CHEF JOHN'S CLASSIC RICE PUDDING
For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
- Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
- Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g
CLASSIC RICE PUDDING
Here's a delicious way for your family to enjoy a classic! This all-American dessert recipe is the perfect way to bring every great meal to a yummy finish. It's so good, your family will even enjoy it as a snack!
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Combine rice and water in medium saucepan. Bring to a boil. Reduce heat, cover and simmer 25 minutes, or until rice is very tender and most of water is absorbed.
- In separate bowl combine sugar, cornstarch and salt.
- Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat.
- Stir in butter and vanilla.
- Slowly stir about 1 cup of the hot rice mixture into beaten egg yolks in a bowl.
- Blend into remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Remove from heat.
- Serve warm or chilled, with the option of adding cinnamon and/or blueberries.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 27.2 g, Cholesterol 93.2 mg, Fat 5.4 g, Fiber 0.1 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 164.7 mg, Sugar 16.5 g
MINUTE RICE CLASSIC RICE PUDDING
Instant rice makes warm rice pudding an easy everyday dessert. This is so fast and easy and a great dessert for the family - all will enjoy it I'm sure!! You can jazz it up by garnishing it with a sprinkling of ground nutmeg or cinnamon when it's ready to serve.
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine milk, minute rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, uncovered 6 minutes, stirring occasionally.
- Beat egg and vanilla with wire whisk until well blended. Add a small amount of the hot milk mixture; mix well. Return to saucepan; cook and stir on low heat 1 minute. (do not boil).
- Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.
RICE PUDDING
Homemade rice pudding is the most comforting dessert recipe. Rice is cooked in a sweet mixture of milk and cream with vanilla soaked raisins. This stove top recipe is easy to make.
Provided by Krissy Allori
Categories Dessert
Time 1h35m
Number Of Ingredients 11
Steps:
- At least one hour prior to making rice pudding, soak the raisins in the vanilla. A longer soak of over 24 hours is optimal.
- In a medium-sized, heavy-bottomed saucepan, bring the milk, heavy cream, uncooked rice, and salt to a boil over high heat. As soon as it starts to simmer around the edge of the pan, reduce heat to the lowest temperature where you can maintain a simmer, partially covered, until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. Taste the rice to ensure it is done. You want it tender but still firm.
- In a separate bowl, whisk together eggs and sugar. Add a ladel of the hot milk mixture to the egg mixture, whisking while pouring it in a very slow steady stream. Your goal is to bring the temperature of the egg up without curdling the egg.
- Continue to add more of the hot milk mixture to the egg mixture, whisking continually, until the egg mixture is warm.
- Add tempered egg mixture back into the saucepan of rice and milk and stir over low heat for 5 to 10 minutes, until thickened. This rice pudding can go from thin to too thick rather quickly, so don't leave it unattended. Also keep in mind that it will thicken even more as it cools. A temperature of 160°F will ensure the eggs are cooked all the way through.
- When done, remove from heat and stir in the pumpkin pie spice and soaked raisins.
- Serve warm or cold.
Nutrition Facts : Calories 307 kcal, Carbohydrate 41 g, Protein 7 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 92 mg, Sodium 175 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
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
CLASSIC STOVE-TOP RICE PUDDING
Classic Stove-Top Rice Pudding- an old fashioned recipe for rice pudding made on the stove. Delicious and easy to make, this dish is great for all ages.
Provided by The Bossy Kitchen
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Use a 1 quart pot with cover.
- Place the rice and water into the pot, bring to a boil then simmer for few minutes, covered, until the rice absorbs the water.
- Add milk, butter and salt and cook the rice on low heat, stirring constantly to avoid scorching.
- When the rice is almost cooked(about 10-15 minutes), add sugar and simmer for another 3-4 minutes.
- Add vanilla, lemon zest and stir to combine.
- The best way to know if the rice pudding is cooked is by tasting the grain. You want the rice to be cooked but still "al dente".
- Remove the pudding from the heat and allow it to cool for 5-10 minutes. The rice will absorb the rest of the liquid and become thicker and creamier.
- Serve the rice pudding in cups and decorate with cinnamon, pieces of fruit, your favorite jam, dried fruits etc.
