Recipes for "rice pudding"

In a saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Combine 2 1/2 cups cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins and mix well. Pour into a 9x13 inch baking dish.

Bake in preheated oven until top is golden, 30 to 60 minutes. Serve warm or cold.

Gather all ingredients.

Place cooked rice in a medium saucepan. Add 1 1/2 cups milk and salt; cook and stir until thick and creamy, 15 to 20 minutes.

Add remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar; continue cooking, stirring continuously, until well blended, 2 to 3 minutes more.

Remove saucepan from heat; stir in butter and vanilla extract.

Serve and enjoy!

Stir 5 1/2 cups milk, rice, sugar, and cinnamon together in a rice cooker. Cover and cook for one cycle until tender and creamy, about 20 minutes. Stir in remaining 2 1/2 cups milk.

Transfer to a bowl and let cool to room temperature, about 30 minutes. Cover and refrigerate for 1 to 2 hours before serving.

Bring water, rice, and salt to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Remove from heat; pour in milk and sprinkle in sugar. Stir with a whisk until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.

Place pan over medium heat, stirring frequently, until pudding reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Stir in vanilla and cinnamon. Very quickly whisk in egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add dried cherries and butter; stir thoroughly.

Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

Gather all ingredients.

Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.

Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan.

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.

Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.

Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.

Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.

Stir 4 cups milk, sugar, and rice together in a slow cooker until sugar dissolves. Add margarine, cover, and cook on High for 2 1/2 hours.

Whisk egg, 2 tablespoons milk, vanilla, almond extract, and salt together in a bowl.

Pour a small amount hot rice mixture into egg mixture, whisking quickly so egg doesn't cook. Pour mixture back into the slow cooker and whisk until combined. Continue to cook on High until creamy, about 15 more minutes.

Transfer pudding to a glass baking dish. Cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.

In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!

Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

Beat 2 tablespoons milk and egg yolk together in a small bowl; set aside.

Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat until just begins to steam; reduce heat to low.

Melt butter in a saucepan over medium heat. Stir in rice; cook for 1 minute. Pour in 1/2 cup coconut milk mixture, stirring constantly, until liquid is completely absorbed and rice is creamy; repeat process until milk mixture is completely incorporated and rice has a tender, yet slightly firm consistency, 20 to 30 minutes.

Stir sugar and salt into rice mixture. Off heat, slowly whisk in egg yolk mixture until completely incorporated and custard in color, about 1 minute. Whisk in vanilla extract.

Transfer rice pudding to a bowl; cool to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and five-spice powder.

Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.

Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.

Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.

Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.

Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.

Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.

Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.

Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.

Remove pudding from heat and stir in butter, vanilla, cinnamon, and nutmeg until thoroughly mixed. Fold peaches and raisins into pudding; serve warm.

Preheat oven to 300 degrees F (150 degrees C).

In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.

Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

Combine water and rice in a bowl; soak at least 30 minutes.

Bring water and rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Stir milk, sugar, cinnamon stick, and salt into rice; simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.

Bring water and brown rice to a boil in a saucepan. Add salt, reduce the heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 50 minutes.

Stir milk, evaporated milk, sugar, and almond extract into rice; add cinnamon stick. Simmer, uncovered, until reaches pudding consistency, about 70 minutes, stirring frequently, .

Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.

Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.

Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.

Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.

Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.

Rinse rice until water runs clear. Strain out most of the water and add rice to a multi-functional pressure cooker (such as Instant Pot). Add milk, water, vanilla extract, cinnamon, and salt and stir well. Close and lock the lid. Select the porridge function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Stir sweetened condensed milk into the rice pudding until combined. Stir in raisins and serve immediately.