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.
MOM'S BAKED RICE PUDDING
I love this rich pudding. It is not a dieter's friend but I have lightened it up from time to time. What makes this special is the short grain rice, whole milk and butter. Comfort food at its finest.
Provided by GaylaV
Categories Dessert
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Turn oven to 325F and grease large casserole dish.
- Pour in first 5 ingredients and stir well. It will look like a lot of milk but it isn't too much.
- If you want raisins and cinnamon stir it in now. I never put them in as my family prefers it without.
- Dot the top of the ingredients with chunks of butter.
- Bake for 2-3 hours. Stir every 15 minutes for the first hour and then just let it cook. Check it at 2 hours and if it is getting dry add another cup of milk and stir. Taste test to be sure rice is cooked.
- It will get a nice brown skin on top. You can remove it but I like to stir it in as I serve it. It is very flavourful.
- Enjoy!
Nutrition Facts : Calories 244.4, Fat 10.3, SaturatedFat 6.2, Cholesterol 29.8, Sodium 407.7, Carbohydrate 31.2, Fiber 0.3, Sugar 21.8, Protein 6.6
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
MOM'S RICE PUDDING
Make and share this Mom's Rice Pudding recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar and milk in a saucepan. Place over medium heat. Stir until sugar is dissolved, then heat to just below the simmer point. Add rice and cook until the rice is soft, 20-30 minutes.
- Beat egg yolks in a small bowl. Add hot milk, a spoonful at a time, beating well after each addition, until the egg yolks have tripled in volume and are very warm. Add the egg yolks to the pan and stir well. Add raisins, cinnamon and vanilla, and stir well.
- Beat egg whites to soft peaks. Fold egg whites and custard together and transfer to a baking dish. Bake in preheated 300F oven until top is browned.
Nutrition Facts : Calories 344.5, Fat 5.9, SaturatedFat 3.2, Cholesterol 70, Sodium 78.9, Carbohydrate 65.6, Fiber 1.1, Sugar 33.9, Protein 7.9
MOM'S RICE PUDDING
Steps:
- Cook rice until tender and set aside. Mix flour or cornstarch with 2/3 cup sugar and salt. Separate eggs and set whites aside (for meringue). Beat yolks with a fork and mix with milk. Mix with cornstarch and sugar mixture and cook over medium heat until boiling. Boil while stirring for 1 minute. Remove from heat and stir in butter and 2 teaspoons of vanilla. Sweeten rice to taste and mix with pudding.
- Meringue: Whip egg whites with cream of tartar until foamy. Sprinkle 1/4 cup sugar on while whipping, until swirls are thick. Add 1/2 teaspoon vanilla.
- Pour pudding and rice mixture in baking dish and spread with meringue. Brown in preheated oven at 350 degrees F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM'S OLD FASHIONED RICE PUDDING RECIPE - (4.3/5)
Provided by SMorrissey
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine Minute Rice, milk, raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake 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.
GRANDMA'S RICE PUDDING
My grandma used to make this for my mom, and she made it for me. It's just like hot rice pudding and so yummy served with cinnamon!
Provided by Egapylime
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.
Nutrition Facts : Calories 301 calories, Carbohydrate 51.3 g, Cholesterol 26.2 mg, Fat 7.8 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 99.4 mg, Sugar 32.6 g
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
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