I find myself with a bunch of leftover rice and decided I should tackle rice pudding again. I’ve tried it a couple of times in the past and didn’t care for it but every few years seem to feel I should give it another shot.
So, anyone have a recipe that they just love? Simple or hard, it doesn’t matter, I’ll jot them down and try them all at some point.
(I’ll be omitting the raisins though. Yuk.)
I don’t think rice pudding would be an effective shield against any sort of explosive device.
What?
I don’t really use a recipe most of the time, but the secret is long, slow cooking, and lts of milk (preferably whole milk, or even half-and-half if you’re feeling decadent). The classic flavoring is vanilla (only the real stuff, please!), and I usually add cinnamon. But if you want to try something different, try cloves, or cardamom, or orange-flower water. Or even stir in some fruit preserves when you eat it. Anything goes! Just use the best ingredients. If you don’t like raisins, try dried apricots, or some toasted walnuts on top, or pretty much anything.
Do you have a copy of The Joy of Cooking? If you don’t, you should. EVERYTHING is in there. There are about half a dozen rice pudding recipes. I know this, because rice pudding is one of the few things that I spontaneously make, and I am a lame-o cook who has to look it up every time.
Failing that, try doing a Google search for “rice pudding recipe.” You wll get a bunch, which you can then compare and distill to the essence of rice-puddingness.
I’m starting to get hungry…
i go to the local amish dairy counter, the puddings there are to die for.
stirring is very important if you are doing it stove top. there is a way to bake it that works very, very, well.
Step 1: Throw cooked rice away
Step 2: Obtain proper pudding rice.
Step 3: Make pudding
Anything else just isn’t British 
English Rice Pudding (How me mum makes it)
2 eggs
2 tablespoons sugar
2 cups milk
4 tablespoons washed short grain rice
few drops of vanilla
ground fresh nutmeg.
Preheat oven to 325F and butter apie dish. Beat eggs, sugar, vanilla and milk. Put rice in pie dish poor over milk mixture. Bake for 1 1/2 hours until creamy with brown crust on top. Grate nutmeg over top if desired. Serve with cream.
You can add dried fruit to the rice if you like or a little brandy to the milk.
To use left over rice just make a custard and dump some in:
2 cups milk/cream (proportions according to creaminess desired say 50:50 first time)
5 egg yolks
few drops of vanilla
3 or 4 tablespoons sugar or honey
Just beat all together in a good heavy bottomed saucepan. Put on a low heat a stir. Don’t allow to boil. When it is thick enough to coat the back of a spoon take of heat. Chuck in say 1 1/2 cups separated cooked rice. Stir and transfer to serving bowls. It will thicken on standing for a few minutes. Again dried fruit, a nip of brandy and fresh nutmeg are optional extras.
I got this one from allrecipes.com (great site, by the way), and it turned out nicely.
Creamy Rice Pudding by Erica G.
Ingredients:
3/4 cup uncooked white rice (or 1.5 cups cooked rice)
2 cups milk, divided
1/3 cup white sugar
1/4 tsp. salt
1 egg, beaten
1 tbsp butter
1/2 tsp. vanilla extract
If starting with uncooked rice, bring 1.5 cups water plus rice to a boil, then cover and simmer for 15-20 minutes until done. Otherwise skip to step 2.
In another saucepan, combine 1.5 cups cooked rice, 1.5 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk and beaten egg (and 2/3 cup golden raisins, if you care to). Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla. Serve warm.
I always like to sprinkle a little cinnamon on top of mine. Mandarin orange slices (with syrup) work well too.
This is my grandmother’s recipe.
4 eggs
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 cups cooked rice
3 cups milk
1 teaspoon vanilla
Preheat oven to 350 degrees.
In a bowl you can bake in, lightly beat eggs. Mix in milk. Add other ingredients except rice and raisins. Beat lightly.
Add rice and raisins. Stir together
Bake until set, around 45 minutes. (A knife should come out clean from the center of the bowl.
My husband and I make it with Jasmine rice which adds a bit more sweetness to the pudding.
Thanks! Lots of recipes to play with.
I have a huge problem with a certain brand of grocery-store rice pudding (coughkozyshackcough): if I could figure out how to do it and live, I’d never eat anything else. If I could find a way to breathe it I would.
I’ve tried every gottamn rice pudding recipe I could find, and I still cannot get it to be anywhere near as good as the store boughten stuff. Now, all the ingredients listed on the label are simple and natural: their secret is NOT guar gum or sodium laureth sulfate.
But no matter what I do–I’ve tried probly a dozen different kinds of rice (hint: Basmati does NOT work), different ratios of milk to cream to eggs to sugar to vanilla; different ratios of temperatures to time; different degrees of contact with the heat source. And still my rice pudding is noticeably more starchy than Kozy Shack’s.
Has anyone else tried Kozy Shack? Do you know what I’m talking about? Can you help me please?
To get rice pudding like Kozy Shack’s, you have to add just the perfect blend of cinnamon and crack
As for the OP, I’ve never made “real” rice pudding, but I’ve gotten some pretty damned edible results by mixing well-cooked rice with plenty of raisins and cinnamon, a dash of vanilla, and mixing it into instant vanilla pudding prepared according to package directions.
Lots of kevlar and concrete. Not much semtex. Cook until yummy.
Lissener, would it help if you soaked the rice in several changes of water to wash the starch off before proceeding with the rest of the recipe? Maybe that will help.
Tried it. Varying lengths of soak time, varying numbers of rinses.
docandjean’s recipie is actually in error. Let me amend the ingredient list appropriately:
4 eggs
1 cup sugar
1 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup vinegar
2 cups cooked rice
3 cups milk
1 teaspoon vanilla
The rest is as written.
please note these changes create a volcano.
messing with handed down family recipes gets you really bad karma.
Yeah, I wasn’t going to fall for that one.
(It would probably improve my cooking though! )
Wow, no one makes it like gramma made it, and hers rocked.
Put long-grained rice (You know, the stuff in the canister by the microwave, not the stuff in the pantry.) in a pan. Add twice as much milk as there is rice (that is, if you have 1/2" of rice in the pan, add 1" of milk). Send someone to the barn for more milk because you’re almost out and holler at your SO because you told him to bring some in hours ago! Bring to a simmer, stirring constantly. When all the milk is absored add twice as much milk as there is stuff in the pan. Do that at least once more. When the rice is fully cooked add some vanilla and one whole almond. Put the pudding in the silver dish with the clear glass liner. Put the dish on the end of the table nearest the stove (and right next to the Swedish meatballs), with the cinnamon and sugar placed nearby.
Well supposedly ?