Mums Stove Top Rice Pudding Recipes

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STOVE-TOP RICE PUDDING



Stove-Top Rice Pudding image

This rice pudding is not only incredibly easy to make, but delicious comfort food. It's all in one pot, and requires no use of the oven! If you like raisins with yours, add 1/4 cup with the vanilla.

Provided by Muffin Head

Categories     Breakfast

Time 2h10m

Yield 2 bowls, 2-3 serving(s)

Number Of Ingredients 6

2 1/2 cups whole milk
1/3 cup long grain white rice or 1/3 cup short-grain white rice
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Steps:

  • In a medium heavy-bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil.
  • Reduce the heat to medium or medium-low and simmer until the rice is tender (about 25 minutes). To prevent the rice from sticking to the bottom of the pan, stir the mixture frequently with a rubber spatula or wooden spoon.
  • When the rice is tender remove from heat and add the sugar and ground cinnamon. Return to heat and cook until the pudding thickens, about 5 to 10 minutes. Remove from heat and add the vanilla extract. Spoon the pudding into your seeving bowls.
  • If you like your pudding hot, eat it now.
  • If you like your pudding cool, cover it with plastic wrap and store it in the refrigerator for at least 1-2 hours. Remember that the longer you keep it in the fridge, the drier it will become.

Nutrition Facts : Calories 402.1, Fat 10.1, SaturatedFat 5.8, Cholesterol 30.5, Sodium 278.5, Carbohydrate 64.8, Fiber 0.6, Sugar 40.7, Protein 11.8

CREAMY RICE PUDDING



Creamy Rice Pudding image

Traditional Stove Top Creamy Rice Pudding with a touch of vanilla and cinnamon, a classic dessert that reminds me of childhood. Super easy and quick to make, this pudding is a great comforting recipe for little and big ones. It uses a few simple ingredients, and it's incredibly tasty.

Provided by Daniela Apostol

Categories     Breakfast

Time 25m

Number Of Ingredients 5

1/2 cup pudding or risotto rice ((Arborio rice))
1 cup water
2 cups full-fat milk
1 tsp vanilla extract
2 tsp sugar

Steps:

  • Add the rice and water to a pan and cook on a low to medium heat until all the water is absorbed.
  • Gradually add the milk, one ladleful at a time, and stir continuously until all the milk is used up, and the rice is cooked through. Make sure there is still a bit of liquid left, see the 3rd photo in the collage.
  • Add the sugar and vanilla extract, give it a good stir, then cover the pan with a lid and turn the heat off.
  • Remove the lid after 5 minutes, give it another stir and enjoy!

Nutrition Facts : Calories 339 kcal, Carbohydrate 53 g, Protein 10 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 113 mg, Sugar 16 g, ServingSize 1 serving

STOVETOP RICE PUDDING



Stovetop Rice Pudding image

Rich, comforting dessert with chewy raisins and fragrant cinnamon. My mom used to make this all the time, everyone loved it. Very refreshing! Serve with fresh whipped cream.

Provided by CONI67

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 3h40m

Yield 6

Number Of Ingredients 8

2 quarts whole milk
¾ cup long-grain rice
3 eggs
½ cup white sugar
1 cup whole milk
1 teaspoon vanilla extract
¾ cup raisins
1 tablespoon ground cinnamon

Steps:

  • Pour 2 quarts milk into a large saucepan and bring to a boil over medium heat. Reduce heat to low, then mix in rice and simmer uncovered for 20 minutes, stirring frequently and skimming surface of milk as needed.
  • In a medium bowl, whisk together eggs, sugar, milk, and vanilla extract. Slowly pour into rice mixture while stirring vigorously. Allow mixture to boil and thicken, approximately 10 minutes, while stirring constantly.
  • Remove from heat and stir in raisins. Pour mixture into a 9x13 pan and sprinkle cinnamon over top. Allow to cool uncovered in refrigerator for a few hours, until pudding is chilled and firm. Cover with plastic wrap when cool.

Nutrition Facts : Calories 483.4 calories, Carbohydrate 68 g, Cholesterol 147 mg, Fat 16.7 g, Fiber 1.2 g, Protein 17.8 g, SaturatedFat 8.6 g, Sodium 271 mg, Sugar 35.7 g

CLASSIC VANILLA RICE PUDDING



Classic Vanilla Rice Pudding image

When you're craving the warm, creamy taste of your childhood, look no further than this classic Stovetop Rice Pudding. It's a simple, no-fuss recipe your entire family will gobble up in no time.

