Rice Pudding Recipes?

Question

Original, please! yum!

Answer 1

I like baked rice pudding. Here's my recipe:

4 eggs
2 cups milk
1/2 cup sugar
1 Tablespoon margarine
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
dash nutmeg
2 cups cooked rice
1/2 cup raisins

Beat eggs. Blend in milk, sugar, butter, vanilla, salt, cinnamon and nutmeg. Stir in rice and raisins. Pour into a lightly greased 1 1/2 qt. casserole. Bake at 325 degrees for 40 to 45 minutes. Stir gently. Bake another 40 to 45 minutes until knife inserted halfway from center comes out clean.

Answer 2

Saucepan Rice Pudding

3 cups milk
1/2 cup long grain rice
1/3 cup raisins or craisins
1 tablespoon butter or margarine
1/4 cup sugar
1/4 teaspoon ground cinnamon

In a heavy saucepan bring milk to a boil; stir in uncooked rice, raisins or craisins and a dash of salt. Cover; cook over low heat, stirring occasionally, for 30-40 minutes or until most of the milk is absorbed. Spoon into desert dishes. Dot with butter and sprinkle with a mixture of the sugar and cinnamon.
Serves 6
I sometimes throw a few chopped nuts or coconut into the pudding just before dishing up.

Answer 3

2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of long or short grain white rice
1/8 teaspoon salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup (40 grams) raisins

1 In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture - a Tablespoon at a time - beating to incorporate.

3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins.

Serve warm or cold.

Serves 2-3.

Answer 4

"Creamy Raisin Rice Pudding" - 6 servings

3 1/2 cups milk
1 cup uncooked white rice
1 (14 oz.) can sweetened condensed milk
1/3 cup raisins
1/4 tsp. vanilla extract
Whipped topping (optional)
Cinnamon (optional)

Combine milk and rice; bring to a boil over medium-high heat. Reduce heat to medium-low; cover. Cook, stirring occasionally, until mixture is creamy and liquid is almost absorbed, 25 minutes. Stir in condensed milk, raisins and vanilla. Cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat; let stand, covered, 10 minutes. If desired, garnish with whipped topping and cinnamon.

Answer 5

go to allrecipes.com!