Need a recipe for Home made rice pudding?

Answer 1

Easy no bake rice pudding mmmm good

1-3/4 cups milk
1/2 cup MINUTE White Rice, uncooked
2 Tbsp. sugar
2 Tbsp. raisins
1/4 tsp. salt
1 egg
1/4 tsp. vanilla



COMBINE milk, rice, sugar, raisins and salt in medium saucepan. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 6 min., stirring occasionally.
BEAT egg and vanilla lightly in small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 min. until thickened. (Do not boil.)
REMOVE from heat. Let stand 30 min. Serve warm. Store any remaining pudding in refrigerator.

Answer 2

"Rice Pudding"

1 c. cooked rice
1 1/2 c. milk
1 T. butter, melted
3 eggs
3/4 c. sugar
pinch of nutmeg

Beat eggs, slowly add sugar. Add milk, rice, and butter. Sprinkle with nutmeg. Bake at 350 degrees for 1 hour.

Answer 3

RICE PUDDING

Active time: 1 hr Start to finish: 2 1/2 hr
1/3 cup basmati rice
2 cups cold water
1 1/2 tablespoons clarified butter (see cooks' note, below)
2 tablespoons golden raisins
1 tablespoon roasted cashews, chopped
1 tablespoon sliced blanched almonds
5 1/2 cups milk
6 saffron threads
1/2 cup sugar
1/8 teaspoon ground cardamom

Rinse rice well in a large sieve under cold running water, then transfer to a bowl. Add 2 cups cold water and let stand for 1 hour. Drain rice.

Heat clarified butter in a small skillet over moderate heat until hot but not smoking, then cook raisins and nuts, stirring, until golden, about 2 minutes.

Bring milk to a simmer in a 3- to 4-quart heavy saucepan over moderate heat. Transfer 2 tablespoons milk to a cup, then add saffron and let stand. Add rice to remaining simmering milk and cook, stirring frequently, until rice is tender, about 10 minutes. Add sugar and simmer, stirring frequently, until mixture is thickened to a loose pudding consistency, about 35 minutes more. Stir in raisin-nut mixture, saffron milk, and cardamom and simmer 2 minutes more. Serve warm.

Cooks' notes:
• Pudding thickens as it cools. If necessary, thin with additional milk or cream.
• To make 1 1/2 tablespoons clarified butter, cut 3 tablespoons unsalted butter into 1-inch pieces and melt in a very small saucepan over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and slowly pour butter into a measuring cup, leaving milky solids in bottom of pan (discard milky solids).

Makes 4 servings.

Answer 4

cook your rice the way you would normally

into the cooked rice add*:
butter
milk
ginger
cinnamon
nutmeg
clove
honey
brown sugar
raisins

*All to your own taste

grease a glass 9" dish with butter
put the mixture in
bake for 25 min or to your liking

enjoy!!