Easiest Rice Pudding Recipes

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart casserole dish with nonstick cooking spray.
• In the casserole dish, mix together rice, sugar and salt. Stir in milk and vanilla.
• Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.

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.

Steps:

• Bring rice, water and salt to a boil over med-high heat.
• Simmer covered until water has been absorbed (approximately 15 minutes).
• Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
• The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
• DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
• Remove from heat and stir in vanilla.
• Turn into a bowl or cups.
• You can sprinkle cinnamon on the top if you like.
• COVER with plastic wrap directly on surface "IF" you don't want a skin.
• COOL.

Steps:

• Into a large, heavy-bottomed pan, mix together all ingredients. On medium heat, stir occasionally while mixture comes to a simmer.
• Continue stirring regularly throughout the process. You don't have to stir constantly, but you can't just walk away for very long either.
• Once at a simmer turn down heat and continue to stir periodically. Allow to thicken to a creamy consistency (about 25-30 minutes).
• Don't let it get too thick. It should be only slightly thicker than a hearty cream soup. If it gets much thicker it will be too thick when it cools. Serve as desired, whether hot or cold.

Steps:

• Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
• Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
• Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.

Steps:

• In a large saucepan, combine the first five ingredients. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat; stir in vanilla., Cool for 5 minutes, stirring twice. Spoon into individual serving dishes. Serve warm or chill until serving.

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.

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.

Steps:

• Mix all ingredients in a 2-quart saucepan.
• Heat to boiling, stirring constantly.
• Once boiling, remove from heat, cover and let stand 5 minutes. Serve hot.

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.

Steps:

• Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.
• Put on medium-high heat and bring to light/moderate boil. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken.(Stir often and be sure to watch so it doesn't boil over!) A little "skin" may form on top. This is what you want- it adds to the creaminess:).
• In small bowl, combine cornstarch and water. Pour into rice mixture and stir. It should thicken up fairly quickly. If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency.
• Pour into bowls and serve immediately. You may top with cool whip if desired.