Rice Pudding Balls Recipes

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RICE PUDDING



Rice Pudding image

This is my Mom's recipe for homemade creamy rice pudding. Hope you enjoy it.

Provided by Sue

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 6

Number Of Ingredients 8

1 cup cooked white rice
1 quart milk
½ cup white sugar
¼ teaspoon salt
2 eggs, beaten
½ teaspoon vanilla extract
1 teaspoon butter
1 pinch ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  • In a 2 quart saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.

Nutrition Facts : Calories 211.8 calories, Carbohydrate 32 g, Cholesterol 76.8 mg, Fat 5.7 g, Fiber 0.1 g, Protein 8.2 g, SaturatedFat 3.1 g, Sodium 192 mg, Sugar 24.5 g

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.

RICE-PUDDING BALLS



Rice-Pudding Balls image

A coating of toasted almonds and coconut around these inventive rice pudding balls keeps them from sticking to your guests' fingers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h50m

Yield Makes 24 pieces

Number Of Ingredients 9

2 cups skim milk
1/4 cup brown sugar
2 tablespoons honey
1/4 teaspoon ground cardamom
Salt
1/2 cup arborio rice
1/2 cup golden raisins
1/2 cup unsweetened flaked coconut
1/2 cup raw whole almonds

Steps:

  • Preheat oven to 375 degrees. In a large saucepan, combine milk, sugar, honey, cardamom, and a pinch of salt; bring to a boil over medium-high. Add rice and stir. Partially cover, reduce heat to low, and cook, stirring occasionally, until rice is tender, 30 to 35 minutes.
  • Transfer rice to a bowl and stir in raisins. Cover with plastic, and refrigerate until cold, at least 2 hours.
  • Spread coconut and almonds on a rimmed baking sheet and bake, tossing occasionally, until coconut is golden, 4 to 6 minutes; set aside to cool. Grind nuts and coconut in a food processor until very finely ground; set aside.
  • Using level tablespoons, form rice mixture into balls (you should get about 24) and roll in coconut mixture. Place on a rimmed baking sheet and refrigerate until firm, at least 1 hour or covered, up to 2 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

JAPANESE RICE BALLS



Japanese Rice Balls image

Learn how to make onigiri, or Japanese rice balls, a staple of Japanese lunch boxes (bento). Fillings can vary, so use your favorites.

Provided by Setsuko Yoshizuka

Categories     Lunch     Snack

Time 35m

Number Of Ingredients 7

Optional: 1 to 2 sheets dried nori seaweed
4 cups steamed Japanese rice (sushi rice)
1 dash salt (or to taste)
Optional: black sesame seeds
For the Fillings:
Optional: umeboshi (pickled plum or ume)
Optional: grilled salted salmon (small chunks)

Steps:

  • Gather the ingredients.
  • Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
  • Wet your hands with water so that rice won't stick.
  • Rub some salt on your wet hands.
  • Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
  • Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
  • Hold rice between palms.
  • Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
  • Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).

Nutrition Facts : Calories 119 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 164 mg, Sugar 3 g, Fat 1 g, ServingSize 8 rice balls (8 servings), UnsaturatedFat 0 g

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