PORTUGUESE SWEET RICE
My mom would always make this delicious, creamy rice pudding when we were kids. If a thicker rice is desired, increase rice to 1 1/4 cups and add another egg. Sprinkle with cinnamon.
Provided by John Pacheco
Categories World Cuisine Recipes European Portuguese
Time 1h5m
Yield 8
Number Of Ingredients 4
Steps:
- In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil.
- Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 53.2 g, Cholesterol 61.1 mg, Fat 5 g, Fiber 0.3 g, Protein 9.5 g, SaturatedFat 2.7 g, Sodium 93.2 mg, Sugar 33.7 g
RICE PUDDING WITH COOKED RICE
How to make rice pudding with cooked rice! This recipe yields a creamy, sweet rice pudding that is perfect for when you have leftover rice in the fridge.
Provided by Karlynn Johnston
Categories Dessert
Number Of Ingredients 10
Steps:
- Combine the cooked rice, milk, and salt in a saucepan over medium-high heat.
- Cook the mixture, stirring to prevent burning until it starts to thicken, around 15-20 minutes. The milk will reduce a bit, leaving a creamier sauce at this point.
- Add in the raisins and sugar, and cook until the raisins are plumped up. Continue stirring the entire time, ensuring that the milk doesn't burn and the rice doesn't stick to the bottom.
- Take the beaten eggs and whisk 1/4 cup of the hot mixture into them (tempering the eggs). Rapidly whisk the tempered eggs into the pudding. Cook for a few minutes more while it thickens, stirring constantly.
- Remove the saucepan from the heat; stir the butter and vanilla extract into the pudding. Season with the nutmeg and cinnamon to taste.
- Serve warm or cold.
Nutrition Facts : Calories 413 kcal, Carbohydrate 79 g, Protein 9 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 79 mg, Sodium 298 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving
SWEET RICE
Often called Arroz con Leche, this is a sweet custard-like pudding. I haven't had a single person not love this traditional Mexican rice pudding. You might want to double the recipe!
Provided by crys7422
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.
Nutrition Facts : Calories 418 calories, Carbohydrate 54.3 g, Cholesterol 89.6 mg, Fat 18.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 11.1 g, Sodium 75.8 mg, Sugar 24.1 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
SWEET CREAMY BAKED RICE PUDDING
This is a fabulous baked rice pudding, it can be doubled and use all full-fat milk if desired. To achieve the best results only use aborio or any short grain white rice, and bake a low temperature oven.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h4m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 300 degrees.
- Butter a baking dish with a lid, large enough to hold the mixture (I use my White Corning ware oval baking dish for this).
- Place all the ingredients (except raisins) in a baking dish; mix to combine.
- To speed the oven cooking time up, you can bring to a simmer on top of the stove if desired over medium heat.
- Cover with a lid and place in the oven to bake for about 2 hours (could take more or less time) stirring a couple of times while cooking.
- Add in raisins the last 30 minutes of cooking.
- *NOTE* the mixture will thicken even more after cooking.
Nutrition Facts : Calories 526.2, Fat 32.5, SaturatedFat 20.3, Cholesterol 97.7, Sodium 195.3, Carbohydrate 52.9, Fiber 0.8, Sugar 25.4, Protein 7.1
CREAMY RICE PUDDING RECIPE
If you're in need of an old-fashioned, comforting treat, look no further than this creamy rice pudding recipe! With a hint of cinnamon and lots of rich vanilla flavor, it's so simple to make with pantry staples you probably already have on hand.
Provided by Allie {Baking A Moment}
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Bring the water to a simmer in a medium pot over high heat.
- Stir in the salt and the rice.
- Allow it to come back to a boil and then turn the heat to low and simmer, covered, until the rice is tender (about 15 minutes).
- Fluff the rice with a fork and stir in the milk, butter, sugar, and cinnamon.
- Split the vanilla bean, scrape out the seeds, and add the seeds and the empty pod to the pot.
- Simmer the mixture on low heat (stirring) until slightly thickened (about 5 minutes).
- Remove the pot from the heat and vigorously stir in the beaten egg.
- Fish out the empty vanilla bean pod before serving.
