Stovetop Leftover Rice Pudding Atk Recipes

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LEFTOVER RICE PUDDING



Leftover Rice Pudding image

This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. -Laura German, North Brookfield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 cups cooked long grain rice
2 cups whole milk
3 tablespoons plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Optional: whipped cream, cinnamon and dried cranberries

Steps:

  • In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

Nutrition Facts : Calories 221 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.

STOVE TOP RICE PUDDING FROM LEFTOVER RICE



Stove Top Rice Pudding from Leftover Rice image

My husband loves rice pudding and I always cook extra rice. I just made this recipe up and we love it! It has some indian spices in it to make it a little different. Hope you like it!

Provided by Caretta

Categories     Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cups leftover cooked rice (I like basmati or Jasmine)
2 cups milk
1 tablespoon butter
3 tablespoons cornstarch
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 dashes mace or 3 dashes nutmeg
1 pinch saffron
1/3 cup golden raisin
1/4 cup brown sugar
4 (1 g) packets Splenda sugar substitute (I used 4 packets Or sweeten to taste)

Steps:

  • In a small saucepan, combine all dry ingredients.
  • Slowly whisk in milk till well blended. Put saucepan over medium heat.
  • Add Butter and vanilla.
  • Whisk or stir until mixture thickens.
  • Remove from heat and add brown sugar and splenda packets to desired sweetness.
  • Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!

Nutrition Facts : Calories 404.6, Fat 7.8, SaturatedFat 4.7, Cholesterol 24.7, Sodium 91.4, Carbohydrate 75.7, Fiber 1.3, Sugar 21.4, Protein 7.9

STOVETOP LEFTOVER RICE PUDDING ATK



Stovetop Leftover Rice Pudding ATK image

Any plain cooked or leftover rice can be used for this recipe. It doesn't call for eggs, so it's relatively allergy-friendly. I've never tried, but I suppose you could substitute non-dairy milk if desired.

Provided by cathyfood

Categories     Dessert

Time 50m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 8

1 cup cooked rice
1 1/3 cups milk
3 tablespoons sugar
1/4 teaspoon cinnamon
1 dash salt, if needed
1/2 teaspoon vanilla extract
1 tablespoon raisins
1/2 tablespoon butter (optional)

Steps:

  • Place milk, rice, sugar and cinnamon in saucepan. Heat to low simmer.
  • Cook, uncovered, stirring often, until thick - about 45 minutes.
  • Remove from heat. Add vanilla, raisins and butter. Stir to combine. Set aside to cool.
  • Serve warm or cold. Store in refrigerator.

Nutrition Facts : Calories 316.8, Fat 6.2, SaturatedFat 3.8, Cholesterol 22.8, Sodium 158.1, Carbohydrate 57.4, Fiber 0.6, Sugar 21.9, Protein 7.7

STOVE-TOP RICE PUDDING



Stove-Top Rice Pudding image

My daughter found this recipe in one of my cookbooks several years ago and decided to try it out. We liked it so much we have been making it ever since.

Provided by bert2421

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 cups water
1/2 cup seedless raisin
1 pinch salt
1 cinnamon stick (2")
1 slice fresh lemon rind
1 cup long grain rice
1 1/2 cups light cream
1/2 cup sugar
2 egg yolks, beaten
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon (optional)

Steps:

  • Bring water, raisins, salt, cinnamon stick and lemon rind to boil; stir in rice.
  • Reduce heat to low; cover and simmer until liquid is almost all absorbed, about 20 minutes.
  • Combine cream and sugar; stir into rice mixture.
  • Cook gently over low heat until mixture is creamy.
  • Whisk a little hot rice mixture into egg yolks, then stir yolk mixture back into pan.
  • Cook over med-low heat until mixture thickens, about 1 minute.
  • Remove from heat and stir in vanilla.
  • Just before serving, remove cinnamon stick and lemon rind.
  • Sprinkle with ground cinnamon if desired.

Nutrition Facts : Calories 521.4, Fat 19.8, SaturatedFat 11.6, Cholesterol 153.8, Sodium 85.8, Carbohydrate 80, Fiber 1.3, Sugar 36, Protein 7.5

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

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