DINER-STYLE RICE PUDDING
Recipe for diner-style rice pudding
Categories Milk/Cream Rice Dessert Freeze/Chill Raisin Chill Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring milk, rice, and salt to simmer in heavy medium saucepan. Reduce heat to low. Cover and gently simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1 1/2 hours.
- Whisk milk, eggs, sugar, vanilla, and cinnamon to blend in medium bowl. Stir in raisins. Gradually stir egg mixture into rice mixture. Stir over low heat until mixture is just thickened, about 6 minutes. Transfer to bowl. Stir in optional molasses. Cool. Refrigerate until well chilled. (Can be prepared 2 days ahead.)
CAPITOL DINER'S RICE PUDDING
This is an old rice pudding recipe from the Capitol Diner in Jersey City, NJ. I'm not sure if the diner is still there, but their rice pudding was phenomenal!
Provided by jessica327
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Bring milk to a boil.
- In a mixing bowl, beat vanilla, eggs and sugar. Add to milk.
- Add rice to milk and simmer over low-to-medium heat for 15 minutes, stirring constantly.
- Dust top with cinnamon. Can be served warm or chilled. For added decadence, top with whipped cream.
Nutrition Facts : Calories 482.9, Fat 13.8, SaturatedFat 8, Cholesterol 116, Sodium 185.3, Carbohydrate 74.8, Fiber 1.5, Sugar 33.6, Protein 14.9
RICE PUDDING WITH DATES
Rice pudding sweetened by dates rather than much sugar, can be eaten warm or cold.
Provided by BMARYGREEN
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 40.5 g, Cholesterol 6.5 mg, Fat 1.8 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 34.3 mg, Sugar 23.2 g
RICE PUDDING WITH SEA SALT-CARAMEL SAUCE
With a little love and the right recipe, the humble rice pudding can be positively romantic. Our pudding gets a mousse-like fluff from folding in whipped cream, while toppings such as berries, chopped toffee, pistachios, and a sea-salt-flecked caramel sauce make it dazzle for date night. Pick up your spoons and end the evening on a high note.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes
Time 2h50m
Number Of Ingredients 10
Steps:
- Bring milk, rice, and kosher salt to a boil in a medium saucepan, then reduce heat to low. Simmer uncovered, stirring occasionally, until mixture has the texture of creamy porridge, 30 to 35 minutes. Stir in 2 tablespoons sugar and vanilla. Transfer to a bowl and let cool completely.
- Meanwhile, in another medium saucepan, stir together remaining 3/4 cup sugar and corn syrup. Cover and cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover; continue boiling, swirling pan occasionally until mixture turns amber, 3 to 4 minutes more (if crystals start to form, brush down sides of pan with a wet pastry brush).
- Carefully add 1/2 cup cream in a steady stream (it will bubble vigorously). Remove from heat, add flaky sea salt, and stir until smooth. Let cool completely.
- Whisk remaining 3/4 cup cream to soft peaks; fold into cooled rice pudding. Cover and refrigerate until cold, at least 2 hours (and up to 2 days). Serve rice pudding in bowls with caramel sauce, pistachios, dried fruits, toffee, and fresh berries on the side.
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