i need a recipe for rice pudding that is made on the stovetop?

Question

stovetop instead of oven

Answer 1

Ok, first you need a few cups of cooked white rice. I use long grain basmanti, but any rice you want to use is fine I guess.

Get out a suacepan or pot, or whatever you're using and put a couple tablespoons of butter or margarine in. When it's all melted, put in your rice and toss it around, so that you evenly coat the rice with the butter. All over medium heat!

While this is happening, take a couple cups of milk/soymilk/ricemilk/othermilk and two eggs (more if you have more rice). Whisk the two together with about a half-cup of sugar and a few teaspoons of cinnamon and about two teaspons of vanilla. Pour the wet mixture into the rice and mix them together. Keep to pudding over the heat until it boils, stirring somewhat constantly to make sure the egg doesn't cook on the bottom of the pan. Turn the heat to low and cover the pudding. Still mix it every now and then for about 5 minutes. If it's too thick, add more milk, if its too thin add more cooked rice. If it's not sweet enough, add sugar. For a twist, also put in some bananas or dried fruit.

Answer 2

3 cups whole milk
1 can sweetened condensed milk
2 teaspoons vanilla
1/4 teaspoon salt
2 cinnamon sticks
1/2 cup raisins, soaked in warm water to soften
1 cup rice, short or medium grain

Bring milk to a simmer. Stir in rice, add in cinnamon sticks and simmer until rice is softened, about 15-20 minutes. Remove cinnamon sticks and stir in remaining ingredients. Bring to a slight simmer and cook for an additional 20 minutes or until almost all of the liquid is absorbed and rice has a pudding-like consistency.

Answer 3

I have never made this recipe myself, but my best friend made it many times, and it was the BEST rice pudding I had ever tasted!!

1/2 cup Carolina rice
1/2 cup water
1/2 stick butter or margarine
1/3 cup sugar
1 quart milk
1/2 teaspoon vanilla extract
1/2 cup milk
1/2 cup heavy cream
2 beaten eggs
1/4 cup sugar

In large heavy pot, combine rice, water, and butter.
Cook until liquid evaporates.
Add 1/3 cup sugar, 1 quart milk, and 1/2 teaspoon vanilla extract.
Cook over medium heat 1/2 to 45 minutes, stirring often (don't walk away from pot!)
Mix together 1/2 cup milk, 1/2 cup heavy cream, 2 beaten eggs, and 1/4 cup sugar and then pour into pot. Bring to boil.
Pour into pan. Sprinkle with cinnamon if desired.

Enjoy!

Answer 4

Hi !!!
Here you go:

John Sineno's Famous No-Bake Rice Pudding

By NYC Fireman John Sineno
Makes 20 to 25 servings

1 pound long-grain white rice
1 gallon milk
3 cups sugar
3 ounces vanilla extract
2 cans (12 ounces each) evaporated milk
1 package vanilla tapioca pudding (not instant)
5 eggs, beaten
Raisins (optional- as many or as few as you want)
Ground cinnamon

In a large saucepan with a lid, cook the rice, milk, and sugar, stirring occasionally, until the mixture comes to a slow boil. Reduce the flame and let it simmer; and remember, stirring prevents the mixture from sticking. As the mixture begins to thicken, add the vanilla, evaporated milk, and tapioca pudding.
Sitr well and cover. Very slowly and gradually, add the eggs to the simmering mixture. Cook, stirring, until thickened. If raisins are to be added, place in a bowl, cover with boiling water, and let stand for 15 minutes; drain.
Put the raisins in the bottom of a large baking pan (or two disposable foil baking pans), pour the pudding over the raisins, stir, then let the mixture cool. Sprinkle the top of the rice pudding with cinnamon before serving.

----------AND ...

No-Bake Caribbean Rice Pudding

Ingredients needed:

2 cups water
2 pinches of salt
1/2 cup long-grain white rice
1 cup whole milk
1/2 cup coconut milk
1/4 cup golden raisins
1/4 cup sugar
2 tablespoons flaked coconut
1/8 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Bring the water to a boil in a large heavy saucepan over high heat. Add the salt and the rice and stir to combine. Reduce the heat to low, cover, and simmer, stirring occasionally, until the rice is very tender, 25 to 30 minutes.

Add the milk, coconut milk, raisins, sugar, coconut, nutmeg, and cinnamon. Cook uncovered, stirring often, until most of the milk is absorbed, about 20 minutes.

Remove from the heat and add the vanilla. Stir to blend. Serve warm or chilled.

Yield: 6 servings

Answer 5

I got this one off the Food Network, Everyday Italien! Soooo Yummy!

5 cups whole milk
2/3 cups ariborio rice (Spelled wrong, but the rice used for risotto)
2 tsp vanilla
2 tsp rum (optional)
1/2 cup sugar (I like brown)
1/4 tsp orange zest

Combine milk, rice and vanilla. bring to a boil and simmer for 25 min. Add next three ingredients and enjoy!! It makes a very creamy pudding.
I like to throw about 1/2 cup of raisins in and 1 tsp cinnamon. Cranberries, nuts, what ever you like would work too! Experiment and have fun!

Answer 6

No there in is not any fish eggs in it. Those little clear balls, are the Tapioca mixed with a gelatin. Tapioca is a root plant. Get Tapioca, clean the skin off, and boil it until soften, and cooked, smash it a little. Then add sugar, and some corn starch to thicken it up. This is like a sweet desert, and this taste just like those little gel balls in the pudding.

Answer 7

Ingredients

Cooked rice
Milk
Brown sugar
Spices
Fruit
Nuts

Put the cooked rice in a sauce pan and just cover with milk. Stir to separate the individual rice grains. Add brown sugar and spices to taste. Put the sauce pan over medium heat, stirring occasionally, until the mixture starts to simmer. Add fruit and nuts. Let cool slightly, serve.

Answer 8

my mom has a really good recipe, but it is too long, so if you want to email me you can.