Port Royal Rice Pudding Recipes

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RICE PUDDING



Rice Pudding image

Make and share this Rice Pudding recipe from Food.com.

Provided by Cheryl E

Categories     Dessert

Time 1h

Yield 2-6 serving(s)

Number Of Ingredients 7

3/4 cup medium grain rice or 3/4 cup long grain rice
1 1/2 cups water
1/4 teaspoon salt (heaping)
4 cups whole milk (I use 2%)
1/2 cup sugar
1/2 teaspoon vanilla
cinnamon

Steps:

  • Bring rice, water and salt to a boil over med-high heat.
  • Simmer covered until water has been absorbed (approximately 15 minutes).
  • Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
  • The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
  • DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
  • Remove from heat and stir in vanilla.
  • Turn into a bowl or cups.
  • You can sprinkle cinnamon on the top if you like.
  • COVER with plastic wrap directly on surface "IF" you don't want a skin.
  • COOL.

EASY MIDDLE EASTERN RICE PUDDING RECIPE



Easy Middle Eastern Rice Pudding Recipe image

This easy Middle Eastern rice pudding recipe is a new favorite in my household! It's a basic stove-top rice pudding infused with vanilla, cinnamon, and cloves. Make the garnish or toppings your own, or use honey and crushed nuts like I do. See my step-by-step tutorial!

Provided by The Mediterranean Dish

Categories     Dessert

Time 50m

Number Of Ingredients 13

2 cups 2% milk
1 cup half and half (or heavy cream, if you prefer)
2 tsp vanilla extract
2 cinnamon sticks
6 whole cloves
1 cup medium grain rice
3 tbsp sugar
1/2 cup water, more as needed
1/3 cup evaporated milk
2 tbsp unsalted butter, room temperature
Ground cinnamon for serving
Honey for serving
Crushed pistachios and walnuts for serving

Steps:

  • Place the milk, half and half, vanilla extract, cinnamon sticks and cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat.
  • Cool completely and refrigerate for a couple of hours or overnight so that the flavors develop and intensify (if you don't have time, you can proceed from here).
  • Remove the milk mixture from the fridge and set in room temperature for a few minutes. Add the rice, sugar and water. Bring the mixture to a boil on high heat, then simmer for 30-40 minutes, stirring regularly.
  • As the rice cooks, keep stirring regularly. The rice mixture will dry, add a little water (2 tbsp or so at a time) to help it cook. Continue to stir and add water as needed until the rice cooks completely. The rice mixture should be moist, and the rice should be fully cooked but maintain a little bite.
  • Remove from the heat. Stir in the butter and evaporated milk. Carefully remove the cinnamon sticks and cloves, then transfer to small serving bowls or even 3-oz mason jars.
  • At this point you can cover and refrigerate until ready to serve.
  • When ready, add a little evaporated milk to each bowl to loosen the rice pudding, if you find that it harden in the fridge. Heat briefly in the microwave, then top the rice pudding bowls with a pinch of ground cinnamon, honey, and the crushed nuts. Serve warm or at room temperature. Enjoy!

Nutrition Facts : Calories 383 calories, Sugar 32.6 g, Sodium 120.6 mg, Fat 10.6 g, SaturatedFat 4.5 g, TransFat 0.1 g, Carbohydrate 64.3 g, Fiber 2.1 g, Protein 8.4 g, Cholesterol 18.7 mg

OLD-FASHIONED RICE PUDDING I



Old-Fashioned Rice Pudding I image

This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.

Provided by Juanita

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h45m

Yield 6

Number Of Ingredients 8

2 eggs, beaten
4 cups milk
½ cup white sugar
½ cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
½ cup raisins
⅛ teaspoon ground nutmeg

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
  • Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
  • Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g

SPEEDY RICE PUDDING



Speedy Rice Pudding image

This delicious pudding has a rich, old-fashioned flavor, but it's quick to make especially for my great-grandchildren.-Ann Vershowske, West Allis, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 7

4 cups 2% milk
1 egg, lightly beaten
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 cup uncooked instant rice
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • In a large saucepan, combine the milk, egg and pudding mix. Add rice and raisins. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until mixture reaches 160°. Remove from the heat; cool for 5 minutes, stirring twice. , Spoon into individual desserts dishes or a serving bowl. Serve immediately or cover with plastic wrap and refrigerate. Sprinkle with cinnamon and nutmeg just before serving.

Nutrition Facts : Calories 145 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 107mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 5g protein.

