I love rice pudding! I save money by making my own favorite rice pudding recipes. You can easily make your own too. Your family, and your budget, will love you.
Buying any dish already made can be pricey as compared to making it yourself. Rice is a low cost grain that is delicious as a side dish, in a main course recipe, or as a dessert. Rice is a wonderfully versatile grain that can help save your money and stretch your grocery budget.
Save money by making all your favorite dishes yourself. I hope you'll find a family favorite among these rice pudding recipes!
Try these rice pudding recipes
1. Easy Baked Rice Pudding Recipe
Serves 6 Preheat oven to 275 degrees F. Combine in buttered baking dish:
4 cups scalded milk 1/3 cup rice 1/3 cup sugar 1/4 teaspoon salt dash of nutmeg, cinnamon, or dried orange peel
Bake 2-2 1/2 hours until rice is tender and milk is creamy. Stir occasionally during first half of baking time. Pudding thickens as it cools. Serve warm or cold.
Options: Add 1/3 cup raisins - 1/2 hour before removing from oven.
2. Creamy Rice Pudding Recipe
Combine in top of a double boiler: 1/4 cup rice 2 cups milk - Cook uncovered 45 minutes or until the rice is tender.
Beat together: 2 egg yolks (reserve whites) 1/4 cup sugar 1/4 teaspoon salt - Stir some of rice mixture into the beaten yolks, add yolks to hot rice mixture and cook 3-4 minutes, stirring constantly.
Remove from heat and add: 1 teaspoon vanilla
Beat until frothy: 2 egg whites Add: 2 Tablespoons sugar - Beat until stiff. Fold egg whites into pudding Chill and serve. Serves 6
Options: 1. Place pudding in a baking dish. Spread beaten whites on top and brown delicately in oven. 2. Add 1/2 cup raisins to pudding
3. Rum Raisin Rice Pudding Recipe
1 cup short-grain white rice 4 cups nonfat milk 4 cinnamon sticks One 14-ounce can sweetened condensed milk 1 vanilla bean, split lengthwise Ice water, as needed 3/4 cup dark rum 1 cup golden raisins Ground cinnamon
Directions: Rinse the rice in several changes of water until the water runs clear. Drain well. In a saucepan, combine the nonfat milk and cinnamon sticks and bring to a boil over medium-high heat. Add the rice and return to a boil. Reduce the heat to medium-low and cook uncovered, stirring occasionally, until the centers of the grains are just barely soft, 12-15 minutes.
Add the sweetened condensed milk to the rice mixture and then scrape the seeds from the vanilla bean halves into the pan. Add the vanilla pods as well, stir to combine, cover and continue to simmer over low heat until the rice is plump and tender and the sauce is the consistency of heavy cream, 10-15 minutes longer.
Remove from the heat and place over a bowl of ice water to stop the cooking. Stir the mixture occasionally as it cools. When cool, discard the vanilla pods and cinnamon sticks, transfer to a bowl, cover and refrigerate until well chilled, about 2 hours.
Meanwhile, in a heavy-bottomed saucepan over low heat, combine the rum and raisins. Simmer until the raisins have plumped and the rum is almost gone, about 5 minutes. Remove from the heat and let cool. Fold the raisins into the chilled rice pudding. Serve icy cold with a dusting of ground cinnamon on top. - Cantina: The Best of Casual Mexican Cooking (Casual Cuisines of the World)
Come back soon to find more rice pudding recipes as we add new recipes for you!