EASY ENTERTAINING RICE PUDDING
I like this recipe because it is easy, quick (compared to other rice pudding recipes), and uses ingredients you probably always have around the house...and it's good!
Provided by Sarah Hamm
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring water and rice to a boil; reduce heat to low, cover, and simmer 14 min.
- All water should be absorbed.
- (alternately, use 1 cup of leftover cooked rice).
- Heat oven to 325 degrees.
- Beat eggs in ungreased 1 1/2 quart casserole dish.
- Stir in sugar, raisins, milk, salt, and spice.
- Stir in rice.
- Bake uncovered 45 minutes; stirring occasionally.
- Remove from oven and stir well.
- It will still be pretty wet.
- Let set for 15 minutes to thicken.
- Serve warm or chilled.
- (I like it better chilled!).
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.
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
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
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 :
THE BEST EVER HOMEMADE RICE PUDDING RECIPE
Sit down to a cup of this warm cinnamon and raisin homemade rice pudding! A delicious comfort food dessert anyone can make!
Provided by Katie Hale
Categories Desserts
Time 30m
Number Of Ingredients 10
Steps:
- Combine the milk, rice, and salt in a large stockpot and bring to a boil over medium heat;
- Boil for 20 minutes stirring occasionally to prevent sticking and make sure the milk doesn't burn;
- While the rice is cooking, beat an egg with the brown sugar;
- Temper the egg mixture with 1/4-1/2 rice mixture, then add it into the stockpot and stir well to combine with the rest of the rice mixture;
- Add in the vanilla, cinnamon, nutmeg, orange zest, and raisins and stir to combine;
- Let sit to thicken if needed, then serve in a bowl with a dusting of cinnamon or a cinnamon stick to garnish.
Nutrition Facts : Calories 241 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 241 milligrams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
EASIEST RICE PUDDING
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
- Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.
Nutrition Facts : Calories 202 g, Fat 8 g, Protein 6 g, SaturatedFat 4 g
RICE PUDDING
Make and share this Rice Pudding recipe from Food.com.
Provided by Cheryl E
Categories Dessert
Time 1h
Yield 2-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring rice, water and salt to a boil over med-high heat.
- Simmer covered until water has been absorbed (approximately 15 minutes).
- Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
- The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
- DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
- Remove from heat and stir in vanilla.
- Turn into a bowl or cups.
- You can sprinkle cinnamon on the top if you like.
- COVER with plastic wrap directly on surface "IF" you don't want a skin.
- COOL.
CREAMY RICE PUDDING
Traditional Stove Top Creamy Rice Pudding with a touch of vanilla and cinnamon, a classic dessert that reminds me of childhood. Super easy and quick to make, this pudding is a great comforting recipe for little and big ones. It uses a few simple ingredients, and it's incredibly tasty.
Provided by Daniela Apostol
Categories Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- Add the rice and water to a pan and cook on a low to medium heat until all the water is absorbed.
- Gradually add the milk, one ladleful at a time, and stir continuously until all the milk is used up, and the rice is cooked through. Make sure there is still a bit of liquid left, see the 3rd photo in the collage.
- Add the sugar and vanilla extract, give it a good stir, then cover the pan with a lid and turn the heat off.
- Remove the lid after 5 minutes, give it another stir and enjoy!
Nutrition Facts : Calories 339 kcal, Carbohydrate 53 g, Protein 10 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 113 mg, Sugar 16 g, ServingSize 1 serving
QUICK-AND-EASY RICE PUDDING
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.
FAST RICE PUDDING
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
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
EASY RICE PUDDING
Steps:
- Heat rice according to package directions. In small bowl combine rice, pudding and raisins; blend well. Sprinkle with cinnamon, if desired.
- Cooks' notes:
- Get creative by using different pudding flavors and add-ins such as:
- - dried cranberries
- - granola or trail mix
- - coconut
- - nuts
- - any type of chocolate chips (milk, dark, semi-sweet or white)
- - crushed cookies
- Or for more nutritious dessert use:
- - Minute® Ready to Serve Brown Rice
- - Sugar-free flavored pudding cup
- - Chopped almonds or walnuts
HOW TO MAKE THE ABSOLUTE EASIEST RICE PUDDING
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
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
SUPER EASY RICE PUDDING
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan.
- Stir the rice into the boiling water. (do not put in if the water is NOT boiling) ... Reduce the heat to low then cover and simmer for 20 minutes.
- In a new saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.
- Cook over a low-medium heat until thick and creamy. Stir in the remaining 1/2 cup milk, beaten egg and cook 2 minutes more, constantly stirring.
- Remove from the heat and stir in the butter and vanilla extract.
Nutrition Facts : Calories 305 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 250 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
EASY RICE PUDDING
Found this on the Real Simple website, but have not had the chance to try it. I have been hoarding rice pudding recipes in hopes of finding that *perfect* one, and this one stood out as unique. I think this could be made vegan if you used soy ice cream or another variant. I'll be using full-fat version Bryers Vanilla Bean when I try it out....Enjoy!
