Best Lennies Ultimate Rice Pudding Recipes

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LENNIE'S ULTIMATE RICE PUDDING



Lennie's Ultimate Rice Pudding image

Make and share this Lennie's Ultimate Rice Pudding recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup water
1/2 cup short-grain rice
5 cups milk, 2% or homo (NOT skim)
1/2 cup white sugar
1 teaspoon cornstarch
1/2 cup raisins
1/4 teaspoon freshly ground nutmeg, or to taste
1 egg yolk
1 1/2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Place water and rice in a large, heavy pot with a tight-fitting lid.
  • Bring to a boil, reduce heat slightly, then allow to boil until almost all the water is gone (approximately 10 minutes).
  • Stir in 4-1/2 cups of the milk and reduce heat to med-low.
  • Yes, it looks like a lot of liquid.
  • Don't worry.
  • (Note: don't use skim milk; it's not rich enough to make a nice pudding.) Into the remaining 1/2 cup of milk, whisk in the sugar and cornstarch.
  • Whisk this mixture into the rice, then add the raisins (substitute currents if you prefer).
  • Stir.
  • Grate nutmeg over the top of the mixture, lightly dusting the entire top.
  • Raise the heat to med-high and, stirring almost constantly, bring to a slow boil.
  • Reduce heat to low and put lid on pot.
  • Simmer (very gently) for anywhere from one hour to 1-1/2 hours-- until the pudding has thickened.
  • Stir pot occasionally, making sure the pudding does not stick to the bottom of your pot.
  • When pudding is thick, spoon some out into a custard cup which contains the egg yolk.
  • Do this about a teaspoon at a time, to slowly warm the yolk.
  • Any faster, or in any greater quantity, will cause the yolk to curdle.
  • When yolk is beaten and warmed, stir into pudding.
  • Cook for two more minutes; remove from heat.
  • Stir in vanilla (pure extract only please, not artificial), then pour pudding into an attractive serving dish.
  • Sprinkle cinnamon on top and let cool to room temperature.
  • Do not add cinnamon while cooking or the pudding will have an unpleasant gray/brown colour.
  • Refrigerate if not serving right away.
  • Canadian comfort food!

CREAMY RICE PUDDING



Creamy Rice Pudding image

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

¾ cup uncooked white rice
2 cups milk, divided
⅓ cup white sugar
¼ teaspoon salt
1 egg, beaten
⅔ cup golden raisins
1 tablespoon butter
½ teaspoon vanilla extract

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



Old Fashioned Creamy Rice Pudding image

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

1 ½ cups cooked rice
2 cups milk, divided
¼ teaspoon salt
⅔ cup golden raisins
1 egg, beaten
⅓ cup white sugar
1 tablespoon butter
½ teaspoon vanilla extract

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

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