First published: January 27, 2011 in RecipesLast Updated: January 27, 2011 7:51 am Tough to read? Print this! Email This
I am not ashamed to admit that I love rice pudding – so it is no surprise that I have tried a variety of recipes. I am sharing these and hope that they will become your favourite ones as well. Try one or try them all – rice pudding definitely qualifies as a comfort food and if you live in a climate like I do, I am sure you will enjoy savouring freshly made rice pudding while looking at grey skies, watching snow falling – again – and not worrying about just cold it is out there
Creamy Rice Pudding
- 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
- Bring 1-1/2 cups of water to a boil in a medium sauce pan
- Add rice and stir
- Reduce heat and simmer for about 20 minutes
- In another sauce pan, mix together the cooked rice (You should have about 1-1/2 cups) with 1-1/2 cups of milk, sugar and salt.
- Cook this mixture on medium heat until it is nice thick and creamy – about 15 minutes.
- Stir in the remaining ½ cup of milk, beaten egg and raisins
- Cook for a couple minutes longer, stirring constantly.
- Remove from heat and then stir in the butter and vanilla
- Serve warm, sprinkled with cinnamon if you like
Note: You can use Splenda in this recipe instead of sugar. Use 1/3 of the sugar
Baked Rice Pudding
- 1/2 cup of rice
- 1 quart of milk
- 1/2 cup of white or 2/3 cups of brown sugar
- 1/2 teaspoon of salt
- ½ teaspoon of nutmeg
- 1/2 cup of 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 hour and a half
Steamed Rice and Raisin Pudding
- ½ lb. of rice
- 1 pint of milk
- ¼ lb. of shredded suet
- ¼ lbs. of sugar
- 1 teaspoon of cinnamon
- 2 eggs, beaten
- Raisins, currants, cherries to line the mould
- Butter one quart mould well and decorate its sides with raisins, cherries and currants
- Cook rice in mils with shredded suet, sugar, cinnamon
- Add well beaten eggs
- When well blended, but not quite cooked. Fill the mould, being careful to keep your decoration intact
- Cover with buttered paper (or wax paper)
- Steam in a hot water bath for about 2 hours
- You can serve this delicious rice pudding with fruits, berries or hot custard
Royal Rice Pudding
- I cup of uncooked white rice
- 6 eggs
- 3 tablespoons of butter
- ¼ teaspoon of salt
- ½ cup of sugar
- Boil rice in as little milk, water or half and half (my favourite, since it makes a very nice and rich pudding) until it is cooked
- Add 4 eggs and 2 egg yolks well beaten, butter , sugar and salt
- Grease a baking dish (use butter to do this) and sprinkle it with fine bread crumbs or graham cracker crumbs mixed with cinnamon to taste, making sure the mixture adheres to sides of the dish
- Whip two remaining egg whites until thick, add to rice mixture gently and pour all into the dish
- Bake at 350F for about ½ hour until set
- You can let this pudding cool to room temperature and then invert the baking dish – you will be able to serve this as a cake
Poor Man’s Rice Pudding
- 3 tablespoons of white rice – uncooked
- 3 tablespoons of sugar
- 1 quart of milk
- Put rice and sugar in milk into a baking dish and soak for about ½ hour
- Preheat oven to 350F and bake mixture very slowly, stirring it two or three times during baking time
- Bake for 2-1/2 to 3 hours or until rice is soft and is surrounded by rich, creamy syrup. It should not bake dry or be underdone.
Easy Old Fashioned Rice Pudding
Take one quart milk, half cup rice (boiled), four tablespoons sugar, four eggs; flavour to taste. Put milk and sugar in saucepan and let it come to a boil; then stir in the rice which has been mixed with the beaten yolk; let this boil two or three minutes; beat the whites to a froth; mix with them two tablespoons sugar; place on top of the rice, and put in the oven to brown.
Microwave Rice Pudding
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1 egg, well beaten
- 1 teaspoon of vanilla
- 2 tablespoon of cornstarch
- 2 -1/2 cups of milk
- 2 tablespoons of butter
- 2 cups of cooked white rice
- In a one quart casserole, blend together sugar, cornstarch and salt.
- Gradually stir in milk, mixing well.
- Microwave on high 5 to 7 minutes.
- Stir every 3 minutes until mixture is smooth, thickened and clear.
- Stir a small amount of pudding into beaten egg.
- Return egg mixture to hot pudding.
- Mix well.
- Microwave at medium high for 1 to 3 minutes, stirring after 1 minute until smooth and thick.
- Add butter, vanilla and rice.
- Stir well.
Slow Cooker Rice Pudding
- 3/4 cup of long-grain white rice
- 3 cups of milk
- 3/4 cup of granulated sugar
- 3/4 teaspoon of ground cinnamon
- 1 pinch of salt
- 1/3 cup of butter, melted
- Whipping cream
- In a colander, rinse rice thoroughly under cold water.
- Put in lightly greased slow cooker.
- Add remaining ingredients, except for butter & whipping 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.
Hope you enjoy these recipe – please send me your comments and feel free to let me know which one was your favourite, your comments and suggestions are always welcomed and very much appreciated