Anyone have a Rice pudding recipe that uses cooked rice?

Question

Wow! You guys are great!!!

Answer 1

Rice pudding is just the best.

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.

The lemon zest makes this a cut above. And very importantly, put in a pan of water before baking. It makes the world of difference.

Answer 2

INGREDIENTS
1 cup cooked white rice
1 quart milk
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
1 teaspoon butter
1 pinch ground nutmeg
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
In a 2 quart saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs and vanilla. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.

Answer 3

Creamy Rice Pudding


"This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice."

Original recipe yield:
4 servings

PREP TIME 25 Min
COOK TIME 20 Min
READY IN 45 Min

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 4

Apple Rice Cobbler

Ingredients:

1 package Vanilla pudding mix
2 1/2 cups Water
3 1/2 cups rice - cooked
1/2 cup Sour cream
1/2 teaspoon Ground cinnamon
1/8 teaspoon Ground nutmeg
1 can Apple pie filling
1/3 cup Raisins
1 1/2 teaspoon Lemon juice
Ground cinnamon -- if desired


Directions:

Prepare pudding according to package directions using 2-1/2 cups milk. Fold cooked rice, sour cream, cinnamon and nutmeg into hot pudding; set aside.

Combine apple pie filling, raisins and lemon juice; mix well. Spoon about 1/3 cup of the pudding into 8 parfait or dessert dishes; top with about 1/4 cup of the apple mixture. Spoon remaining pudding on top of apple mixture. Sprinkle with cinnamon, if desired. Serve warm or chilled. Makes 8 servings.

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Brown Cow Rice Pudding

Ingredients:

2 1/2 cups milk
2 cups cooked rice
1/4 cup granulated sugar
1/4 cup chocolate chips
1 teaspoon pure vanilla extract


Directions:

Mix milk, rice, sugar and chocolate chips in a medium size saucepan and heat to medium, stirring often for about 20 minutes until pudding is creamy.

Remove from heat and stir in vanilla extract.

Spoon into serving dishes, and allow to cool for about 10 minutes. Serve warm or cold. Makes 6 servings.

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President's Rice Pudding

Ingredients:

2 cups Cooked rice
1/2 cup Sugar
1/2 cup Crushed pineapple, drained
Grand Marnier liquor
1/2 pint Heavy cream


Directions:

Mix all with a few drops of Grand Marnier liquor. Chill well in refrigerator. Whip heavy cream until very stiff. Fold into rice mixture. Chill overnight. Makes 4 servings.

Answer 5

Why so complicated?

This DOES NOT use cooked rice but...

1 quart milk
1 cup rice (UNCOOKED, not instant)
1/2 cup sugar
pinch salt
cinnamon stick

Slowly bring this to a boil over medium heat, stirring often. Lower the heat and let simmer until thick. Remove cinnamon stick and serve warm. You can sprinkle it with ground cinnamon too.

Only takes about half an hour or so...

Answer 6

Buy two packages of Jello Brand Vanilla pudding, follow directions, when thickened, add cooked rice, cinnimon, and put in dessert dishes. Easy and delicious.

Answer 7

2 c. cooked rice
1/2 c. sugar
2 eggs, slightly beaten
2 c. milk
1/2 tsp. vanilla
1/4 c. raisins
1/2 tsp. powdered cinnamon


PREPARATION:
Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.

Answer 8

all of these are using cooked rice

Rice Pudding (WW)
Makes 4 servings
Ingredients
2 cups cooked long-grain rice
2 cups skim milk
4 pitted dates, chopped
2 Tbsp + 2 tsp firmly packed light brown sugar
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 ounce (about 3 Tbsp) sliced almonds

In medium saucepan, combine rice, milk, dates, and sugar; cook over medium heat, stirring frequently, just until mixture comes to a boil. Reduce heat to low; simmer, stirring constantly, 20 minutes, until mixture is thickened. Remove from heat. Add vanilla and cinnamon to rice mixture; set aside to cool. Divide evenly among four custard cups or serving glasses; cover and refrigerate until chilled.
Serve sprinkled with almonds.


MAPLE RICE PUDDING

1 qt Skim milk
2 c Cooked long-grain white rice
1/3 c Maple syrup; PLUS:
2 tb Maple syrup
1 ts Grated orange rind
1/3 c Broken walnuts

Combine the milk and rice in a large saucepan. Cook, stirring, over medium-low heat until the mixture boils and thickens, about 25 minutes. Stir in 1/3 cup maple syrup and cook 10 minutes more. Add the orange rind and vanilla. Pour into 4 (8-ounce) dessert bowls or custard cups; then allow to cool at room temperature. Meanwhile, heat the walnuts in a small heavy frying pan over low heat, stirring, until fragrant, about 3 minutes. Drizzle with remaining 2 tablespoons
maple syrup. Cook over medium heat, stirring, until the syrup boils and coats the walnuts, about 2 minutes. Sprinkle on the puddings.


Crockpot Caramel Rice Pudding
3 cups cooked white rice
1/2 cup raisins
1 tsp. vanilla
14 oz. can sweetened condensed milk
12 oz. can evaporated milk
2 Tbsp. sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
Spray inside of 3 quart crockpot with nonstick cooking spray. Combine all ingredients in crockpot. Cover and cook on low for 3-4 hrs or until liquid is absorbed and mixture is thickened. Stir well. Serve warm.
Serves 8.


Coconut Rice Pudding Cake with Flambeed Fruit Satays
Copyright, 2001, Ming Tsai, All Rights Reserved

2 cups coconut milk
1 teaspoon vanilla extract
1/4 cup palm sugar
1 1/2 cups steamed white sticky rice
1 1/2 cups steamed black sticky rice
1/2 cup toasted coconut
1 tablespoon butter
Fruits of Bali (mango, pineapple, papaya, banana, etc) all cut into 2-inch
cubes
1/2 cup rum mixed with 3 tablespoons sugar
1/2 cup cream
Soaked 6 inch wooden skewers
In a small saucepan, on medium heat, add the coconut milk, vanilla, and sugar and reduce by 50 percent. In a bowl, mix the rice and reduce milk together. Form 4 cakes using damp hands. Press the cakes into the toasted coconut to coat both sides. Place the cakes in a steamer lined with banana
leaves. Steam until hot, about 10 minutes.

Meanwhile, skewer the fruit to make satays. In a saute pan on high heat, add the butter and saute the satays until slightly colored. Remove the pan from the heat and carefully deglaze/flambe with rum. Return the pan to the heat
and cook until alcohol evaporates, about 2 minutes. Remove satays and add cream to pan to make a sauce.

On small plates, place one cake down and top with 2 satays. Drizzle on cream sauce.

Answer 9

http://vegweb.com/index.php?topic=6365.0

Answer 10

MADE ME HUNGRY!!!