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
TRADITIONAL BRITISH GROUND RICE PUDDING
This recipe was on the side of a Whitworth's Brand Ground Rice packet. I've hunted for ages to try and find the old recipe I used to have when I was small and this looks like it. I've not tried it yet (will probably do the microwave version (also on the packet) which I'm adding next). Should be very nice. My mum used to add a few drops of vanilla essence, a 'knob' (a bit cut off the corner of a slab...) of butter and an egg white (possibly the whole egg, - can't remember :). She also used to add a little nutmeg and a little cinnamon and mix them in before putting in the oven dish to bake.
Provided by Ethan UK
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 Centigrade / 400 Fahrenheit / Gas Mark 6 and grease a bake-proof dish.
- Heat milk in a saucepan and sprinkle on the Ground Rice.
- Stirring continuously, heat on a low heat bring to a boil until it thickens. Simmer for a further 2-3 minutes.
- Stir in the sugar. (My mum would have probably used a bit more than 25g - sweet tooth!).
- Pour into greased bake-proof dish.
- Bake for 25-30 minutes until lightly brown.
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.
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.
EASIEST RICE PUDDING
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 202 g, Fat 8 g, Protein 6 g, SaturatedFat 4 g
TRADITIONAL BRITISH GROUND RICE PUDDING (MICROWAVE VERSION)
This recipe is the microwave version which was on the side of a Whitworth's Brand Ground Rice packet along with the Baked version that I'm more familiar with. I've hunted for ages to try and find the old recipe I used to have when I was small and this looks like it. I'm sure my mum used to add a few drops of vanilla essence, a 'knob' of butter (a bit cut off the corner of a slab) and an egg white (possibly the whole egg, - can't remember :). She also used to add a little nutmeg and a little cinnamon and mix them in before cooking. Nice served hot or chilled with jam (jelly). IMPORTANT NOTE: Although originally listing as 'untried', since then I've actually made this version. The recipe as shown here is as it was shown on the packet. No Microwave power rating was given so timings must be assumed to be dependent on your machine. ALSO A WARNING: When I made it, once it boiled, it rose up to the top of the dish. Fortunately I was watching at the time so I stopped the microwave. In the end I found it necessary from that point to cook it on the defrost setting until it was suitably thick. (My machine has only Off/On/Defrost buttons - it's very old!). Took about the same amount of time - somewhere around 10 minutes overall. Notwitstanding that minor shock, it was absolutely wonderful to eat. Similar to semolina pudding, but much, much nicer. I added a couple of drops of vanilla flavor, a dash of nutmeg and a very small pinch of cinnamon before putting in the microwave and would recommend doing the same. Served as I did with a manually home-made coarse puree of fresh strawberries (and sweetener) and dollop of 'sweetenered' Greek-style yoghurt then sprinkled liberally with cinnamon. Absolutely heavenly! - I'll be making this a lot!!
Provided by Ethan UK
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place 50g ground rice and 50ml of the milk into a large microwaveable bowl and mix to a smooth paste.
- Gradually add the rest of the milk and mix.
- Cook on full power for 5 minutes, and then stir well.
- Cook for a further 2 minutes and stir.
- Cook for a further 2 minutes and mix in the sugar.
- Leave to stand for 2 minutes.
- "An additional stir before serving would be beneficial".
Nutrition Facts : Calories 133.3, Fat 1.6, SaturatedFat 1, Cholesterol 7.5, Sodium 66.4, Carbohydrate 23.8, Fiber 0.3, Sugar 14.1, Protein 5.8
GROUND RICE PUDDING
This recipe is posted in response to a request for rice pudding. It's from the book - Baking without eggs by Radha Saomi Satsang Beas.
Provided by Charishma_Ramchanda
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the ground rice with a little milk and prepare a paste.
- Stir this paste into the remaining milk.
- Cook on slow flame in a heavy saucepan until the mixture thickens.
- Add the caster sugar and rose water.
- Stir well.
- Remove from flame.
- Beat the mixture for 5 minutes.
- Rinse out a mould with a little rose water.
- Pour the pudding mixture into it.
- Leave until firmly set and cold.
- Turn out.
- Sprinkle a few drops of rose water and some caster sugar.
- Garnish with chopped pistachios and almonds.
Nutrition Facts : Calories 622.2, Fat 12, SaturatedFat 7.2, Cholesterol 42.7, Sodium 149.4, Carbohydrate 116.3, Fiber 1.4, Sugar 56.7, Protein 13.4
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