MOM'S RICE PUDDING
Steps:
- Preheat oven to 350 degrees.
- In a bowl, whisk together the eggs, milk, sugar and nutmeg. Mix in the cooked rice and raisins if desired.
- Carefully por into a 1 1/2 qt baking dish. I have a deep round correlle dish that I use but a 8 x 8 inch baking dish will work too. Cook at 350 degrees for 45 minutes to 1 hour until custard is set in the center. Serves 6.
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
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 OLD FASHIONED BAKED RICE PUDDING
Learn how to make a rice pudding recipe just like mom! This homemade rice pudding is a custard base that is baked in the oven. It has hints of cinnamon and raisins are optional. It makes a great old fashioned comfort food dessert to for the whole family.
Provided by Shelby Law Ruttan
Categories Desserts
Time 2h45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees (325 for convection).
- Cook the rice according to package instructions
- Add following ingredients to a blender: 1/2 cup sugar, 1/8 tsp salt, 1 quart whole milk, 1 tsp vanilla extract, and 3 eggs and blend until well combined.
- Spray baking dish with cooking spray.
- Add egg mixture to cooked rice and transfer to the baking dish.
- Place the rice pudding in the oven in a hot water bath and bake 2½ hours, stirring occasionally.
- Remove from oven and let cool before serving.
- Store any leftover pudding in refrigerator.
Nutrition Facts : ServingSize 1 /8th recipe, Calories 218 kcal, Carbohydrate 35 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 82 mg, Sodium 117 mg, Sugar 19 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 3 g
MY MOTHER'S RICE PUDDING
I think this recipe came originally from Wales via an uncle who was Welsh and married to my mother's sister. You must use old fashioned long cooking rice or the dish will not work. My mother said it was good to bake at same time you were slow roasting a roast. You will note this dish does not contain eggs,
Provided by Dan-Amer 1
Categories Dessert
Time 2h10m
Yield 1 pudding
Number Of Ingredients 5
Steps:
- Heat the milk, sugar, rice, and salt to the boiling point in a saucepan. Pour into a buttered baking dish and sprinkle with the nutmeg. Place in a preheated 325 F oven and cook for 2 hours, stirring about every 15 minutes, finally letting it brown on top.
Nutrition Facts : Calories 1248.5, Fat 36.3, SaturatedFat 22.5, Cholesterol 136.6, Sodium 1060.3, Carbohydrate 197.2, Fiber 1, Sugar 100.1, Protein 36.3
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 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
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
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