My Heavenly Rice Pudding Recipes

CLASSIC RICE PUDDING

Steps:

• Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
• Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
• Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
• Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
• Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don't boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don't want it to be too thick before you take it off the heat. A touch soupy still is ok.
• Remove from heat and serve warm.

HEAVENLY CREAMY CINNAMON RICE PUDDING

Steps:

• Preheat the oven to 350 °F. Lightly grease a 3-quart casserole dish with butter.
• Place 4 cups of milk in a saucepan with ⅓ cup of sugar and 2 teaspoons of vanilla over medium high heat. Bring the mixture to a simmer. Stir to dissolve the sugar, but do not bring to a boil or it might split.
• Place ¾ cup of rice in the prepared baking dish with ½ a cup of sultanas and ¾ teaspoon of cinnamon. Pour over the milk mixture and stir briefly before covering with a lid or foil.
• Bake the pudding in the oven for 1 hour. Remove from the oven to stir every 20 minutes in order to separate any rice that starts to set on the base.
• After 1 hour, remove the casserole from the oven and add ½ a cup of cream. Stir well.
• Serve immediately as it is or with a scoop of ice cream on top.

HEAVENLY RICE HASH DESSERT

Steps:

• 1. Combine marshmallows, rice, fruit and nuts. Whip cream, gradually adding sugar and vanilla; fold into rice mixture. Chill.

MY HEAVENLY RICE PUDDING

Steps:

• Preheat oven to 325°F.
• Lightly grease a 9-inch baking dish.
• Mix all stuff together except for the cinnamon and nutmeg. Pour into baking dish and place in a pan of water about 1 inch deep.
• Bake for 1 1/2 hours, or until lightly browned and set.
• Combine cinnamon and nutmeg together and sift over the top of the pudding.
• Take pan from oven; let cool slightly and then cut into squares. Enjoy!

GRANDMA'S RICE PUDDING

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

HEAVENLY RICE RECIPE - (4.6/5)

Steps:

• Drain pineapple and reserve 3/4 juice. Bring to a boil; stir in rice. Simmer 2 minutes, remove from heat, cover and let steam 5 minutes. Prepare pudding mix according to package directions. Fold marshmallows into hot pudding, pecans and rice. Chill. Garnish with whipped cream. Six 1 cup servings.

OLD-FASHIONED RICE PUDDING

Steps:

• Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.