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
CREAMY DREAMY RICE PUDDING (NON-DAIRY)
This is an adaptation of my grandmother's rice pudding which I fondly remember. It is non-dairy and naturally sweetened, for my darling husband. It is a creamy dreamy warm after school treat on a cold winter day. A big favourite in my house, I know you'll love it as much as we do. Try flavoured soy beverages for a taste variation, just cut back or omit the maple syrup, vanilla and spices as required.
Provided by Meringue
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the water and rice together on medium heat until the rice releases its starch and becomes creamy.
- Add 1 cup soy milk and the maple syrup. Simmer, stirring frequently until most of the soy milk is absorbed, and the rice is bubbly and thick (about 7 minutes).
- Add second and third cups of soy milk in the same manner as the first, continuing to stir frequently.
- When the pudding has reached the desired creaminess (about 5 minutes following last soy milk addition), remove from heat and add the vanilla and spices.
- Ladle into serving bowls and sprinkle with cinnamon.
- The pudding may be eaten warm or cold, and will firm up a little as it cools.
- Store covered in the refrigerator up to two days, if it lasts that long.
- Enjoy!
Nutrition Facts : Calories 222, Fat 2.6, SaturatedFat 0.4, Sodium 70.3, Carbohydrate 41.9, Fiber 2.8, Sugar 8.8, Protein 7.7
WORLD'S BEST RICE PUDDING
Steps:
- Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
- Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.
CREAMY RICE PUDDING
Provided by Food Network
Number Of Ingredients 6
Steps:
- Pour the milk into a wide, preferably non-stick, pan. Add the caradamom pods and bring to a boil without letting the milk spill over. Quickly turn heat to medium, the milk should simmer as vigorously ass possible without boiling over, and cook, stirring now and then, for about 15 to 20 minutes or until milk has reduced to 1 pint. Sprinkle the ground rice slowly into the pan, stirring as you go. Add the sugar as well. Cook, stirring now and then , for 7 to 8 minutes or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end of this cooking time. Turn off the heat. Pick out and discard the cardamom pods. Set a small cast iron frying pan over medium heat. When very hot, put in the almonds. Stir, shake or toss them until they are lightly roasted and turn golden. Set them aside. Put the pistachios into the same hot frying pan and roast them even more briefly until they turn just a shade darker. Set aside. When the pudding has cooled to lukewarm, stir the almonds into it. Ladle the pudding into 4 to 6 small serving cups (the kind used for caramel custard or creme brulee). Sprinkle the top with the pistachios and cover with cling film. Refrigerate for 2 to 3 hours until cold and set.
ARBORIO RICE PUDDING
Arborio is the stuff that risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top.
Provided by Dave Lieberman
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
- Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
- Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more 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
GRANDMA'S RICE PUDDING
My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. -Margaret DeChant, Newberry, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
CREAMY SUSHI RICE PUDDING
The starch in the calrose sushi rice, a medium grain rice, makes this a very creamy rice pudding. Look in the Asian section of your supermarket for calrose variety rice. Walmart also carries calrose rice. Calrose is a variety of rice, not a name brand.
Provided by Wheres_the_Beef
Categories Dessert
Time 36m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 2-qt covered saucepan, heat 2-cups of water to boiling. Stir in rice, adjust heat to a low simmer, stir rice once more, cover pan and simmer rice for 20 minutes without peeking.
- When rice is done, in another pan, or in microwave, heat 1-1/2 cups of milk almost to a simmer. Stir in sugar and vanilla.
- Add the 1-1/2 cups of heated milk/sugar to rice and simmer for 6 minutes, stirring frequently. Make sure and stir the rice on the bottom of pan to avoid scorching.
- Stir in raisins and simmer for another 3 minutes. Stirring frequently.
- In a small bowl, stir 1/2 cup of milk with beaten egg and salt.
- Add milk/egg mixture to rice and simmer for 2-minutes, stirring frequently.
- Stir in butter and serve warm or chilled. Brown sugar and/or cinnamon may be sprinkled on top of served rice pudding.
Nutrition Facts : Calories 313, Fat 6, SaturatedFat 3.4, Cholesterol 51.7, Sodium 165.8, Carbohydrate 59.1, Fiber 1.1, Sugar 26.4, Protein 6.4
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.
RICE PUDDING
Try our recipe for a gorgeously creamy, yet low in fat rice pudding. Serve this comforting dessert with jam or fruit
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 2h5m
Number Of Ingredients 6
Steps:
- Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
- Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.
Nutrition Facts : Calories 214 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Protein 8 grams protein, Sodium 0.2 milligram of sodium
CREAMY RICE PUDDING
A deliciously creamy rice pudding. More work to prepare than the kind you bake in the oven, but it's worth the effort.
Provided by spatchcock
Categories Dessert
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine rice and milk on top of double boiler.
- Cook uncovered for 45 minutes or until rice is tender.
- Beat together egg yolks, 1/4 cup sugar and salt.
- Stir part of the of rice mixture into beaten yolks.
- Add yolk mixture to hot rice mixture and cook 3-4 minutes, stirring constantly.
- Remove from heat.
- Add vanilla.
- Beat egg whites until frothy.
- Add 2 T. sugar
- Beat until stiff.
- Fold egg whites into pudding.
- Chill.
CREAMY RICE PUDDING
Make and share this Creamy Rice Pudding recipe from Food.com.
Provided by Holty
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 2-quart saucepan, bring water to a boil.
- Add rice and raisins to pan, cover, and simmer over medium-low heat for 20 minutes.
- Add 1 1/2 cups milk, sugar, salt, cinnamon and nutmeg to pan; increase heat to medium; simmer, stirring occasionally, until thick and creamy, 15-20 minutes.
- Stir in remaining milk and egg; cook an additional 2 minutes, stirring constantly.
- Remove from heat and stir in butter and extract.
Nutrition Facts : Calories 388.6, Fat 8.8, SaturatedFat 5.1, Cholesterol 71.2, Sodium 256.2, Carbohydrate 70.1, Fiber 2, Sugar 31.1, Protein 8.7
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.
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
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