Creamy Rice Porridge With Raisins Recipes

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RICE PORRIDGE WITH RAISIN SAUCE



Rice Porridge With Raisin Sauce image

Very much like my mother's old recipe that gotten lost somehow throughout the years. Fond memories of holiday dinners from my childhood. This recipe comes from Finland.

Provided by DIryshe

Categories     Breakfast

Time 1h10m

Yield 6 cups pudding

Number Of Ingredients 14

3 cups water
1 -3 cup milk (depending on personal taste)
1 teaspoon margarine
2 cups uncooked rice
1 teaspoon salt
1 tablespoon sugar
4 cups water or 4 cups fruit juice
2 cinnamon sticks
1 cup sugar
cornstarch, and
water, to thicken
2 cups raisins
2 tablespoons lemon juice
1 teaspoon salt

Steps:

  • PORRIDGE: Boil the rice in the water until it is soft or all the water is absorbed.
  • Add the milk and cook slowly 20 to 30 minutes, stirring often.
  • Add the salt, sugar and margarine.
  • SAUCE: Boil the raisins in the wateror fruit juice with the lemon juice and cinnamon sticks.
  • Add the sugar and continue cooking over low heat, Mix the cornstarch with a small amount of cold water.
  • Gradually add the cornstarch and water mixture to the sauce, continuing to stir.
  • When the sauce is thick, remove from the heat.

Nutrition Facts : Calories 548.6, Fat 2.7, SaturatedFat 1.2, Cholesterol 5.7, Sodium 814, Carbohydrate 127.6, Fiber 2.7, Sugar 64.1, Protein 7.1

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

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