RICE PUDDING (WITH RAISINS)
My wife - an undisputed authority on rice pudding - told me that this is the best rice pudding she's ever had, despite the fact that she doesn't like raisins. I do, however, so I'm keeping them in.
Provided by Late Night Gourmet
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
- Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
- Stir in egg, skim milk, and raisins and cook for another 5 minutes.
- Remove from heat and stir in butter and vanilla extract.
Nutrition Facts : Calories 241.1, Fat 5.8, SaturatedFat 3.4, Cholesterol 30.7, Sodium 94.4, Carbohydrate 45.2, Fiber 1.4, Sugar 26.9, Protein 3.6
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.
RICE PUDDING WITH GOLDEN RAISINS
Forget egg yolks and water baths. This is a simple and superb rice pudding that uses only milk, sugar, cream, rice, salt and your choice of flavorings: rum, almond extract, vanilla, orange zest, cardamom, nutmeg, anything else you can dream up. Add the raisins at the end so they don't get too mushy as the pudding cooks.
Provided by Melissa Clark
Categories easy, dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don't let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
- Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 124 milligrams, Sugar 15 grams
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.
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
OLD-FASHIONED RICE PUDDING
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. -Sandra Melnychenko, Grandview, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.
Nutrition Facts : Calories 214 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 266mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
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
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
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
ORANGE RICE PUDDING WITH GOLDEN RAISINS (CROCK POT)
Make and share this Orange Rice Pudding With Golden Raisins (Crock Pot) recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 3h2m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a crock pot combine milk, sugar & rice, then cover & cook, stirring occasionally, on high for 3 to 3 1/2 hours until creamy.
- Spoon into a serving bowl & after stirring in the raisins & zest, let it set ~ Pudding will thicken as it cools.
- Before serving, dust lightly with nutmeg.
Nutrition Facts : Calories 381.9, Fat 5.2, SaturatedFat 3.2, Cholesterol 19.5, Sodium 118.2, Carbohydrate 75.7, Fiber 1.5, Sugar 51.7, Protein 10.5
CARDAMOM RICE PUDDING WITH GOLDEN RAISINS
Steps:
- Split the vanilla bean lengthwise and scrape the beans from the pod. Add them both to a large saucepan, along with 4 cups of the milk and the sugar, rice, and salt. Bring just to a boil over medium-high heat (watch carefully-it boils over easily!), partially cover the pan, and lower the heat to a gentle simmer. Cook until the rice is very soft, about 45 minutes, stirring occasionally at first and more frequently as the mixture thickens. Remove the pan from the heat and carefully remove the vanilla bean pods. (You can rinse the pods and store them in a jar of sugar, which will infuse the sugar with vanilla flavor.)
- Meanwhile, position a rack in the center of the oven and heat to 350°F.
- In a medium bowl, whisk together the remaining 2 cups milk with the egg, yolks, cardamom, and orange zest. Using a heatproof measuring cup, scoop out about 1 cup of the hot rice mixture. Whisking the egg mixture constantly, add the rice mixture to the eggs in a steady stream and whisk to blend. Repeat with another 1 cup of the rice. Then pour the egg mixture back into the saucepan and whisk to blend. Stir in the raisins.
- Transfer to an 8 by 12-inch glass or metal baking dish and place the dish in another, larger baking or roasting pan at least as deep as the baking dish. Fill the pan with enough hot water to come halfway up the sides of the baking dish.
- Bake uncovered, stirring occasionally, until the pudding is thickened but still fairly fluid, about 40 minutes. (The rice will absorb the remaining liquid as it cools.)
- Let cool slightly. Serve while still warm.
- Note
- You could use jasmine or other long-grain rice instead, but basmati seems to hold up the best under the long cooking time.
DRIED CHERRY AND RAISIN RICE PUDDING
Categories Milk/Cream Egg Rice Dessert Low Fat Dried Fruit Raisin Fall Chill Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Bring water with salt to a boil in a 2-quart heavy saucepan and stir in rice. Cover pan and reduce heat to low, then cook until water is absorbed, about 15 minutes. Stir in milk and sugar and cook over very low heat, covered, until mixture resembles a thick soup, 50 minutes to 1 hour.
- Whisk together egg, egg whites, vanilla, cardamom, and a pinch of salt. Whisk about 1 cup hot rice mixture into egg mixture, then stir mixture into remaining rice. Cook over low heat (do not let boil), whisking constantly, until an instant-read thermometer registers 170°F, 1 to 2 minutes. Remove from heat and stir in raisins and cherries.
- Transfer pudding to a 2-quart dish or 6 (8-ounce) ramekins and chill, its surface covered with wax paper, until cool but not cold, 1 to 2 hours.
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CLASSIC CREAMY RICE PUDDING RECIPE | THE RECIPE CRITIC
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5/5 (5)Calories 411 per servingCategory Dessert
- Combine the cooked rice with 1 1/2 cups of the milk, sugar, and salt in a medium saucepan over medium heat. Cook and stir for about 15 minutes, until the mixture starts to thicken slightly and become creamy.
- In a separate bowl, whisk the egg with the remaining milk. Gradually whisk 1 cup of the hot rice and milk into the egg mixture to temper the egg. Add the tempered egg mixture to the pan with the hot rice and milk, stirring to combine. Stir in the raisins, cinnamon, and nutmeg.
- Continue to cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla.
- Serve warm, at room temperature, or chill and serve cold. For an extra creamy version, mix 1 cup of sweetened whipped cream into the chilled rice pudding.
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