Nutrition Facts : Calories 302 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 256 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CLASSIC MINUTE RICE PUDDING
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 :
CLASSIC RICE PUDDING
This recipe was featured in an email from Betty Crocker (see www.bettycrocker.com website). "Cozy up to a homemade old-fashioned dessert that's always a pleaser." NOTE: Leftover cooked rice can be used in this recipe instead of cooking the rice. Use 1 1/2 cups cooked rice, and increase the bake time by about 5 minutes because the rice will be cold. Nutrition Information 1 Serving: Calories 180 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 120mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 22g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 4% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
Provided by senseicheryl
Categories Low Protein
Time 1h10m
Yield 8 bowls of pudding, 8 serving(s)
Number Of Ingredients 16
Steps:
- In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
- Heat oven to 325°F In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
- Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
- Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
- Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
- Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.
CLASSIC RICE PUDDING
Classic Rice Pudding with a creamy and sweet texture topped with a sprinkle of cinnamon like mom used to make in just 45 minutes.
Provided by Sabrina Snyder
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Rinse the rice.
- Add water to large dutch oven on high heat and bring to a boil, then add in the rice, stir, and cover.
- Reduce to a simmer and cook undisturbed for 18-20 minutes.
- Once the rice is cooked mix in 1 cup of the milk along with the sugar and the salt.
- Cook over medium-low heat until the liquid has reduced and the mixture has thickened, about 18-20 minutes.
- Whisk together the last 1/2 cup of milk with your egg, then in a slow stream add it to your rice while mixing the rice well.
- Cook the rice an additional 3 minutes to bring the egg up to a safe temperature then remove from the heat.
- Add in the butter and vanilla off the heat, mixing well and top with cinnamon as garnish before serving (if desired).
Nutrition Facts : Calories 156 kcal, Carbohydrate 26 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 76 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CLASSIC RICE PUDDING
A very easy to make rice pudding which is easy to make
Provided by jlouth95
Time 35m
Yield Serves 9
Number Of Ingredients 0
Steps:
- Add the milk and sugar into a pot and bring to the boil
- Once the milk & sugar have been brought to the boil, add the pudding rice and turn heat down to simmer for at least 35 - 40 minutes, stirring occasionally so that the rice doesn't stick to the bottom of the pan
- Now cover the pot and allow to cook until it has thickened
- Divide between 9 bowls and serve with a sprinkle of cinammon
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
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.
MARY BERRY'S CLASSIC RICE PUDDING
Rice pudding is a classic British dessert that never seems to fall out of favour. This traditional version, as seen on the BBC2 series Mary Berry Everyday, is guaranteed to hit the spot.
Provided by Mary Berry
Categories Dessert
Time 2h
Number Of Ingredients 1
Steps:
- 1. You will need a 1.6-litre (2¾-pint) wide-based ovenproof dish, well greased. Preheat the oven to 160°C/140°C fan/Gas 3. 2. Tip the rice into the dish. Heat the milk in a saucepan (see tip) and pour over the rice, then add the sugar and stir to combine. 3. Bake in the oven for about 30 minutes. Stir gently and sprinkle with a dusting of nutmeg, if you like. Continue cooking for a further 1¼-1½ hours until a golden skin has formed on top and the rice is soft and tender underneath. Serve hot. MARY'S EVERYDAY TIPS: Full-fat milk gives the best rich flavour, though semi-skimmed would be fine too. If you only have semi-skimmed, add a little less and make up the full amount with cream. Heating the milk gets the cooking going.
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5/5 (5)Calories 411 per servingCategory Dessert
- Combine the cooked rice with 1 1/2 cups of the milk, sugar, and salt in a medium saucepan over medium heat. Cook and stir for about 15 minutes, until the mixture starts to thicken slightly and become creamy.
- In a separate bowl, whisk the egg with the remaining milk. Gradually whisk 1 cup of the hot rice and milk into the egg mixture to temper the egg. Add the tempered egg mixture to the pan with the hot rice and milk, stirring to combine. Stir in the raisins, cinnamon, and nutmeg.
- Continue to cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla.
- Serve warm, at room temperature, or chill and serve cold. For an extra creamy version, mix 1 cup of sweetened whipped cream into the chilled rice pudding.
