OLD-FASHIONED RICE PUDDING II
This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter.
Provided by Kim
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
- Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 36.9 g, Cholesterol 24.9 mg, Fat 7 g, Fiber 0.2 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 260.2 mg, Sugar 23.9 g
CREAMY RICE PUDDING
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
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
WORLD'S BEST RICE PUDDING
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.
OLD-FASHIONED RICE PUDDING I
This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.
Provided by Juanita
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
- Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
- Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g
GRANDMA'S RICE PUDDING
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
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.
EASY RICE PUDDING WITH COOKED RICE
Easy Rice Pudding is the perfect use for all your leftover rice! Plus I guarantee you have everything you need in the pantry right now!
Provided by Pretty Providence
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Dump all of your ingredients into a sauce pan and mix together over medium low heat.
- Bring to a soft boil and stir constantly (to prevent burning). Cook for fifteen to twenty minutes, or until mixture is thickened. Let rice pudding cool a bit before serving.
Nutrition Facts : Calories 147 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 64 mg, Sugar 11 g, ServingSize 1 serving
TRADITIONAL BAKED ENGLISH RICE PUDDING
A proper rice pudding is smooth & creamy with just a hind of spices. Serve it with a spoonful of thick cherry jam or icecream. You can also add more spice or less depending on taste
Provided by mortarandpestle
Categories Dessert
Time 3h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C.
- Put the rice and sugar in an ovenproof dish. Strain the milk over the rice, discarding the vanilla pod Add the spices and stir to mix, then dot the surface with butter.
- Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
- Allow the pudding to finish cooking for the final 40 minutes without stirring.
Nutrition Facts : Calories 269.4, Fat 10.9, SaturatedFat 6.6, Cholesterol 29.9, Sodium 100, Carbohydrate 36.6, Fiber 1.1, Sugar 17.3, Protein 6.5
OLD-FASHIONED RICE PUDDING
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
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 WITH LEFTOVER RICE
Steps:
- Gather the ingredients and preheat the oven to 300 F.
- In a medium saucepan, heat the milk and rice over medium-low heat, stirring together frequently so the milk doesn't burn. Bring the mixture to a slow simmer.
- In a separate medium bowl, combine the eggs, sugar, and vanilla.
- Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Add all of the egg mixture to the saucepan of hot milk and rice, stirring constantly to avoid scrambling the eggs. Allow to cook until thick enough to coat the back of a spoon, about 175 to 180 F.
- Add the cinnamon and raisins, stirring just to combine.
- Finally, pour the rice pudding mixture into an 8 x 8-inch casserole or baking dish and bake in the preheated oven for 25 to 35 minutes. For a creamy texture, remove the rice pudding when it's lightly set with a slight jiggle. For a firm baked custard, cook until a knife inserted in the middle comes out clean.
- Allow the rice pudding to cool slightly before serving.
Nutrition Facts : Calories 227 kcal, Carbohydrate 40 g, Cholesterol 99 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 91 mg, Sugar 27 g, Fat 4 g, ServingSize about 4 servings, UnsaturatedFat 0 g
OLD FASHIONED BAKED RICE PUDDING
Everyone loves this home-y custard type of rice pudding. One of the ultimate comfort foods. Add raisins or omit according to personal preference.
Provided by Chefiebig
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine eggs, sugar and salt.
- Gradually whisk hot scalded milk into egg mixture.
- Stir in rice, raisins and vanilla.
- Pour into a greased quart casserole dish.
- Set casserole into a larger ovenproof dish.
- Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
- Bake@ 325 for 90 minutes, or until knife pulls out clean.
Nutrition Facts : Calories 319.9, Fat 4.9, SaturatedFat 2.5, Cholesterol 81.9, Sodium 163.4, Carbohydrate 61.1, Fiber 1, Sugar 24.1, Protein 7.9
EASY MIDDLE EASTERN RICE PUDDING RECIPE
This easy Middle Eastern rice pudding recipe is a new favorite in my household! It's a basic stove-top rice pudding infused with vanilla, cinnamon, and cloves. Make the garnish or toppings your own, or use honey and crushed nuts like I do. See my step-by-step tutorial!
