You Have To Try This Rice Pudding Recipes

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EASY RICE PUDDING WITH COOKED RICE



Easy Rice Pudding With Cooked Rice image

Easy Rice Pudding is the perfect use for all your leftover rice! Plus I guarantee you have everything you need in the pantry right now!

Provided by Pretty Providence

Categories     Dessert

Time 25m

Number Of Ingredients 6

2 cups cooked white rice
2 cups milk
3 TBS butter
1/3 cup sugar
1/2 tsp vanilla
1/4 tsp cinnamon

Steps:

  • Dump all of your ingredients into a sauce pan and mix together over medium low heat.
  • Bring to a soft boil and stir constantly (to prevent burning). Cook for fifteen to twenty minutes, or until mixture is thickened. Let rice pudding cool a bit before serving.

Nutrition Facts : Calories 147 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 64 mg, Sugar 11 g, ServingSize 1 serving

BAKED RICE PUDDING



Baked Rice Pudding image

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.

Provided by Emtmom

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 11

Number Of Ingredients 9

1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
⅓ cup raisins
1 pinch ground nutmeg

Steps:

  • Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
  • Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g

YOU HAVE TO TRY THIS RICE PUDDING!



You Have to Try This Rice Pudding! image

WOW!!! This is the best rice pudding recipe that I have tried. I found it on the Food Network and decided to try it since it's quite different from most rice pudding recipes. I kind of changed it a bit because I always have leftover rice on hand so there is no need to cook more. Also you have the option of using regular condensed milk but if you use the fat free variety you have the option of eating a lot more without feeling guilty :) I couldn't believe how simple it was to make and how utterly delicious this is. JUST GO AND MAKE IT :)

Provided by AmandaAOates

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup cooked short-grain rice
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
4 tablespoons butter
1/2 cup raisins
1 -2 teaspoon vanilla
1 pinch nutmeg

Steps:

  • Put cooked rice in the top of a double boiler.
  • Set over simmering water.
  • Stir in milk, butter and raisins.
  • Cook stirring frequently until pudding thickens slightly, about 20 minutes.
  • Remove from heat and stir in vanilla and nutmeg.
  • Refrigerate or eat warm.
  • (If there is anything left by this time:).

Nutrition Facts : Calories 538.2, Fat 20.3, SaturatedFat 12.8, Cholesterol 64.3, Sodium 500.6, Carbohydrate 81.8, Fiber 0.7, Sugar 64.9, Protein 9.6

RICE PUDDING



Rice Pudding image

This classic, comforting, creamy Rice Pudding recipe is made with just 5 ingredients right on your stovetop. A delightful, easy dessert flavored with vanilla and cinnamon that's perfect for holidays and cozy nights by the fire.

Provided by Trish - Mom On Timeout

Categories     Dessert

Number Of Ingredients 8

4½ cups whole milk
1½ cups water
¾ cup granulated sugar
1 cinnamon stick (3 or 4 inches long)
1 cup Arborio rice (or look for Boomba rice that is used in paellas)
1 teaspoon vanilla bean paste (or vanilla extract)
⅔ cup golden raisins (optional)
1 cinnamon stick (grated or ground cinnamon)

Steps:

  • In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
  • Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
  • Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
  • Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
  • Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.

Nutrition Facts : Calories 250 kcal, Carbohydrate 46 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 62 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 2 g, ServingSize 1 serving

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