RICE PUDDING
This classic, comforting, creamy Rice Pudding recipe is made with just 5 ingredients right on your stovetop. A delightful, easy dessert flavored with vanilla and cinnamon that's perfect for holidays and cozy nights by the fire.
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 8
Steps:
- In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
- Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
- Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
- Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
- Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.
Nutrition Facts : Calories 250 kcal, Carbohydrate 46 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 62 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
GRANDMA'S RICE PUDDING
My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. -Margaret DeChant, Newberry, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
MOM'S RICE PUDDING
Make and share this Mom's Rice Pudding recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar and milk in a saucepan. Place over medium heat. Stir until sugar is dissolved, then heat to just below the simmer point. Add rice and cook until the rice is soft, 20-30 minutes.
- Beat egg yolks in a small bowl. Add hot milk, a spoonful at a time, beating well after each addition, until the egg yolks have tripled in volume and are very warm. Add the egg yolks to the pan and stir well. Add raisins, cinnamon and vanilla, and stir well.
- Beat egg whites to soft peaks. Fold egg whites and custard together and transfer to a baking dish. Bake in preheated 300F oven until top is browned.
Nutrition Facts : Calories 344.5, Fat 5.9, SaturatedFat 3.2, Cholesterol 70, Sodium 78.9, Carbohydrate 65.6, Fiber 1.1, Sugar 33.9, Protein 7.9
MOM'S RICE PUDDING
This was one of our favourite desert recipe when we were growing up. It is very easy to make and ends up with a crème brûlée type topping with the 'rice pudding' below. You can cut the sugar down a little if you don't like a sweet rice pudding. And by the way, this is one of the few recipes I'd suggest using cooked Minute Rice!
Provided by Kim A. Heaphy
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients and place in non greased casserole dish.
- Sprinkle top with cinnamon. Cook `baine-marie' at 350 for 60-70 minutes.
- Serve hot with or without cream.
- For those unfamiliar with 'baine-marie', it is placing the casserole dish into a lasagna pan and fill the lasagna pan with about 1/2 inch of water.
Nutrition Facts : Calories 247.3, Fat 6.3, SaturatedFat 3.1, Cholesterol 120, Sodium 183.2, Carbohydrate 40.3, Fiber 0.6, Sugar 24.2, Protein 7.6
MOM'S BAKED RICE PUDDING
I love this rich pudding. It is not a dieter's friend but I have lightened it up from time to time. What makes this special is the short grain rice, whole milk and butter. Comfort food at its finest.
Provided by GaylaV
Categories Dessert
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Turn oven to 325F and grease large casserole dish.
- Pour in first 5 ingredients and stir well. It will look like a lot of milk but it isn't too much.
- If you want raisins and cinnamon stir it in now. I never put them in as my family prefers it without.
- Dot the top of the ingredients with chunks of butter.
- Bake for 2-3 hours. Stir every 15 minutes for the first hour and then just let it cook. Check it at 2 hours and if it is getting dry add another cup of milk and stir. Taste test to be sure rice is cooked.
- It will get a nice brown skin on top. You can remove it but I like to stir it in as I serve it. It is very flavourful.
- Enjoy!
Nutrition Facts : Calories 244.4, Fat 10.3, SaturatedFat 6.2, Cholesterol 29.8, Sodium 407.7, Carbohydrate 31.2, Fiber 0.3, Sugar 21.8, Protein 6.6
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