Provided by Blanket Girl
Categories Dessert
Time 20m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Prepare the rice according to the package directions.
- Uncover, add the ice cream and cinnamon, and stir.
- Divide the pudding among individual bowls and top with additional cinnamon, if desired.
- Serve warm or at room temperature.
Nutrition Facts : Calories 216.7, Fat 2.4, SaturatedFat 1.3, Cholesterol 7.9, Sodium 19.1, Carbohydrate 43.4, Fiber 1, Sugar 3.8, Protein 4.3
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.
EXTRA CREAMY RICE PUDDING
A delicious and creamy rice pudding recipe, cooked on the stove-top. .
Provided by Jennifer
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Rinse a large saucepan with cold water. Don't dry. Set on stove-top over medium heat. Add milk. Heat milk to boiling, over medium heat, stirring regularly. WATCH CLOSELY as it nears the boil! When milk hits the boil, it will boil up and possibly over. That's not a good thing.
- When milk boils, stir in rice and keep stirring until mixture returns to the boil. Reduce heat to a shade higher than low, or whatever level on your stove allows the mixture to gently simmer (bubble breaking the surface but not too vigorously). Simmer for 30 minutes, stirring down the mixture every 10 minutes (Important that you stir it down regularly and ensure that there is no rice sticking to the bottom of the pan. You will notice that the mixture has probably formed a skin on top. Don't remove it. Just stir it back in.)
- Meanwhile, in a medium-sized bowl, use a fork to whisk together the cream, sugar, yolks, vanilla and salt. Set aside on counter while rice is cooking, leaving fork in bowl. Set out a ladle to use, as well. I like to do this after the rice starts cooking, so that the mixture comes to room temperature by the time it's needed.
- Once milk/rice has simmered for 30 minutes, continue simmering, but stir down every 5 minutes. With each stir, start testing the done-ness of the rice by tasting a piece. You want the rice to be tender (so no hard center). **Depending on the rice you used, your mixture may start to get thick-ish at this point, with little milky liquid left. If so, add more hot milk or water to the pot, just as much as needed to loosen the mixture up, with each stir. Watch closely and don't let the mixture get dry or it will scorch. Continue cooking, stirring down and adding additional milk, as needed until the rice is tender. Most rice is generally done at about 45-50 minutes of total simmering time. A lot will depend on how vigorously your mixture is boiling, so there is no hard and fast rule. Taste testing is the best indicator.
- Once the rice is cooked, slide the pot off the heat to avoid scorching. Re-whisk your egg mixture with your fork. Using the ladle, spoon out a ladle-full of hot rice/milk mixture, taking as much liquid as possible, but not to worry if you bring some of the rice with it. With the ladle in your left hand (assuming your right-handed, if not, reverse) and using your right hand to start whisking the egg mixture with the fork, start adding the hot mixture to the eggs A DROP AT A TIME, at first, while continuously whisking with the fork. Increase to a slow stream, while whisking continuously, until the entire ladle-full has been added. Get another ladle-full of hot liquid and slowly add it to the egg mixture as well, whisking continuously. Keep adding hot liquid until you've got at least 1 1/2 cups-1 3/4 cups of now warmed liquid in your bowl. Once you have reached that point, pour the warmed egg mixture into your cooking pot.
- Return the saucepan to heat, over medium-low heat. Cook, stirring almost continuously, just until a dime-sized bubble breaks the surface of the pudding. Pudding should be noticeably thickened and saucy, but still more sauce than rice (pudding will set more in the fridge as it cools). If liquid seems almost like milk consistency (rather than heavy cream consistency), it's too thin. Cook, stirring, a little longer. **Note though that you never want to allow the mixture to vigorously boil after the egg mixture has been added, as you may end up with scrambled eggs.
- If using raisins, add to the bottom of a medium-large bowl. When pudding is cooked, immediately pour hot mixture over raisins. Stir well to combine. Allow to stand on counter for about 5 minutes, to allow the steam to reduce, then cover bowl with plastic wrap and place into the refrigerator. Allow to cool and set, at least 6 hours or preferably, over-night. Pudding will set as it cools. To serve, simply stir and spoon into bowls. Serve with a sprinkling of cinnamon, if desired. If pudding is or becomes too thick, simply add a tablespoon or so of heavy cream to mixture and stir in. If you enjoy your rice pudding warmed, you can warm slightly in the microwave or a small saucepan.
Nutrition Facts : Calories 316 kcal, Carbohydrate 34 g, Protein 8 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 114 mg, Sodium 131 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
RICE PUDDING
This classic, comforting, creamy Rice Pudding recipe is made with just 5 ingredients right on your stovetop. A delightful, easy dessert flavored with vanilla and cinnamon that's perfect for holidays and cozy nights by the fire.
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 8
Steps:
- In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
- Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
- Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
- Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
- Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.
Nutrition Facts : Calories 250 kcal, Carbohydrate 46 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 62 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
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