Best Miss Inas Down Home Rice Pudding Recipes

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RUM RAISIN RICE PUDDING



Rum Raisin Rice Pudding image

Provided by Ina Garten

Categories     dessert

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 8

3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract

Steps:

  • In a small bowl, combine the raisins and rum. Set aside.
  • Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
  • Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

MISS INA'S DOWN HOME RICE PUDDING



Miss Ina's Down Home Rice Pudding image

Less creamy than traditional rice pudding, this is more like a sweet risotto. Adapted from a recipe in Roger Ebert's _The Pot and How to Use It_, as reprinted by Caroline Russock at Serious Eats. http://bit.ly/cnuh7a

Provided by DrGaellon

Categories     Dessert

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups rice
3 cups water
4 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon grated nutmeg
1/2 cup evaporated milk
3/4 cup brown sugar or 3/4 cup granulated sugar

Steps:

  • Preheat oven to 350°F Grease an 8" square baking dish and set aside.
  • Combine all ingredients in rice cooker. Cover and turn on.
  • When rice cooker turns itself off, transfer contents to prepared baking dish. Bake in preheated oven 30-40 minutes.

Nutrition Facts : Calories 656.6, Fat 14.6, SaturatedFat 9, Cholesterol 39.7, Sodium 55.9, Carbohydrate 121.4, Fiber 1.7, Sugar 39.9, Protein 8.8

CINNAMON-RAISIN RICE PUDDING



Cinnamon-Raisin Rice Pudding image

This bowl of creamy, comforting rice pudding features the classic combo of cinnamon and raisin.

Provided by Food Network Kitchen

Time 1h

Yield 6

Number Of Ingredients 8

1/2 cup medium-grain rice
1 cinnamon stick, broken in half, plus more, for serving
Kosher salt
4 cups milk
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large egg yolks
1/2 cup raisins

Steps:

  • Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
  • Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
  • Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
  • Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.

GRANDMA'S RICE PUDDING



Grandma's Rice Pudding image

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

1-1/2 cups cooked rice
1/4 cup raisins
2 large eggs
1-1/2 cups whole milk
1/2 cup sugar
1/2 teaspoon ground nutmeg
Additional milk, optional

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.

INSTANT POT RICE PUDDING



Instant Pot Rice Pudding image

You'll never make and quicker or easier rice pudding than this one right here. Made with arborio rice and flavored with cinnamon and bits of raisins (which are totally optional).

Provided by Jonathan Melendez

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup arborio rice
1 1/2 cups water
1 pinch salt
2 cinnamon sticks
2 cups whole milk
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon ground cinnamon, plus more for serving
1/4 teaspoon freshly ground nutmeg
1 tablespoon unsalted butter
1/2 cup raisins (optional)

Steps:

  • Add the rice, water, salt and cinnamon sticks to the bowl of a 6-quart or larger Instant Pot. Give it a stir and then lock the lid, making sure the valve is set to seal. Pressure cook on high for 5 minutes, and do a natural release for 10 minutes before manually releasing any residual steam inside.
  • Carefully open the Instant Pot and discard the cinnamon sticks. In a large bowl, whisk together the milk sugar, egg, vanilla, ground cinnamon and nutmeg. Stir into the cooked rice and set the machine to sauté on low.
  • Cook, stirring often, until the pudding has thickened, about 5 minutes. Turn off the machine and carefully remove the inner bowl. Stir in the butter and raisins and serve either warm or transfer to a container to chill until ready to serve. If the pudding thickens too much, you can thin it out with a splash or two of milk before eating.

Nutrition Facts : Calories 246.4, Fat 5.6, SaturatedFat 3.1, Cholesterol 44.2, Sodium 75.3, Carbohydrate 42, Fiber 1.2, Sugar 15.4, Protein 5.8

RUM RAISIN RICE PUDDING



Rum Raisin Rice Pudding image

Make and share this Rum Raisin Rice Pudding recipe from Food.com.

Provided by Manami

Categories     Dessert

Time 42m

Yield 1 bowl of beautiful pudding, 6-8 serving(s)

Number Of Ingredients 10

1/4 cup light raisins
1/2 cup dark raisin
4 tablespoons dark rum
3/4 cup basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1 extra-large egg, beaten
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract
slivered almonds, toasted (optional)

Steps:

  • In a small bowl, combine the raisins and rum; set aside.
  • Combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan.
  • Bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(If your stove is very hot, pull the pan halfway off the burner).
  • Stir in 4 cups of half-and-half and sugar and bring to a boil.
  • Simmer uncovered for 25 minutes, until the rice is very soft.
  • Stir often, particularly toward the end.
  • Slowly stir in the beaten egg and continue to cook for 1 minute.
  • Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well.
  • Top with almonds, if desired.
  • Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
  • Serve warm or chilled.

Nutrition Facts : Calories 499.6, Fat 24.9, SaturatedFat 14.9, Cholesterol 115.5, Sodium 245.2, Carbohydrate 56.3, Fiber 1.4, Sugar 27, Protein 9.5

CREAMY CROCK POT RICE PUDDING



Creamy Crock Pot Rice Pudding image

From our local newspaper. The few changes I made were to use basmati rice for plain white rice. You could use jasmine rice if you wish. Most importantly, the original recipe said to cook the pudding three to four hours, but in my Proctor Silex slow cooker, the rice was done in two hours. (I don't know if the reason that happened may have been that I started with hot cooked rice.)

Provided by COOKGIRl

Categories     Dessert

Time 2h

Yield 6 serving(s)

Number Of Ingredients 8

butter
3 cups cooked white rice (basmati or jasmine)
1/2 cup raisins or 1/2 cup cranberries
1 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom (my addition)
1 (14 ounce) can sweetened condensed milk
12 ounces half-and-half cream
3/4 teaspoon cinnamon or 1/2 cinnamon stick

Steps:

  • Butter the inside of a 2-2 1/2 quart slow cooker.
  • Mix all the ingredients together in the crock pot.
  • Cover and cook on LOW 2-2 1/2 hours or until liquid is absorbed. (^^Read intro.^^).
  • Serve warm.

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