Grannys Rice Pudding Recipes
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.
GRANNY'S NANA PUDDING
Steps:
- In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
- Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
- Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.
GRANNY'S RICE PUDDING
Make and share this Granny's Rice Pudding recipe from Food.com.
Provided by CookinMamaof3
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Beat yolks of eggs. Add other ingredients except for egg whites. Mix well.
- Pour into buttered casserole dish. Bake for 45 minutes.
- Beat egg whites with sugar and vanilla until peaks form.
- Add to baked pudding and brown under broiler.
Nutrition Facts : Calories 333, Fat 8.2, SaturatedFat 2.1, Cholesterol 57.1, Sodium 99, Carbohydrate 60.6, Fiber 0.3, Sugar 37.6, Protein 4.5
GRANNY'S EASY RICE PUDDING
Make and share this Granny's Easy Rice Pudding recipe from Food.com.
Provided by Newbie to the Block
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Cook rice by manufacturers instructions. Once rice is cooked set aside and beat the eggs and sugar together. Once the egg mixture in light and fluffy add rice and the rest of the ingredients. Bake at 350 degrees in 13 x 9 casserole dish until middle is completely solid. Usually takes around 25 to 30 minutes.
Nutrition Facts : Calories 548.6, Fat 16.5, SaturatedFat 9.5, Cholesterol 144.8, Sodium 147.2, Carbohydrate 91.8, Fiber 0.7, Sugar 50.2, Protein 8.5
GRANDMA'S RICE PUDDING
My grandma used to make this for my mom, and she made it for me. It's just like hot rice pudding and so yummy served with cinnamon!
Provided by Egapylime
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.
Nutrition Facts : Calories 301 calories, Carbohydrate 51.3 g, Cholesterol 26.2 mg, Fat 7.8 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 99.4 mg, Sugar 32.6 g
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- Preheat your oven to 350°. Pour the butter into a small baking dish (roughly 10 x 7 x 2.5 or 1-1/2 quarts), tilt the baking dish to coat the bottom and up on the sides a little.
- In a medium bowl combine the milk and sugar and whisk to combine. Then add in the rice, raisins (if using), vanilla and cinnamon. Pour the mixture into your buttered baking dish and slide it onto the middle rack of your preheated oven and bake for 2 hours.
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- At least one hour prior to making rice pudding, soak the raisins in the vanilla. A longer soak of over 24 hours is optimal.
- In a medium-sized, heavy-bottomed saucepan, bring the milk, heavy cream, uncooked rice, and salt to a boil over high heat. As soon as it starts to simmer around the edge of the pan, reduce heat to the lowest temperature where you can maintain a simmer, partially covered, until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. Taste the rice to ensure it is done. You want it tender but still firm.
- In a separate bowl, whisk together eggs and sugar. Add a ladel of the hot milk mixture to the egg mixture, whisking while pouring it in a very slow steady stream. Your goal is to bring the temperature of the egg up without curdling the egg.
- Continue to add more of the hot milk mixture to the egg mixture, whisking continually, until the egg mixture is warm.
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