CLASSIC RICE PUDDING WITH WHITE RICE | MINUTE® RICE
From minuterice.com
3.4/5 (222)Estimated Reading Time 2 minsServings 3-4
- Try our favorite and most-requested rice pudding recipe — our Classic Minute Rice Pudding. Creamy and sweet, everyone will want to indulge in this dessert. For a classic flavor, make sure to use our Minute® Instant White Rice. Step 1--Combine milk, rice, raisins, sugar and salt in a medium saucepan. On medium-high heat, bring to a boil, stirring constantly. Reduce heat to medium-low; simmer for 6 minutes, stirring occasionally. Step 2
- Beat eggs and vanilla together in a small bowl. Stir a small amount of hot mixture into eggs. Step 3
- Stirring constantly, slowly pour egg mixture back into the hot mixture. Stirring constantly, cook on low heat for 1 minute, until thickened. DO NOT BOIL. Step 4
- Remove from heat. Let stand for 30 minutes. Serve warm. Store any remaining pudding in the refrigerator, covered with plastic wrap. Recipe Tips Create flavorful new varieties of rice pudding by replacing the raisins with different types of fresh or dried fruits, such as dried cherries, dried apricots, chopped pineapple, peaches or dried, sweetened cranberries. To make this dish vegan, simply substitute the milk with your choice of plant-based milk, like almond or coconut, and leave out the eggs. Note that if the eggs are left out, you may need to cook the pudding over the heat for a minute or two extra, to help it thicken. It will also thicken up once cooled in the refrigerator.
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Total Time 40 mins
- Bring water to a boil in a small saucepan over high. Add rice and salt. Reduce heat to medium; cover and simmer for 20 minutes. Remove from heat, and fluff with a fork.
- Stir together milk, sugar, and cinnamon in a medium saucepan over medium. Cook, stirring often, until sugar is mostly dissolved. Add cooked rice; cook, stirring occasionally, until thickened, about 15 minutes.
- Whisk together cream, egg, and vanilla in a small bowl; gradually stir egg mixture into rice mixture until combined. Cook 1 minute. Stir in raisins, and sprinkle each serving with cinnamon.
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- Combine rice, milk sugar and salt in a medium-size saucepan. Cook over medium heat, stirring constantly until thick and creamy – approximately 15-20 minutes.
- Add the raisins and stir to incorporate. You can also leave them out or substitute 1/3 cup fresh chopped granny smith apples and 1/3 cup dried cranberries.
- In a separate container, whisk the egg. Add the half & half to the whisked egg and blend completely. Taking a Tbsp. at a time, add a little of the hot rice mixture to the egg mixture to temper it. Stir quickly. Continue to add the hot liquid to the egg mixture this way until the egg mixture is sufficiently warm – approximately 1/2 cup of the rice mixture.
- Once tempered, gradually add the egg mixture into the pot of rice, stirring quickly and constantly to ensure it is fully incorporated. Cook for one minute.
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- Pre-heat the oven to 150C/130C Fan/Gas 2. Use a little of the butter to grease an 800ml ovenproof dish.
- Put the rice and sugar in the dish, then pour in the evaporated milk and milk. Bake for 30 minutes.
- Carefully remove from the oven and stir gently. Cut the rest of the butter into pea-sized pieces and scatter across the top, then sprinkle over the ground nutmeg.
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5/5 (2)Category DessertCuisine AmericanTotal Time 35 mins
- In a medium pot over medium heat add the cooked rice, 2 cups of the milk, and the salt. Cook, stirring frequently until thick and creamy. This will take about 15 to 20 minutes.
- Once your rice pudding is thick and creamy, stir in the remaining 1/2 cup milk. Let it warm up, then scoop about ½ cup of the rice pudding mixture into a medium bowl and add the beaten egg, whisking constantly. This is tempering the egg so that it doesn’t scramble when it’s added to the pot.
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4/5 (27)Estimated Reading Time 2 minsCategory Puddings
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- Remove from heat, stir in vanilla, and allow to cool slightly. Spoon into a serving bowl or individual dessert dishes, and chill 2 to 3 hours. Serve or cover and keep chilled until ready to serve.
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