Provided by Janelle

Time 50m

Number Of Ingredients 5

3 cups of whole milk
1/3 cup of uncooked rice (we used Jasmine)
1/4 cup sugar
1 teaspoon vanilla
cinnamon

Steps:

  • In a sauce pan, bring milk to a boil.
  • Add rice and stir well.
  • Cook covered with lid cracked for 40 minutes - 1 hour over medium heat,
  • stirring every 15 minutes or so.
  • Mixture should be thickened.
  • Add sugar and vanilla and stir.
  • Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
  • Spoon into dishes and sprinkle with a touch of cinnamon.

STOVETOP RICE PUDDING



Stovetop Rice Pudding image

This is my mom's recipe, which she called creamy steamed rice. Although many people would eat it for dessert, it was one of my favorite breakfasts when I was growing up. My family considers it a real treat.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 cups water
3/4 cup uncooked long grain rice
1/2 teaspoon salt
4 cups milk
1/2 cup sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
Cinnamon sticks and fresh fruit, optional

Steps:

  • In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.

Nutrition Facts : Calories 283 calories, Fat 9g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 316mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.

CREAMY RICE PUDDING RECIPE



Creamy Rice Pudding Recipe image

I love this creamy rice pudding recipe. It is one of my favorites. I hope you like it too.

Provided by Karen Ciancio

Categories     Dessert

Time 35m

Number Of Ingredients 8

1 cup short-grain rice
1 cup water
1 pinch salt
1/3 cup sugar
1 teaspoon ground cinnamon
4 cups milk
2 eggs
1/3 cup raisins (optional)

Steps:

  • Wash the rice in running water until the water is clear. Put it in a bowl with enough hot water to cover and leave it to soak for 15 minutes. Drain the rice and put in a heavy-bottomed pot with the water and salt.
  • Cover the pot, bring the water to a boil and cook the rice on low heat until the water has been absorbed. Stir the sugar and half of the cinnamon into the cooked rice. Add the milk and mix well. Cook, uncovered, over a low heat until most of the milk has been absorbed. Stir the rice pudding occasionally.
  • Lightly beat the eggs and very gradually mix them into the rice. Continue to cook the rice pudding for 5 more minutes. Stir in the raisins and turn the rice pudding into a serving dish.
  • Sprinkle the extra cinnamon over the pudding.

Nutrition Facts : Calories 244 kcal, Carbohydrate 40 g, Protein 8 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 54 mg, Sodium 80 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

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

STOVE TOP RICE PUDDING



Stove Top Rice Pudding image

My daughter-in-law (and Test Kitchen gal), Krissi, is a rice pudding aficionado and she gives this recipe two enthusiastic thumbs-up. If you've never made rice pudding before, this is a great way to start. With classic flavors and a straightforward cooking method, I suspect that you'll quickly become a fan...just like Krissi!

Provided by maureen gorman

Categories     Puddings

Time 1h15m

Number Of Ingredients 9

1/2 c rice uncooked
1 c salted water
1 qt milk
1/2 stick margarine
3 eggs
1/2 c sugar
1/2 c raisins
1 tsp vanilla extract
1 tsp nutmeg and cinnamon if desired

Steps:

  • 1. Using a large heavy pan bring water to a boil. Sprinkle rice slowly into the boiling water and do not stir. Lower the heat, cover the pan and cook for 7 minutes.
  • 2. Add milk, butter, and stir with fork. Bring rice to a boil and cook over low heat for a 1 hour.
  • 3. Beat eggs,and then add sugar, raisins, and vanilla to the egg mixture. Slowly pour eggs into the rice stirring until it starts to thicken. The pudding will be nice and thick after it has cooled.
  • 4. I have added a few extras to this recipe. I use a mixture of evaporated milk and regular milk combined and a pinch of cinnamon and nutmeg when pudding has cooled! Top with whipped cream if desired.

MUM'S STOVE-TOP RICE PUDDING



Mum's Stove-Top Rice Pudding image

Why is it the simplest of things has the biggest of flavours :)

Provided by Sue Fitzpatrick

Categories     Puddings

Number Of Ingredients 6

3/4 c minute rice
1/4 c white sugar
1 pinch nutmeg or cinnamon (optional)
1 1/2 c milk
3/4 c sun-maid raisins
1 tsp vanilla extract

Steps:

  • 1. In a pot, add and cook all the ingredients (except vanilla) till it comes to a boil, stirring occasionally.
  • 2. Remove pot from heat and stir in vanilla. Cover pot until moisture is absorbed and pudding is creamy (about 5 mins).
  • 3. Serve warm. Sprinkle with a dash of cinnamon or nutmeg. Add a scoop of vanilla ice-cream or by itself.(I like to add a little milk to mine instead of ice-cream) - makes 4 small servings

CLASSIC STOVE-TOP RICE PUDDING



Classic Stove-Top Rice Pudding image

Classic Stove-Top Rice Pudding- an old fashioned recipe for rice pudding made on the stove. Delicious and easy to make, this dish is great for all ages.

