RICE PUDDING WITH LEFTOVER RICE
Steps:
- Gather the ingredients and preheat the oven to 300 F.
- In a medium saucepan, heat the milk and rice over medium-low heat, stirring together frequently so the milk doesn't burn. Bring the mixture to a slow simmer.
- In a separate medium bowl, combine the eggs, sugar, and vanilla.
- Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Add all of the egg mixture to the saucepan of hot milk and rice, stirring constantly to avoid scrambling the eggs. Allow to cook until thick enough to coat the back of a spoon, about 175 to 180 F.
- Add the cinnamon and raisins, stirring just to combine.
- Finally, pour the rice pudding mixture into an 8 x 8-inch casserole or baking dish and bake in the preheated oven for 25 to 35 minutes. For a creamy texture, remove the rice pudding when it's lightly set with a slight jiggle. For a firm baked custard, cook until a knife inserted in the middle comes out clean.
- Allow the rice pudding to cool slightly before serving.
Nutrition Facts : Calories 227 kcal, Carbohydrate 40 g, Cholesterol 99 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 91 mg, Sugar 27 g, Fat 4 g, ServingSize about 4 servings, UnsaturatedFat 0 g
STOVETOP RICE PUDDING
This yummy stovetop rice pudding recipe is rich, creamy and made from simple ingredients. In just 4 easy steps, you have a dessert the kids will love!
Provided by Stephanie Gallagher
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Place 1 1/2 cups of the milk in a medium (3-quart) saucepan over medium heat. Warm the milk until bubbles start to form around the edges, but don't let it boil.
- Turn the heat down to medium-low and add the cooked rice and sugar. Let the mixture simmer, covered, for 15 to 20 minutes.
- Stir in the remaining milk, egg, butter, vanilla, cinnamon, and raisins. Cook for 5 minutes, stirring constantly until the rice pudding thickens.
- Garnish with a sprinkle of cinnamon and serve immediately, or let cool and refrigerate until needed.
Nutrition Facts : Calories 346 kcal, Carbohydrate 55 g, Cholesterol 74 mg, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, Sodium 219 mg, Sugar 34 g, Fat 11 g, ServingSize 1 bowl (4 servings), UnsaturatedFat 0 g
LEFTOVER RICE PUDDING
This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. -Laura German, North Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.
Nutrition Facts : Calories 221 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (17g 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
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.
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
STOVE TOP RICE PUDDING FROM LEFTOVER RICE
My husband loves rice pudding and I always cook extra rice. I just made this recipe up and we love it! It has some indian spices in it to make it a little different. Hope you like it!
Provided by Caretta
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, combine all dry ingredients.
- Slowly whisk in milk till well blended. Put saucepan over medium heat.
- Add Butter and vanilla.
- Whisk or stir until mixture thickens.
- Remove from heat and add brown sugar and splenda packets to desired sweetness.
- Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!
Nutrition Facts : Calories 404.6, Fat 7.8, SaturatedFat 4.7, Cholesterol 24.7, Sodium 91.4, Carbohydrate 75.7, Fiber 1.3, Sugar 21.4, Protein 7.9
STOVETOP LEFTOVER RICE PUDDING ATK
Any plain cooked or leftover rice can be used for this recipe. It doesn't call for eggs, so it's relatively allergy-friendly. I've never tried, but I suppose you could substitute non-dairy milk if desired.
Provided by cathyfood
Categories Dessert
Time 50m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- Place milk, rice, sugar and cinnamon in saucepan. Heat to low simmer.
- Cook, uncovered, stirring often, until thick - about 45 minutes.
- Remove from heat. Add vanilla, raisins and butter. Stir to combine. Set aside to cool.
- Serve warm or cold. Store in refrigerator.
Nutrition Facts : Calories 316.8, Fat 6.2, SaturatedFat 3.8, Cholesterol 22.8, Sodium 158.1, Carbohydrate 57.4, Fiber 0.6, Sugar 21.9, Protein 7.7
STOVE-TOP RICE PUDDING
My daughter found this recipe in one of my cookbooks several years ago and decided to try it out. We liked it so much we have been making it ever since.
Provided by bert2421
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring water, raisins, salt, cinnamon stick and lemon rind to boil; stir in rice.
- Reduce heat to low; cover and simmer until liquid is almost all absorbed, about 20 minutes.
- Combine cream and sugar; stir into rice mixture.
- Cook gently over low heat until mixture is creamy.
- Whisk a little hot rice mixture into egg yolks, then stir yolk mixture back into pan.
- Cook over med-low heat until mixture thickens, about 1 minute.
- Remove from heat and stir in vanilla.
- Just before serving, remove cinnamon stick and lemon rind.
- Sprinkle with ground cinnamon if desired.
Nutrition Facts : Calories 521.4, Fat 19.8, SaturatedFat 11.6, Cholesterol 153.8, Sodium 85.8, Carbohydrate 80, Fiber 1.3, Sugar 36, Protein 7.5
RICE PUDDING FROM LEFTOVER RICE
good way to use up leftover rice! shorter grains give creamier results but basmati and jasmine can work too. you can leave out the eggs for a less rich version.
Provided by newmama
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- bring rice, milk, cream and sugar to a boil.
- simmer 15 minutes stirring occasionally.
- stir in vanilla, cinnamon and raisins.
- cook until thick and creamy.
- tip: if you stir a lot at the end it will be creamier!
- turn off heat and stir in egg yolks.
- serve warm or chilled, i prefer chilled with this recipe.
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
(LEFTOVER) RICE PUDDING
Make and share this (Leftover) Rice Pudding recipe from Food.com.
Provided by Oolala
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a saucepan.
- Heat over medium-high and stir often until milk and rice thicken, about 20 minutes or so.
- Put into dessert cups and chill until ready to eat.
More about "stove top rice pudding from leftover rice food"
RICE PUDDING WITH COOKED RICE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CHOCOLATE RICE PUDDING - PARSLEY AND ICING
From parsleyandicing.com
TOP 49 LEFTOVER RICE STOVETOP RICE PUDDING RECIPE RECIPES
From istimewa.dixiesewing.com
RICE PUDDING {STOVETOP RECIPE} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
STOVE TOP RICE PUDDING - LYNN'S KITCHEN ADVENTURES
From lynnskitchenadventures.com
CLASSIC STOVE-TOP RICE PUDDING - THE BOSSY KITCHEN
From thebossykitchen.com
EASY RICE PUDDING RECIPE WITH COOKED RICE STOVE TOP
From kotibeth.com
DISCOVER THE DELICIOUS WAY TO TRANSFORM COOKED RICE INTO A …
From blendofbites.com
STOVE TOP RICE PUDDING RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE EASIEST RICE PUDDING TO MAKE FROM LEFTOVER RICE
From myrecipes.com
10 UNIQUE LEFTOVER RICE RECIPES FOR WHEN YOU’D LIKE TO EMPTY OUT …
From lifestyleasia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love