BROWN SUGAR AND CINNAMON RICE PUDDING
This rice pudding is tasty and a very easy to make for breakfast or dessert. It is also gluten-free.
Provided by Jaja Million
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes.
- Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 49.5 g, Cholesterol 6.2 mg, Fat 2.2 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 1.2 g, Sodium 111.6 mg, Sugar 9.5 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
MANGO AND COCONUT RICE PUDDING
This is adapted from a recipe given to me by a caterer that I have worked with. It is similar to other recipes on Zaar but I love this one for its simplicity and warm, fresh flavour so thought I would post it anyway.
Provided by Shuzbud
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed.
- When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
- Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
- Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
- When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly.
- Take off the heat and leave to stand for a few minutes for the flavours to blend.
- Serve and enjoy!
EASY RICE PUDDING RECIPE
This simple, classic rice pudding recipe is like a warm hug on a cold, grey day. Top it with cinnamon, raisins or whatever suits your fancy!
Categories Dessert
Time 35m
Number Of Ingredients 5
Steps:
- 1. If you already have leftover rice, skip this step. If not, bring water to a boil in small pot, then add cup of rice. Cover the pot with a lid, and reduce heat to simmer. Cook for around 15-20 minutes or until the water has been absorbed by the rice and rice is tender. Set aside. 2. Heat the milk in large pot on medium heat. Once the milk has started to heat, remove around a half cup of milk into a bowl and mix in the corn starch until it has turned into liquid and there are no lumps. 3. Add the milk and cornstarch back into the milk and stir. 4. Add the cooked rice and sugar into the milk and boil for 10-15 minutes. 5. Remove from heat and either serve warm with cinnamon on top or refrigerate till chilled and serve cold. Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 87 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 197 grams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CINNAMON, RICE AND RAISIN PUDDING
Rice pudding is one of our favorite comfort foods! And this one, made with cinnamon, brown sugar and raisins, is one of our favorite favorites.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring water to boil in medium saucepan on medium-high heat. Add rice and raisins; stir. Cover; simmer on medium-low heat 5 min. Remove from heat; let stand, covered, 5 min.
- Mix sour cream, sugar and cinnamon until blended. Add to rice mixture; mix well.
- Serve topped with nuts.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
BROWN RICE PUDDING
Creamy Brown Rice Pudding made with simple ingredients including rice, milk, sugar, cinnamon and raisins is a healthier spin on traditional rice pudding.
Provided by Lauren Allen
Categories Dessert
Time 2h15m
Number Of Ingredients 9
Steps:
- Bring the water and brown rice to a boil in a saucepan.
- Add salt, reduce heat to low, cover, and simmer for 35 minutes. Remove from heat (keep covered) and allow to rest for 10 minutes before fluffing with a fork.
- Stir in the milk, evaporated milk, sugar, and cinnamon. Simmer uncovered, stirring often, for 40-50 minutes, or until the dish is pudding consistency.
- Remove from heat and stir in vanilla extract and raisins.
Nutrition Facts : Calories 266 kcal, Carbohydrate 48 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 180 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
ARROZ CON LECHE
This Mexican arroz con leche is so creamy, packed with comforting flavors, and can be made in just 20 minutes!
Provided by Maricruz
Categories dessert
Time 25m
Number Of Ingredients 7
Steps:
- Add milk, rice, sugar, and cinnamon (stick and powdered) to a large saucepan or pot.
- Mix to combine and bring the mixture to a boil.
- Reduce heat to low and keep cooking for about 20 minutes while stirring regularly (read notes).
- Once the rice is cooked through and creamy, adjust the consistency by adding a little more milk if you want.
- Turn off the heat. Mix in the condensed milk, vanilla extract, and lime zest.
- Serve in cups with a sprinkle of cinnamon powder.
Nutrition Facts : Calories 403 kcal, ServingSize 1 serving, Carbohydrate 62 g, Protein 14 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 142 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 3.5 g
BROWN SUGAR AND CINNAMON RICE PUDDING
This rice pudding is tasty and a very easy to make for breakfast or dessert. It is also gluten-free.
Provided by Jaja Million
Categories Rice Pudding
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes.
- Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 49.5 g, Cholesterol 6.2 mg, Fat 2.2 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 1.2 g, Sodium 111.6 mg, Sugar 9.5 g
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