Nutrition Facts : Calories 350 kcal, Carbohydrate 45 g, Protein 6 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 208 mg, Sugar 17 g, ServingSize 1 serving
TRINIDAD SWEET RICE RECIPE (CARIBBEAN RICE PUDDING)
Rice pudding, referred to as "sweet rice" in Trinidad is another one of our popular desserts. Rice is cooked with ginger and spices and three types of milk to produce a classic, creamy, rice pudding. I recall that "sweet rice" was mostly served and eaten at religious functions including Hindu 'prayers', but there are many of us who enjoy it occasionally at home.
Provided by CookingwithRia
Categories Dessert
Number Of Ingredients 9
Steps:
- Wash rice with several changes of water until water is clear. Drain.
- In a medium stock pot, add water, rice, cinnamon stick and ginger (cardamom if using). Bring to a boil over high heat uncovered. Once it comes to a boil, immediately reduce heat to medium. Cook until rice is cooked but still firm, about 15-20 minutes. If it's still not soft and tender after that time, add additional 1 cup of water and continue to cook.
- Add whole milk [and optional ingredients] and cook until most of the milk is absorbed (about 5-10 minutes), stirring constantly to prevent sticking.
- Add evaporated milk and cook, stirring constantly, until that boils down, about 5-10 minutes, maybe more depending on your burner.
- Add condensed milk and cook, stirring constantly, until it thickens but not totally evaporated, another 15-20 minutes. I recommend cooking on a very low heat until the color begins to darken slightly. This way the flavors develop even further. Always check to make sure the bottom is not burning.
- Remove cinnamon stick (and whole cardamoms and cloves if you used those ingredients) before serving.
- Enjoy hot, warm or cold, alone, or with fresh fruit...and if you are a real Trini, eat it with Dhalpourie roti.
Nutrition Facts : Calories 197 kcal, Carbohydrate 33 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 69 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
MOM'S SWEET RICE CEREAL
Do you like Oatmeal? Hot cereal? This is another great recipe handed down. Doesn't matter how old you are, when you are sick you want your Mom! Recently while being sick and not having much of an appetite, I remembered this hot cereal my mom made us girls while growing up. It's quick, comforting and sweet (But not too sweet ;) ) My mom always made this with Recipe #199171 .... you will love it and so will the kids.
Provided by Vseward Chef-V
Categories Breakfast
Time 6m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan -- bring water and 1/2 Tbl butter to boil.
- Add rice and stir to combine. Remove from Heat and cover 5 minutes.
- Add sugar and 1/2 Tbl butter, stir to combine.Serve in your favorite cereal bowl, add milk and sprinkle with cinnamon Sugar mixture.
THE CREAMIEST RICE PUDDING RECIPE
Just like the Creamiest Rice Pudding recipe my mum used to make me when growing up in Ireland, this is one sweet dessert you won't want to miss.
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 7
Steps:
- Into a medium saucepan over low heat add in all of the above ingredients and allow to come to a gentle simmer.
- Cook on low for roughly 35-40 minutes or until the rice is tender and the liquid has thickened but not absorbed fully. Stir occasionally.
- Remove from the heat while the rice pudding is still quite 'saucy' and allow to sit for 20 minutes. During this time the rice will continue to absorb the liquid leaving you with a rich and creamy rice pudding.
- Serve warm or cold with a dollop of raspberry jam on top.
- Once cold, store in the fridge for up to 4 days.
SWEET RICE PUDDING
This is a traditional recipe from India and it has to be one of the best things ever. In India this dish is known as Kheer.
Provided by cg011
Categories Dessert
Time 2h13m
Yield 6-8 Bowls, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the rice in a medium-sized bowl. Fill the bowl with cold water and swirl the rice around to help remove the starch.
- Carefully pour off the water, making sure not to pour out the rice that has settled to the bottom. Repeat this step 7-8 times, or until the water is clear.
- Fill the bowl with enough cold water to cover the rice by 2 inches. Let the rice soak for 30 minutes.
- Drain the rice and set aside.
- Place the milk in a 6-8- quart pan over medium heat, uncovered, and bring to a boil. This will take about 10-12 minutes. Watch it carefully so it does not boil over, and stir frequently to prevent scorching.
- Add the drained rice. Return it to a boil. This will take 1-2 minutes.
- Reduce to a simmer and cook, uncovered, for 30-35 minutes. The rice will absorb the milk as it cooks and thickens. Stir frequently, occasionally mashing the rice with a whisk.
