With a Grateful Prayer and a Thankful Heart: Rice Pudding Recipes

Wednesday, August 27, 2014

Rice Pudding Recipes

What is your favorite rice pudding? Seems every family has their own BEST version. I even love to finish a meal at our local restaurant diner with a bowl of their rice pudding. I like mine topped with whipped cream and a Maraschino cherry for extra goodness.


My husband and I both like rice pudding from our childhood days.  Both family recipes used evaporated milk made in a large bowl filled with the rice mixture and baked in the oven, stirring several times as the skin formed.

Here are three different recipes all with slightly different taste and texture.
It seems everyone who likes rice pudding has a preference.

One is baked in the oven and the other two are made on the stove-top.
All can be made with or without raisins, with or without a sprinkle of either nutmeg or cinnamon and served with or without whipped cream.

Creamy Rice Pudding
This one is my favorite. It is lightly sweet and creamy with a dusting of freshly grated nutmeg.

PRINT RECIPE

Ingredients: 
7 cups whole milk
1 cup sugar 
1 1/2 teaspoons vanilla
dash salt 
1 teaspoon butter
3/4 cup rice, uncooked
4 eggs, lightly beaten
1 cup *heavy whipping cream 
Nutmeg or cinnamon for sprinkling

In medium saucepan, combine milk, sugar, vanilla, salt and butter. Heat to boiling over medium high heat. Stir in rice and return to a boil stirring constantly. Reduce heat and simmer uncovered, stirring frequently, until rice is tender, about 45 minutes. 

In a medium bowl whisk eggs and heavy cream. When the rice is done, remove from heat and stir in cream mixture, whisking rapidly, until well combined. Return to boil over medium high heat; Cook for another five to eight minutes until mixture thickens.

Pour into large serving dish or individual custard cups and sprinkle lightly with cinnamon or nutmeg if desired. 

Cool to room temperature. Cover and refrigerate.
* I use fat-free half & half to lighten calories and still achieve a creamy pudding.


Baked Rice Pudding 
This baked version is a thicker rice pudding and therefore a little chewier. It is lightly sweet and can be served with a drizzle of cream, if desired. This is how my mom's rice pudding came out. I'm not sure if she made it this way intentionally or it was the method she used. Sometimes we ate her rice pudding with a fork!

PRINT RECIPE

Ingredients
2/3 cup uncooked regular rice 
1 1/3 cups water 
2 eggs 
1/2 cups sugar
1/2 cup raisins 
2 cups milk 
1/2 teaspoon vanilla 
1/4 teaspoon salt 
ground nutmeg
cream (optional)

Heat rice and water to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. Do not lift cover or stir. All water should be absorbed. 

Heat oven to 325°. Beat eggs in ungreased 1 1/2-quart casserole dish. Stir in sugar, raisins, milk, vanilla, salt and hot rice, until well incorporated; sprinkle with nutmeg. Bake uncovered 50 to 60 minutes, stirring occasionally.  Serve warm or cold and, if desired with cream. Refrigerate any remaining pudding immediately 6 to 8 servings



Creamy Rice Pudding
(source: Eagle Brand Sweetened Condensed Milk)

This recipe was the easiest to make and  produced the sweetest and most creamy rice pudding. It ranked second place for me and third for my husband. The original recipe calls for 1 1/2-teaspoon of salt but I found that way too much and think 1/2-teaspoon would be better.  


Ingredients:
1/2 c. uncooked rice
3 c. boiling water
1/2 tsp. salt
1 1/3 c. (15 oz. can) Eagle Brand sweetened condensed milk
1/2 c. seedless raisins, if desired
2 eggs
1 tsp. vanilla extract
1/4 tsp. nutmeg

Put rice, water and salt into heavy 2 quart saucepan. Cover and cook over medium heat until water boils. Reduce heat and simmer until rice is tender, about 15 minutes.

Remove from heat. Stir in Eagle Brand sweetened condensed milk and raisins.

Beat eggs just until blended. Add gradually, while stirring briskly, to rice-milk mixture.

