RECIPE FOR OLD FASHIONED RICE PUDDING RECIPES
OLD-FASHIONED RICE PUDDING RECIPE: HOW TO MAKE IT
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. —Sandra Melnychenko, Grandview, Manitoba
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.
Nutrition Facts : Calories 214 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 266mg sodium, CarbohydrateContent 41g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
OLD FASHIONED SLOW COOKER RICE PUDDING RECIPE - FOOD.C…
Make and share this Old Fashioned Slow Cooker Rice Pudding recipe from Food.com.
Total Time 3 hours 5 minutes
Prep Time 5 minutes
Cook Time 3 hours
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a colander, rinse rice thoroughly under cold water.
- Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
- Add remaining ingredients, except for butter & whipped cream.
- Stir to combine.
- Pour butter over rice mixture.
- Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
- When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.
Nutrition Facts : Calories 350.4, FatContent 14.8, SaturatedFatContent 9.3, CholesterolContent 44.2, SodiumContent 177, CarbohydrateContent 49.4, FiberContent 0.5, SugarContent 25, ProteinContent 5.8
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I don't remember where or how I found this dessert. When I took it to a family reunion many years ago, however, a great-uncle was sure I'd used my great-grandmother's recipe!
Church suppers are among the places I've carried my rice custard. At home, I like to have it warm for dinner. Then, the next morning, I'll frequently enjoy the leftovers cold for my breakfast.
This dish is one I've been making for nearly as long as I've been married—and that's 42 years. My husband and I were true childhood sweethearts (I have known him since I was 3-1/2!). We have a daughter and two grandchildren. They live 15 minutes away, and they're the center of our life.
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