Provided by The Mediterranean Dish
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Place the milk, half and half, vanilla extract, cinnamon sticks and cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat.
- Cool completely and refrigerate for a couple of hours or overnight so that the flavors develop and intensify (if you don't have time, you can proceed from here).
- Remove the milk mixture from the fridge and set in room temperature for a few minutes. Add the rice, sugar and water. Bring the mixture to a boil on high heat, then simmer for 30-40 minutes, stirring regularly.
- As the rice cooks, keep stirring regularly. The rice mixture will dry, add a little water (2 tbsp or so at a time) to help it cook. Continue to stir and add water as needed until the rice cooks completely. The rice mixture should be moist, and the rice should be fully cooked but maintain a little bite.
- Remove from the heat. Stir in the butter and evaporated milk. Carefully remove the cinnamon sticks and cloves, then transfer to small serving bowls or even 3-oz mason jars.
- At this point you can cover and refrigerate until ready to serve.
- When ready, add a little evaporated milk to each bowl to loosen the rice pudding, if you find that it harden in the fridge. Heat briefly in the microwave, then top the rice pudding bowls with a pinch of ground cinnamon, honey, and the crushed nuts. Serve warm or at room temperature. Enjoy!
Nutrition Facts : Calories 383 calories, Sugar 32.6 g, Sodium 120.6 mg, Fat 10.6 g, SaturatedFat 4.5 g, TransFat 0.1 g, Carbohydrate 64.3 g, Fiber 2.1 g, Protein 8.4 g, Cholesterol 18.7 mg
EASY RICE PUDDING
This is the easiest rice pudding recipe, and it is delicious.
Provided by ALICIAK1234
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart casserole dish with nonstick cooking spray.
- In the casserole dish, mix together rice, sugar and salt. Stir in milk and vanilla.
- Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 41.1 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 4.6 g, Sodium 99 mg, Sugar 28.5 g
CLASSIC RICE PUDDING
This creamy, comforting and Classic Rice Pudding recipe is easy to make on the stovetop. It's a cozy, quick-fix snack or dessert that's perfect for chilly afternoons!
Provided by Lindsay
Categories Dessert
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
- Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
- Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
- Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
- Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don't boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don't want it to be too thick before you take it off the heat. A touch soupy still is ok.
- Remove from heat and serve warm.
Nutrition Facts : Calories 226 calories, Sugar 20.2 g, Sodium 426.2 mg, Fat 6.8 g, SaturatedFat 3.9 g, TransFat 0.2 g, Carbohydrate 33.4 g, Fiber 0 g, Protein 7.2 g, Cholesterol 65.9 mg
EASY RICE PUDDING
Rice pudding has been a family favorite for generations, both because of its fantastic flavor and ease of preparation. You and your family will love this pudding's creamy texture.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the first five ingredients. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat; stir in vanilla., Cool for 5 minutes, stirring twice. Spoon into individual serving dishes. Serve warm or chill until serving.
Nutrition Facts :
RICE PUDDING
Try our recipe for a gorgeously creamy, yet low in fat rice pudding. Serve this comforting dessert with jam or fruit
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 2h5m
Number Of Ingredients 6
Steps:
- Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
- Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.
Nutrition Facts : Calories 214 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Protein 8 grams protein, Sodium 0.2 milligram of sodium
OLD FASHIONED CREAMY RICE PUDDING
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
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
TRADITIONAL RICE PUDDING
An oldie but a goodie, this is one of the best and simplest of all puds. You just need to serve this rice pudding with a blob of jam for sheer comfort food heaven. The little bit of milk powder in the mix is an old trick that makes the pudding especially creamy.
Provided by Paul Hollywood
Categories Desserts
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat your oven to 150C/300F/Gas 2.
- Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter.
- Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become).
- Serve warm, with a blob of your favourite jam on top.
CLASSIC RICE PUDDING
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
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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