Best Old Fashioned Creamy Rice Pudding Recipes

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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

CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY



Chocolate Milk Creamy Rice Pudding Made the Old Fashioned Way image

This slowly evolved as I wanted to branch out from the same old long cooking with the nutmeg and raisins white milk version. I got to wondering what would happen if I just made it very plain? The white version was not bad, slightly carmelizes and creamy Then I decided to try chocolate milk in it. It's the ultimate comfort food for me, and chocolate milk was not habitual in our diets ever. It takes about 3-1/2 hours but doesn't need to be constantly watched, just stirred at intervals. I always aim to get it just the right amount of creamy but don't like it runny like I've seen. You do have to get a feel for when it's almost done.

Provided by Persian Berry 2011

Categories     Dessert

Time 4h10m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 6

1/2 cup medium grain white rice
1/2 cup arborio rice
1/2 cup raw sugar (or granulated or light brown)
1/8 teaspoon salt
1 (12 ounce) can evaporated milk
1 half gallon cold whole chocolate milk (I look for whole milk for this as the original recipe I started with said skim doesn't work but 2% w)

Steps:

  • Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential.
  • Set oven temperature to 275 degrees F.
  • Move shelf to low center and keep dish near the front so you can just reach in and stir.
  • Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking.
  • Cook for 40 minutes, reach in with fork and stir.
  • Cook for another 40 minutes, reach in and stir.
  • By this time the rice might have started swelling.
  • Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can.
  • Cook for another 30 minutes and stir, most of the rice will not have clumped again.
  • Fairly early on a skin will form on top, just stir it all back in each time until the last.
  • After another 30 minutes, it should be about done so stir once more.
  • Some of the rice should be floating near the top and it will look runny.
  • Bake another 20 to 30 minutes; I let skin form on the final cooking.
  • Remove from oven and set on trivet to cool.
  • It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience.
  • If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice.
  • It thickens as it cools.
  • Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots.
  • If it works for you, you can add cinnamon, raisins, or try other ideas.
  • I don't know what would happen if you warmed the milk first but I think it wouldn't be the same.
  • The cooking time may be up to 1/2 hour more than stated.

SUN-MAID OLD-FASHIONED CREAMY RICE PUDDING



Sun-Maid Old-Fashioned Creamy Rice Pudding image

A tasty creamy rice pudding recipe that does not use eggs. Sun-Maid puts this recipe around the time of the 1920's.

Provided by Caryn

Categories     Dessert

Time 2h10m

Yield 4-5 serving(s)

Number Of Ingredients 7

3 tablespoons rice
3 tablespoons sugar
1 quart milk
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup Sun-Maid golden seedless raisins
1 dash cinnamon

Steps:

  • Combine rice, sugar, milk, and salt in a 6-cup baking dish.
  • Bake in a moderately slow oven (325 degrees) 2 hours, until rice is very soft, stirring every 20 minutes.
  • Stir in vanilla and raisins, sprinkle with cinnamon, bake without stirring until a light golden crust forms, about 15 minutes longer.

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