[FOOD] Rice Pudding Recipes
Rice Pudding Recipes
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I have been collected these from all over the place for several years now. I have hundreds of pounds of rice in my food storage and I've had to get creative to keep it in the menu rotation without driving my family to mutiny.
Thought I would share some of the best ones that I've tried.
Harvest Pumpkin Rice Pudding
1 cup(s) CONVERTED® Rice
2 cup(s) milk scalded
1 cup(s) walnuts coarsely chopped
1/2 pint(s) heavy cream whipped
1/2 tsp. nutmeg
1 1/4 tsp. cinnamon
1 can(s) pumpkin
3/4 tsp. ginger
1 cup(s) dates coarsely chopped
3/4 cup(s) brown sugar
4 egg(s) (or substitute of choice)
Cook rice according to package directions. Cool to room temperature. Beat eggs in mixing bowl. Blend in pumpkin, sugar, cinnamon, ginger and nutmeg. Gradually stir in milk. Add rice and dates; mix well. Pour into buttered, shallow 2-1/2-quart baking dish. Bake at 325 F for 35 minutes. Carefully sprinkle walnuts over top of pudding. Bake 10 minutes longer. (Center will look quite soft.) Let cool 1 hour. Serve warm with sweetened whipped cream.
Glazed Rice Pudding
1 cup(s) CONVERTED® Rice
4 cup(s) milk (fresh, canned, or powdered)
1 tsp. vanilla extract
2 tsp. butter (or equivalent of your choice)
1 stick(s) cinnamon stick
2 cup(s) water
1/4 cup(s) raisins
2/3 cup(s) sugar
Combine rice, water, cinnamon stick and peel of 1/2 lime. Bring to the boil, reduce heat, cover and simmer for 15 minutes. Stir in milk and sugar and continue to cook for 25 minutes or until mixture thickens slightly. Remove from heat, discard rind, cinnamon stick and vanilla bean. Stir in the egg yolks and raisins. Spoon mixture into individual oven proof dishes, dot the top with butter and grill under the broiler until lightly brown.
Brown Sugar Baked Pudding
1/2 cup(s) CONVERTED® Rice
2 cup(s) milk
1 Tbsp. maple syrup
1 cup(s) cream
1/4 cup(s) brown sugar
In a buttered casserole dish, combine the rice, sugar, milk and cream and syrup. Combine ingredients well. Bake uncovered in a 325ºF oven for 1 1/2 - 1 3/4 hours, or until most of the liquid has been absorbed. To Serve: Spoon into individual dessert glasses/plates. Finish as desired with cream and/or sugar and appropriate garnishes.
Chocolate Almond Rice
1/4 cup(s) CONVERTED® Rice
2 cup(s) milk
chocolate grated, garnish
2 Tbsp. butter
1/8 cup(s) blanched almonds garnish
2 oz. plain chocolate
1/4 cup(s) sugar
Bring milk to the boil, add rice and sugar and simmer over very low heat, stirring occasionally, for 1 hr. 15 min. or until rice is creamy and milk absorbed. Grate chocolate. Cool rice slightly, then stir in chocolate and butter. Turn into serving dish and allow to get completely cold. Split and lightly toast the almonds. Garnish pudding with almonds and a little extra grated chocolate.
Chocolate Rice Velvet
1/2 cup(s) CONVERTED® Rice
1 1/2 tsp. gelatin
whipped cream sweetened
2 egg whites
1 1/2 cup(s) half-and-half
chocolate pieces garnish
1 1/3 cup(s) water
1/4 tsp. salt
1/4 cup(s) sugar divided
In 2-quart saucepan over high heat, heat water to boiling. Stir in rice, 2 tablespoons of the sugar and salt; reduce heat to low. Cover; cook 20 to 25 minutes or until rice is very tender and all water is absorbed. Sprinkle gelatin over half-and-half. Let stand 5 minutes; stir. Add gelatin mixture and 1/2 cup chocolate pieces to rice mixture; mix well. Heat to boiling over medium heat, stirring constantly. Remove from heat. Pour into medium bowl; cool slightly. Cover; refrigerate at least 3 hours, stirring occasionally. In small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form. Gently fold into rice mixture. Spoon into dessert dishes. 5. Garnish with cream and chocolate pieces. Serve immediately or cover and refrigerate until serving time.
Mocha Rice Pudding
1/3 cup(s) CONVERTED® Rice
1 cup(s) milk
1 Tbsp. butter cinnamon
1/3 cup(s) corn syrup dark
1/2 tsp. vanilla
1 1/2 cup(s) coffee strong
1/8 tsp. salt
2 egg(s) well beaten
1/3 cup(s) sugar
Place uncooked rice and coffee in double boiler. Cook approximately 35 minutes or until rice is tender. Add butter or margarine and combine thoroughly with remaining ingredients. Pour into buttered 1-quart baking dish. sprinkle with cinnamon and set in pan of warm water. Bake in 350 F. oven for about 50 minutes or until knife inserted in center comes out clean. Serve warm or cold, with whipped or light cream.
