Best Simple Rice Pudding Recipes

SIMPLE BAKED COCONUT RICE CUSTARD PUDDING

Steps:

• NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
• Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
• Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
• Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
• Remove from oven and cool on rack.
• Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
• SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
• VARIATIONS:.
• 1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
• 2. BASIC RICE PUDDING.
• Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
• 3.RICE AND RAISIN CUSTARD.
• Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
• 4. SUGAR FREE CUSTARD.
• FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
• 5. FRUITED RICE CUSTARD.
• FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
• THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
• MAY GOD WATCH OVER YOU.

SIMPLE COCONUT RICE PUDDING

Steps:

• Place cooked rice, whole milk, coconut milk, sugar, and salt in a 3 quart saucepan.
• Bring to a simmer, uncovered, over moderate heat.
• Simmer until the pudding has thickened; approximately 45 minutes. Stir frequently.
• Stir in the coconut extract and let simmer for one more minute.
• Serve the rice pudding immediately in dessert cups, while still warm.

TOO SIMPLE BAKED EGGNOG RICE PUDDING

Steps:

• Cook rice as directed. Spray the baking dish and add the rice and the raisins and or craisins. Sprinkle with the cinnamon and nutmeg to taste.
• Pour the egg nog over the mixture until you can just see the liquid rising to the top.
• Bake at 325 for approximately one and a half hours or until set and still creamy through the middle. Serve warm or cold.
• Freezes well.

SIMPLE & LIGHT NUTELLA RICE PUDDING

Steps:

• Combine milk, rice, sugar and nutella in a large saucepan.
• Cook on medium heat until pudding thickens, about 30-40 minutes, stirring often.
• Remove from heat and stir in vanilla.
• Serve warm or chill before serving.

SIMPLE RICE PUDDING

Steps:

• Cook rice in water and salt as directed on package.
• Cool.
• Mix pudding and cold milk as directed on box.
• Add cooled rice and mix well.
• Refrigerate until ready to serve.

SIMPLE FARMHOUSE RICE PUDDING

Steps:

• 1. Place rice in bowl, add all ingredients, and stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven. Can sprinkle with cinnamon

SUPER SIMPLE RICE PUDDING

Steps:

• 1. In medium bowl combine pudding and milk. Combine using a mixer or whisk until well combined.(approx 1 to 1-1/2 minutes)
• 2. Add cinnamon and nutmeg to pudding and mix to combine well.
• 3. Stir in cooked rice and raisins and mix to combine. Spoon into individual serving cups and refrigerate until set.

SIMPLE STOVETOP RICE PUDDING

Steps:

• 1. Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes. 2. Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer. 3. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)

RICE PUDDING GOOD AND SIMPLE

Steps:

• 1. FOR RICE RECIPE....In sauce pan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• 2. ONCE YOU HAVE THE RICE....In saucepan, combine 1 1/2 cups COOKED rice, 1 1/2 milk, sugar and salt. cook over medium heat until thick and creamy, 15 5o 20 minutes. Stir in remaing 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
• 3. Optional..can sprinkle with cinnomon or nutmeg if desired. This can also be warmed in microwave if it has been cooled for like 15 seconds.
• 4. You can use New Rice or Left over rice =)