Speedy Rice Pudding Recipes

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CLASSIC MINUTE RICE PUDDING



Classic Minute Rice Pudding image

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 8

3 cups milk
1 cup Minute® White Rice
1/4 cup sugar
1/4 cup raisins
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla
Cinnamon (optional)

Steps:

  • Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally., Beat egg and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL., Remove from heat. Let stand 30 minutes. Serve warm. Sprinkle with cinnamon, if desired. Store any remaining pudding (good luck) in refrigerator.

Nutrition Facts :

SPEEDY RICE PUDDING



Speedy Rice Pudding image

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

4 cups 2% milk
1 egg, lightly beaten
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 cup uncooked instant rice
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

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.

QUICK-AND-EASY RICE PUDDING



Quick-and-Easy Rice Pudding image

Provided by Food Network

Categories     dessert

Time 25m

Yield 2 servings

Number Of Ingredients 3

2 cups leftover cooked white rice
1 pint rum raisin ice cream or your favorite ice cream
1/4 teaspoon ground cinnamon

Steps:

  • Combine the rice and ice cream in a medium pot. Set over low heat and cook, stirring often, until thickened, about 20 minutes. Transfer to serving bowls and garnish with the cinnamon.

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

FAST RICE PUDDING



Fast Rice Pudding image

This is a simple and fast way to enjoy rice pudding.

Provided by Vannessa

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 3

Number Of Ingredients 4

2 cups cooked white rice
1 tablespoon ground cinnamon
1 (12 ounce) can evaporated milk
½ cup white sugar

Steps:

  • Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 76.2 g, Cholesterol 32.9 mg, Fat 8.9 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 5.3 g, Sodium 121.5 mg, Sugar 44.8 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

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

SPICED RICE PUDDING RECIPE BY TASTY



Spiced Rice Pudding Recipe by Tasty image

Here's what you need: rice, milk, sugar, salt, egg, nutmeg, ground cinnamon

Provided by Rie McClenny

Categories     Desserts

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 cups rice, cooked
3 cups milk, divided
¼ cup sugar
salt, to taste
1 egg
¼ teaspoon nutmeg
¼ teaspoon ground cinnamon

Steps:

  • In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
  • In a small bowl, combine remaining milk and the egg. Whisk well.
  • Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
  • Add the nutmeg and cinnamon, and mix well.
  • Enjoy!

Nutrition Facts : Calories 283 calories, Carbohydrate 47 grams, Fat 5 grams, Fiber 0 grams, Protein 10 grams, Sugar 17 grams

QUICK RICE AND RAISIN PUDDING



Quick Rice and Raisin Pudding image

Stress free dessert ready in 15 minutes! Enjoy this rice and raisin pudding for a wonderful treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 4

Number Of Ingredients 6

1 cup uncooked instant rice
1 cup milk or water
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon or nutmeg

Steps:

  • Mix all ingredients in 2-quart saucepan.
  • Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.

Nutrition Facts : Calories 195, Carbohydrate 43 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

SPEEDY RICE PUDDING



Speedy Rice Pudding image

I love baked rice pudding but it takes FOREVER...this version is super quick and has pretty good flavor for what it is. And just in case your wondering, it is not good if you make it with sugar free pudding..I tried it to save on calories, but it gives it a terrible aftertaste. Enjoy!!

Provided by Lisa Lou Who

Categories     Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

4 cups milk
1 egg, beaten
1 (3 ounce) package vanilla pudding mix
1 cup instant rice, uncooked
1/4 cup raisins
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Steps:

  • Combine milk, egg, pudding mix, rice and raisins in a saucepan.
  • Bring to a boil over medium heat, stirring constantly.
  • Remove from heat, cool for 5 minutes, stirring twice.
  • Sprinkle with cinnamon and nutmeg.
  • Serve immediately or refrigerate.

Nutrition Facts : Calories 186.9, Fat 5.3, SaturatedFat 3, Cholesterol 43.5, Sodium 151, Carbohydrate 29.2, Fiber 0.5, Sugar 11.2, Protein 5.9

PRESSURE-COOKER BUTTERNUT RICE PUDDING



Pressure-Cooker Butternut Rice Pudding image

This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 13

3 tablespoons butter, divided
1/2 cup chopped walnuts
2 tablespoons plus 3/4 cup packed brown sugar, divided
1 medium butternut squash, halved and seeds removed
2-1/4 cups water, divided
1/3 cup dried cranberries
1-1/4 cups uncooked jasmine rice, rinsed
4 cups whole milk
1/4 cup cornstarch
1 medium apple, finely chopped
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Whipped cream, optional

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

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