Rice Pudding From Raw Rice Recipes

RICE PUDDING (FROM RAW RICE)

This recipe was given to me by a friend who also has triplets. I made it all the time when my girls were babies and it is delicious. I wanted to add it here so I didn't lose it! Edited on 11/16/08 to say my 19-year-old baby just asked for this today. She has a sore throat and wants some comfort food from her childhood. Awww. Cooking time does not include time to cool.

Provided by HisPixie

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

Rice Pudding (From Raw Rice) image

Steps:

Over medium heat, cook the milk, rice, sugar and margarine until it boils.
Simmer 35-45 minutes, covered. Stir occasionally.
Remove from heat (should be soupy). Add vanilla and raisins.
Cover and cool. Sprinkle with cinnamon to serve.
Variation: stir in semi-sweet chocolate chips for chocolate rice pudding.

Nutrition Facts : Calories 355.3, Fat 12.9, SaturatedFat 6.2, Cholesterol 34.2, Sodium 165.6, Carbohydrate 50.8, Fiber 0.7, Sugar 24.1, Protein 9.5

Ingredients

6 cups milk
1/2 cup rice, raw (short grain works well)
1/2 cup sugar
2 tablespoons margarine
1/2 cup raisins
1 tablespoon vanilla

OLD-FASHIONED RICE PUDDING I

This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.

Provided by Juanita

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Time 2h45m

Yield 6

Number Of Ingredients 8

Old-Fashioned Rice Pudding I image

Steps:

Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g

Ingredients

2 eggs, beaten
4 cups milk
½ cup white sugar
½ cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
½ cup raisins
⅛ teaspoon ground nutmeg

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

Creamy Rice Pudding image

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

Ingredients

¾ cup uncooked white rice
2 cups milk, divided
⅓ cup white sugar
¼ teaspoon salt
1 egg, beaten
⅔ cup golden raisins
1 tablespoon butter
½ teaspoon vanilla extract

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EXTRA CREAMY RICE PUDDING - SEASONS AND SUPPERS

Web Feb 23, 2016 This is a visual summary of the steps to make this rice pudding. Always refer to the Recipe Card below for complete …
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Rinse a large saucepan with cold water. Don't dry. Set on stove-top over medium heat. Add milk. Heat milk to boiling, over medium heat, stirring regularly. WATCH CLOSELY as it nears the boil! When milk hits the boil, it will boil up and possibly over. That's not a good thing.
When milk boils, stir in rice and keep stirring until mixture returns to the boil. Reduce heat to a shade higher than low, or whatever level on your stove allows the mixture to gently simmer (bubble breaking the surface but not too vigorously). Simmer for 30 minutes, stirring down the mixture every 10 minutes (Important that you stir it down regularly and ensure that there is no rice sticking to the bottom of the pan. You will notice that the mixture has probably formed a skin on top. Don't remove it. Just stir it back in.)
Meanwhile, in a medium-sized bowl, use a fork to whisk together the cream, sugar, yolks, vanilla and salt. Set aside on counter while rice is cooking, leaving fork in bowl. Set out a ladle to use, as well. I like to do this after the rice starts cooking, so that the mixture comes to room temperature by the time it's needed.
Once milk/rice has simmered for 30 minutes, continue simmering, but stir down every 5 minutes. With each stir, start testing the done-ness of the rice by tasting a piece. You want the rice to be tender (so no hard center). **Depending on the rice you used, your mixture may start to get thick-ish at this point, with little milky liquid left. If so, add more hot milk or water to the pot, just as much as needed to loosen the mixture up, with each stir. Watch closely and don't let the mixture get dry or it will scorch. Continue cooking, stirring down and adding additional milk, as needed until the rice is tender. Most rice is generally done at about 45-50 minutes of total simmering time. A lot will depend on how vigorously your mixture is boiling, so there is no hard and fast rule. Taste testing is the best indicator.

Rice Pudding From Raw Rice Recipes

RICE PUDDING (FROM RAW RICE)

OLD-FASHIONED RICE PUDDING I

This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.

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.

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