CREAMY RICE PUDDING
I was fortunate to grow up around fabulous cooks. My mother and grandmother taught me to experiment with recipes, and we tried a lot of variations on this one. No matter how we chose to embellish it, it was always tasty. When I make this, it brings fond memories to mind. -Laura German, North Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, combine rice, milk, sugar and salt; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until thickened, about 20 minutes, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm or cold; serve with desired toppings.
Nutrition Facts : Calories 220 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 0 fiber), Protein 6g protein.
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
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
CREAMY RICE PUDDING
Provided by Food Network
Number Of Ingredients 6
Steps:
- Pour the milk into a wide, preferably non-stick, pan. Add the caradamom pods and bring to a boil without letting the milk spill over. Quickly turn heat to medium, the milk should simmer as vigorously ass possible without boiling over, and cook, stirring now and then, for about 15 to 20 minutes or until milk has reduced to 1 pint. Sprinkle the ground rice slowly into the pan, stirring as you go. Add the sugar as well. Cook, stirring now and then , for 7 to 8 minutes or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end of this cooking time. Turn off the heat. Pick out and discard the cardamom pods. Set a small cast iron frying pan over medium heat. When very hot, put in the almonds. Stir, shake or toss them until they are lightly roasted and turn golden. Set them aside. Put the pistachios into the same hot frying pan and roast them even more briefly until they turn just a shade darker. Set aside. When the pudding has cooled to lukewarm, stir the almonds into it. Ladle the pudding into 4 to 6 small serving cups (the kind used for caramel custard or creme brulee). Sprinkle the top with the pistachios and cover with cling film. Refrigerate for 2 to 3 hours until cold and set.
EXTRA CREAMY RICE PUDDING
Italian-style or Arborio rice is the best to use for this recipe, it will produce the creamiest texture. This is best if eaten warm! Prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 7 cups (approx)
Number Of Ingredients 9
Steps:
- In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
- Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
- Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
- Stir in butter (if using) and raisins.
CREAMY RICE PUDDING
The secret to a creamy rice pudding is lots of liquid and short grain rice - arborio. You may think there is too much milk in the recipe but trust me it works! Stir once in a while to prevent rice from sticking to the bottom. Sprinkle with cinnamon or nutmeg just before serving. It is delicious warm or cold.
Provided by Hanka
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan bring milk to the boil.
- Add rice, cinnamon stick, lemon peel, sugar. Lower the heat and let it gently simmer for 30min.
- Stir once in a while.
- Add light cream and keep cooking for 20min.
- Spoon into 4 bowls or glasses. Cover with plastic wrap, refrigerate.
Nutrition Facts : Calories 357.4, Fat 11.1, SaturatedFat 6.8, Cholesterol 40.5, Sodium 165.1, Carbohydrate 51.7, Fiber 0.7, Sugar 30.3, Protein 12.7
CREAMY RICE PUDDING - BONNIE STERN
"There's too much liquid", you're going to say. Trust me....this will work out to be the creamiest rice pudding you've ever made. Stir once in a while to prevent any rice from sticking to the bottom, and use a large pot to avoid the mixture from boiling over. Short grain rice will produce a creamier pudding then brown or long grain. The cooking time may seem long and tedious, but because it cooks at the lowest setting, it does not need constant supervision. Another wonderful recipe from her Heart Smart Cookbook.
Provided by Diana 2
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil in a large saucepan. Add rice. Cover and return to the boil. Reduce to simmering and cook, covered, for 15 minutes or until water is absorbed.
- Combine sugar, cornstarch and salt in a bowl. Whisk in 1 cup of the milk stirring until smooth.
- Add sugar mixture, remaining 4 cups of milk, nutmeg and raisins to the rice. Stir well and bring to a boil.
- Reduce to the lowest simmer setting, and cook, covered for 1 - 1-1/2 hours, or until mixture is creamy and tender. Stirring occasionally. Stir in vanilla.
- Serve warm or cold, with a sprinkling of cinnamon.
CREAMY RICE PUDDING
Here we have a rice pudding recipe that was originally posted on the 2003 "get milk" Canadian milk calendar. This is a fairly basic rice pudding, with raisins. It is quite decadent and very rich. You could lighten it up using 3 cups 2% milk and 1 cup evaporated milk rahter than the 1 cup of whipping cream.
Provided by cherber
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the rice, whipping cream, whole milk, cinnamon and brown sugar into a large saucepan with a cover.
- Over medium heat, bring the mixture to a boil, stirring frequently. Once its boiling, turn the heat down to a simmer, and cover the pudding. Stir occasionally. Let this simmer for about 20 minutes.
- After the 20 minutes, and the raisins and simmer for an additional 5 minutes until the rice is tender (I usually cook it another 15 minutes. I like how thick it gets with the extra cooking).
- Add the vanilla just before serving.
Nutrition Facts : Calories 324.9, Fat 18.8, SaturatedFat 11.4, Cholesterol 66.5, Sodium 68.4, Carbohydrate 33.8, Fiber 0.8, Sugar 18.9, Protein 6
CREAMY RICE PUDDING
A deliciously creamy rice pudding. More work to prepare than the kind you bake in the oven, but it's worth the effort.
Provided by spatchcock
Categories Dessert
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine rice and milk on top of double boiler.
- Cook uncovered for 45 minutes or until rice is tender.
- Beat together egg yolks, 1/4 cup sugar and salt.
- Stir part of the of rice mixture into beaten yolks.
- Add yolk mixture to hot rice mixture and cook 3-4 minutes, stirring constantly.
- Remove from heat.
- Add vanilla.
- Beat egg whites until frothy.
- Add 2 T. sugar
- Beat until stiff.
- Fold egg whites into pudding.
- Chill.
REALLY CREAMY RICE PUDDING
Make and share this Really Creamy Rice Pudding recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 45m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Place the milk, 3/4 cup cream, sugar, rice, and vanilla extract in a medium-sized saucepan over medium heat.
- Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until thickened. This is very similar to cooking risotto.
- Test the rice to ensure it's done. You want a firm but tender bite, but no crunchy center to the rice.
- Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the second vanilla extract, along with a pinch of sea salt.
- Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired.
Nutrition Facts : Calories 841.2, Fat 52.2, SaturatedFat 32, Cholesterol 187.4, Sodium 151.1, Carbohydrate 79.9, Fiber 1.4, Sugar 37.7, Protein 13.4
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