STOVETOP RICE PUDDING
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.
STOVE-TOP RICE PUDDING
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
Ingredients:
- 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
LEFTOVER RICE PUDDING
This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. -Laura German, North Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Ingredients:
- 2 cups cooked long grain rice
- 2 cups whole milk
- 3 tablespoons plus 1 teaspoon sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: whipped cream, cinnamon and dried cranberries
Steps:
- In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.
Nutrition Facts : Calories 221 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.
Top Asked Questions
How to make rice pudding on the stove?
How to Make Creamy Stovetop Rice Pudding. Combine milk, rice, sugar, butter and salt in a 3 quart heavy saucepan. 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.Is rice pudding a good dessert?
Traditional Stove Top Creamy Rice Pudding with a touch of vanilla and cinnamon, a classic dessert that reminds me of childhood. Super easy and quick to make, this pudding is a great comforting recipe for little and big ones. It uses a few simple ingredients, and it's incredibly tasty.How long does rice pudding last in the fridge?
This easy stovetop rice pudding will last about three to four days in the fridge. However, it's so good, it probably won't last that long! In a medium saucepan, combine the cooked rice, 1 1/2 cups milk, sugar, and salt. Cook over medium heat for 15 to 20 minutes, stirring occasionally. Let cook until thick and creamy.Do you put eggs in rice pudding?
There are so many questions to ask, especially if you never made rice pudding before. Every part of the world has its own recipe for rice cooked in milk. Some countries make the rice pudding on top of the stove, while others bake it in the oven. Some add eggs, some do not.
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RICE PUDDING RECIPE | CREAMY STOVE TOP RICE PUDDING
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- Wash the rice in running water until the water is clear. Put it in a bowl with enough hot water to cover and leave it to soak for 15 minutes. Drain the rice and put in a heavy-bottomed pot with the water and salt.
- Cover the pot, bring the water to a boil and cook the rice on low heat until the water has been absorbed. Stir the sugar and half of the cinnamon into the cooked rice. Add the milk and mix well. Cook, uncovered, over a low heat until most of the milk has been absorbed. Stir the rice pudding occasionally.
- Lightly beat the eggs and very gradually mix them into the rice. Continue to cook the rice pudding for 5 more minutes. Stir in the raisins and turn the rice pudding into a serving dish.
CLASSIC RICE PUDDING WITH WHITE RICE | MINUTE® RICE
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3.3/5 (138)Estimated Reading Time 2 minsServings 3-4
- Try our favorite and most-requested rice pudding recipe — our Classic Minute Rice Pudding. Creamy and sweet, everyone will want to indulge in this dessert. For a classic flavor, make sure to use our Minute® Instant White Rice. Step 1--Combine milk, rice, raisins, sugar and salt in a medium saucepan. On medium-high heat, bring to a boil, stirring constantly. Reduce heat to medium-low; simmer for 6 minutes, stirring occasionally. Step 2
- Beat eggs and vanilla together in a small bowl. Stir a small amount of hot mixture into eggs. Step 3
- Stirring constantly, slowly pour egg mixture back into the hot mixture. Stirring constantly, cook on low heat for 1 minute, until thickened. DO NOT BOIL. Step 4
- Remove from heat. Let stand for 30 minutes. Serve warm. Store any remaining pudding in the refrigerator, covered with plastic wrap. Recipe Tips Create flavorful new varieties of rice pudding by replacing the raisins with different types of fresh or dried fruits, such as dried cherries, dried apricots, chopped pineapple, peaches or dried, sweetened cranberries. To make this dish vegan, simply substitute the milk with your choice of plant-based milk, like almond or coconut, and leave out the eggs. Note that if the eggs are left out, you may need to cook the pudding over the heat for a minute or two extra, to help it thicken. It will also thicken up once cooled in the refrigerator.
CREAMY RICE PUDDING - MY GORGEOUS RECIPES
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4/5 (43)Calories 339 per servingCategory Breakfast
- Add the rice and water to a pan and cook on a low to medium heat until all the water is absorbed.
- Gradually add the milk, one ladleful at a time, and stir continuously until all the milk is used up, and the rice is cooked through. Make sure there is still a bit of liquid left, see the 3rd photo in the collage.
