Spiced Rice Pudding Recipe By Tasty

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

Ingredients

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

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

Ingredients

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.

AUTUMN VANILLA & SPICE RICE PUDDING

Autumn Vanilla & Spice Rice Pudding image

WONDERFUL dessert to serve up for your little goblins around halloween,or to serve around Thanksgiving..It is warm,comforting and tasty! 8)

Provided by OceanIvy

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups milk
1 cup instant rice, uncooked
1 red apples or 1 green apple, chopped
1/3 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (3 1/2 ounce) package instant vanilla pudding or 1 (3 1/2 ounce) package vegetarian instant vanilla pudding mix
1/4 cup chopped walnuts (optional)

Steps:

Bring the 1 cup of the milk to boil.
Next,stir in the rice,chopped apple,raisins,cinnamon& nutmeg;cover.
Remove from heat an let stand for 5 minutes.
While letting it stand,prepare the pudding as directed with the remaining 2 cups milk.
Stir the rice mixture into prepared pudding.
If using the nuts,stir in next.
Cover surface of pudding with plastic wrap;& cool for 5 minutes.

Nutrition Facts : Calories 237.5, Fat 4.8, SaturatedFat 2.9, Cholesterol 17.1, Sodium 300.6, Carbohydrate 43.8, Fiber 1.3, Sugar 22.5, Protein 5.6

CHERRY & SPICE RICE PUDDING

Cherry & Spice Rice Pudding image

I live in Traverse City, the Cherry Capital of the World. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This slow-cooked rice pudding recipe always turns out wonderful. -Deb Perry, Traverse City, Michigan

Provided by Taste of Home

Categories Desserts

Time 2h10m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 cups cooked long grain rice
1 can (12 ounces) evaporated milk
1 cup 2% milk
1/3 cup sugar
1/4 cup water
3/4 cup dried cherries
3 tablespoons butter, softened
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

In a large bowl, combine the rice, evaporated milk, milk, sugar and water. Stir in the remaining ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray., Cover and cook on low for 2-3 hours or until mixture is thickened. Stir lightly before serving. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 193 calories, Fat 5g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 61mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

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