Return to low heat and cook, stirring constantly, until mixture coats a metal spoon.

Remove from heat. Stir in vanilla extract and nutmeg.

Serve hot or chilled.


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18 comments:

Debbie Huffaker said...

I haven't had rice pudding in years. My Mom made it occasionally when I was growing up. Hers was stovetop....and with raisins. Yours looks delicious. Brought back a sweet memory.

Sandi said...

My MIL made the best rice pudding and I got her recipe years ago , but have never made it. That needs to change. ha! I don't think I had ever tasted it before having hers...delish!!
Blessings~

Debbie said...

Rice pudding was hands down my mother's favorite. She had a wonderful recipe though I have no idea where it is... : ( I LOVE it too. But I have never made it. It will always make me think of mom. Hope your having a good week!

Kristina said...

Thank you so much for sharing this. I plan to make this next year with our goat's milk. Right now they are drying up for the season, so I don't think I'll get 7 cups. If I do, I'll be trying it this year.

Just a little something from Judy said...

We both really like rice pudding, and have had it made in different ways. However we eat it, we like it served with whipped cream, and for sure we never had a dish of it, that looked as good as yours!

lindsey said...

I love rice pudding and so do two of our children , my mother made the best rice pudding! I have never tried evaporated milk with my recipe but will certainly give it a try as I love evaporated milk too! These recipes look wonderful, thanks for sharing

Debby Ray said...

This looks absolutely delicious, Lorraine. My mom always made rice pudding and she put raisins in hers as well. She called it "flavored rice" :) Thanks for sharing the recipe!

Please be aware that my email has been hacked and you may have gotten some spam from me...I apologize if you did...I think the problem is fixed now!

Dayle Allen Shockley @ A Collection of Days said...

My mother always made rice pudding. I never learned to like it until I became an adult. I love how you detailed the instructions.

Lynn@Happier Than a Pig in Mud said...

I'd probably like the first one best but wouldn't turn down a bowl of any of them:@)

Kathy Olson said...

I'm definitely trying the first one. Thank you and I love your photography - beautiful!

Melissa @ My Recent Favorite Books said...

I havent had Rice Pudding in a long time, your Recipes sound delicious!

Adrienne said...

I love rice pudding but I haven't made it for quite a long time. We are having rainy, Fall-type weather here today so I'm beginning to feel the urge to stay inside and cook. Plans are already made for food in progress but I'm going to add rice pudding to the plan soon. I will try your favorite first and enjoy it, I know.
~Adrienne~

SarahGeorge said...

Wow! Lorraine! This looks de...li..ci..ous.. :)

Santina baker said...

I would just like to know, what is the best rice to use for the pudding?

Abby @ Belle and Beau Antiquarian said...

Hi there! I'm planning to use your recipe, but I was also wondering...what type of rice do your recommend? Thanks so much!
Abby

GratefulPrayerThankfulHeart said...

Santina baker, I use regular long grain rice. Thanks for stopping by!

Kristi said...

This post is great! I LOVE LOVE LOVE rice pudding! The first recipe is very close to mine, except you should always stir in vanilla extract at the end, when you take it off the heat. This is because vanilla extract is mostly alcohol & it will evaporate when boiled. Also, fat free half & half is made of oil & water, which kinda grosses me out, so I think the real thing is healthier, even tho it has more calories. However, when I want to lighten up my rice pudding, I use 1% milk or unsweetened vanilla almond milk, along with a little half & half, and I use Splenda, with just a little bit of real sugar (usually turbinado). Even the most hardcore artificial sweetener haters in my family have NEVER been able to detect the Splenda in the recipe! I also use both almond & vanilla extracts, which gives it such an amazing flavor! And I make my own whipped cream to top it with since it's so easy to make homemade whipped cream. Sorry for the long comment! As u can tell, I'm very passionate about my rice pudding! LOL. I literally have a batch in the fridge at all times!

Kristi said...

Also medium or short grain rice makes the creamiest rice pudding! Much better texture than long grain rice!

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