BEST EVER RICE CUSTARD PUDDING
Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.
Provided by zeeland55
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
- Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.
RICE CUSTARD
Sweet, creamy, and thick, this 1920's inspired Stovetop Rice Custard is a vintage recipe keeper! An easy stovetop dessert that you'll want to make again and again.
Provided by Michelle Weiner
Time 55m
Number Of Ingredients 9
Steps:
- Combine rice, water, and salt in a medium pot. Cover, bring to a boil and reduce to a simmer. Cook, covered, until water has been absorbed and rice is very soft, about 15 minutes.
- While the rice cooks, whisk eggs, sugar, orange peel, vanilla extract, and nutmeg together in a large bowl until foamy and pale yellow.
- Once rice is fully cooked and most of the water is absorbed, stir in the heavy cream. Return to a boil then reduce to a simmer.
- Slowly pour a ladleful, about 1/2 cup, of the hot rice and cream into the egg mixture while constantly whisking. Repeat as needed until the egg mixture is close to the same temperature as the rice and add it to the pot.
- Cook over medium heat, stirring constantly and making sure to scrape the sides and bottom of the pot, until the custard has thickened and coats the back of your spoon, about 15 minutes.
- Transfer to a large bowl or eight 4-ounce ramekins and refrigerate for at least 8 hours before serving. Before serving top with a little extra freshly grated nutmeg.
STOVE-TOP RICE PUDDING
This rice pudding is not only incredibly easy to make, but delicious comfort food. It's all in one pot, and requires no use of the oven! If you like raisins with yours, add 1/4 cup with the vanilla.
Provided by Muffin Head
Categories Breakfast
Time 2h10m
Yield 2 bowls, 2-3 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 402.1, Fat 10.1, SaturatedFat 5.8, Cholesterol 30.5, Sodium 278.5, Carbohydrate 64.8, Fiber 0.6, Sugar 40.7, Protein 11.8
MUM'S CUSTARD RAISIN RICE PUDDING
This was my mum's recipe. Whenever I make this, it brings me right back to my childhood. So comforting and tasty! I LOVE it! :)
Provided by Nibblets
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs slightly. Add sugar, nutmeg, salt and vanilla; beat until blended.
- Add hot milk gradually, stirring constantly.
- Stir in rice and raisins.
- Pour into buttered 1 1/2 quart casserole or baking dish; set dish in larger pan filled with 2 inches of boiling hot water.
- Sprinkle top of pudding with a little nutmeg.
- Bake in moderate oven, 350 F for 1 hour or until set.
- NOTE: 1 1/2 hours cooking time includes both prep and bake time.
MY NANNA'S STOVE TOP RICE PUDDING/RICE CUSTARD
My nanna made this for me as a child, I was a very picky eater, but I loved this. My nanna would swap between calling rice custard and rice pudding, so have decided to call it both! I have shared this on a forum and realised that I hadn't posted it. So here it is. I personally like this warm with stewed apples, but my children like it warm with ice-cream. It is also wonderful cold and re-heats well too. Sultana's can be added when cooking. Choose the condensed milk if you prefer a sweeter dessert.
Provided by cookingpompom
Categories Dessert
Time 47m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients, exept the cinammon in a heavy based pot.
- Cook over a low/medium heat for 35-45 minutes, stirring often until you get the texture of rice that your family likes (we like it VERY soft).
- Do not let this boil.
- Serve hot, warm or cold.
- Sprinkle cinnamon over the top. I like to add homemade stewed apples.
- If you choose to refrigerate this, wait until it has stopped steaming.
- Careefully press the plastic wrap down and over the rice pudding so that it is touching to stop a skin forming.
Nutrition Facts : Calories 347.6, Fat 17.9, SaturatedFat 11, Cholesterol 65.7, Sodium 55.7, Carbohydrate 40.3, Fiber 1.1, Sugar 8.7, Protein 5.7
CREAMY HOMEMADE RICE PUDDING, PRESSURE COOKER STYLE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Note: I use an 8-quart electric pressure cooker. I have used a stovetop version, and I would follow the same steps if that is what you have. In the pressure cooker pot, combine rice, sugar, salt, cinnamon and milk. For an electric pressure cooker, select saute/brown and bring to a boil, stirring constantly to dissolve sugar. For a stovetop, bring to a boil on medium-high heat, stirring often. As soon as the mixture comes to a boil, cover and lock lid in place. Select Low Pressure and set timer for 16 minutes. While rice is cooking, whisk eggs with half and half and vanilla, set aside. When the beep sounds, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot. Stir the egg mixture into the pot. Select saute/brown and cook uncovered until mixture just starts to boil. Turn off pressure cooker. Stir in raisins. Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools. I prefer my rice pudding to be warm. For leftover rice pudding, splash a little whole milk and microwave for about 1 minutes. Stir and enjoy!
CLASSIC VANILLA RICE PUDDING
When you're craving the warm, creamy taste of your childhood, look no further than this classic Stovetop Rice Pudding. It's a simple, no-fuss recipe your entire family will gobble up in no time.
Provided by Janelle
Time 50m
Number Of Ingredients 5
Steps:
- In a sauce pan, bring milk to a boil.
- Add rice and stir well.
- Cook covered with lid cracked for 40 minutes - 1 hour over medium heat,
- stirring every 15 minutes or so.
- Mixture should be thickened.
- Add sugar and vanilla and stir.
- Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
- Spoon into dishes and sprinkle with a touch of cinnamon.
STOVETOP RICE PUDDING
This is my mom's recipe, which she called creamy steamed rice. Although many people would eat it for dessert, it was one of my favorite breakfasts when I was growing up. My family considers it a real treat.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.
Nutrition Facts : Calories 283 calories, Fat 9g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 316mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.
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