Rice Pudding Recipe?

Answer 1

Nana’s Rice Pudding

2/3 cup of minute rice
2 ¾ cups of Milk
1/3 cup of sugar
½ teaspoon of salt
1/3 cup raisins (optional)

In sauce pan combine above ingredients, stir frequently, reduce heat simmer for 10 minutes, stirring occasionally.

2 slightly beaten eggs
1 teaspoon of vanilla
½ teaspoon of nutmeg

In one quart casserole combine above ingredients, then combine Rice mixture slowly, so eggs don’t cook. Place casserole in pan of hot water
(hot water bath). Bake at 375 degrees for 20 to 30 minutes, or until center is set.

Cool 1 hour before serving.

Answer 2

This rice pudding is made in a crock pot
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2 1/2 cups cooked rice
1 1/2 cups evaporated milk (or scalded milk)
2/3 cup brown sugar
2 Tbls. soft butter
2 tsp. vanilla
1/2-1 tsp, nutmeg
3 eggs beaten
1/2-1 cup raisins

Thoroughly combine rice with all remaining ingredients. Pour into lightly greased crockpot. Cover and cook on High for 1-2 hours or on low for 4-6 hours. Stir during first 30 minutes.

This recipe may be doubled for the 3 1/2 or 4 qt models.

This is an old Rival recipe, so cooking times may need to be adjusted accordingly.

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 and cinnamon.

Serve warm or cold.

Serves 2-3.

Answer 4

Rice Pudding with Fresh Fruit:

1/2 cup short-grain rice
3 cups milk
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon Pernod or pastis
2 pears, fresh or canned
raspberries, fresh or frozen (thawed)
1 teaspoon anise seeds

# In a saucepan, combine rice, milk, sugar, and salt. Cook over medium heat until mixture begins to bubble. Reduce heat and cover.
# Cook 1 hour, stirring occasionally.
# Remove from heat. Add vanilla and Pernod.
# Cool, then refrigerate at least 3 hours.
# Halve pears lengthwise, slice thinly, and spread out into a fan shape. Place pear and rice pudding on plates, and garnish with raspberries and anise seeds

Answer 5

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.

Answer 6

2 cups rice
2 cups water
2 cups cream
1 cup sugar
2 tblsp vanilla
1 egg
1/4 cup milk.

Cook rice and water in covered pot. When water is nearly boiled away, add cream and sugar and 1 tblsp vanilla. Simmer for five to ten minutes. Mix milk, remaining vanilla, and egg in a bowl until thoroughly mixed. Add to pot and stir completely, then remove from heat.