Rice pudding?

Question

does anyone have a recepie for rice pudding. just rice pudding without any raisins or nuts, or anything like that?

Answer 1

RICE PUDDING WITH PEARS AND LEMON
(BUDINO DI RISO CON PERE E LIMONE)
Since this recipe contains no milk or egg, it has a lighter texture and fewer calories than standard rice pudding.

3/4 cup arborio rice or medium-grain white rice
2 cups water
2 large firm but ripe Anjou pears, peeled, cored, cut lengthwise into 1/4-inch-thick slices
1/4 cup fresh lemon juice
4 tablespoons sugar
1 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg




Combine rice and 2 cups water in heavy medium saucepan. Bring to boil. Reduce heat; cover and simmer until rice is tender, about 18 minutes. Drain if necessary. Let cool slightly.
Preheat oven to 400°F. Combine pears, lemon juice, 3 tablespoons sugar and peel in large bowl; toss to blend. Stir in rice. Transfer mixture to 9-inch-diameter glass pie dish, spreading evenly. Sprinkle with nutmeg and 1 tablespoon sugar. Bake until heated through, about 15 minutes. Spoon warm pudding into bowls.

Per serving: calories, 156; total fat, 0.5 g; saturated fat, 0; cholesterol, 0
Makes 6 servings.

Answer 2

1 C Rice
1/2 tsp salt
1/2 tsp vanilla extract
4 Tbsp sugar
3 1/2 C milk
1/2 tsp cinnamon

in saucepan combine rice and 3 C milk. Bring to a boil, cover and lower heat as much as possible. Simmer until rice is very tender. when rice is about half way done stir in salt, sugar, vanilla and raisins. When rice is done pour into bowl with a lid and refrigerate until set and chilled. Keep chilled until ready to serve.

This is SO good, even my son who is extremely picky loves this!

Answer 3

Here's the one that I have made, it's very good.

Creamy Rice Pudding

Original recipe yield: 4 servings

PREP TIME 25 Min
COOK TIME 20 Min
READY IN 45 Min

INGREDIENTS
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1/2 teaspoon vanilla extract

DIRECTIONS
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another 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 and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Answer 4

"Custard Rice Pudding" - 6 servings

1/2 cup raw regular medium-grain rice
3 cups milk
1/4 tsp. salt
4 eggs
3/4 cup sugar
2 tsp. vanilla extract
1/2 tsp. ground nutmeg

1) In 4-quart saucepan over medium heat, heat rice, milk and salt just to boiling. Reduce heat to low. Cover; simmer 30 minutes or until rice is tender, stirring occasionally.
2) Meanwhile, in medium bowl, beat together eggs, sugar and vanilla. With wooden spoon, gradually stir beaten egg mixture into rice. Heat just to boiling, stirring constantly. Serve warm or cold. Spoon into dessert dishes; sprinkle with nutmeg.

Answer 5

I found a really good recipe for rice pudding at www.kraftfoods.com made with minute rice. It has raisins in the recipe but you can leave them out if you don't like them.

Answer 6

Arroz con Coco (Cuban Coconut Rice Pudding):

This rice pudding comes from the author's Cuban friend who uses starchy, short-grain Valencia-style rice to achieve a creaminess reminiscent of risotto. Valencia-style rice can be found at most supermarkets; you can also use a short-grain rice like Arborio or Japanese white rice.

3 cups water
1 cup short-grain rice (such as Arborio)
4 whole cloves
1 (2-inch) piece vanilla bean, split lengthwise
1 (2-inch) cinnamon stick
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup evaporated fat-free milk
1/2 cup light coconut milk
1/2 cup golden raisins
1 tablespoon chopped crystallized ginger
1 teaspoon grated lemon rind
Pinch of salt
1/2 teaspoon ground cinnamon (optional)

Place water and rice in a large saucepan. Place cloves, vanilla, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add to rice mixture. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low; cook 20 minutes or until rice is tender and liquid is almost absorbed.

Stir in milks and raisins; cook 10 minutes, stirring frequently. Stir in ginger, rind, and salt; cook 5 minutes, stirring frequently. Remove cheesecloth with spices. Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired.

Yield: 8 servings (serving size: 1/2 cup)

Answer 7

Are you out to get someone back for something? Rice pudding is a defensive weapon.

Answer 8

Real simple food, this. Milk or cream and plain cooked rice to whatever you like the consistancy at.

I like mine sprinkled with brown sugar and nutmeg.