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
CREAMY RICE PUDDING WITH CARDAMOM
Make and share this Creamy Rice Pudding With Cardamom recipe from Food.com.
Provided by Ppaperdoll
Categories Dessert
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat.
- Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through.
- Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely.
- Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top.
- Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve.
Nutrition Facts : Calories 405.3, Fat 22.5, SaturatedFat 12.2, Cholesterol 114.4, Sodium 90.8, Carbohydrate 44.2, Fiber 0.7, Sugar 38.1, Protein 8.8
RICE PUDDING WITH CARDAMOM
If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.
Provided by Boomette
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.
CREAMY RICE PUDDING
Creamy, A touch of spice, Rich comfort food. You can make in Crock pot. I've also added a package of vanilla pudding mix with a little milk(Not instant) to the rice pudding before going into the oven.
Provided by Rita1652
Categories Dessert
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Heat butter in a 4 quart saucepan.
- When frothy add rice and And vanilla beans and pod cook for a minute.
- Slowly add milk, pinch salt,cinnamon, cardamom, sugar, raisins and bring to under a boil.
- Remove pod.
- Transfer to a 9 inch square baking pan and set in oven.
- Bake uncovered for 1 1/2 hours stirring every 15 minutes.(Just a note on 01/05/05 I made this recipe again left the vanilla bean in and didn`t stir till after 1 hour in the oven baked for 45 more minutes and removed from oven and removed bean at that time. Came out thick and creamy good.
- Then bake undisturbed for 1 hour.
- Good warm or Cool.
- Top with whipped cream.
Nutrition Facts : Calories 446.1, Fat 24.6, SaturatedFat 15.3, Cholesterol 87.3, Sodium 124.1, Carbohydrate 51.1, Fiber 1.3, Sugar 26.2, Protein 7.8
CREAMY RICE PUDDING WITH CARDAMOM AND ALMONDS
This recipe calls for short grain rice for a creamy texture, but I know many people prefer long grain rice, so use either you prefer. This is a very pretty dessert with the garnishes of toasted almonds and dried cranberries.
Provided by threeovens
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine rice and water and bring to a boil; cover and cook, over medium-low heat, for 5 minutes, stirring frequently.
- Uncover, increase heat to medium, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 10 minutes.
- Add 3 1/2 cups milk and the salt and bring to a boil, over medium-high heat, stirring often; reduce heat to medium-low and cook, uncovered, stirring frequently, until rice is very soft, about 20 minutes.
- Stir in the remaining 1/2 cup milk, simmering on low heat and stirring; stir in the almonds and cardamom until pudding is thickened to your liking, about 5 minutes (you'll probably want the pudding creamy, not soupy or dry).
- When the rice is cooked, add 4 tablespoons, or so, of sugar and cook 1 minute to dissolve the sugar; remove from heat and stir in the rosewater.Serve hot or cold, garnished with toasted sliced almonds and dried cranberries.
- If you are serving cold, cool it to room temperature, cover, and refrigerate (it will thicken as it cools); to serve, stir in a little more milk to achieve the consistency you want.
Nutrition Facts : Calories 373.2, Fat 15.4, SaturatedFat 5.1, Cholesterol 24.4, Sodium 144.5, Carbohydrate 47.6, Fiber 2.6, Sugar 25.5, Protein 12.5
CREAMY CARDAMOM RICE PUDDING (VEGAN)
Make and share this Creamy Cardamom Rice Pudding (Vegan) recipe from Food.com.
Provided by VegSocialWorker
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring soymilk, rice and salt to a boil in saucepan. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until rice is tender. stirring frequently.
- Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom. Cook 5 minutes, until thickened.
- Remove from heat, and divide umong 6 bowls. Serve warm or cold, garnished with chopped almonds and sprinkled with rose water, if desired.
Nutrition Facts : Calories 157.6, Fat 4.4, SaturatedFat 0.4, Sodium 129.5, Carbohydrate 28.2, Fiber 1.8, Sugar 17.1, Protein 2.8
More about "creamy rice pudding with cardamom recipes"
CREAMY RICE PUDDING WITH CARDAMOM AND ALMONDS …
From latimes.com
Servings 4Estimated Reading Time 6 minsCategory DESSERTSTotal Time 1 hr 10 mins
- Combine the rice and the water in a heavy, wide medium saucepan and bring to a boil. Cover and cook over medium-low heat for 5 minutes, stirring often. Uncover and cook over medium heat, stirring occasionally, or until nearly all of water has evaporated and rice is about half cooked, about 10 minutes.
- Add 3 1/2 cups milk and the salt, and bring to a boil over medium-high heat, stirring often. Reduce the heat to medium low and cook, uncovered, stirring and scraping the bottom and sides of the pan often, until the rice is very soft, about 20 minutes; during the last 5 minutes, stir frequently.
- Add the remaining one-half cup milk and bring to a simmer, stirring frequently. Stir in the almonds and cardamom and cook over low heat, stirring very often, until the pudding is thickened to your taste, about 5 minutes. The pudding should look creamy, not soupy and not dry.
- When the rice is cooked, add 4 tablespoons sugar, or to taste, and cook for 1 minute, stirring. Remove from heat and stir in the rosewater. Taste, and add more cardamom or rosewater if you like.
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