Looking for your best recipe for Rice Pudding?!
Answers: No internet address' please; I've been there!
My Rice Pudding
Use pre cooked rice(possibly leftover)
3 cups cooked rice
4 cups milk
1/2 cup to 3/4 cup sugar
3 tbsp cornstarch
1 tsp vanilla
2 tbsp butter
1/2-1 tsp cinnamon to taste
Mix all ingredients in saucepan and stir almost constantly until thickened and like pudding.
Delicious.Add raisins if desired with other ingredients.
INGREDIENTS
1 cup uncooked white rice
2 cups white sugar
4 eggs
1 pinch salt
1/4 cup all-purpose flour
1 cup raisins
1 teaspoon vanilla extract
4 cups milk
DIRECTIONS
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine 2 cups cooked rice, sugar, eggs and salt. Mix well. Stir in flour, raisins and vanilla. Stir in milk. Pour into 9x13 inch baking dish.
Bake in preheated oven 25 to 30 minutes, until lightly set.
RICE PUDDING
3 1/2 cups 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
In a saucepan, combine milk, rice, sugar and salt if desired; bring to a boil over medium heat, stirring constantly. Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325 degrees F for 45 minutes, stirring every 15 minutes. Add raisins and vanilla; cover and bake for 15 minutes. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator.
sorry i don't work from a recipe
I make mine with Jasmine rice, coconut milk, cardamon and finished with sweetened condensed milk.
Well since you DONT want to look at recipe sites and I dont make it, Im gonna give you the one I have from my mom but wont use. So go for it.
1/2 cup golden raisins
1 cup boiling water
1/3 cup slivered almonds
3 1/2 cups cooked medium or long-grain rice, at room temperature
2 1/2 cups milk
2 1/2 cups heavy cream
2/3 cup sugar
Pinch salt
2 teaspoons finely grated orange zest
1 1/4 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon finely grated lemon zest
1/4 teaspoon ground fennel seeds
In a bowl, place the raisins and cover with the water. Let sit until plumped, 5 minutes. Drain.
In a skillet over medium heat, toast the almonds until golden and fragrant, 3 to 5 minutes. Remove from the heat.
In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about 5 minutes. Remove from heat and stir in the raisins, almonds, and remaining ingredients.