Grannys Sweet Rice Recipes

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GRANDMA'S RICE PUDDING



Grandma's Rice Pudding image

My grandma used to make this for my mom, and she made it for me. It's just like hot rice pudding and so yummy served with cinnamon!

Provided by Egapylime

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 ½ cups water
½ cup long grain rice
1 cup 2% milk
½ (12 fluid ounce) can evaporated milk
½ cup white sugar
1 tablespoon butter
1 pinch ground cinnamon

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.

Nutrition Facts : Calories 301 calories, Carbohydrate 51.3 g, Cholesterol 26.2 mg, Fat 7.8 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 99.4 mg, Sugar 32.6 g

SWEET RICE



Sweet Rice image

Often called Arroz con Leche, this is a sweet custard-like pudding. I haven't had a single person not love this traditional Mexican rice pudding. You might want to double the recipe!

Provided by crys7422

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 12

1 cup uncooked long-grain white rice
2 tablespoons unsalted butter
2 cups water
2 cups whole milk
1 tablespoon all-purpose flour
⅓ cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 cup whole milk
⅔ cup heavy cream
½ cup raisins
½ teaspoon ground cinnamon

Steps:

  • Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.

Nutrition Facts : Calories 418 calories, Carbohydrate 54.3 g, Cholesterol 89.6 mg, Fat 18.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 11.1 g, Sodium 75.8 mg, Sugar 24.1 g

GRANNY'S BROWN RICE COOKIES



Granny's Brown Rice Cookies image

Dainty gluten-free cookies that are delicately sweet, deliciously flavorful, and delightfully aromatic! (Slightly adapted from a Wild Oats Marketplace recipe.) Chill time not included in preparation time.

Provided by So Cal Gal

Categories     Dessert

Time 1h5m

Yield 34 cookies

Number Of Ingredients 8

1 cup brown rice flour
1/2 teaspoon salt
1 cup ground pecans, packed
1 cup dark seedless raisins
1/4 cup maple syrup
2 tablespoons unsalted butter, melted
1 egg, large
1 teaspoon vanilla extract

Steps:

  • In a large mixing bowl, stir together brown rice flour, salt, ground pecans, and dark seedless raisins.
  • In a small mixing bowl, whisk together maple syrup, melted unsalted butter, egg, and vanilla extract.
  • Add wet ingredients to dry, and mix until well combined.
  • Cover bowl, and refrigerate for 12 hours--or overnight.
  • When dough is ready to bake: preheat oven to 350 degrees.
  • Lightly grease 2 baking sheets.
  • Shape cookie dough into 1 inch balls and place on prepared baking sheets; then flatten each dough ball with the bottom of a juice glass dipped in brown rice flour. (Cookies can be placed close together--baking will not change their size.).
  • Bake for 12 to 15 minutes, or until cookies are light brown underneath (tops will not brown much).
  • Transfer finished cookies to wire racks to cool before serving.

Nutrition Facts : Calories 66.5, Fat 3.3, SaturatedFat 0.7, Cholesterol 8, Sodium 37.4, Carbohydrate 9, Fiber 0.7, Sugar 4.1, Protein 0.9

GRANDMA'S RICE DISH



Grandma's Rice Dish image

My grandmother often made rice dishes when I was young. I forgot about this casserole until I found myself one day adding the same ingredients to leftover rice. The memories came flooding back, and I've made this recipe regularly since then. -Lorna Moore, Glendora, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 pound ground beef
1/3 cup chopped onion
1/2 cup chopped green pepper
2 cups cooked long grain rice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
6 bacon strips, cooked and crumbled
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1-1/2 cups shredded cheddar cheese, divided
1/2 cup dry bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain., Stir in rice, tomatoes, corn, olives, bacon and seasonings; heat through. Stir in 1 cup cheese until melted., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter; sprinkle over top., Bake, uncovered, 15-20 minutes or until cheese is melted.

Nutrition Facts : Calories 719 calories, Fat 37g fat (18g saturated fat), Cholesterol 136mg cholesterol, Sodium 1397mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 5g fiber), Protein 41g protein.

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