Lemon Rice Pudding
3/4 cup(s) CONVERTED Rice
2 tsp. cornstarch
1 tsp. lemon zest finely grated
2 tsp. butter
1 cup(s) light cream
1/3 cup(s) white sugar
1 1/2 cup(s) water
1 Tbsp. lemon juice
1/4 tsp. salt
Mix Rice in water, butter and lemon juice in a microwaveable casserole dish. Cover and microwave on HIGH for 5 minutes. Stir. Cover and microwave on MEDIUM-LOW for 20 minutes. Allow to stand for an additional 5 minutes. Meanwhile, mix cream, sugar, corn starch, egg (if using) and lemon zest in a separate bowl. Stir cream mixture into hot rice, cover and microwave on MEDIUM-LOW for 8 minutes. Stir and cool slightly (covered) before spooning into serving dishes. Rice pudding can be eaten warm or cooled. Garnish cooled rice pudding with whipped cream, or serve with cold milk poured over. Yield:4 servings
Creamy Fruit Of The Season Rice Salad
1 cup(s) CONVERTED® Rice
1 cup(s) dressing
2 cup(s) celery sliced
4 green onions sliced
CHOICE OF SEASONAL FRUIT: apple(s) diced, strawberries, bananas sliced, pineapple, green grapes washed and halved, mixed nuts of choice, orange diced, melon balls
Cook rice according to package directions. Chill. Combine rice, dressing, celery and onion; mix. Chill well. Stir in choice of fruit and nuts just before serving.
Berry Lemon Rice Cream
1 cup(s) Rice, cooked
1/2 cup(s) strawberries sliced
1/2 tsp. lemon peel shredded
1 carton(s) lemon yogurt (or equivalent)
Cook rice according to package directions. Set aside to cool. Combine rice, yogurt and lemon peel. Spoon into two stemmed glasses or dessert dishes. Cover and refrigerate until ready to serve. Top with berries.
Antonia Rice Dessert
8 oz. CONVERTED® Rice
1 1/2 cups white wine
3 Tbsp. almonds blanched
4 Tbsp. dried fruit mixed
2 lemon thin peel strips
1 whole oranges sliced for garnish
3 1/2 Tbsp. sugar
Cook rice in boiling water as directed for 3-4 minutes. only. Drain. Simmer with wine, lemon peel and 1/2 Tbsp. sugar for a further 10 min. or until just tender. Remove lemon peel. Add remaining sugar and dried fruit. Shred almonds. Mix well and add a little extra wine and sugar, if needed. Arrange in individual dishes and garnish with orange slices. Serve cold with natural yogurt, if desired.
Apple Cinnamon Rice
1 cup CONVERTED® Rice uncooked
1/2 cup unsweetened apple juice
1 cup water
1 tsp. cinnamon, ground
Combine apple juice and water in saucepan and bring to a boil. Add rice and cinnamon stick. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.
Brown Rice Pudding Souffle
1 cup Brown Rice, cooked
1 Tbsp. butter
1 dash nutmeg
1/4 tsp. cinnamon
2 3/8 tsp. vanilla
3 1/4 Tbsp. molasses
2 Tbsp. flour
3 each egg(s) separated
3/8 cup(s) raisins
3/4 cup(s) milk
3/8 cup(s) walnuts chopped
In a sauce pan, melt the butter over a low heat and mix in the flour. Cook until the mixture comes clean from the side of the pan. Add the milk, molasses, cinnamon, nutmeg and vannilla; bring to a slow simmer. Pour some of the mixture into the egg yolks, mixing quickly, then fold into the remainder of the base. Bring to a simmer but do not boil, remove from heat. Add the rice, walnuts and raisins. Whip the egg whites till they form stiff peaks, then fold the base into them slowly but completely. Pour into a 1 1/2 quart souffle dish that has been greased and coated with granulated sugar. Bake in a 375 F oven for about 30 minutes.
Mandarin Rice Pudding
2 1/2 c Cooked rice
1 c Undiluted evaporated milk
1/2 c Mandarin orange liquid (can)
1/2 c Light brown sugar
3 tb Butter; melted
1 ts Vanilla
3 Eggs; beaten
1/2 c Raisins
1 c Drained mandarin orange sections
Combine rice with all ingredients except orange sections. Mix well. Lightly butter slow cooker. Pour in rice mixture. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir during first 30 minutes. During last half-hour, stir in orange sections.
