CREAMY STOVETOP ARBORIO RICE PUDDING
An easy stovetop rice pudding, now even creamier with naturally starchy arborio rice and crème fraîche.
Provided by Unpeeled
Categories Dessert
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the milk, sugar, and vanilla to a boil. Add the rice. Stir, and boil for one minute.
- Reduce the heat to a low simmer and cook for 45 to 50 minutes, stirring occasionally, until thickened and creamy.
- Pour the rice pudding into a bowl and stir until cooled to room temperature. PRO TIP: Speed the cooling process by putting the bowl over an ice bath. Even setting it over a bag of frozen vegetables will help speed things along.
- While the rice pudding is cooking, zest an orange, if desired, and set aside to garnish. Heat the raisins, Grand Marnier or juice, cinnamon, and enough water to cover the raisins in a small saucepan. Bring to a boil, then immediately remove from heat. Steep for about 15 minutes. Drain.
- Whip the crème fraîche or sour cream to fluffy, soft peaks. Gently fold into the rice pudding, along with 3/4 of the raisins. Chill until cool.
- Spoon the rice pudding into serving bowls. Top with a few more raisins and, if desired, a small sprinkle of cinnamon and some orange zest.This rice pudding will keep, refrigerated, for up to two days. Rice pudding tastes best very cool, but not cold.
STOVETOP RICE PUDDING
This is my mom's recipe, which she called creamy steamed rice. Although many people would eat it for dessert, it was one of my favorite breakfasts when I was growing up. My family considers it a real treat.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.
Nutrition Facts : Calories 283 calories, Fat 9g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 316mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.
STOVETOP RICE PUDDING
This yummy stovetop rice pudding recipe is rich, creamy and made from simple ingredients. In just 4 easy steps, you have a dessert the kids will love!
Provided by Stephanie Gallagher
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Place 1 1/2 cups of the milk in a medium (3-quart) saucepan over medium heat. Warm the milk until bubbles start to form around the edges, but don't let it boil.
- Turn the heat down to medium-low and add the cooked rice and sugar. Let the mixture simmer, covered, for 15 to 20 minutes.
- Stir in the remaining milk, egg, butter, vanilla, cinnamon, and raisins. Cook for 5 minutes, stirring constantly until the rice pudding thickens.
- Garnish with a sprinkle of cinnamon and serve immediately, or let cool and refrigerate until needed.
Nutrition Facts : Calories 346 kcal, Carbohydrate 55 g, Cholesterol 74 mg, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, Sodium 219 mg, Sugar 34 g, Fat 11 g, ServingSize 1 bowl (4 servings), UnsaturatedFat 0 g
CREAMY STOVETOP RICE PUDDING
This is a lovely creamy rice pudding that is very simple to make. I got this recipe many, many years ago from a local farm paper. It is the best rice pudding I've ever tasted.
Provided by Connie Kiers
Categories Puddings
Time 1h30m
Number Of Ingredients 6
Steps:
- 1. Combine milk, rice, sugar, butter and salt in a 3 quart heavy saucepan.
- 2. Over MEDIUM heat, heat above mixture until tiny bubbles form around the edge, stirring frequently. This can take anywhere from 15 minutes to 1/2 hour, depending on your stove.
- 3. Reduce heat to LOW. Cover and simmer for about 1 hour or till rice is very tender, stirring occasionally.
- 4. Remove from heat and stir in vanilla extract. If desired, sprinkle with cinnamon and nutmeg before serving.
- 5. We like to eat it hot, but you can also serve it cold.
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
CREAMY STOVE-TOP RICE PUDDING
You could make this using all milk but it will not be as creamy. For coconut rice pudding, use one 400-ml can good quality coconut milk and 3/4 cup milk. This complete recipe may easily be doubled, adjust the amount of sugar to suit taste, if you are planning to serve this rice pudding cold then add in another 1/4 cup milk, to serve warm make as stated.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a medium heavy-bottomed saucepan over medium-low heat.
- Add in milk, cream, cinnamon and the nutmeg (if using) bring to a simmer, sirring constantly.
- Add in rice and raisins then mix in sugar (start with 2 tablespoons adding in more to taste).
- Reduce the heat to the LOWEST setting and simmer uncovered on top of the stove for about 1 hour or until desired consistency, stirring very frequently.
- This will thicken up even more upon standing.
- Serve warm.
Nutrition Facts : Calories 378.7, Fat 23.7, SaturatedFat 14.8, Cholesterol 75.3, Sodium 130.5, Carbohydrate 35.9, Fiber 0.8, Sugar 9.5, Protein 6.3
CREAMIEST RICE PUDDING
OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.
Provided by BONNIE Q.
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 8h
Yield 12
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
- In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
- When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 37.7 g, Cholesterol 59.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 134.8 mg, Sugar 24.7 g
STOVE-TOP RICE PUDDING
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
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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