Rice Pudding Recipes please--the more original, the better!?

Answer 1

Custard Rice Pudding

INGREDIENTS:
1/2 cup plain cooked rice
3 eggs, beaten
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1/2 cup raisins
3 1/2 cups milk
ground nutmeg, freshly ground if possible

PREPARATION:
In a large mixing bowl, mix all ingredients except nutmeg. Pour mixture into a lightly buttered shallow baking dish and sprinkle with nutmeg. Place baking dish in a pan of hot water in oven and bake at 300° for about 1 1/2 hours, or until set.

A clean knife inserted into the center should come out with nothing clinging to it. Serve warm or chilled with whipped cream or whipped topping, if desired.

Answer 2

Fruit Rice Pudding

Ingredients:

1 cup skim milk
1 cup cooked brown rice
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/4 teaspoon cinnamon
pinch ground cloves
pinch ground cardamom or the seeds from 4 cardamom pods (optional)

Directions:

Warm the milk in a saucepan over low heat. Stir in the remaining ingredients, cover and cook very gently 15 to 20 minutes, stirring occasionally. Do not let the milk boil. The pudding is done when the fruits are plump and soft and most of the milk is absorbed.

I really love this recipe, my mom found it off the internet once, and made it at home, and it's been my favorite ever since.

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

This recipe includes apple which provides more taste :)
Instead of just plain old Rice Pudding.
APPLE RICE PUDDING
3/4 cup rice
2 cups milk
4 tablespoons butter
3/4 cup sugar
1/2 teaspoon cinnamon
5 apples
Wash rice well. In the top of a double boiler, bring milk to a boil. Stir in rice and continue to cook until thick, stirring occasionally. Cream together butter and sugar; add to rice. Add cinnamon and cool.
Peel apples, cut into thick slices, fry pieces in butter until lightly browned on both sides.

Place cooked rice in an oven proof baking dish, making a depression in the center, and fill with fried apple slices.

Cover with Meringue and bake at 350°F for 15 minutes or until Meringue is lightly browned.

Meringue:
3 egg whites
1/3 cup sugar
1/2 teaspoon vanilla
Beat egg whites in a clean bowl until foamy. Gradually add sugar, beating until mixture forms stiff peaks. Stir in vanilla.
Or try


CHOCOLATE MACAROON RICE PUDDING
2 c. cooked rice
1 can sweetened condensed milk
1/2 c. dark chocolate (chips are fine)
1 vanilla bean
1 c. flake coconut
2 c. milk
Place all ingredients in a double boiler over simmering water. Stir occasionally. Cook until most of the liquid is absorbed and mixture is of pudding consistency. On a dry winter day Time may be 20 min or in the wet summer may take 30-40min. May add a shot of rum. Serve warm or cold.
Which is clearly mouth watering & delicious!
The chocolate adds alot of flavor to than just plain rice pudding :)

Please Enjoy :)

Answer 5

Arroz Pudin De John

4 3/4 cup rice milk
2/3 cup rice +1 cup
1/ cup sugar
2 Tablespoons unsalted butter
1 cinnamon stick
pinch salt
1/2 cup raisins
2 teaspoons vanilla
2 egg yolks

Comgine the milk, rice, sugar, butter, cinnamon stick and salt
in a large heavy sauce pan or soup pot. Simmer over medium low heat until rice mixture is creamy, stirring frequently, about 1 hour. Remove from heat. Discar cinnamon stick; stir in raisins, vanilla and 1 cup or more left over cooked rice.
Pour 3/4 cup milk into a small heavy sauce pan. Bring to simmer. Add mix in egg yolks to blend in a small heavy bowl. Gradually whisk hot milk into the yolks. Return to sauce pan. Sitr over medium heat, and cook until a thernometer regists 160 f, about 2 mintues (don't boil).
Transfer pudding to a large no metal bowl. Cover and chill until cold, about 30 minutes. A tablespoon o orange blossom water gives this pudding a marvelous twist!!

Answer 6

Chocolate Rice Pudding
Recipe #1334494 ratings
A deliciously rich chocolate rice pudding made in the crockpot. Adapted from a recipe in Betty Crocker's "Slow Cooker Cookbook". She advises making it with cooked rather than uncooked rice, because apparently uncooked rice can come out sticky rather than creamy when cooked slowly in the crockpot.
by bluemoon downunder | Edit...My Notes

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10 servings 2¾ hours 10 min prep
Change to: servings US Metric
4 cups cooked white rice
3/4 cup brown sugar
1/4 cup baking cocoa
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 (12 ounce) cans evaporated milk, low fat is fine
1 cup slivered almonds or your favourite nuts

Lightly grease or spray with cooking spray the inside of a 31/2- to 6-quart crockpot.
Combine all ingredients in the crockpot, cover the crockpot and cook on low for 21/2 to 3 hours, or until all the liquid has been absorbed. Stir before serving.
Serve either warm or chilled. To chill, allow the rice pudding to cool for about 2 hours, then spoon it into a bowl, cover and refrigerate until ready to serve. Serve with cream and a sprinkling of slivered almonds or nuts of your choice.

Answer 7

this is gratuitously original as I found the recipe then looked up pudding to find an application http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=AbstractPlus&list_uids=17151480&query_hl=2&itool=pubmed_docsum

Custard pudding containing Psi could therefore be an effective functional sweet desert with high antioxidative activity and the outstanding gelling characteristics

It'd be nifty if they meant Psi like Psionics You know the ability to effectively gel puddings with mind power alone

Custard pudding gels were prepared from fresh whole egg, milk and sugar. The effects of D-psicose (Psi), a non-calorie rare hexose, on the antioxidative activity and rheological properties of the custard pudding gels were investigated at different temperatures for comparison with those of control sugars

Answer 8

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).

Answer 9

The first recipe sounds really good but no one mentions par-boiling the raisins. If you don't they are too hard and chewy. Just boil them for 2 min or so and then let them sit for a few. They are far more plump, tender and look a lot less like bugs in your pudding.

Answer 10

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.