homemade rice pudding

Want the perfect old fashioned recipe? This Rice Pudding with Cooked Rice lets you use up any rice you have leftover and elevate it into a delicious and addictive breakfast or dessert

Rice Pudding with Cooked Rice

white rice

milk

salt

egg beaten

heavy cream

cinnamon

nutmeg

sugar

golden raisins

raisins

unsalted butter

vanilla extract

Place the cooked rice along with the milk, and salt in a small saucepan over medium-low heat. Stir occasionally until thickened, about 10 minutes.

In a small bowl, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg, set aside.

Pour the sugar into the rice mixture and stir to combine.

Stream in the heavy cream mixture, stirring constantly until combined.

Add both varieties of raisins, and stir to combine. Continue to stir occasionally until thickened, about 5-8 minutes.

When it is thickened, take the pot off the heat and stir in the butter and vanilla.

Let cool for about 10 minutes, stirring occasionally and serve.

If you love light and creamy desserts, Sutlac, also known as Turkish rice pudding recipe is it. Creamy and rich with a golden top, this baked rice pudding is also gluten-free. Learn how to make this tasty dessert with this tutorial and step-by-step photos. 

Turkish Rice Pudding Recipe (Sutlac)

short grain rice

tsp vanilla extract

cornstarch

Place the rice and 2 cups whole milk in a large pot. Cook over medium heat until the rice is fully cooked.

Add 4 cups whole milk to the cooked rice and bring it to a simmer.

Add in vanilla extract and sugar and stir well.

In a small bowl, mix cornstarch and the remaining 1/3 cup whole milk to make a slurry. Add it to the rice and milk and simmer over medium low heat for about 25 minutes. Keep in mind that the rice pudding will still look watery and not very thick.

Preheat the oven to 400°F and place 4 to 6 oven-safe ramekins in a 9x13 baking pan.

Divide the rice pudding between the ramekins. Fill the baking pan halfway with water. This will prevent the rice pudding from drying.

Bake in the oven for 15 minutes on the middle rack until the tops are brown. Check constantly to make sue they&#39;re brown enough for your liking. If they&#39;re not browning as much, turn on the broiler and broil them 3 to 6 minutes.

Once the rice pudding is ready, cool it at room temperature and then refrigerate for at least 3 hours before serving. The rice pudding will thicken as it cools in the fridge.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1574363822/wrrbowepfrmaplb43sil.mp4

If you love light and creamy desserts, Turkish rice pudding recipe is it. Creamy and rich with a golden top, this baked rice pudding is also gluten-free. Learn how to make this tasty dessert with this tutorial and step-by-step photos.

This Rice Pudding recipe delivers comforting sweetness with a side of nostalgia. Filled with raisins and kissed with cinnamon sugar, this creamy pudding is delicious warm or cold.

Rice Pudding Recipe

water

long grain white rice, uncooked

whole milk, divided

eggs,

Tablespoons salted butter

raisins (optional)

Cinnamon

In a large saucepan, bring 2 cups of...

In a large saucepan, bring 2 cups of water to boil.  Add rice, cover the pot, and simmer for 20 minutes over low heat.  (basically cook the rice according to package directions *makes 3 cups).

After rice is cooked, add 2 ½ cups...

After rice is cooked, add 2 ½ cups of milk and salt into the saucepan. Stir to combine. Cook over medium heat , stirring frequently, for 15-20 minutes or until thick and bubbly.

Stir in sugar and the remaining ½ cup...

Stir in sugar and the remaining ½ cup of milk. Add 2 beaten eggs and cook for an additional 2-3 minutes until egg sets.

Add vanilla extract and butter. Stir in raisins if...

Add vanilla extract and butter. Stir in raisins if desired.

Serve immediately while warm, room temperature or cold....

Serve immediately while warm, room temperature or cold. Garnish topped with cinnamon.

Classic, old fashioned, easy rice pudding recipe, homemade with simple ingredients over stovetop. Rich, creamy, packed with cinnamon, vanilla milk and rice.&nbsp;

Creamy Rice Pudding

Cinnamon powder (Or one 2 inch cinnamon stick)

Long grain white rice (Uncooked)

tsp Vanilla extract

In a large nonstick saucepan, add milk, sugar, cinnamon powder and cook on medium-high heat until mixture comes to a boil.&nbsp;

Add rice and reduce the heat to &quot;Low&quot; so that it continues to cook at a gentle simmer. Don&#039;t cover with lid.

Stir often and cook for about 50 minutes- 1 hour or until mixture is thickened to a "yogurt-like" consistency.

Remove from heat and mix in vanilla extract.

Let it cool at room temperature, which will thicken it up even more.

Then, chill in fridge for 1-2 hours or overnight until it's nice and cold. This will also make the pudding thicker.&nbsp;

Optional: Prior to serving, mix in 1/2 cup cold milk to make it slightly thinner and creamier, if you like.&nbsp;

Sprinkle with more cinnamon powder and enjoy!

Creamy, perfectly sweet vegan rice pudding made in 1 pot with just 7 ingredients. Naturally sweetened and SO comforting and nostalgic!

Creamy Vegan Rice Pudding (1 Pot)

rice

½ cups dairy-free milk ((plain, unsweetened // we used almond milk))

maple syrup

sea salt

light coconut milk ((we like Whole Foods 365 brand))

Raisins

If you don’t already have cooked white rice, prepare it at this time using these instructions. 1/2 cup dry rice yields ~1 ½ cups cooked. Set aside.

To a medium saucepan, add the dairy-free milk, maple syrup, cornstarch, and sea salt. Whisk to combine, then add cooked white rice and stir with a wooden spoon or spatula.

Heat the saucepan over medium heat, stirring occasionally. Cook for about 13-16 minutes or until the rice has absorbed most of the liquid but is still slightly runny. It should resemble risotto. Next, add the light coconut milk and vanilla extract and stir constantly for 2-4 minutes until the mixture is thick yet pourable. It should look like a loose risotto — it will thicken as it cools.

Remove the pot from the heat and let the pudding cool for a few minutes if serving warm (option to top with cinnamon and raisins). Alternatively, you can let it cool completely.

To cool the pudding, place into a medium heat-proof bowl and cover the top of the pudding with parchment paper or plastic wrap to prevent a skin from forming. Place the bowl in the refrigerator for 30 minutes to 1 hour. Again, option to serve with cinnamon and raisins. We prefer the chilled rice pudding.

It will keep stored in an airtight container in the refrigerator for up to 4-5 days. It can be frozen, but we find the texture becomes grainy and brittle rather than smooth and tender.

https://www.youtube.com/watch?v=pW8El_ZX__U

Creamy, perfectly sweet vegan rice pudding made in 1 pot with just 7 ingredients. Naturally sweetened and SO comforting and nostalgic!

Full Recipe: https://minimalistbaker.com/creamy-vegan-rice-pudding/
 
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Creamy Vegan Rice Pudding (1 Pot) | Minimalist Baker Recipes

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Top 5 homemade rice pudding recipes from across the web

The most viewed homemade rice pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rice Pudding with Cooked Rice

Turkish Rice Pudding Recipe (Sutlac...

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The most viewed homemade rice pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine