CREAMIEST RICE PUDDING EVER!
Make and share this Creamiest Rice Pudding Ever! recipe from Food.com.
Provided by country girl kim
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large, heavy saucepan, combine rice, milk, sugar and salt. Bring just to a boil, stirring often.
- Reduce heat to very low, add raisins, cover and simmer very gently, stirring occasionally, for about 50 minutes or until rice is very tender and pudding is thickened and creamy (it will thicken more as it cools).
- Stir in vanilla.
- Remove from heat and let stand, uncovered until just warm, stirring occasionally (pudding may also be served cold).
- Transfer to dessert dishes and sprinkle with cinnamon.
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
CREAMY RAISIN RICE PUDDING
Make and share this Creamy Raisin Rice Pudding recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine rice, water and salt in 3-quart saucepan.
- Bring to a vigorous boil. Reduce heat, cover and simmer until all water is absorbed, about 3 minutes.
- Combine sugar and cornstarch.
- Add milk, sugar mixture and raisins to rice.
- Heat to boiling; boil 1 minute, stirring constantly.
- Remove from heat. Stir in butter and vanilla.
- Slowly stir about 1 cup of the hot rice mixture into egg yolks in bowl.
- Stir into remaining mixture in saucepan.
- Cook over medium heat, stirring frequently, just until mixture starts to bubble.
- Serve warm or chilled. Garnish with cinnamon and nutmeg.
Nutrition Facts : Calories 202, Fat 7.8, SaturatedFat 4.5, Cholesterol 74.4, Sodium 167.5, Carbohydrate 29.3, Fiber 0.5, Sugar 11.9, Protein 4.1
CREAMY RICE PUDDING
I was fortunate to grow up around fabulous cooks. My mother and grandmother taught me to experiment with recipes, and we tried a lot of variations on this one. No matter how we chose to embellish it, it was always tasty. When I make this, it brings fond memories to mind. -Laura German, North Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, combine rice, milk, sugar and salt; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until thickened, about 20 minutes, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm or cold; serve with desired toppings.
Nutrition Facts : Calories 220 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 0 fiber), Protein 6g protein.
EXTRA CREAMY RICE PUDDING
Italian-style or Arborio rice is the best to use for this recipe, it will produce the creamiest texture. This is best if eaten warm! Prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 7 cups (approx)
Number Of Ingredients 9
Steps:
- In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
- Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
- Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
- Stir in butter (if using) and raisins.
CREAMIEST EVER RICE PUDDING
This recipe is so creamy and delicious, even those who don't like rice pudding will ask for more. A little time consuming, but well worth the effort. Hope you enjoy it as much as we have.
Provided by SANDIE47
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 5h50m
Yield 8
Number Of Ingredients 9
Steps:
- Bring milk, Arborio rice, sugar, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat and simmer, uncovered, stirring frequently until rice is very tender, about 1 hour. Remove from heat.
- Beat eggs in a bowl, and gradually stir in about 1 cup of the rice mixture with the beaten eggs, adding about 1/4 cup of the hot rice at a time. Return the egg mixture into the saucepan, and stir in the heavy cream and vanilla extract.
- Pour the rice pudding into a 3-quart dish, and sprinkle with cinnamon. Allow pudding to cool slightly, then cover and refrigerate until chilled, about 4 hours.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 53.8 g, Cholesterol 119.3 mg, Fat 23.1 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 13.6 g, Sodium 199.5 mg, Sugar 30 g
CREAMY CINNAMON RICE PUDDING
If you're looking for a creamy, cinnamony, delicious rice pudding, this ones for you!! It takes a little time, but WEELLLL worth the wait!! Enjoy, and be sure to let me know what you think!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it's all up to you!!
Provided by TINYCHEF
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
- In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
- Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 58.7 g, Cholesterol 118.9 mg, Fat 17.8 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 159 mg, Sugar 44.9 g
CREAMY RICE PUDDING
This is a very easy recipe to follow and has an interesting taste - it is without all the spices (cinnamon and nutmeg) that everyone else puts in. This makes it so easy to top with whipped cream, preserves, or dried fruit such as raisins or chopped apricots.
Provided by Witch Doctor
Categories Dessert
Time 50m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine rice, milk, sugar, butter, and salt in a medium saucepan. Cook over medium heat, stirring frequently, 35 minutes or until thickened. Remove from heat; stir in vanilla.
- Spoon into individual serving dishes. Serve hot or cold.
Nutrition Facts : Calories 449.9, Fat 17.7, SaturatedFat 11.1, Cholesterol 53.3, Sodium 355.4, Carbohydrate 64, Fiber 0.4, Sugar 20.9, Protein 8.4
CREAMIEST RICE PUDDING
OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.
Provided by BONNIE Q.
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 8h
Yield 12
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
- In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
- When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 37.7 g, Cholesterol 59.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 134.8 mg, Sugar 24.7 g
CLASSIC RICE PUDDING
Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat
Provided by Esther Clark
Categories Dessert
Time 1h35m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
- Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.
Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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
CREAMIEST RICE PUDDING
Adapted from a recipe by Bonnie Q at allrecipes.com. Takes a long time, but very worth it. You can lighten it up by using skim milk and Splenda, or enrich it by using heavy cream, or even coconut milk.
Provided by DrGaellon
Categories Healthy
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar, rice, and cinnamon sticks. Simmer, covered, 1 to 1 1/2 hours, stirring frequently. (Alternately, bring mixture to a simmer on the stove top, then transfer to a crockpot on low for 4 hours.).
- In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Add 1/4 cup of hot pudding to egg mixture and beat well. Repeat this process 3 more times, until mixture is quite warm.
- Remove cinnamon sticks from pot. Stir egg mixture back into pudding and return pot to low heat, stirring constantly for 2 minutes. Stir in raisins and pour into a 9x13 inch dish. Cover with plastic wrap, folding back the corners to allow the steam to escape.
- When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 270, Fat 7.5, SaturatedFat 4.2, Cholesterol 76.4, Sodium 149, Carbohydrate 42.6, Fiber 0.7, Sugar 20.4, Protein 8.3
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From seasonsandsuppers.ca
5/5 (69)Uploaded 2021-11-30Category DessertPublished 2016-02-23
- Rinse a large saucepan with cold water. Don't dry. Set on stove-top over medium heat. Add milk. Heat milk to boiling, over medium heat, stirring regularly. WATCH CLOSELY as it nears the boil! When milk hits the boil, it will boil up and possibly over. That's not a good thing.
- When milk boils, stir in rice and keep stirring until mixture returns to the boil. Reduce heat to a shade higher than low, or whatever level on your stove allows the mixture to gently simmer (bubble breaking the surface but not too vigorously). Simmer for 30 minutes, stirring down the mixture every 10 minutes (Important that you stir it down regularly and ensure that there is no rice sticking to the bottom of the pan. You will notice that the mixture has probably formed a skin on top. Don't remove it. Just stir it back in.)
- Meanwhile, in a medium-sized bowl, use a fork to whisk together the cream, sugar, yolks, vanilla and salt. Set aside on counter while rice is cooking, leaving fork in bowl. Set out a ladle to use, as well. I like to do this after the rice starts cooking, so that the mixture comes to room temperature by the time it's needed.
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