Creamy Sushi Rice Pudding Recipes

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THE CREAMIEST RICE PUDDING RECIPE



The Creamiest Rice Pudding Recipe image

Just like the Creamiest Rice Pudding recipe my mum used to make me when growing up in Ireland, this is one sweet dessert you won't want to miss.

Provided by Gemma Stafford

Categories     Dessert

Number Of Ingredients 7

1/2 cup (4oz/115g) starchy rice ((Aborio, Calrose, Sushi rice))
3 cups (24floz/675ml) whole milk
1/2 cup (4floz/115ml) cream*
1/4 cup (2oz/57g) sugar
2 tablespoons (1oz/28g) butter
1/8 teaspoon cinnamon
1 teaspoon vanilla extract

Steps:

  • Into a medium saucepan over low heat add in all of the above ingredients and allow to come to a gentle simmer.
  • Cook on low for roughly 35-40 minutes or until the rice is tender and the liquid has thickened but not absorbed fully. Stir occasionally.
  • Remove from the heat while the rice pudding is still quite 'saucy' and allow to sit for 20 minutes. During this time the rice will continue to absorb the liquid leaving you with a rich and creamy rice pudding.
  • Serve warm or cold with a dollop of raspberry jam on top.
  • Once cold, store in the fridge for up to 4 days.

CREAMY RICE PUDDING



Creamy Rice Pudding image

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

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

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

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