SUPER EASY RICE PUDDING
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan.
- Stir the rice into the boiling water. (do not put in if the water is NOT boiling) ... Reduce the heat to low then cover and simmer for 20 minutes.
- In a new saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.
- Cook over a low-medium heat until thick and creamy. Stir in the remaining 1/2 cup milk, beaten egg and cook 2 minutes more, constantly stirring.
- Remove from the heat and stir in the butter and vanilla extract.
Nutrition Facts : Calories 305 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 250 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CREAMY RICE PUDDING
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
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
EASY RICE PUDDING
This is the easiest rice pudding recipe, and it is delicious.
Provided by ALICIAK1234
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart casserole dish with nonstick cooking spray.
- In the casserole dish, mix together rice, sugar and salt. Stir in milk and vanilla.
- Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 41.1 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 4.6 g, Sodium 99 mg, Sugar 28.5 g
EASY TRADITIONAL BRITISH RICE PUDDING
This creamy, hot, traditional rice pudding is the ultimate comfort food and not just in winter. This is a year-round favorite and so easy to make.
Provided by Elaine Lemm
Categories Dessert
Time 2h55m
Yield 6
Number Of Ingredients 9
Steps:
- Gather the ingredients. Heat the oven to 300 F/150 C.
- Lightly butter a 1.25-liter ovenproof pudding dish or an 8 x 8-inch square baking dish.
- Combine the milk and cream in a saucepan. Scrape the seeds from the vanilla pod using the back of a knife. Add the seeds to the pan and stir to disperse them. Drop in the vanilla pod. Heat the milk and cream through very gently; do not let it boil.
- Move the pan off the heat and leave the milk to infuse for 5 minutes. Remove the vanilla pod.
- Spread the rice and sugar in the buttered dish. Pour the warmed milk over it and stir thoroughly. Add the lemon strips and stir again.
- Grate a thick layer of nutmeg to generously cover the top.
- Place the dish on a baking sheet and carefully put it in the center of the preheated oven. Bake the pudding for 2 to 2 1/2 hours, until it turns creamy and thick and forms a skin of nutmeg on top.
- Let the pudding cool and set for about 15 minutes. Serve the rice pudding on its own or with stewed fruit such as poached pears or roasted rhubarb. You could also add a dollop of homemade jam on top.
Nutrition Facts : Calories 416 kcal, Carbohydrate 19 g, Cholesterol 109 mg, Fiber 0 g, Protein 7 g, SaturatedFat 22 g, Sodium 98 mg, Sugar 14 g, Fat 35 g, ServingSize 6 servings, UnsaturatedFat 0 g
AMAZING RICE PUDDING
I have been making this recipe for since 2006, I got it out of a magazine and I wish I could remember the magazine because if all their recipes are this good, I would make them my all time recipes.
Provided by pro home chef
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil rice, water, and salt over medium high heat, simmer covered until water is absorbed.
- Stir in milk and sugar, uncovered over medium heat until it reaches porridge like consistency stirring frequently, especially near the end.
- Do not over cook.
- Remove from heat, add vanilla , stir, cool covered.
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