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
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
EXTRA CREAMY RICE PUDDING
A delicious and creamy rice pudding recipe, cooked on the stove-top. .
Provided by Jennifer
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Rinse a large saucepan with cold water. Don't dry. Set on stove-top over medium heat. Add milk. Heat milk to boiling, over medium heat, stirring regularly. WATCH CLOSELY as it nears the boil! When milk hits the boil, it will boil up and possibly over. That's not a good thing.
- When milk boils, stir in rice and keep stirring until mixture returns to the boil. Reduce heat to a shade higher than low, or whatever level on your stove allows the mixture to gently simmer (bubble breaking the surface but not too vigorously). Simmer for 30 minutes, stirring down the mixture every 10 minutes (Important that you stir it down regularly and ensure that there is no rice sticking to the bottom of the pan. You will notice that the mixture has probably formed a skin on top. Don't remove it. Just stir it back in.)
- Meanwhile, in a medium-sized bowl, use a fork to whisk together the cream, sugar, yolks, vanilla and salt. Set aside on counter while rice is cooking, leaving fork in bowl. Set out a ladle to use, as well. I like to do this after the rice starts cooking, so that the mixture comes to room temperature by the time it's needed.
- Once milk/rice has simmered for 30 minutes, continue simmering, but stir down every 5 minutes. With each stir, start testing the done-ness of the rice by tasting a piece. You want the rice to be tender (so no hard center). **Depending on the rice you used, your mixture may start to get thick-ish at this point, with little milky liquid left. If so, add more hot milk or water to the pot, just as much as needed to loosen the mixture up, with each stir. Watch closely and don't let the mixture get dry or it will scorch. Continue cooking, stirring down and adding additional milk, as needed until the rice is tender. Most rice is generally done at about 45-50 minutes of total simmering time. A lot will depend on how vigorously your mixture is boiling, so there is no hard and fast rule. Taste testing is the best indicator.
- Once the rice is cooked, slide the pot off the heat to avoid scorching. Re-whisk your egg mixture with your fork. Using the ladle, spoon out a ladle-full of hot rice/milk mixture, taking as much liquid as possible, but not to worry if you bring some of the rice with it. With the ladle in your left hand (assuming your right-handed, if not, reverse) and using your right hand to start whisking the egg mixture with the fork, start adding the hot mixture to the eggs A DROP AT A TIME, at first, while continuously whisking with the fork. Increase to a slow stream, while whisking continuously, until the entire ladle-full has been added. Get another ladle-full of hot liquid and slowly add it to the egg mixture as well, whisking continuously. Keep adding hot liquid until you've got at least 1 1/2 cups-1 3/4 cups of now warmed liquid in your bowl. Once you have reached that point, pour the warmed egg mixture into your cooking pot.
- Return the saucepan to heat, over medium-low heat. Cook, stirring almost continuously, just until a dime-sized bubble breaks the surface of the pudding. Pudding should be noticeably thickened and saucy, but still more sauce than rice (pudding will set more in the fridge as it cools). If liquid seems almost like milk consistency (rather than heavy cream consistency), it's too thin. Cook, stirring, a little longer. **Note though that you never want to allow the mixture to vigorously boil after the egg mixture has been added, as you may end up with scrambled eggs.
- If using raisins, add to the bottom of a medium-large bowl. When pudding is cooked, immediately pour hot mixture over raisins. Stir well to combine. Allow to stand on counter for about 5 minutes, to allow the steam to reduce, then cover bowl with plastic wrap and place into the refrigerator. Allow to cool and set, at least 6 hours or preferably, over-night. Pudding will set as it cools. To serve, simply stir and spoon into bowls. Serve with a sprinkling of cinnamon, if desired. If pudding is or becomes too thick, simply add a tablespoon or so of heavy cream to mixture and stir in. If you enjoy your rice pudding warmed, you can warm slightly in the microwave or a small saucepan.
Nutrition Facts : Calories 316 kcal, Carbohydrate 34 g, Protein 8 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 114 mg, Sodium 131 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
CREAMY RICE PUDDING
I was fortunate to grow up around fabulous cooks. My mother and grandmother taught me to experiment with recipes, and we tried a lot of variations on this one. No matter how we chose to embellish it, it was always tasty. When I make this, it brings fond memories to mind. -Laura German, North Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, combine rice, milk, sugar and salt; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until thickened, about 20 minutes, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm or cold; serve with desired toppings.
Nutrition Facts : Calories 220 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 0 fiber), Protein 6g protein.
EXTRA CREAMY RICE PUDDING
Italian-style or Arborio rice is the best to use for this recipe, it will produce the creamiest texture. This is best if eaten warm! Prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 7 cups (approx)
Number Of Ingredients 9
Steps:
- In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
- Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
- Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
- Stir in butter (if using) and raisins.
CREAMY RICE PUDDING (MICROWAVE)
This is a delicious, creamy version of rice pudding that I got many years ago. It is good warm or chilled. Note: I made this is a 700-watt microwave, newer MWs are stronger and will require less time.
Provided by duonyte
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine water, rice and salt in a 2 to 2 1/2 cup microwave-safe bowl. Cover. Microwave on HIGH for 5-6 minutes or until mixture boils. Let stand, covered, for 10 minutes. Microwave on HIGH for an additional 4-5 minutes, or until rice is tender. Transfer to a large (12 cup) microwave-safe container.
- Stir in the butter, sugar and milk. Cover. Microwave on HIGH for 8-10 minutes or until mixture boils. Beat the eggs and blend in a small amount of the hot mixture into the eggs, beating well. (This will prevent the eggs from curdling). Return to the large container, blending in well.
- Microwave on HIGH, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge, stirring once.
- Stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. Cool - pudding will thicken as it cools. Serve warm or chilled.
- Note1: Microwave ovens vary considerably in power. Watch carefully the first time you make this and note the times needed in your microwave oven. My current microwave is 1200 watts. I set it to power setting 6, which is 60% of full strength or equivalent to 720 watts. I then just follow the original timing. If you calculate whatever power setting gets you closest to 700 watts, you can do the same.
- Note2: I use a microwave popcorn popper to cook this - it works beautifully. Be sure your container is big - you don't want this boiling over in your microwave!
Nutrition Facts : Calories 178.3, Fat 7.2, SaturatedFat 4.2, Cholesterol 56.6, Sodium 97.3, Carbohydrate 24.3, Fiber 0.1, Sugar 13.4, Protein 4.3
CREAMY RICE PUDDING - BONNIE STERN
"There's too much liquid", you're going to say. Trust me....this will work out to be the creamiest rice pudding you've ever made. Stir once in a while to prevent any rice from sticking to the bottom, and use a large pot to avoid the mixture from boiling over. Short grain rice will produce a creamier pudding then brown or long grain. The cooking time may seem long and tedious, but because it cooks at the lowest setting, it does not need constant supervision. Another wonderful recipe from her Heart Smart Cookbook.
Provided by Diana 2
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil in a large saucepan. Add rice. Cover and return to the boil. Reduce to simmering and cook, covered, for 15 minutes or until water is absorbed.
- Combine sugar, cornstarch and salt in a bowl. Whisk in 1 cup of the milk stirring until smooth.
- Add sugar mixture, remaining 4 cups of milk, nutmeg and raisins to the rice. Stir well and bring to a boil.
- Reduce to the lowest simmer setting, and cook, covered for 1 - 1-1/2 hours, or until mixture is creamy and tender. Stirring occasionally. Stir in vanilla.
- Serve warm or cold, with a sprinkling of cinnamon.
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