Chocolate Milk Creamy Rice Pudding Made The Old Fashioned Way Recipes

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CREAMY RICE PUDDING



Creamy Rice Pudding image

The easiest, creamiest, classic British rice pudding recipe you'll ever find. Wonderful when enjoyed both hot and cold.

Provided by Christina Conte

Categories     Desserts

Time 2h13m

Number Of Ingredients 5

1/3 cup (2 1/2 oz) of UNCOOKED white rice (arborio is best)
4 cups (1 liter) milk, or a combination of milk and cream, or half and half (I used 3 cups milk, and 1 cup of cream)
2 1/2 Tbsp sugar (this is not very sweet-use more if you like it a little sweeter)
1 small pat of butter (more to butter the dish)
nutmeg, ground

Steps:

  • Heat oven to 350ºF (175ºC)
  • Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using).
  • Now add the sugar, and stir until it dissolves.
  • Add a pat of butter, and a little sprinkle of nutmeg.
  • Place the dish in the center of the pre-heated oven, and set the timer for 30 mins.
  • After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour.
  • Check the pudding after an hour, and you may have to break the skin to check the rice. Continue to cook for up to another half hour, if necessary. The rice pudding is ready when it has started to thicken (it won't be runny).
  • Remove the rice pudding from the oven, and let cool slightly before serving. Spoon into dishes, and serve with a dash of cinnamon, if desired. Rice pudding is also delicious when served cold. Add some chopped fruit, raisins, or coconut. It's a very easy dessert to make, and to serve. You can even serve it to look like an egg, as they do in Italy-just place a peach half on top.

Nutrition Facts : Calories 240 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 76 milligrams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CHOCOLATE RICE PUDDING



Chocolate Rice Pudding image

A very quick and creamy dessert that can be made with leftover rice from last night's dinner.

Provided by Dannielle Lalonde

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 40m

Yield 6

Number Of Ingredients 8

¾ cup uncooked white rice
1 ¼ cups water
1 ½ cups milk
⅓ cup white sugar
1 teaspoon vanilla extract
⅓ cup raisins
1 tablespoon butter
2 tablespoons unsweetened cocoa

Steps:

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 39 g, Cholesterol 10 mg, Fat 3.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 40.4 mg, Sugar 14 g

RICE PUDDING WITH LEFTOVER RICE



Rice Pudding With Leftover Rice image

If you have a lot of leftover cooked rice, baked rice pudding is an ideal and easy way to use it up. Serve as a sweet breakfast or for dessert.

Provided by Jolinda Hackett

Categories     Breakfast     Brunch     Dessert

Time 50m

Yield 4

Number Of Ingredients 7

2 cups milk
1 cup leftover cooked rice
2 eggs
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon or to taste
1/3 cup raisins

Steps:

  • Gather the ingredients and preheat the oven to 300 F.
  • In a medium saucepan, heat the milk and rice over medium-low heat, stirring together frequently so the milk doesn't burn. Bring the mixture to a slow simmer.
  • In a separate medium bowl, combine the eggs, sugar, and vanilla.
  • Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Add all of the egg mixture to the saucepan of hot milk and rice, stirring constantly to avoid scrambling the eggs. Allow to cook until thick enough to coat the back of a spoon, about 175 to 180 F.
  • Add the cinnamon and raisins, stirring just to combine.
  • Finally, pour the rice pudding mixture into an 8 x 8-inch casserole or baking dish and bake in the preheated oven for 25 to 35 minutes. For a creamy texture, remove the rice pudding when it's lightly set with a slight jiggle. For a firm baked custard, cook until a knife inserted in the middle comes out clean.
  • Allow the rice pudding to cool slightly before serving.

Nutrition Facts : Calories 227 kcal, Carbohydrate 40 g, Cholesterol 99 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 91 mg, Sugar 27 g, Fat 4 g, ServingSize about 4 servings, UnsaturatedFat 0 g

OLD FASHIONED CREAMY RICE PUDDING



Old Fashioned Creamy Rice Pudding image

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

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

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

CREAMY CHOCOLATE RICE PUDDING



Creamy Chocolate Rice Pudding image

While feeling bored one summer afternoon, I decided to create this scrumptious spin on traditional rice pudding. Now, my creative summer treat is a frequent request yearround. -Gregory Royster, North Lauderdale, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 8

4 cups 2% milk
1/2 cup uncooked long grain rice
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1-3/4 cups miniature semisweet chocolate chips, divided
1/3 cup heavy whipping cream
Whipped cream, optional

Steps:

  • In a large saucepan, combine the milk, rice, sugar and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 40-45 minutes or until thick and creamy, stirring often. Remove from the heat; stir in vanilla. , Place 1 cup chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Slowly stir into rice mixture. Cover and refrigerate for 1 hour., Stir in remaining chips. Spoon into dessert dishes. Cover and refrigerate for at least 4 hours. Serve with whipped cream if desired.

Nutrition Facts : Calories 368 calories, Fat 17g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 106mg sodium, Carbohydrate 52g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY



Chocolate Milk Creamy Rice Pudding Made the Old Fashioned Way image

This slowly evolved as I wanted to branch out from the same old long cooking with the nutmeg and raisins white milk version. I got to wondering what would happen if I just made it very plain? The white version was not bad, slightly carmelizes and creamy Then I decided to try chocolate milk in it. It's the ultimate comfort food for me, and chocolate milk was not habitual in our diets ever. It takes about 3-1/2 hours but doesn't need to be constantly watched, just stirred at intervals. I always aim to get it just the right amount of creamy but don't like it runny like I've seen. You do have to get a feel for when it's almost done.

Provided by Persian Berry 2011

Categories     Dessert

Time 4h10m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 6

1/2 cup medium grain white rice
1/2 cup arborio rice
1/2 cup raw sugar (or granulated or light brown)
1/8 teaspoon salt
1 (12 ounce) can evaporated milk
1 half gallon cold whole chocolate milk (I look for whole milk for this as the original recipe I started with said skim doesn't work but 2% w)

Steps:

  • Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential.
  • Set oven temperature to 275 degrees F.
  • Move shelf to low center and keep dish near the front so you can just reach in and stir.
  • Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking.
  • Cook for 40 minutes, reach in with fork and stir.
  • Cook for another 40 minutes, reach in and stir.
  • By this time the rice might have started swelling.
  • Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can.
  • Cook for another 30 minutes and stir, most of the rice will not have clumped again.
  • Fairly early on a skin will form on top, just stir it all back in each time until the last.
  • After another 30 minutes, it should be about done so stir once more.
  • Some of the rice should be floating near the top and it will look runny.
  • Bake another 20 to 30 minutes; I let skin form on the final cooking.
  • Remove from oven and set on trivet to cool.
  • It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience.
  • If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice.
  • It thickens as it cools.
  • Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots.
  • If it works for you, you can add cinnamon, raisins, or try other ideas.
  • I don't know what would happen if you warmed the milk first but I think it wouldn't be the same.
  • The cooking time may be up to 1/2 hour more than stated.

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