PORTUGUESE RICE PUDDING



Portuguese Rice Pudding image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 10

1/3 cup currants
1/4 cup ruby Port
1/2 cup short round rice, such as Paella rice or Risotto rice (Arborio)
3- 3 1/2 cups milk
2 cinnamon sticks
Grated zest of 2 lemons
1/2 teaspoon salt
1/4 cup brown sugar
1 tablespoon unsalted butter
1/2 teaspoon ground cinnamon plus more for garnish

Steps:

  • Combine currants and Port in a small bowl and set aside to plump.
  • Wash and drain the rice. Place in a large saucepan with plenty of water to cover. Stir, and bring to a boil over medium heat. Boil for 5 minutes, to blanch the rice. Drain rice in a colander, rinse with warm water, drain again and set aside. While rice is cooking, place 3 cups milk in a medium heavy bottomed saucepan, add cinnamon sticks, lemon zest, and salt. Bring to a simmer over medium heat. Turn off heat and let infuse until rice is ready.
  • Place rice in another medium heavy bottomed saucepan, and ladle in 1 cup warm milk. Stir well with a wooden spoon, then turn on the lowest possible heat and cook gently, stirring occasionally, until milk is absorbed. Ladle in 1/2 cup warm milk, stir, and cook until absorbed. Continue in this manner until you have used up all the milk (remove and discard the cinnamon sticks). With the last 1/2 cup of milk, stir in also the sugar, butter, ground cinnamon, and the plumped currants in Port. When the last addition of milk has been absorbed, turn off the heat and evaluate the consistency against your personal rice pudding preferences, bearing in mind it will be thicker when chilled. Add 1/4 cup to 1 cup additional milk (cold is fine) as desired. Turn pudding out into a medium serving dish or divide between six individual serving dishes and decorate top with ground cinnamon.
  • Portuguese rice pudding is cooked entirely on top of the stove in a risotto like manner. It traditionally is thickened and enriched further with egg yolks, but has a voluptuous texture even without them, and is lower in fat. Stir the rice frequently but NOT constantly because it can become too gummy. The classic Portuguese seasonings are lemon and cinnamon, but not vanilla. Use ground cinnamon to decorate the top; easiest way is sifting through a doily.
  • Port, or Porto, comes from Portugal and is considered one of the great dessert wines of the world. It is a fortified wine, meaning that brandy is added. Most Port is made from red grapes and is served after the meal. Ruby Port is full, fruity and young; tawny ports have been aged in casks and are mellower. One can also find white Port, which is made from white grapes, and is drunk before the meal.

ROYAL RICE PUDDING



Royal Rice Pudding image

We call this Royal Rice Pudding because its so rich! We love it warm or cold, but it hardly ever makes it to the fridge!

Provided by Helene Mulvihill

Categories     Puddings

Time 1h5m

Number Of Ingredients 12

2 large eggs
4 egg yolks
3/4 c sugar
1 1/2 c light cream
2 1/2 c milk
3/4 tsp vanilla
1/4 tsp cinnimon
2 c cooked white rice
1/4 c golden raisins
2 dash(es) nutmeg
1 tsp dark brown sugar
2 dash(es) cinnimon

Steps:

  • 1. in a mixer on medium speed mix eggs until they begin to get creamy, add sugar slowly, then milk and cream.
  • 2. add vanilla, cinnimon and mix on medium speed for 2 minutes. Turn mixer off and add rice and raisins.
  • 3. pour rice mixture into a buttered baking dish. Set dish in pan with water.
  • 4. in small bowl combine brown sugar and nutmeg,and cinnimon. sprinkle over rice.
  • 5. bake in oven at 325 for half an hour. Carefully pull oven rack out, stir pudding and push rack back in. Continue cooking for another half hour to 45 minutes, or until almost set. The pudding will continue to set as it cools.

RICE PUDDING



Rice Pudding image

Provided by Jane Bradley

Categories     Milk/Cream     Rice     Dessert     Bake     Chill     Nutmeg     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 cups whole milk
1/3 cup Arborio rice
8 teaspoons sugar
Whole nutmeg
4 tablespoons heavy cream
Garnish: cinnamon
Equipment: 4 (6- to 8-oz) ramekins

Steps:

  • Preheat oven to 325°F with rack in middle. Butter ramekins.
  • Add 1/2 cup milk, 4 teaspoons rice, 2 teaspoons sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over each, then stir to combine.
  • Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-brown, about 1 hour (a skin will form). Cool puddings in ramekins on a rack, about 1 hour.
  • Discard skin from puddings, then stir 1 tablespoon cream into each. Puddings can be eaten at room temperature or chilled. If desired, chill puddings, covered, at least 30 minutes.

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