MAMA'S "MINUTE" RICE PUDDING
This recipe is old, circa 1950's. But it was new when my mother first found it on the Minute Rice box. Minute Rice was new at that time. This one is egg-less, although if you like eggs, you can beat 2 egg yolks well with the milk before combining the ingredients. The egg whites could be made into a meringue topping. But my mother...
Provided by Susan Feliciano
Categories Puddings
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F. Combine rice, milk, raisins, sugar, butter, salt, vanilla, and nutmeg in a buttered 1 1/2 quart baking dish.
- 2. Bake in a 350° oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.
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 :
MAMA CALLIE'S RICE PUDDING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h5m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Into a large saucepan, mix together milk, rice, sugar, vanilla bean and seeds, allspice and salt over medium-high heat. Let simmer for 45 minutes, stirring frequently and being careful not to scorch the milk. Once rice is tender and pudding has thickened turn off heat and remove the vanilla bean.
- In a heavy skillet, melt butter and add brown sugar over low heat. Stir to melt the sugar. Add sliced bananas and continue to saute until they are soft and covered with the sugar and butter mixture.
- Spoon pudding to serving bowls and top with the warm banana topping.
CLASSIC MINUTE® RICE PUDDING
Here's our favorite and most requested rice pudding recipe! Everyone will want to taste this classic dessert with dinner!
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 4
Number Of Ingredients 8
Steps:
- Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
- Beat eggs 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. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.
Nutrition Facts : Calories 311 calories, Carbohydrate 52.5 g, Cholesterol 107.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 259.2 mg, Sugar 27.5 g
MINUTE RICE PUDDING
This is a very easy rice pudding recipe. It was one of my favorite treats as a child. When my mother made this I was one happy girl. I hope you enjoy it as much as I did. If you don't like raisins you can leave them out as it is just as good without them.
Provided by Okiegirl
Categories Healthy
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place raisins in a microwaveable bowl and add enough water to cover. Microwave for approximately 1 minute. Set aside while making pudding. (If you do not like raisins you can skip this step.).
- In another small bowl combine 2 egg yolks with 4 T. milk.
- Combine last 8 ingredients in a large saucepan.
- Bring to a boil over medium high heat.
- Turn heat to low and cook for 15 minutes, stirring occasionally.
- After the rice has cooked for 15 minutes, slowly add egg mixture, stirring rapidly.
- Remove from heat.
- Drain as much water off the raisins as you can.
- Add raisins to rice mixture.
- Pour into casserole dish.
- When cooled enough store in refrigerator. Can be eaten warm or cold. I usually reheat a little in the microwave before eating the leftovers.
Nutrition Facts : Calories 301.1, Fat 9.4, SaturatedFat 5.3, Cholesterol 71.2, Sodium 162.2, Carbohydrate 46, Fiber 0.6, Sugar 27, Protein 7.7
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