- Add the sugar and vanilla extract, give it a good stir, then cover the pan with a lid and turn the heat off.
EASIEST RICE PUDDING RECIPE | MARTHA STEWART
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- 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.
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- Cook until rice has swelled slightly, then pour in the milk and add lemon zest, bay leaf and vanilla pod.
- Bring to boil; turn down heat and simmer, stirring often, until rice has absorbed milk and is tender – about 25min.
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4.6/5 (16)Total Time 20 minsCategory DessertCalories 204 per serving
- In a medium heavy bottomed saucepan set over medium heat, add the milk, rice, butter, and salt. Bring mixture to a boil, then cover and reduce to a simmer. Let cook for 15 minutes.
- Temper the eggs, by slowly pouring the hot milk from the rice mixture into the bowl, and stirring continuously. Then pour the warm egg mixture back into the pan and return to the heat. Whisk frequently and continue cooking for 5-8 minutes until mixture thickens and rice is soft. Take care not to curdle the mixture.
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- Place the rice and water into the pot, bring to a boil then simmer for few minutes, covered, until the rice absorbs the water.
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4.6/5 (19)Total Time 30 minsCategory DessertCalories 228 per serving
- Whisk together cornstarch, salt, and sugar in large pan. Slowly stir in the milks. Cook and stir over medium heat till thick. Add rice and bring to a boil.
- Slowly whisk about 3 cups of pudding into the beaten eggs. Pour mixture back into pan. Cook and stir till bubbly, then remove from heat and add vanilla.
EXTRA CREAMY RICE PUDDING - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (60)Total Time 1 hr 5 minsCategory DessertCalories 316 per serving
- Rinse a large saucepan with cold water. Don't dry. Set on stove-top over medium heat. Add milk. Heat milk to boiling, over medium heat, stirring regularly. WATCH CLOSELY as it nears the boil! When milk hits the boil, it will boil up and possibly over. That's not a good thing.
- When milk boils, stir in rice and keep stirring until mixture returns to the boil. Reduce heat to a shade higher than low, or whatever level on your stove allows the mixture to gently simmer (bubble breaking the surface but not too vigorously). Simmer for 30 minutes, stirring down the mixture every 10 minutes (Important that you stir it down regularly and ensure that there is no rice sticking to the bottom of the pan. You will notice that the mixture has probably formed a skin on top. Don't remove it. Just stir it back in.)
- Meanwhile, in a medium-sized bowl, use a fork to whisk together the cream, sugar, yolks, vanilla and salt. Set aside on counter while rice is cooking, leaving fork in bowl. Set out a ladle to use, as well. I like to do this after the rice starts cooking, so that the mixture comes to room temperature by the time it's needed.
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OLD FASHIONED RICE PUDDING | EASY HOMEMADE RICE PUDDING ...
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- Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
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OLD FASHIONED STOVETOP RICE PUDDING - AMYCASEYCOOKS
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- Place a 2 quart pot over medium high heat. To the pot add the milk, rice, sugar, butter, vanilla extract, cinnamon, and kosher salt. Stir to combine.
- Bring the mixture to a boil. Reduce the heat and simmer the rice mixture uncovered for 35 to 40 minutes. Stir occasionally. The milk should reduce and the rice tender.
- In a small bowl add the beaten eggs. Ladle 1/4 cup of the hot rice mixture into the bowl with the eggs. Stir to combine and warm the eggs. Add another 1/4 cup of the rice mixture to the eggs and stir to combine. The eggs should be warm before adding them to the rice mixture in the pot.
- Add the egg mixture to the pot and stir to combine. Cook over low heat for 1 minute or so to thicken the mixture.
RICE PUDDING - DINNER, THEN DESSERT
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- Add water to large dutch oven on high heat and bring to a boil, then add in the rice, stir, and cover.
STOVETOP RICE CUSTARD | CUP OF ZEST
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Reviews 20Estimated Reading Time 4 minsServings 8Total Time 55 mins
- Combine rice, water, and salt in a medium pot. Cover, bring to a boil and reduce to a simmer. Cook, covered, until water has been absorbed and rice is very soft, about 15 minutes.
- While the rice cooks, whisk eggs, sugar, orange peel, vanilla extract, and nutmeg together in a large bowl until foamy and pale yellow.
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