Rice Pudding Recipes?

Answer 1

INGREDIENTS
1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins
1 pinch ground nutmeg
DIRECTIONS
Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Answer 2

SCANDINAVIAN RICE PUDDING:
2 cups milk
1/2 cup rice, uncooked (River Rice)
1/2 cup light or heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup sugar
2 Tablespoons butter
In the top of a double boiler heat milk; stir in rice, cover and cook over boiling water stirring occasionally as the mixture thickens. Add in additional milk if necessary, until the rice is tender. About 1 to 1 1/2 hours.
Stir in cream, vanilla, salt, sugar and butter. Remove from heat and allow to stand over hot water until ready to serve. Mixture will thicken as it stands. Makes 3 cups.

Answer 3

Custard Rice Pudding

* ¼ cup of rice
* 1 egg and 1 yolk
* 1 cup of milk
* 1/3 cup of milk
* 1/3 cup of sugar
* ½ teaspoon of mace or nutmeg
* ¼ cup of raisins or currants

Blanche the rice, then cook till tender in the cup of milk; add the fruit, the egg, beaten and mixed with the sugar, the spice and half-cup of milk, mix thoroughly and turn into buttered-and-sugared molds. Bake as all custards. Serve, turned from the molds, with wine, orange or currant jelly sauce.

Answer 4

I am crazy for rice pudding, look on back of 24 oz. sun maid natural california raisins container. Best recipe ever.

Answer 5

Arroz con Coco (Cuban Coconut Rice Pudding):

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 6

Rice Pudding Recipes



Contents
Contents
Stovetop Rice Pudding
Baked Rice Pudding


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Stovetop Rice Pudding
I have pretty good memories of rice pudding from when I was growing up, though that's equally tinged with less than fond memories of buffet restaurants serving their idea of rice pudding. In any case, I finally decided it was time I give it a try. Typically I've always had the baked ones with the nice brown crust on top, but I was feeling kind of lazy the first time out. This recipe is pretty good, though not quite as tasty as I remember the baked ones my Mom made being, but it has the big advantage of only requiring one saucepan. Just cook the rice, then dump in the milk, sugar and so on, and go from there.

I found this recipe as posted to rec.food.recipes on December 31, 1995 by Robyn Walton under the name Creamy Rice Pudding. Personally I'd say it makes two good servings, but after a large meal I expect you could stretch it to four.


1.5 cups cooked rice
2 cups milk, divided
0.33 cups sugar
0.66 cups raisins
0.25 teaspoons salt
1 tablespoon butter
1 egg, beaten
0.5 teaspoons vanilla
Dash nutmeg or cinnamon, optional
Combine rice and 1.5 cups milk, sugar and salt in heavy saucepan. Cook over medium heat. Stir occasionally until thick and creamy, 15-20 minutes. Blend remaining half cup milk and egg. Stir into rice mixture. Add raisins. Cook 2 minutes longer, stirring occasionally. Add butter and vanilla. Spoon this into serving dishes. Sprinkle with nutmeg or cinnamon if desired. Serves 4.





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Baked Rice Pudding
Encouraged by a request for my mother's rice pudding recipe, I got it from her. It's actually even easier than the pudding above, and also takes only one dish, but it bakes for a long time. The long baking is great to warm the house on a cold winter's day, however, and fills it with a great smell.


0.5 cups rice
1 quart milk
0.5 cups white or 0.66 cups brown sugar
0.5 teaspoons salt
0.25 teaspoons nutmeg
0.5 cups seedless raisins
Combine rice, milk, sugar and salt; pour into buttered 1.5 quart baking dish. Bake in slow oven (300F) one hour; stir occasionally. Add nutmeg and raisins; continue baking another 1.5 to 1.75 hours. Makes six servings (though I ate it in two sittings).





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Answer 7

get some pudding and some rice and mix it and u get RICE PUDDING

Answer 8

This is a great site to look on.