How Now Brown Cow (Chocolate Rice Pudding)
2-1/2 cups milk (from canned or powdered)
2 cups cooked rice
1/2 cup sugar
1/4 cup semi-sweet chocolate morsels
1 teaspoon vanilla extract
Combine milk, rice, sugar and chocolate morsels in 2- to 3-quart saucepan. Place saucepan on burner and turn burner on to medium heat. Cook, stirring often, until pudding is thick and creamy, about 20 minutes. Turn burner off. Remove saucepan from heat and place on hot pad. Stir in vanilla. Spoon into serving dishes; cool 10 minutes. Serve warm or cold. Makes 6 serving(s).
Cinnamon Rice Pudding
Mix 4 cups uncooked medium grain rice, divided 2 cups sugar, divided 8 cinnamon sticks 2 teaspoons salt, divided 1 teaspoon ground vanilla, divided Place 1 cup rice in each of 4 zip-top plastic bags. Combine ½ cup sugar, 2 cinnamon sticks, ½ teaspoon salt, and ¼ teaspoon ground vanilla in each of 4 separate zip-top plastic bags. Makes 4 rice pudding mixes. Preparation instructions: Combine 1 cup rice, 1 ¾ cups water, and 1 tablespoon butter or margarine (optional) in 2- to 3- quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed. Add 3 cups milk, ¼ cup butter and 1 sugar-spice mix. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat; remove cinnamon sticks. Serve warm or chilled. Sprinkle with ground cinnamon and top with whipped cream, if desired. Makes 6 serving(s).
Chocolate Macaroon Rice Pudding
3 cups cooked medium grain rice
1 (14-ounce) can unsweetened coconut milk
1 cup sweetened condensed milk
1 cup milk
8 ounces semi-sweet chocolate, chopped
2 cups flaked coconut
Combine rice, coconut milk, condensed milk and milk in a 2-quart saucepan. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat. Add chocolate and coconut, stirring until chocolate is melted. Garnish with toasted coconut and shaved chocolate, if desired. Makes 8 serving(s).
Camp Rice Pudding
1 C instant rice
1 tsp cinnamon
1/4 C dried fruit
1/4 tsp salt 2 Tbsp sugar
Boil 1 C water and stir in the ingredients. Cover and wait 5 minutes.
Caramel Rice Pudding
3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon
Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sugar and cinnamon in cooker. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm
Cocoa Rice Pudding
1 1/2 c Cooked rice;
1/4 c Cocoa;
3 tb Granulated sugar replacement (or the equivalent in regular sugar)
1 ts Vanilla extract;
2 Eggs; separated (or use powdered eggs, whole and white)
1/8 ts Salt;
1/4 ts Cream of tartar;
Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350 degrees for 15 or 20 minutes or until pudding is set.
Eggnog Rice Pudding
2 T. Cornstarch
2 c. Cooked Rice
1 quart Eggnog
1 dash Nutmeg
In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, (about 10 minutes). Pour into serving dishes. Garnish with nutmeg.
Have a new rice pudding recipe that I've tried. Pretty good if my kids' fight for the dish is any indication.
Baked Apple Rice Pudding
1/3 cup Egg substitute
2 cups Pared and cored apples, finely chopped (2 medium)
1 1/2 cups Cooked white rice
1/2 cup Pitted dates, snipped
1/4 cup Sugar
1/2 t. Cinnamon
2 T Unsalted margarine, softened
1 t. Vanilla
2 Egg whites
1/4 t. Cinnamon
Preheat oven to 325 degrees F. Mix together the egg substitute, apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat the egg whites until stiff peaks form; fold into rice mixture. Turn into a 1 1/2 quart casserole or souffle dish. Sprinkle cinnamon on top. Place casserole in a pan of very hot water (1 inch deep). Bake at 325 F. about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice.
Banana Rice Pudding
3 cups skim milk -- or rice milk
1 cup arborio rice -- (arborio, sweet,etc)
3 Bananas -- mashed
1/2 teaspoon Nutmeg
Preheat over to 350F. Mix all together well and pour into a 1 1/2 qt casserole. Bake for 1 to 1 1/2 hours, stirring occasionally, until rice is tender. Makes 4 cups.
This is an adult version of the traditional dessert dish.
Rice Pudding with Bourbon
3 1/2 c Milk
1 c White Rice; cooked
3 Eggs; slightly beaten
1/3 c -Granulated Sugar
2 ts -Vanilla
1/2 c Golden Seedless Raisins
1 1/2 ts Lemon Rind; grated
1 ts -Nutmeg
2 tb Butter
3 tb Bourbon OR Dark Rum
1/2 c Sweetened Whipped Cream
Warm the milk and pour it over the rice. Into the eggs, beat the sugar, vanilla, raisins, and lemon rind. Stir the milk and rice into the egg mixture. Scrape into the slow cooker. Sprinkle with nutmeg and dot with butter. Cover and cook on Low for 4 to 6 hours. Turn into a serving bowl and stir in the bourbon. Serve the pudding lukewarm with a dollop of sweetened whipped cream on top. Makes 6 to 8 servings.