- If the rice sticks, lower the heat.
- After almost all the milk has been absorbed and the rice is very tender, add the sugar and ground cardamom. Stir well to combine all the ingredients.
- Pour the rice into a heat-proof bowl. Let it cool for 10-15 minutes. Cover and chill completely.
- When ready to serve, spoon the chilled dessert into individual serving dishes and garnish with the pistachios, raisins, and sliced almonds.
RICE PUDDING
Homemade rice pudding is the most comforting dessert recipe. Rice is cooked in a sweet mixture of milk and cream with vanilla soaked raisins. This stove top recipe is easy to make.
Provided by Krissy Allori
Categories Dessert
Time 1h35m
Number Of Ingredients 11
Steps:
- At least one hour prior to making rice pudding, soak the raisins in the vanilla. A longer soak of over 24 hours is optimal.
- In a medium-sized, heavy-bottomed saucepan, bring the milk, heavy cream, uncooked rice, and salt to a boil over high heat. As soon as it starts to simmer around the edge of the pan, reduce heat to the lowest temperature where you can maintain a simmer, partially covered, until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. Taste the rice to ensure it is done. You want it tender but still firm.
- In a separate bowl, whisk together eggs and sugar. Add a ladel of the hot milk mixture to the egg mixture, whisking while pouring it in a very slow steady stream. Your goal is to bring the temperature of the egg up without curdling the egg.
- Continue to add more of the hot milk mixture to the egg mixture, whisking continually, until the egg mixture is warm.
- Add tempered egg mixture back into the saucepan of rice and milk and stir over low heat for 5 to 10 minutes, until thickened. This rice pudding can go from thin to too thick rather quickly, so don't leave it unattended. Also keep in mind that it will thicken even more as it cools. A temperature of 160°F will ensure the eggs are cooked all the way through.
- When done, remove from heat and stir in the pumpkin pie spice and soaked raisins.
- Serve warm or cold.
Nutrition Facts : Calories 307 kcal, Carbohydrate 41 g, Protein 7 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 92 mg, Sodium 175 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
VANILLA RICE PUDDING
Rich and creamy, this simple vanilla rice pudding is a pure comfort food. Paired with fresh fruits, it makes a fabulous breakfast, as well as a great dessert!
Provided by Shinee
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- In a medium saucepan (at least 2.5qt), combine milk, sugar, vanilla bean and salt. Bring it to almost a boil over medium high heat, stirring occasionally to dissolve the sugar.
- Add rice and reduce heat to medium low. Cook the mixture, stirring occasionally, until the rice is cooked through and the mixture is thick and creamy, about 25 minutes. (Note: Initially, it'll look like way too much liquid, but trust the process and let it cook. It'll thicken and turn so creamy! Don't forget to stir every 4 or so minutes, so the rice doesn't stick to the bottom of the pan.)
- Once the mixture is thick and creamy, discard vanilla bean and stir in raisins and cinnamon, if desired.
- Serve along with additional sugar and milk on the side. To thin out the rice pudding, simply stir in some milk.
Nutrition Facts : Calories 286 kcal, Carbohydrate 44 g, Protein 10 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 256 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
SWEET RICE
Make and share this Sweet Rice recipe from Food.com.
Provided by Elizabeth
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- With two separate pans.
- One pan cook rice with water.
- Second pan cook milk and sugar until very hot.
- Mix cooked rice with milk and sugar mixture.
- It's very good!
Nutrition Facts : Calories 177.1, Fat 1.9, SaturatedFat 1.1, Cholesterol 6.8, Sodium 26.2, Carbohydrate 37.4, Fiber 0.5, Sugar 20, Protein 2.9
RICE PUDDING
Steps:
- ***Be sure to use medium-grain rice (not long-grain.)***Use a nonstick saucepan if you have one.In a small bowl, combine the raisins and whiskey. Set aside for 1 hour.In a medium saucepan or pot, combine the rice, water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage. Note: The rice should be cooked, but there should still be visible creamy liquid; it should not all be absorbed. If the liquid looks like it is absorbing more quickly than this, you can cut this stage to 18-20 minutes. Remove the pot from the stove and add the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Return to low heat for 5 minutes to finish cooking. Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Drain the raisins and stir them in. If you'd like the pudding to be a little creamier, stir in a little more sweetened condensed milk. If it's too creamy, return to the stovetop and cook for another 3 to 4 minutes. Serve immediately in a small bowl. ***While the rice is cooking for the first stage, make the Caramel-Pecan Sauce: Combine 1/2 cup butter, brown sugar, light corn syrup, and chopped pecans. Heat up the mixture over medium-low heat, then allow to bubbly gently for 5 minutes, or until consistency is like a nice caramel sauce.. Remove from the heat and set aside. Top each portion of rice pudding with some of the Caramel-Pecan Sauce.
