Creamy Rice Pudding Recipes?

Answer 1

Creamy Rice Pudding

* 1 quart rich milk
* ½ cup rice, scant
* 1/3 cup sugar
* Grated yellow rind of½ lemon
* A pinch of salt

Wash the rice thoroughly by putting it into a dish, pouring hot water over it, and whipping it with a batter whip, then pouring off the water, repeating the process till the water remains clear. Be careful to grate off only the yellow part of the lemon rind. Put all the ingredients into a pudding dish. Cover the dish, set in the oven, and bake very slowly till the rice is tender. The pudding should be stirred occasionally during the cooking. When the pudding is nearly done, the cover may be removed to allow the top of the pudding to brown. Success in making this pudding depends entirely on the baking. It should be bake slowly, until the rice is thoroughly tender, but not too long; for if baked too long, the pudding will be too dry. It is best served the day after it is made, and should be of a rich, creamy consistency when cold; some might enjoy it served hot. One-eighth package of raisins may be added to the pudding, if desired.

Answer 2

Try this one. If you like it, there are tons more on the same site.

3 quarts milk
1 1/2 cups long grain rice
1/2 teaspoon salt
4 eggs
2 teaspoons vanilla
1 1/2 cups sugar


1. Combine milk, rice, and salt in a large pot.
2. Bring to a boil, then lower to maintain a rolling boil, stirring constantly, until the rice is tender. (May take a 1/2 hour or longer).
3. Mix the eggs and sugar together.
4. Add some of the hot milk mixture to the egg/sugar mixture to temper.
5. Combine all ingredients in the pot.
6. Add vanilla and stir.
7. Cool in refrigerator.
8. Cinnamon and raisins are optional.

Answer 3

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 4

Creamy Basmati Rice Pudding:

Traditional Indian rice pudding inspired this simple, rich dessert. Prep and Cook Time: about 30 minutes, plus 2 hours to cool and chill. Notes: Aromatic rose water is available in specialty food stores.

3/4 cup basmati rice
4 cardamom pods, crushed
1/2 teaspoon salt
1 cup whipping cream
1/3 cup sugar
8 ounces mascarpone
1/4 teaspoon rose water (optional; see notes)
Chopped pistachios

1. In a 2- to 3-quart pan over high heat, bring rice, cardamom, salt, and 1 1/2 cups water to a boil. Lower heat to maintain a simmer, cover, and cook until water is absorbed and rice is tender, 20 to 25 minutes. Fluff with a fork, cover, and let cool to room temperature. Discard cardamom pods.

2. In a bowl, combine cream, sugar, mascarpone, and rose water (if using). Whip mixture with an electric mixer at medium speed, until thickened.

3. Stir in rice. Spoon into eight bowls or dessert glasses. Cover and chill until cold, at least 1 hour. Just before serving, sprinkle with chopped pistachios.

Yield: Makes 8 servings

Answer 5

Creamy Cinnamon Rice Pudding

INGREDIENTS
3 quarts milk
2 tablespoons ground cinnamon
1/4 cup butter
2 cups white sugar
1 cup heavy cream
4 eggs
1 cup uncooked white rice
DIRECTIONS
Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving

Serves 12

Creamy Rice Pudding

INGREDIENTS
1 1/2 cups water
1/2 cup long grain rice*
1 cinnamon stick
1 (1 inch) piece orange or lemon rind
Dash salt
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup raisins or pecan halves (optional)
Ground cinnamon
DIRECTIONS
In medium saucepan, combine water, rice, cinnamon stick, orange rind and salt. Bring to a boil, reduce heat; cover and simmer 15 minutes.
Stir in EAGLE BRAND®. Cook uncovered over low heat, stirring frequently 25 minutes or until rice is tender. Remove cinnamon stick and orange rind. Cool. (Pudding will thicken as it cools). Stir in raisins or nuts (optional). Garnish with cinnamon. Serve warm or chilled. Store leftovers covered in refrigerator.

Creamy Rice Pudding

INGREDIENTS
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
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, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Serves 4

Answer 6

Oh my goodness girl. just go buy a box of tapioaca pudding and follow the directions. Its great.

Answer 7

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