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.
Nutrition Facts : SaturatedFat 1.2 g, UnsaturatedFat 0.0 g, Carbohydrate 26.9 g, Sugar 12.8 g, ServingSize Serves 8, Protein 4.3 g, Fat 3.5 g, Calories 148 cal, Sodium 114.3 mg, Fiber 4.9 g, Cholesterol 0 mg
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
NUTELLA RICE PUDDING
not mine found on tori spelling web page
Provided by Elisabeth Wilkins
Categories Puddings
Number Of Ingredients 8
Steps:
- 1. Combine cooked rice, milk, half and half (use 1/2 cup milk and 1/2 cup cream if you do not have half and half), sugar and salt in a medium saucepan.
- 2. Bring to a simmer, then lower the heat so the mixture doesn't boil. Stir regularly with a spatula, scraping the bottom of the pan, until just about all of the milk is absorbed (about 45 minutes) and pudding has thickened.
- 3. Add the vanilla and sift the cocoa powder, and stir to combine. Remove from heat and stir in Nutella.
- 4. Garnish with whipped cream - plain, lightly sweetened or Nutella-flavored (see recipe below).
- 5. Nutella Whipped Cream Ingredients 1/4 cup heavy whipping cream, chilled 1 tbsp Nutella 1 tsp hot water or coffee Directions 1. Whip heavy cream to soft peaks in a small bowl. 2.In another small bowl, place remaining tablespoon of Nutella. 3.Add 1 tsp of the hot water or coffee to the Nutella. Whisk together until Nutella has dissolved. 4.Fold Nutella mixture into the whipped cream and spoon it on top of puddings.
30+ EASY NUTELLA RECIPES (+NUTELLA HOT CHOCOLATE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Main Course
Time 24m
Number Of Ingredients 3
Steps:
- Heat your milk in the microwave or in a small saucepan. Don't allow it to boil.
- Whisk in the Nutella until it's completely dissolved.
- Pour into a mug and top with desired toppings.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
NUTELLA ITALIAN RICE PUDDING
I am making this delish dessert for Thanksgiving. I saw it on MSNBC this past Saturday, and never want to lose the recipe, so I'm posting it here giving credit to those who own the recipe. The recipe does not give suggestions how to display the dessert. They displayed it as a round decorated cake, so be creative. I will use the rectangle pan as they suggest since it is my first time to do this recipe, however I am going to make a whipped cream to decorate the top and sprinkle with chocolate shavings. The family from Fresco restaurant in New York serves up a holiday meal with some tasty rice dishes. Check out this recipe. The Scottos 12 servings
Provided by DoveChocolatierinKY
Categories Pie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Coat 13- by 19- inch glass pan with vegetable spray.
- Over medium heat, whisk together milk and Nutella in a heavy bottomed 4-quart saucepan. Add cinnamon and rice and bring to a boil. Cover and reduce heat to a simmer and cook for 15 minutes.
- Whisk together eggs, egg yolks and sugar. Temper a small amount of the hot liquid into the eggs.
- Combine egg mixture with remaining milk mixture, add nuts and bake in a water bath for 40 minutes. Cool 15 to 20 minutes. Serve hot or cover and refrigerate.
Nutrition Facts : Calories 390.7, Fat 19.7, SaturatedFat 4.6, Cholesterol 78.9, Sodium 72.1, Carbohydrate 44.7, Fiber 3.1, Sugar 28.9, Protein 9.5
SIMPLE RICE PUDDING
I found this in a Take 5 ingredients book, it' so simple as it uses store-bought custard. Serve it with your favourite fruit for a quick & easy dessert.
Provided by Mandy
Categories Breakfast
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine rice & milk in a medium saucepan, bring to the boil then reduce heat to low and simmer for 15-20 minutes, stirring often, until milk is absorbed & rice is tender.
- Remove pan from heat and stir in custard. Transfer to a bowl, cool slightly, then refrigerate until chilled.
- Serve with fruit & cream.
Nutrition Facts : Calories 167.6, Fat 4.6, SaturatedFat 2.8, Cholesterol 17.1, Sodium 60, Carbohydrate 25.5, Fiber 0.7, Protein 5.6
SIMPLE RICE PUDDING
Make and share this Simple Rice Pudding recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice in water and salt as directed on package.
- Cool.
- Mix pudding and cold milk as directed on box.
- Add cooled rice and mix well.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 327.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 22.8, Sodium 877.2, Carbohydrate 59.6, Fiber 0.5, Sugar 26.3, Protein 7.5
SIMPLE & LIGHT NUTELLA RICE PUDDING
My friends and I found a really simple recipe for chocolate rice pudding (using cooked white rice) and decided to sub nutella for the chocolate chips! The result: chocolatey, hazelnutty deliciousness. And in comparison to lots of the other rice pudding recipes, this one's on the lighter side.
Provided by day-hee
Categories Dessert
Time 42m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine milk, rice, sugar and nutella in a large saucepan.
- Cook on medium heat until pudding thickens, about 30-40 minutes, stirring often.
- Remove from heat and stir in vanilla.
- Serve warm or chill before serving.
Nutrition Facts : Calories 255.9, Fat 4, SaturatedFat 0.9, Cholesterol 2, Sodium 65.6, Carbohydrate 47.8, Fiber 0.8, Sugar 23.5, Protein 6.2
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