Sallys Rice Pudding Recipes

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MAMA CALLIE'S RICE PUDDING



Mama Callie's Rice Pudding image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h5m

Yield 3 to 4 servings

Number Of Ingredients 9

5 cups whole milk
1 cup Arborio rice
1/2 cup sugar
1 vanilla bean, seeds scraped
1/2 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons butter
1/4 cup brown sugar
2 ripe but firm medium bananas, sliced

Steps:

  • Into a large saucepan, mix together milk, rice, sugar, vanilla bean and seeds, allspice and salt over medium-high heat. Let simmer for 45 minutes, stirring frequently and being careful not to scorch the milk. Once rice is tender and pudding has thickened turn off heat and remove the vanilla bean.
  • In a heavy skillet, melt butter and add brown sugar over low heat. Stir to melt the sugar. Add sliced bananas and continue to saute until they are soft and covered with the sugar and butter mixture.
  • Spoon pudding to serving bowls and top with the warm banana topping.

ARBORIO RICE PUDDING



Arborio Rice Pudding image

Arborio is the stuff that risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top.

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla extract
Few dashes ground cinnamon
Whipped cream, for serving

Steps:

  • Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
  • Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
  • Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.

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

CREAMY RICE PUDDING



Creamy Rice Pudding image

I was fortunate to grow up around fabulous cooks. My mother and grandmother taught me to experiment with recipes, and we tried a lot of variations on this one. No matter how we chose to embellish it, it was always tasty. When I make this, it brings fond memories to mind. -Laura German, North Brookfield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 servings.

Number Of Ingredients 6

1 cup cooked long grain rice
1 cup whole milk
5 teaspoons sugar
Dash salt
1/2 teaspoon vanilla extract
Optional toppings: Whipped cream, sliced almonds, raisins, ground cinnamon and cinnamon stick.

Steps:

  • In a small heavy saucepan, combine rice, milk, sugar and salt; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until thickened, about 20 minutes, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm or cold; serve with desired toppings.

Nutrition Facts : Calories 220 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 0 fiber), Protein 6g protein.

SALLY'S RICE PUDDING



Sally's Rice Pudding image

A creamy, custardy family tradition. Using a double boiler eliminates the possibility of scorching the milk.

Provided by cipherbabe

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup white rice
4 cups milk
4 eggs
3/4 cup white sugar
2 teaspoons vanilla
1 teaspoon nutmeg

Steps:

  • Fill bottom of double boiler with water, leaving enough room for water to simmer without touching the top pot. Bring to a gentle simmer over a medium-low heat.
  • Pour milk and rice in top of double boiler. Cover and nest into bottom of double boiler.
  • Cook for 45 minutes or until rice is done. Not all of the milk will be absorbed. Remove from stove top.
  • In a bowl, beat eggs until well-combined.
  • Temper the eggs by stirring a spoonful or two of the hot rice into beaten eggs. Mix quickly until completely blended. Once the eggs are slightly warmed, continue to add hot rice until about a third of the pot is now in the bowl with the eggs. This tempering will give you the rich flavor of the eggs without a scrambled egg consistency.
  • Pour egg and rice mixture back into the pot. Mix well.
  • Stir in sugar, vanilla and nutmeg.
  • Chill and serve.

Nutrition Facts : Calories 370, Fat 9.6, SaturatedFat 4.9, Cholesterol 163.8, Sodium 128.7, Carbohydrate 58.4, Fiber 0.9, Sugar 25.5, Protein 11.7

CREAMY RICE PUDDING - BONNIE STERN



Creamy Rice Pudding - Bonnie Stern image

"There's too much liquid", you're going to say. Trust me....this will work out to be the creamiest rice pudding you've ever made. Stir once in a while to prevent any rice from sticking to the bottom, and use a large pot to avoid the mixture from boiling over. Short grain rice will produce a creamier pudding then brown or long grain. The cooking time may seem long and tedious, but because it cooks at the lowest setting, it does not need constant supervision. Another wonderful recipe from her Heart Smart Cookbook.

Provided by Diana 2

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup water
1/2 cup rice, short-grain is best
1/3 cup sugar
1 teaspoon cornstarch
1/16 teaspoon salt
5 cups milk, divided
1/8 teaspoon nutmeg
1/4 cup raisins
1 teaspoon vanilla
1 tablespoon cinnamon

Steps:

  • Bring water to a boil in a large saucepan. Add rice. Cover and return to the boil. Reduce to simmering and cook, covered, for 15 minutes or until water is absorbed.
  • Combine sugar, cornstarch and salt in a bowl. Whisk in 1 cup of the milk stirring until smooth.
  • Add sugar mixture, remaining 4 cups of milk, nutmeg and raisins to the rice. Stir well and bring to a boil.
  • Reduce to the lowest simmer setting, and cook, covered for 1 - 1-1/2 hours, or until mixture is creamy and tender. Stirring occasionally. Stir in vanilla.
  • Serve warm or cold, with a sprinkling of cinnamon.

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