 cups half-and-half
2/3 cup arborio rice
1/2 cup light brown sugar
8 slices lemon zest
3/4 teaspoon ground coriander
1 pinch salt
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla extract
1/3 cup sugar
2 tablespoons water

Steps:

  • Bring the half and half, rice, brown sugar, zest (make strips with a potatoe peeler), coriander and salt to a simmer in a medium sauce pan over medium heat and stirring frequently. Reduce the heat and cook at a bare simmer, stirring frequently for 15 minutes or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
  • Meanwhile, butter an 8 x 1 1/2 inch round cake pan. Heat the granulated sugar and water in a small heavy saucepan over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring the mix to a boil, wash the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil, without stirring but swirling the pan toward the end to even out the color, until the caramel is dark gold in color. Pour the caramel into the prepared cake pan. Let stand until cooled and hardened.
  • Position a rack in the top third of the oven preheat to 350.
  • Pour the rice mix into the cake pan and smooth the top with a spatula. Bake for 35 - 40 minutes or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack.
  • Run a knife around the edges of the pan. Invert the cake onto a plate, tap on the pan, and carefully remove the pan. Cut into wedges and serve.

Nutrition Facts : Calories 330.7, Fat 15.8, SaturatedFat 9.3, Cholesterol 114.5, Sodium 99.9, Carbohydrate 40.5, Fiber 0.5, Sugar 22, Protein 7.1

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From thehappyfoodie.co.uk


RICE PUDDING - DINNER, THEN DESSERT
2019-06-19 Instructions. Rinse the rice. Add water to large dutch oven on high heat and bring to a boil, then add in the rice, stir, and cover. Reduce to a simmer and cook undisturbed for 18-20 minutes. Once the rice is cooked mix in 1 cup of the milk along with the sugar and the salt.
From dinnerthendessert.com


RICH AND CREAMY GREEK RICE PUDDING - THE JOURNEY GIRL
2017-03-27 Instructions. Get out a large 8 qt Saucepan. Place the Jasmine Rice, Sugar and 6 cups of whole Milk in the saucepan. Give it a quick brief stir, then LEAVE IT ALONE. Cover and heat this mixture over a low-medium heat until it begins to steam, about 20 minutes. Uncover and add the Golden Raisins and stir to combine.
From thejourneygirl.com


RICH RICE PUDDING | RECIPE | SWEET RECIPES, RASPBERRY RECIPES, FOOD
Jan 18, 2014 - This dense, creamy pudding is cooked with sweet spices and fruit. Enjoy it warm or cold, and top it with fruit for a simple dessert. Adapted from the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
From pinterest.com


RICE PUDDING RECIPES | BBC GOOD FOOD
The crunchy brûlée topping on this rich and creamy rice pudding turns this childhood favourite into a dessert fit for any dinner party. Lighter Creamy vanilla rice pudding . A star rating of 4 out of 5. 3 ratings. Use semi-skimmed milk and half-fat crème fraîche to cut the calories and fat of this comforting childhood classic. Creamy rice pudding with stewed plums. A star rating of 5 out ...
From bbcgoodfood.com


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