RAISIN RICE PUDDING (USING INSTANT RICE)
RAISIN RICE PUDDING Fran's Notes: This is the rice pudding my Mom made with instant rice. I'm guessing this is because instant rice was a commodity that military families got (back in the day) to supplement their monthly paycheck. I was much older before I discovered Baked Rice Pudding and even older when I found Kozy Shack's version in the dairy aisle. I admit I love them all, but in different ways. One more thing. Measure all of the ingredients (except the vanilla) into the saucepan and mix well together BEFORE putting the pan on the heat. =^..^=
Provided by Fran Miller @TchrLdy71
Categories Puddings
Number Of Ingredients 9
Steps:
- In a 2 quart saucepan, mix together everything, EXCEPT the vanilla.
- Over medium heat, bring to a full rolling boil, stirring CONSTANTLY.
- Remove from heat and stir in vanilla.
- Cover and let stand for 15 minutes, stirring occasionally.
- Serve warm or cold.
QUICK RICE AND RAISIN PUDDING
Stress free dessert ready in 15 minutes! Enjoy this rice and raisin pudding for a wonderful treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Mix all ingredients in 2-quart saucepan.
- Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.
Nutrition Facts : Calories 195, Carbohydrate 43 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
RUM RAISIN RICE PUDDING
Steps:
- In a small bowl, combine the raisins and rum. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
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
CLASSIC MINUTE RICE PUDDING
Steps:
- Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally., Beat egg 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. Serve warm. Sprinkle with cinnamon, if desired. Store any remaining pudding (good luck) in refrigerator.
Nutrition Facts :
CLASSIC MINUTE® RICE PUDDING
Here's our favorite and most requested rice pudding recipe! Everyone will want to taste this classic dessert with dinner!
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 311 calories, Carbohydrate 52.5 g, Cholesterol 107.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 259.2 mg, Sugar 27.5 g
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