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
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
RICH RICE PUDDING CAKE
Try this twist on the old Rice Pudding recipe. This is creamy and fantastic and it's a cake! Hope you enjoy this. If you don't have Arborio rice you can use any short grained italian rice.
Provided by veraj9170
Categories Dessert
Time 50m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bring the half and half, rice, brown sugar, zest (make strips with a potatoe peeler), coriander and salt to a simmer in a medium sauce pan over medium heat and stirring frequently. Reduce the heat and cook at a bare simmer, stirring frequently for 15 minutes or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
- Meanwhile, butter an 8 x 1 1/2 inch round cake pan. Heat the granulated sugar and water in a small heavy saucepan over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring the mix to a boil, wash the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil, without stirring but swirling the pan toward the end to even out the color, until the caramel is dark gold in color. Pour the caramel into the prepared cake pan. Let stand until cooled and hardened.
- Position a rack in the top third of the oven preheat to 350.
- Pour the rice mix into the cake pan and smooth the top with a spatula. Bake for 35 - 40 minutes or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack.
- Run a knife around the edges of the pan. Invert the cake onto a plate, tap on the pan, and carefully remove the pan. Cut into wedges and serve.
Nutrition Facts : Calories 330.7, Fat 15.8, SaturatedFat 9.3, Cholesterol 114.5, Sodium 99.9, Carbohydrate 40.5, Fiber 0.5, Sugar 22, Protein 7.1
REISFLADEN (RICE PUDDING CAKE)
Rice pudding cake is my husband's favorite German dessert! Serve with homemade whipped cream.
Provided by brandy
Categories World Cuisine Recipes European German
Time 12h35m
Yield 12
Number Of Ingredients 15
Steps:
- Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.
- Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.
- Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.
- Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.
- Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.
Nutrition Facts : Calories 428.8 calories, Carbohydrate 63 g, Cholesterol 118.2 mg, Fat 13.8 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 7.9 g, Sodium 208.1 mg, Sugar 29.5 g
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