Sundays Best Rice Pudding Traditional Style Food
OLD-FASHIONED RICE PUDDING I
This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.
Provided by Juanita
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
- Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
- Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g
HEALTHIER CREAMY RICE PUDDING
The key to making Erica's mom's recipe for rice pudding healthier is using brown rice instead of white. It's delicious and nutritious!
Provided by MakeItHealthy
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
- Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. 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 extract. Serve warm.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 69.2 g, Cholesterol 59.3 mg, Fat 6.4 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 3.2 g, Sodium 251.7 mg, Sugar 32.9 g
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.
SUNDAY'S BEST RICE PUDDING (TRADITIONAL STYLE)
In memory of my dad who used to take me to Pickwick Restaurant for rice pudding every Sunday afternoon. This is the closest recipe I could find to that which was served at the restaurant: Creamy with a hint of cinnamon and nutmeg. Delicious whether served warm or cold with a sprinkle of cinnamon on top. Also, if prepared ahead, rice pudding makes a quick breakfast in case you're too much in a hurry to make oatmeal.
Provided by Rachael Potter
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First, make your pot of rice. Boil 3 cups of water on high and add 1 tablespoon of butter to the water. Add the rice, and cover with a tight lid. Put the heat to low, leave covered and let cook for 15 minutes until done.
- When the rice is cooked, pour into a larger saucepan. Then add 1-1/2 cups milk, sugar and salt. Put heat at medium low to keep from burning on the bottom of the pan. Stir occasionally until thick and creamy for about 15 minutes.
- In a 1-cup measuring cup, blend the remaining 1/2 cup of milk with the egg. Stir into the rice mixture, and mix well. Then add the raisins. Cook for 2 more minutes, stirring constantly.
- Take the pot off the heat, and add the vanilla, nutmeg and cinnamon. Mix well.
- You can serve the pudding warm, or let cool in the refrigerator. Sprinkle with cinnamon before serving. Enjoy!
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