CLASSIC RICE PUDDING
Classic Rice Pudding with a creamy and sweet texture topped with a sprinkle of cinnamon like mom used to make in just 45 minutes.
Provided by Sabrina Snyder
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Rinse the rice.
- Add water to large dutch oven on high heat and bring to a boil, then add in the rice, stir, and cover.
- Reduce to a simmer and cook undisturbed for 18-20 minutes.
- Once the rice is cooked mix in 1 cup of the milk along with the sugar and the salt.
- Cook over medium-low heat until the liquid has reduced and the mixture has thickened, about 18-20 minutes.
- Whisk together the last 1/2 cup of milk with your egg, then in a slow stream add it to your rice while mixing the rice well.
- Cook the rice an additional 3 minutes to bring the egg up to a safe temperature then remove from the heat.
- Add in the butter and vanilla off the heat, mixing well and top with cinnamon as garnish before serving (if desired).
Nutrition Facts : Calories 156 kcal, Carbohydrate 26 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 76 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
VEGAN SWEET POTATO-RICE PUDDING
This vegan pudding makes a great breakfast or snack.
Provided by Elena Coleman
Categories Rice Pudding
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- At the same time, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Remove sweet potatoes from the oven and remove skin when cool enough to handle.
- Place sweet potato flesh and cooked rice in a food processor. Add soy milk, maple syrup, cinnamon, nutmeg, and vanilla; process until smooth. Serve hot, warm, or chilled.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 45.7 g, Fat 2 g, Fiber 5 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 96.4 mg, Sugar 7.7 g
CREAMY BAKED RICE PUDDING
This oven baked Rice Pudding recipe is made with warm spices, sweet raisins and topped with a splash of heavy cream. Comfort food never tasted so good!
Provided by Deanne Frieders - This Farm Girl Cooks
Categories Desserts
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350° F. Butter a 2 quart dish and set aside.
- In a large mixing bowl, whisk together the whole milk, sugar, and vanilla. Stir in the rice, raisins, cinnamon, and nutmeg.
- Pour the mixture into your prepared baking dish. Cover and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring well after each 30 minute interval for the first hour, then every 15 minutes.
- Remove the rice pudding from the oven and top with the heavy cream.
Nutrition Facts : Calories 214 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 59 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SWEET RICE PUDDING - ARROZ DOCE - PORTUGAL
This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins. A lovely rice pudding that is flavored with orange and garnished with cinnamon.
Provided by Baby Kato
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat milk in 2 1/2 quart saucepan over medium-high heat until little bubbles form around the edges and the milk starts to steam.
- In a separate pan, add rice and salt. Add enough water to just cover the rice, and place the pan over medium-high heat, cover,and bring to a boil.
- Reduce the heat to medium-low and stirring constantly, cook the rice until the water evaporates, being careful not to burn it.
- Stir the scalded milk into the rice and add the orange peel, cover and simmer the rice for another 20 to 25 minutes, until it is almost done.
- When the rice is tender, remove the orange peel and stir in the sugar, continue to simmer for 5 more minutes until the sugar is dissolved.
- The pudding should be somewhat thick, like oatmeal. It will continue to thicken as it cools.
- Pour onto flat serving platters or individual dishes.
- Garnish with cinnamon in the Portuguese style: pinching some cinnamon between the index finger and thumb, dropping it close to the surface of the rice by rubbing the finger and thmb together, in a design or intials of the guest of honor and chill.
- Serve chilled or remove from the refrigerator 20 minutes before serving.
Nutrition Facts : Calories 586.3, Fat 11.5, SaturatedFat 7, Cholesterol 42.7, Sodium 441.3, Carbohydrate 108.7, Fiber 2.9, Sugar 53, Protein 13.6
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