Old Fashioned Creamy Rice Pudding Food

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SUN-MAID OLD-FASHIONED CREAMY RICE PUDDING



Sun-Maid Old-Fashioned Creamy Rice Pudding image

A tasty creamy rice pudding recipe that does not use eggs. Sun-Maid puts this recipe around the time of the 1920's.

Provided by Caryn

Categories     Dessert

Time 2h10m

Yield 4-5 serving(s)

Number Of Ingredients 7

3 tablespoons rice
3 tablespoons sugar
1 quart milk
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup Sun-Maid golden seedless raisins
1 dash cinnamon

Steps:

  • Combine rice, sugar, milk, and salt in a 6-cup baking dish.
  • Bake in a moderately slow oven (325 degrees) 2 hours, until rice is very soft, stirring every 20 minutes.
  • Stir in vanilla and raisins, sprinkle with cinnamon, bake without stirring until a light golden crust forms, about 15 minutes longer.

OLD-FASHIONED RICE PUDDING I



Old-Fashioned Rice Pudding I image

This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.

Provided by Juanita

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h45m

Yield 6

Number Of Ingredients 8

2 eggs, beaten
4 cups milk
½ cup white sugar
½ cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
½ cup raisins
⅛ teaspoon ground nutmeg

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
  • Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
  • Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g

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

KITTENCAL'S OLD FASHIONED RICE PUDDING



Kittencal's Old Fashioned Rice Pudding image

Make and share this Kittencal's Old Fashioned Rice Pudding recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup uncooked white shortgrain rice (Aborio rice is good)
3/4-1 cup sugar
1 pinch salt
1 quart milk or 1 quart half-and-half
1 (14 ounce) can evaporated milk
1 teaspoon vanilla
1 cup raisins (optional)
3 tablespoons cornstarch
3 tablespoons water

Steps:

  • In a large heavy-bottom saucepan, cook rice according to package.
  • Drain any additional liquid; add the sugar, pinch of salt, half and half, evaporated milk and vanilla.
  • Mix, and simmer on low heat for 20 minutes.
  • In a small bowl, mix the water and cornstarch together until smooth; add to the rice mixture; simmer for 20 minutes longer.
  • Let cool, add the raisins.
  • enjoy!

OLD-FASHIONED RICE CUSTARD



Old-Fashioned Rice Custard image

This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time.

Provided by Gayle M

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup light raisins

Steps:

  • Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
  • Add milk, sugar, vanilla and salt.
  • Blend well.
  • Stir in rice and raisins.
  • Set casserole in pan of water.
  • Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

OLD-FASHIONED RICE PUDDING



Old-Fashioned Rice Pudding image

This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. -Sandra Melnychenko, Grandview, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

3-1/2 cups 2% milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 teaspoon salt
1/2 cup raisins
1 teaspoon vanilla extract
Ground cinnamon, optional

Steps:

  • Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 214 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 266mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

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     Rice Pudding

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

OLD FASHIONED RICE PUDDING



Old Fashioned Rice Pudding image

Rice pudding uses left-over cooked rice, raisins and apples. We like it served chilled with a dollop of sour cream. It is also good served for breakfast with milk.

Provided by ellie_

Categories     Dessert

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups milk (I use 2% low fat)
1/2 cup sugar
1 tablespoon butter or 1 tablespoon margarine, melted
1 teaspoon vanilla
5 eggs, beaten
2 cups cooked rice
1/2 cup raisins
1 apple, peeled,cored and chopped
1 dash nutmeg

Steps:

  • Mix all ingredients together (except for nutmeg) in a 2-quart casserole dish.
  • Sprinkle nutmeg on top.
  • Bake at 350-degrees F for 50 minutes to one hour.
  • Test with a table knife by sticking knife in center of dish, if it comes clean pudding is done.

CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY



Chocolate Milk Creamy Rice Pudding Made the Old Fashioned Way image

This slowly evolved as I wanted to branch out from the same old long cooking with the nutmeg and raisins white milk version. I got to wondering what would happen if I just made it very plain? The white version was not bad, slightly carmelizes and creamy Then I decided to try chocolate milk in it. It's the ultimate comfort food for me, and chocolate milk was not habitual in our diets ever. It takes about 3-1/2 hours but doesn't need to be constantly watched, just stirred at intervals. I always aim to get it just the right amount of creamy but don't like it runny like I've seen. You do have to get a feel for when it's almost done.

Provided by Persian Berry 2011

Categories     Dessert

Time 4h10m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 6

1/2 cup medium grain white rice
1/2 cup arborio rice
1/2 cup raw sugar (or granulated or light brown)
1/8 teaspoon salt
1 (12 ounce) can evaporated milk
1 half gallon cold whole chocolate milk (I look for whole milk for this as the original recipe I started with said skim doesn't work but 2% w)

Steps:

  • Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential.
  • Set oven temperature to 275 degrees F.
  • Move shelf to low center and keep dish near the front so you can just reach in and stir.
  • Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking.
  • Cook for 40 minutes, reach in with fork and stir.
  • Cook for another 40 minutes, reach in and stir.
  • By this time the rice might have started swelling.
  • Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can.
  • Cook for another 30 minutes and stir, most of the rice will not have clumped again.
  • Fairly early on a skin will form on top, just stir it all back in each time until the last.
  • After another 30 minutes, it should be about done so stir once more.
  • Some of the rice should be floating near the top and it will look runny.
  • Bake another 20 to 30 minutes; I let skin form on the final cooking.
  • Remove from oven and set on trivet to cool.
  • It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience.
  • If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice.
  • It thickens as it cools.
  • Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots.
  • If it works for you, you can add cinnamon, raisins, or try other ideas.
  • I don't know what would happen if you warmed the milk first but I think it wouldn't be the same.
  • The cooking time may be up to 1/2 hour more than stated.

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