Mocha Rice Pudding
1 cup rich milk
1/2 cup strong coffee
1/2 square unsweetened chocolate
1/2 cup granulated sugar
1/2 tsp. salt
1 egg, beaten
2 cup cooked rice
1/2 cup chopped raisins
1/2 cup chopped walnuts
1/2 cup 32% cream, whipped
Scald milk in the top of a double boiler. Add coffee and blend. Add chocolate, stirring until melted. Add sugar and salt.
Add some of this hot mixture to beaten egg; then return to double boiler and cook for 5 minutes. Stir in rice and cool.
Whip cream until stiff. Fold in raisins, walnuts and whipped cream. Chill well in individual sherbet glasses. Serves 8
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Old Fashioned Rice Pudding
1/2 cup long grain rice
1 large egg
1/2 cup sugar
dash salt
1 tsp. vanilla extract
1/2 tsp. nutmeg
1 sm can evaporated milk
regular milk
cinnamon
Place rice in saucepan, add salt. Cover with water; cook covered on low for 20 minutes; stirring occasionally. Test rice to be sure it is done, then set aside. DO NOT DRAIN RICE.
In a casserole, place egg, sugar, vanilla and nutmeg. Beat all together.
Pour small can of the evaporated milk into a cup, add enough regular milk to make 1 cup total. Then add 1-3/4 cups additional milk to the casserole. Add rice last. Stir all slightly. Sprinkle top with cinnamon.
Bake in 325ºF. oven 40 minutes.
Mixture will look somewhat loose, but will thicken as it cools.
Serve 4.
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Queen of Rice Pudding
1/2 cup uncooked rice
2 cups boiling water
2 cups milk
3 egg yolks
1/3 cup granulated sugar
1 tsp. vanilla
3 egg whites, stiffly beaten
4 tbsp. sugar
Cook rice in rapidly boiling salted water. Drain and place in strainer over heat until rice is dry fluffy.
Make a custard of the milk, egg yolks, sugar and vanilla. Pour over rice which had been placed in a buttered baking dish. Drop spoonfuls of strawberry jam over the surface. Cover with meringue which has been made by adding the 4 tbsp. of sugar to the beaten egg whites. Sprinkle with coconut.
Bake in a slow oven at 325ºF. for 20 minutes. Serve hot or cold.
Serves 8
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Nornie’s Rice Pudding
Yield: 10 servings; 4 points per serving
6 cups 2% milk
1 cup white rice (not instant)
1 cup fat-free half-and-half
3 beaten egg yolks
2 teaspoons vanilla
1/4 teaspoon salt
1/3 cup sugar
cinnamon, to taste
Combine milk and rice in saucepan. Bring to a boil. Reduce heat and simmer 55 minutes. Combine cream, egg, vanilla, salt, and sugar. Add to cooked mixture.
Cook over moderate heat, stirring until thick. Pour into serving dish and sprinkle with cinnamon. Serve warm or refrigerate.
Source: Liz’s family recipe (FallLeaves1)
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Creamy Rice Pudding
Servings: 4
1.4 oz box Sugar-Free Fat-Free Vanilla Pudding, prepared with skim milk
2 cups cooked brown rice
Cinnamon, to taste
In dish combine pudding and rice. Serve sprinkled with cinnamon. Makes 4 servings.
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Rice Pudding 2
1½ cups cooked brown rice
2 cups skim milk
1/3 cup Splenda (or to taste)
1 egg
1 tsp vanilla
cinnamon
Put cooked rice in saucepan. Blend in 1-1/2 cups of skim milk and Splenda. Cook, stirring every few minutes, over medium-low heat for approximately 10-15 minutes, until milk is absorbed and mixture is creamy. Add egg, vanilla and ½ cup more of milk. Stir continuously until thick and creamy. Remove from heat. Spoon into dessert dishes and sprinkle with cinnamon. Delicious hot or cold.
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Brown Rice Pudding
3 cups nonfat milk
½ cup short-grain brown rice
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup raisins
3 eggs
¼ cup splenda
2 teaspoons vanilla extract
Bring nonfat milk, rice and salt to simmer in heavy medium saucepan. Reduce heat to low. Cover and gently simmer until rice is very tender, about 1½ hours.
Remove lid, and ladle out ½ cup of the milk, reserve. Add cinnamon and raisins. Increase heat and stir constantly until most the liquid is absorbed/evaporated.
Whisk milk, eggs, splenda, and vanilla to blend in medium bowl. Add ½ cup of the hot rice mixture to the eggs to temper them, gradually stir egg mixture into rice mixture. Stir over low heat until mixture is just thickened, about 6 minutes. Transfer to bowl. Cool. Refrigerate until well chilled.
This is 4 servings.
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Coconut Rice Pudding
3 cups light coconut milk
3/4 cup skim milk
1/2 cup long-grain white rice
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Combine the coconut milk, milk, rice and sugar in a medium saucepan. Bring to a simmer, cover, and cook over low heat until the rice is tender and the mixture is creamy, about 1 hour. Remove from the heat; stir in the vanilla and the cinnamon. Serve the pudding warm or chilled.
Makes 6 servings
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Pumpkin Rice Pudding
9 servings
4 cup 1% low-fat milk
15 oz canned pumpkin
3/4 cup SPLENDA
1 tbsp pumpkin pie spice
1/2 tsp salt
1/2 cup Egg Beaters
3 cup cooked white rice
1/2 tsp vanilla
Combine first five ingredients in large saucepan. Bring to boil over med heat, stirring constantly. Gradually add small amount to Egg Beaters; return all to pan. Bring to gentle boil, stirring constantly. Remove from heat. Stir in rice and vanilla.
Pour into sprayed 13 x 9 baking dish. Bake uncovered @375 for 25-30 min until knife in center comes out clean. Serve warm or cold.
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Baked Brown Rice Pudding
2 cups cooked brown rice
2½ cups skim milk
¾ cup Splenda
2 large eggs
1 tsp vanilla extract
Heat milk to just below boiling and add rice. Beat eggs, then add Splenda and vanilla. Combine with rice-milk mixture and pour into shallow baking dish. Bake at 325 degrees for about 25 minutes until custard is firm.
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