Stove Top Rice Pudding Food

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STOVETOP RICE PUDDING



Stovetop Rice Pudding image

Rich, comforting dessert with chewy raisins and fragrant cinnamon. My mom used to make this all the time, everyone loved it. Very refreshing! Serve with fresh whipped cream.

Provided by CONI67

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 3h40m

Yield 6

Number Of Ingredients 8

2 quarts whole milk
¾ cup long-grain rice
3 eggs
½ cup white sugar
1 cup whole milk
1 teaspoon vanilla extract
¾ cup raisins
1 tablespoon ground cinnamon

Steps:

  • Pour 2 quarts milk into a large saucepan and bring to a boil over medium heat. Reduce heat to low, then mix in rice and simmer uncovered for 20 minutes, stirring frequently and skimming surface of milk as needed.
  • In a medium bowl, whisk together eggs, sugar, milk, and vanilla extract. Slowly pour into rice mixture while stirring vigorously. Allow mixture to boil and thicken, approximately 10 minutes, while stirring constantly.
  • Remove from heat and stir in raisins. Pour mixture into a 9x13 pan and sprinkle cinnamon over top. Allow to cool uncovered in refrigerator for a few hours, until pudding is chilled and firm. Cover with plastic wrap when cool.

Nutrition Facts : Calories 483.4 calories, Carbohydrate 68 g, Cholesterol 147 mg, Fat 16.7 g, Fiber 1.2 g, Protein 17.8 g, SaturatedFat 8.6 g, Sodium 271 mg, Sugar 35.7 g

STOVETOP RICE PUDDING



Stovetop Rice Pudding image

This is my mom's recipe, which she called creamy steamed rice. Although many people would eat it for dessert, it was one of my favorite breakfasts when I was growing up. My family considers it a real treat.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 cups water
3/4 cup uncooked long grain rice
1/2 teaspoon salt
4 cups milk
1/2 cup sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
Cinnamon sticks and fresh fruit, optional

Steps:

  • In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.

Nutrition Facts : Calories 283 calories, Fat 9g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 316mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.

EASIEST RICE PUDDING



Easiest Rice Pudding image

The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

1 cup Arborio rice
1/2 cup sugar
1/4 teaspoon coarse salt
4 3/4 cups whole milk, divided
1 1/2 teaspoons pure vanilla extract
1/4 cup heavy cream
Ground cinnamon, for serving

Steps:

  • In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
  • Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

Nutrition Facts : Calories 202 g, Fat 8 g, Protein 6 g, SaturatedFat 4 g

STOVE-TOP RICE PUDDING



Stove-Top Rice Pudding image

This rice pudding is not only incredibly easy to make, but delicious comfort food. It's all in one pot, and requires no use of the oven! If you like raisins with yours, add 1/4 cup with the vanilla.

Provided by Muffin Head

Categories     Breakfast

Time 2h10m

Yield 2 bowls, 2-3 serving(s)

Number Of Ingredients 6

2 1/2 cups whole milk
1/3 cup long grain white rice or 1/3 cup short-grain white rice
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Steps:

  • In a medium heavy-bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil.
  • Reduce the heat to medium or medium-low and simmer until the rice is tender (about 25 minutes). To prevent the rice from sticking to the bottom of the pan, stir the mixture frequently with a rubber spatula or wooden spoon.
  • When the rice is tender remove from heat and add the sugar and ground cinnamon. Return to heat and cook until the pudding thickens, about 5 to 10 minutes. Remove from heat and add the vanilla extract. Spoon the pudding into your seeving bowls.
  • If you like your pudding hot, eat it now.
  • If you like your pudding cool, cover it with plastic wrap and store it in the refrigerator for at least 1-2 hours. Remember that the longer you keep it in the fridge, the drier it will become.

Nutrition Facts : Calories 402.1, Fat 10.1, SaturatedFat 5.8, Cholesterol 30.5, Sodium 278.5, Carbohydrate 64.8, Fiber 0.6, Sugar 40.7, Protein 11.8

STOVE TOP RICE PUDDING



Stove Top Rice Pudding image

My daughter-in-law (and Test Kitchen gal), Krissi, is a rice pudding aficionado and she gives this recipe two enthusiastic thumbs-up. If you've never made rice pudding before, this is a great way to start. With classic flavors and a straightforward cooking method, I suspect that you'll quickly become a fan...just like Krissi!

Provided by maureen gorman

Categories     Puddings

Time 1h15m

Number Of Ingredients 9

1/2 c rice uncooked
1 c salted water
1 qt milk
1/2 stick margarine
3 eggs
1/2 c sugar
1/2 c raisins
1 tsp vanilla extract
1 tsp nutmeg and cinnamon if desired

Steps:

  • 1. Using a large heavy pan bring water to a boil. Sprinkle rice slowly into the boiling water and do not stir. Lower the heat, cover the pan and cook for 7 minutes.
  • 2. Add milk, butter, and stir with fork. Bring rice to a boil and cook over low heat for a 1 hour.
  • 3. Beat eggs,and then add sugar, raisins, and vanilla to the egg mixture. Slowly pour eggs into the rice stirring until it starts to thicken. The pudding will be nice and thick after it has cooled.
  • 4. I have added a few extras to this recipe. I use a mixture of evaporated milk and regular milk combined and a pinch of cinnamon and nutmeg when pudding has cooled! Top with whipped cream if desired.

CREAMY STOVETOP RICE PUDDING



Creamy Stovetop Rice Pudding image

This is a lovely creamy rice pudding that is very simple to make. I got this recipe many, many years ago from a local farm paper. It is the best rice pudding I've ever tasted.

Provided by Connie Kiers

Categories     Puddings

Time 1h30m

Number Of Ingredients 6

6 c whole milk
1 c converted rice
1/2 c white sugar
1/4 tsp salt
2 Tbsp butter
2 tsp vanilla extract

Steps:

  • 1. Combine milk, rice, sugar, butter and salt in a 3 quart heavy saucepan.
  • 2. Over MEDIUM heat, heat above mixture until tiny bubbles form around the edge, stirring frequently. This can take anywhere from 15 minutes to 1/2 hour, depending on your stove.
  • 3. Reduce heat to LOW. Cover and simmer for about 1 hour or till rice is very tender, stirring occasionally.
  • 4. Remove from heat and stir in vanilla extract. If desired, sprinkle with cinnamon and nutmeg before serving.
  • 5. We like to eat it hot, but you can also serve it cold.

OLD FASHIONED CREAMY RICE PUDDING



Old Fashioned Creamy Rice Pudding image

Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.

Provided by Jennifer Korpak Bechtel

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 ½ cups cooked rice
2 cups milk, divided
¼ teaspoon salt
⅔ cup golden raisins
1 egg, beaten
⅓ cup white sugar
1 tablespoon butter
½ teaspoon vanilla extract

Steps:

  • Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g

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