Provided by The Bossy Kitchen

Categories     Dessert

Time 35m

Number Of Ingredients 9

1/2 cup/100g short grain rice
3/4 cups/200ml water
3 cups milk/750ml milk
1/4 cup/60g granulated sugar
1/4 cup/ 3 tablespoons/60g unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla extract
Optional: lemon zest
Optional for decorating: cinnamon powder, fruit jam, fruit preserves, nuts, dried fruits, cardamom

Steps:

  • Use a 1 quart pot with cover.
  • Place the rice and water into the pot, bring to a boil then simmer for few minutes, covered, until the rice absorbs the water. 
  • Add milk, butter and salt and cook the rice on low heat, stirring constantly to avoid scorching.
  • When the rice is almost cooked(about 10-15 minutes), add sugar and simmer for another 3-4 minutes.
  • Add vanilla, lemon zest and stir to combine.
  • The best way to know if the rice pudding is cooked is by tasting the grain. You want the rice to be cooked but still "al dente".
  • Remove the pudding from the heat and allow it to cool for 5-10 minutes. The rice will absorb the rest of the liquid and become thicker and creamier.
  • Serve the rice pudding in cups and decorate with cinnamon, pieces of fruit, your favorite jam, dried fruits etc.

Nutrition Facts : Calories 302 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 256 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

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.

CLASSIC RICE PUDDING



Classic Rice Pudding image

This creamy, comforting and Classic Rice Pudding recipe is easy to make on the stovetop. It's a cozy, quick-fix snack or dessert that's perfect for chilly afternoons!

Provided by Lindsay

Categories     Dessert

Time 35m

Yield 4

Number Of Ingredients 8

1 large egg
1/4 cup (52g) white or light brown sugar
1 tsp vanilla extract
1/8 tsp ground cinnamon
2 cups (480ml) whole milk
1/2 cup (120ml) heavy whipping cream
1/3 cup (65g) short grain white rice (I used arborio)
Pinch of salt

Steps:

  • Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
  • Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
  • Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
  • Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
  • Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don't boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don't want it to be too thick before you take it off the heat. A touch soupy still is ok.
  • Remove from heat and serve warm.

Nutrition Facts : Calories 226 calories, Sugar 20.2 g, Sodium 426.2 mg, Fat 6.8 g, SaturatedFat 3.9 g, TransFat 0.2 g, Carbohydrate 33.4 g, Fiber 0 g, Protein 7.2 g, Cholesterol 65.9 mg

HOB RICE PUDDING



Hob Rice Pudding image

Great way to use up excess milk in an easy satisfying recipe. Lovely & comforting during the winter months.

Provided by judiper

Time 31m

Yield Serves 3

Number Of Ingredients 0

Steps:

  • ADD the rice, milk and sugar to a saucepan.
  • Bring to the boil on the hob.
  • Turn down to simmer slowly for 30 - 40 minutes, stirring occasionally to ensure it doesn't catch on the bottom.
  • Serve with stewed fruit, raisins, cinnamon or honey.

MUM'S CUSTARD RAISIN RICE PUDDING



Mum's Custard Raisin Rice Pudding image

This was my mum's recipe. Whenever I make this, it brings me right back to my childhood. So comforting and tasty! I LOVE it! :)

Provided by Nibblets

Categories     Dessert

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 eggs
1/3 cup white sugar
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cups milk, scalded
1/2 cup raisins, rinsed and drained
1 cup rice, cooked (white)

Steps:

  • Beat eggs slightly. Add sugar, nutmeg, salt and vanilla; beat until blended.
  • Add hot milk gradually, stirring constantly.
  • Stir in rice and raisins.
  • Pour into buttered 1 1/2 quart casserole or baking dish; set dish in larger pan filled with 2 inches of boiling hot water.
  • Sprinkle top of pudding with a little nutmeg.
  • Bake in moderate oven, 350 F for 1 hour or until set.
  • NOTE: 1 1/2 hours cooking time includes both prep and bake time.

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