Best Rice Pudding With Cream Recipes

CREAMY RICE PUDDING

Steps:

• Heat oven to 350ºF (175ºC)
• Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using).
• Now add the sugar, and stir until it dissolves.
• Add a pat of butter, and a little sprinkle of nutmeg.
• Place the dish in the center of the pre-heated oven, and set the timer for 30 mins.
• After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour.
• Check the pudding after an hour, and you may have to break the skin to check the rice. Continue to cook for up to another half hour, if necessary. The rice pudding is ready when it has started to thicken (it won't be runny).
• Remove the rice pudding from the oven, and let cool slightly before serving. Spoon into dishes, and serve with a dash of cinnamon, if desired. Rice pudding is also delicious when served cold. Add some chopped fruit, raisins, or coconut. It's a very easy dessert to make, and to serve. You can even serve it to look like an egg, as they do in Italy-just place a peach half on top.

STICKY TOFFEE RICE PUDDING WITH CARAMEL CREAM

Steps:

• In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside., Preheat oven to 350°. In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until bubbly, 35-40 minutes. Cool for 15 minutes., Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.

CREAMY RICE PUDDING

Steps:

• In a small heavy saucepan, combine rice, milk, sugar and salt; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until thickened, about 20 minutes, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm or cold; serve with desired toppings.

RICE PUDDING

Steps:

• In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled., Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.

OLD FASHIONED CREAMY RICE PUDDING

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.

CREAMY RICE PUDDING

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.

RICE PUDDING WITH CREAM

Steps:

• Combine the rice, water, and salt in a large saucepan and simmer for 3 minutes.
• Add the sugar and milk and bring to a slow simmer over low heat; stirring occasionaly.
• Cook, uncovered 30 minutes or until the milk is absorbed; cool.
• Soak raisins in water until plump.
• Preheat the oven to 300 degrees; butter a 1 1/2 quart baking dish.
• Whisk the egg yolks with cream and vanilla; combine with the cooled rice and mix well. Drain raisins and mix with rice.
• Turn into baking dish and sprinkle with cinnamon.
• Bake, uncovered until edges are set, but still creamy inside--25 minutes.
• Gently heat 1 cup heavy cream until lukewarm, pour over the top.

SLOW-BAKED CLOTTED CREAM RICE PUDDING

Steps:

• Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
• Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).

CREAMIEST RICE PUDDING

Steps:

• In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
• In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
• When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.