RICE PUDDING WITH LONG GRAIN RICE RECIPES

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RICE PUDDING RECIPE: HOW TO MAKE IT - TASTE OF HOME



Rice Pudding Recipe: How to Make It - Taste of Home image

For an old-fashioned sweet treat just like Grandma used to make, try this slow-cooker rice pudding. It has a rich cinnamon flavor and is made wonderfully light after whipped cream is stirred in at the end. —Jennifer Bennett, Salem, Indiana

Provided by Taste of Home

Categories     Desserts

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 4 servings.

Number Of Ingredients 11

1-1/4 cups 2% milk
1/2 cup sugar
1/2 cup uncooked converted rice
1/2 cup raisins
2 eggs, lightly beaten
1 teaspoon ground cinnamon
1 teaspoon butter, melted
1 teaspoon vanilla extract
3/4 teaspoon lemon extract
1 cup heavy whipping cream, whipped
Additional whipped cream and ground cinnamon, optional

Steps:

  • In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled., Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.

Nutrition Facts : Calories 437 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 157mg cholesterol, SodiumContent 87mg sodium, CarbohydrateContent 63g carbohydrate (39g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

HOW TO MAKE THE ABSOLUTE EASIEST RICE PUDDING | KITCHN



How to Make the Absolute Easiest Rice Pudding | Kitchn image

How to turn just 5 ingredients into the creamiest, dreamiest rice pudding.

Provided by Christine Gallary

Categories     Dessert    Snack    Pudding    Sweets

Total Time 2700S

Prep Time 300S

Cook Time 2400S

Yield 8

Number Of Ingredients 7

1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice
3 to 4 cups dairy or unsweetened non-dairy milk
1/3 cup granulated sugar, plus more as needed
1/4 teaspoon kosher salt
1/2 vanilla bean, or 1 1/2 teaspoons vanilla bean paste or vanilla extract
1 tablespoon unsalted butter (optional)
Add-in options: 1/2 cup raisins, 1/4 teaspoon ground cinnamon

Steps:

  • Measure out the rice and milk. Place 1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice in a large saucepan. Add 4 cups milk for uncooked rice, 3 cups milk for cooked rice.
  • Add the flavorings. Add 1/3 cup granulated sugar and 1/4 teaspoon kosher salt. If using vanilla bean, scrape the seeds from 1/2 vanilla bean and add the seeds and the pod into the saucepan. If using vanilla bean paste, add 1 1/2 teaspoons. Add any desired add-ins.
  • Bring to a simmer. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
  • Simmer until the rice is tender. Reduce the heat to maintain a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, 20 to 22 minutes for uncooked rice, 10 to 12 minutes for cooked rice.
  • Add the butter and vanilla extract. Remove from the heat and stir in 1 1/2 teaspoons vanilla extract if using and 1 tablespoon unsalted butter if desired until melted. Remove the vanilla bean pod if needed. Taste and add more sugar as desired.
  • Serve the rice pudding. The rice pudding will continue to thicken as it cools. Thin out with more milk if desired, and serve warm or cold.

Nutrition Facts : SaturatedFatContent 1.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 26.9 g, SugarContent 12.8 g, ServingSize Serves 8, ProteinContent 4.3 g, FatContent 3.5 g, Calories 148 cal, SodiumContent 114.3 mg, FiberContent 4.9 g, CholesterolContent 0 mg

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