Rice Pudding Recipes

Ingredients

• 3/4 cup uncooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Ingredients

• 2/3 cup brown rice
• 1 1/3 cups water
• 1 (14 ounce) can light coconut milk
• 1 (5 ounce) can evaporated milk
• 1/3 cup granular no-calorie sucralose sweetener (such as Splenda®), or more to taste
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon molasses
• 1/2 teaspoon almond extract
• 1 egg, beaten

Directions

1. Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
2. Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
3. Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.

Ingredients

• 2 eggs, beaten
• 4 cups milk
• 1/2 cup white sugar
• 1/2 cup uncooked white rice
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/2 cup raisins (optional)
• 1/8 teaspoon ground nutmeg

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
2. Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
3. Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Ingredients

• 3/4 cup leftover cooked rice, preferably basmati or jasmine
• 3/4 cup almond milk
• 1/4 teaspoon ground cinnamon
• 1/4 cup sliced California Almonds, roasted*
• 1 teaspoon honey

Directions

1. Stove-top Directions – Combine rice, almond milk and cinnamon in a small saucepan. Turn heat to medium and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently for 4 to 5 minutes, until milk is thicker and rice is a bit creamy. To serve, place in a bowl, top with almonds and drizzle with honey.
2. Microwave Directions – Combine rice, milk and cinnamon in a microwave-safe serving bowl. Cook on full power for 1 minute, then stir and cook 1-2 more minutes, until milk is thicker and rice is a bit creamy. Top with almonds and drizzle with honey.

Ingredients

• 2 cups cooked white rice
• 1 tablespoon ground cinnamon
• 1 (12 ounce) can evaporated milk
• 1/2 cup white sugar

Directions

1. Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.