Best Classic Rice Pudding Recipes

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CLASSIC MINUTE® RICE PUDDING



Classic Minute® Rice Pudding image

Here's our favorite and most requested rice pudding recipe! Everyone will want to taste this classic dessert with dinner!

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 4

Number Of Ingredients 8

3 cups milk
1 cup Minute® White Rice, uncooked
¼ cup sugar
¼ cup raisins
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon

Steps:

  • Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
  • Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
  • Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.

Nutrition Facts : Calories 311 calories, Carbohydrate 52.5 g, Cholesterol 107.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 259.2 mg, Sugar 27.5 g

CLASSIC RICE PUDDING



Classic rice pudding image

Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat

Provided by Esther Clark

Categories     Dessert

Time 1h35m

Number Of Ingredients 8

butter, for the dish
130g pudding rice
70g caster sugar
2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
800ml whole milk
170ml double cream
grating of nutmeg
fruit jam of your choice, to serve (strawberry or apricot work well)

Steps:

  • Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
  • Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

CLASSIC MINUTE RICE PUDDING



Classic Minute Rice Pudding image

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 8

3 cups milk
1 cup Minute® White Rice
1/4 cup sugar
1/4 cup raisins
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla
Cinnamon (optional)

Steps:

  • Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally., Beat egg and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL., Remove from heat. Let stand 30 minutes. Serve warm. Sprinkle with cinnamon, if desired. Store any remaining pudding (good luck) in refrigerator.

Nutrition Facts :

CLASSIC RICE PUDDING



Classic Rice Pudding image

Here's a delicious way for your family to enjoy a classic! This all-American dessert recipe is the perfect way to bring every great meal to a yummy finish. It's so good, your family will even enjoy it as a snack!

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 40m

Yield 5

Number Of Ingredients 10

⅓ cup UNCLE BEN'S® ORIGINAL CONVERTED® Brand Rice, uncooked
1 ½ cups water
⅓ cup sugar
1 teaspoon cornstarch
¼ teaspoon salt
1 ⅓ cups milk
1 tablespoon butter or margarine
½ teaspoon vanilla extract
2 egg yolks, beaten
1 pinch Cinnamon or blueberries

Steps:

  • Combine rice and water in medium saucepan. Bring to a boil. Reduce heat, cover and simmer 25 minutes, or until rice is very tender and most of water is absorbed.
  • In separate bowl combine sugar, cornstarch and salt.
  • Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat.
  • Stir in butter and vanilla.
  • Slowly stir about 1 cup of the hot rice mixture into beaten egg yolks in a bowl.
  • Blend into remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Remove from heat.
  • Serve warm or chilled, with the option of adding cinnamon and/or blueberries.

Nutrition Facts : Calories 174.7 calories, Carbohydrate 27.2 g, Cholesterol 93.2 mg, Fat 5.4 g, Fiber 0.1 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 164.7 mg, Sugar 16.5 g

MINUTE RICE CLASSIC RICE PUDDING



Minute Rice Classic Rice Pudding image

Instant rice makes warm rice pudding an easy everyday dessert. This is so fast and easy and a great dessert for the family - all will enjoy it I'm sure!! You can jazz it up by garnishing it with a sprinkling of ground nutmeg or cinnamon when it's ready to serve.

Provided by Chef mariajane

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 3/4 cups milk
1/2 cup uncooked minute rice instant rice
2 tablespoons sugar
2 tablespoons raisins
1/4 teaspoon salt
1 egg
1/4 teaspoon vanilla

Steps:

  • Combine milk, minute rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, uncovered 6 minutes, stirring occasionally.
  • Beat egg and vanilla with wire whisk until well blended. Add a small amount of the hot milk mixture; mix well. Return to saucepan; cook and stir on low heat 1 minute. (do not boil).
  • Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.

CLASSIC RICE PUDDING



Classic Rice Pudding image

This recipe was featured in an email from Betty Crocker (see www.bettycrocker.com website). "Cozy up to a homemade old-fashioned dessert that's always a pleaser." NOTE: Leftover cooked rice can be used in this recipe instead of cooking the rice. Use 1 1/2 cups cooked rice, and increase the bake time by about 5 minutes because the rice will be cold. Nutrition Information 1 Serving: Calories 180 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 120mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 22g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 4% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

Provided by senseicheryl

Categories     Low Protein

Time 1h10m

Yield 8 bowls of pudding, 8 serving(s)

Number Of Ingredients 16

1/2 cup long-grain rice, uncooked regular
1 cup water
2 eggs (or 4 egg yolks)
1/2 cup granulated sugar
1/2 cup raisins (or chopped dried apricots)
2 1/2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
1 dash ground cinnamon (or nutmeg)
3 tablespoons granulated sugar
2 teaspoons cornstarch
1/3 cup water
1 (10 ounce) box frozen raspberries in light syrup, thawed, undrained
1 cup whipping cream
2 tablespoons granulated sugar (or powdered sugar)
1 teaspoon vanilla

Steps:

  • In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
  • Heat oven to 325°F In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
  • Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
  • Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
  • Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
  • Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.

CLASSIC CREAMY GREEK RICE PUDDING



Classic Creamy Greek Rice Pudding image

This is comfort food at its best, especially during these uneasy times. You can serve the pudding with a dollop of homemade whipped cream (and even a maraschino cherry on top.) To make it look really special or for dinner parties, serve in parfait dishes or martini glasses.

Provided by Alan in SW Florida

Categories     Dessert

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups whole milk
1/2 cup sugar
1/2 cup raw fancy long grain rice
1 egg, beaten
3/4 teaspoon vanilla extract
1 tablespoon fresh grated tangerine peel (or orange or lemon rind)
ground cinnamon

Steps:

  • In a large saucepan, combine milk and sugar, and bring to a boil. Add rice, then reduce heat to low, cover, and cook for 1 hour, stirring gently every 10 to 15 minutes. When it thickens, stir every 2 to 3 minutes.
  • In a small bowl, beat egg, vanilla, and tangerine rind together. After rice pudding has cooked for 1 hour, add 1/2 cup of the hot mixture to the egg mixture. Pour the egg mixture into the pot, turn off the heat and stir.
  • Pour into serving dishes. Sprinkle with cinnamon and chill.

Nutrition Facts : Calories 311.6, Fat 7.3, SaturatedFat 3.8, Cholesterol 71.2, Sodium 91.9, Carbohydrate 52, Fiber 0.3, Sugar 34.8, Protein 9.1

CHEF JOHN'S CLASSIC RICE PUDDING



Chef John's Classic Rice Pudding image

For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 3h35m

Yield 4

Number Of Ingredients 10

½ cup uncooked long-grain white rice
¼ teaspoon kosher salt
1 cup water
¼ cup white sugar
1 ⅓ cups milk
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
1 large egg yolk
1 tablespoon cold butter
2 tablespoons dried cherries, chopped

Steps:

  • Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
  • Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
  • Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g

CLASSIC RICE PUDDING



Classic Rice Pudding image

A very easy to make rice pudding which is easy to make

Provided by jlouth95

Time 35m

Yield Serves 9

Number Of Ingredients 0

Steps:

  • Add the milk and sugar into a pot and bring to the boil
  • Once the milk & sugar have been brought to the boil, add the pudding rice and turn heat down to simmer for at least 35 - 40 minutes, stirring occasionally so that the rice doesn't stick to the bottom of the pan
  • Now cover the pot and allow to cook until it has thickened
  • Divide between 9 bowls and serve with a sprinkle of cinammon

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