Best Melissas Moms Rice Pudding Recipes

HOLIDAY EGGNOG RICE PUDDING

Steps:

• On the stovetop in a heavy bottomed saucepan, bring 3 1/2 cups of prepared eggnog to a boil. Add the pumpkin pie spice and nutmeg.
• Dissolve the 2 Tbsp cornstarch in the remaining 1/2 cup of prepared eggnog. Whisk until no lumps remain. (See Cook's note)
• Once the eggnog comes to a boil on the stovetop, drizzle the dissolved cornstarch-eggnog mixture into the bubbling eggnog whisking constantly until thickened. This should happen quickly. Immediately lower the heat to prevent boiling over. (Repeat, using just enough milk to dissolve the corn starch, if you'd like it to be thicker.)
• Remove the saucepan from the heat and add the remaining ingredients. Mix well.
• Divide into serving dishes.
• Garnish with additional orange zest, if desired.
• Chill for 2-3 hours.

MOM'S BAKED RICE PUDDING

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!

MELISSA'S MOM'S RICE PUDDING

Steps:

• Preheat oven to 325 degrees. Place milk in heavy saucepan and bring to a boil over medium high heat. Slowly add in rice, stir once or twice, and let mixture come back to a boil. When it reaches a boil, cover and bring heat to low. Let cook 30 minutes or until rice is tender and most of milk is absorbed. Beat egg yolks with 3/4 cup sugar and 3 cups half and half. Add in the rice mixture. Return mixture to heavy saucepan over medium heat and stir constantly, until mixture thickens and coats the back of a spoon. Add the vanilla extract. Beat egg whites until foamy, then slowly add sugar. Beat until firm peaks are formed. Place pudding in 1 1/2 quart baking dish; top with egg white mixture. Using the back of a spoon you can create a little design in the topping if you like. Sprinkle with cinnamon. Bake in oven for 10 minutes until lightly browned. At eight roughly one cup servings, the nutritional info for each is: 363 calories, 16 fat grams, 121 milligrams of cholesterol, 46 total carbohydrate grams, .2 fiber grams, 30 sugar grams, 9 protein grams.