Best Stove Top Rice Pudding Best Recipes

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CREAMIEST RICE PUDDING

2020-06-19



Creamiest Rice Pudding image

OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.

Provided by BONNIE Q.

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 8h

Yield 12

Number Of Ingredients 8

Ingredients:

  • ½ gallon milk
  • 1 cup white sugar
  • 1 cup uncooked long-grain white rice
  • 3 eggs, lightly beaten
  • ¼ cup milk
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ground cinnamon to taste

Steps:

  • In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
  • In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
  • When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 37.7 g, Cholesterol 59.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 134.8 mg, Sugar 24.7 g

CHEF JOHN'S CLASSIC RICE PUDDING

2017-03-08



Chef John's Classic Rice Pudding image

For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 3h35m

Yield 4

Number Of Ingredients 10

Ingredients:

  • ½ cup uncooked long-grain white rice
  • ¼ teaspoon kosher salt
  • 1 cup water
  • ¼ cup white sugar
  • 1 ⅓ cups milk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground cinnamon
  • 1 large egg yolk
  • 1 tablespoon cold butter
  • 2 tablespoons dried cherries, chopped

Steps:

  • Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until 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 it 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. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
  • Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g

STOVETOP RICE PUDDING

2021-12-15



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

Ingredients:

  • 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.

Top Asked Questions

  1. How to make the best rice pudding recipe?
    The Very Best Rice Pudding Recipe. Simple and classic, the very BEST Rice Pudding recipe is sweet, creamy and satisfying. Ingredients. Instructions. In a large saucepan, add the milk, rice, salt, vanilla bean (if using, extract...don't add it yet.) and sugar over medium heat. Bring the mixture to a boil, stirring frequently.
  2. What is the best substitute for rice pudding?
    You can also use other types of liquid, like condensed milk, evaporated milk, coconut or almond milk, etc. The rice pudding can be served with cinnamon, cardamom or fruit preserves and jams (cherries, sour cherries, apricot or peaches are the best). Start by placing the rice and water into a pot.
  3. Do you serve rice pudding warm or cold?
    Rice pudding can be served warm (it will be a little thinner) or chilled (it will be a little thicker). Stovetop rice pudding is one of the easiest puddings to make. As the rice cooks in the sugar sweetened milk, the grains become tender and thicken the pudding.
  4. What to do with leftover rice pudding?
    Any leftover rice pudding can be kept in the fridge for another day, and it can be eaten hot or cold. Let the kids top their puddings with other healthy treats like fresh berries, flaked almonds or jams as a fun interactive dessert. Enjoy! Place the rice, milk, cinnamon and cardamom in a deep pot and heat gently over a medium heat.

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