Fast Rice Pudding Food

EASIEST RICE PUDDING

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.

QUICK RICE PUDDING

Steps:

• In a bowl, combine pudding mix and milk; beat for 1-2 minutes until well blended. Stir in rice and raisins. Spoon pudding into individual bowls. Chill. Garnish with whipped topping and a cherry.

STOVE-TOP RICE PUDDING

Steps:

• In a medium heavy-bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil.
• Reduce the heat to medium or medium-low and simmer until the rice is tender (about 25 minutes). To prevent the rice from sticking to the bottom of the pan, stir the mixture frequently with a rubber spatula or wooden spoon.
• When the rice is tender remove from heat and add the sugar and ground cinnamon. Return to heat and cook until the pudding thickens, about 5 to 10 minutes. Remove from heat and add the vanilla extract. Spoon the pudding into your seeving bowls.
• If you like your pudding hot, eat it now.
• If you like your pudding cool, cover it with plastic wrap and store it in the refrigerator for at least 1-2 hours. Remember that the longer you keep it in the fridge, the drier it will become.

QUICK AND EASY, THICK AND CREAMY RICE PUDDING

Steps:

• Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.
• Put on medium-high heat and bring to light/moderate boil. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken.(Stir often and be sure to watch so it doesn't boil over!) A little "skin" may form on top. This is what you want- it adds to the creaminess:).
• In small bowl, combine cornstarch and water. Pour into rice mixture and stir. It should thicken up fairly quickly. If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency.
• Pour into bowls and serve immediately. You may top with cool whip if desired.

EASY ENTERTAINING RICE PUDDING

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!).

RICE PUDDING WITH COOKED RICE

Steps:

• Combine the cooked rice, milk, and salt in a saucepan over medium-high heat.
• Cook the mixture, stirring to prevent burning until it starts to thicken, around 15-20 minutes. The milk will reduce a bit, leaving a creamier sauce at this point.
• Add in the raisins and sugar, and cook until the raisins are plumped up. Continue stirring the entire time, ensuring that the milk doesn't burn and the rice doesn't stick to the bottom.
• Take the beaten eggs and whisk 1/4 cup of the hot mixture into them (tempering the eggs). Rapidly whisk the tempered eggs into the pudding. Cook for a few minutes more while it thickens, stirring constantly.
• Remove the saucepan from the heat; stir the butter and vanilla extract into the pudding. Season with the nutmeg and cinnamon to taste.
• Serve warm or cold.

GRANDMA'S RICE PUDDING

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.

BAKED RICE PUDDING

Steps:

• Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.

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.

FAST RICE PUDDING

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.

OLD FASHIONED CREAMY RICE PUDDING

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.

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

EASY RICE PUDDING WITH COOKED RICE

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.

LOW FAT RICE PUDDING

Steps:

• Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan.
• Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy.
• Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs.
• Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly.
• Add Vanilla and Cinnamon.
• Serve warm or chilled.
• Good with a dallop of lite cool whip!

MINUTE RICE CLASSIC RICE PUDDING

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

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.

RICE PUDDING

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.

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.

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.