My Version Of Caras Version Of Evelyn Roses Rice Pudding Recipes
ROCKIN' RICE PUDDING
Provided by Tyler Florence
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.
MY MOTHER'S RICE PUDDING
I think this recipe came originally from Wales via an uncle who was Welsh and married to my mother's sister. You must use old fashioned long cooking rice or the dish will not work. My mother said it was good to bake at same time you were slow roasting a roast. You will note this dish does not contain eggs,
Provided by Dan-Amer 1
Categories Dessert
Time 2h10m
Yield 1 pudding
Number Of Ingredients 5
Steps:
- Heat the milk, sugar, rice, and salt to the boiling point in a saucepan. Pour into a buttered baking dish and sprinkle with the nutmeg. Place in a preheated 325 F oven and cook for 2 hours, stirring about every 15 minutes, finally letting it brown on top.
Nutrition Facts : Calories 1248.5, Fat 36.3, SaturatedFat 22.5, Cholesterol 136.6, Sodium 1060.3, Carbohydrate 197.2, Fiber 1, Sugar 100.1, Protein 36.3
SLOW COOKER RICE PUDDING
Super easy rice pudding made in a Crock Pot®. Yummo!
Provided by Susan
Categories Rice Pudding
Time 3h55m
Yield 8
Number Of Ingredients 9
Steps:
- Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
- Cook on High for 2 1/2 hours.
- Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
- Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
- Continue cooking on High until creamy, about 15 minute more.
- Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 27.7 g, Cholesterol 33.3 mg, Fat 4.5 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 112.8 mg, Sugar 18.5 g
MY VERSION OF CARA'S VERSION OF EVELYN ROSE'S RICE PUDDING
English rice pudding is usually much creamier than American rice pudding. The original recipe belongs to Evelyn Rose from her latest book, my friend Cara did a few personal alterations and of course, I couldn't leave well enough alone. Prep time includes just letting the rice soak in the cream.
Provided by Mirj2338
Categories Breakfast
Time 3h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the rice in cold water and drain well.
- Use half the butter to grease a 4 cup pudding dish.
- Put the cream, salt and the rice in the dish and leave for one hour to soften.
- Preheat the oven to 300 degrees F.
- Stir the sugar into the rice and add the remaining butter cut into tiny pieces.
- Stir in the vanilla.
- Scatter with nutmeg.
- Bake for at least 2 hours, stirring occasionally for the first hour and then leave to allow a golden brown topping to form.
Nutrition Facts : Calories 435.3, Fat 34.8, SaturatedFat 21.7, Cholesterol 114.3, Sodium 176.6, Carbohydrate 25.7, Fiber 0.5, Sugar 7.1, Protein 5.2
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