Best 3 Best Ever Rice Pudding Recipes

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In search of the ultimate comfort food experience? Look no further than the classic dish, rice pudding. This creamy, sweet treat has been enjoyed for centuries and continues to warm hearts and satisfy taste buds around the world. With the right combination of ingredients and a touch of culinary expertise, you can elevate this simple dessert to an extraordinary culinary delight. Join us as we embark on a journey to discover the best ever rice pudding recipe, one that will leave you craving for more.

Let's cook with our recipes!

BEST EVER RICE CUSTARD PUDDING



Best Ever Rice Custard Pudding image

Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.

Provided by zeeland55

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup cooked rice
2 eggs
2 cups whole milk
1/8 teaspoon salt
4 tablespoons sugar
1 pinch nutmeg (optional)
1 dash vanilla essence (optional)
3/4 cup raisins (optional)

Steps:

  • Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
  • Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.

THE BEST RICE PUDDING EVER!



THE BEST Rice Pudding Ever! image

I am not a fan of rice pudding. I was never able to stand the texture of it, but about 16 years ago I saw this made on tv and just had to try it. I am now crazy for rice pudding but only if made like this:) Everyone loves it and my family asks for it especially during the colder months when a warm bowl just hits the spot! I hope...

Provided by Christi Lea Yarmosh

Categories     Puddings

Time 1h

Number Of Ingredients 8

3 qt milk
1 pt heavy cream
1 1/3 c short grain rice(preferred, but you can use any grain on hand)
1/2 stick butter
1 c sugar
3/4 c raisins
3 large eggs
cinnamon

Steps:

  • 1. Place 2 3/4 quart of the milk and the heavy cream in a large pot and bring to a slow boil, stir constantly.
  • 2. When you see small bubbles add the rice, butter, sugar and raisins. Simmer, stirring the mixture often for 1 hour until the rice is tender and puffed.
  • 3. In a blender(or by hand) beat the eggs and add remaining 1/4 quart milk to eggs. Gradually add this mixture to the cooked rice and stir constantly over low heat until thick.
  • 4. Add cinnamon to taste.

BEST-EVER RICE PUDDING



BEST-EVER RICE PUDDING image

Yield 6

Number Of Ingredients 6

4-2/3 cups whole milk
1/2 cup white rice, such as Carolina long grain, basmati, jasmine or arborio
7 Tablespoons granulated sugar
1 vanilla bean
1 three inch cinnamon stick
2 large egg yolks

Steps:

  • In a 4-quart saucepan, combine 4 cups of the milk with the rice and sugar. With a pairing knife, split the vanilla bean lengthwise, scrape out the seeds, and add them to the pan. Add the scraped vanilla bean and the cinnamon stick and bring the mixture to a boil over medium heat. Reduce the heat as necessary to maintain a simmer and cook, stirring frequently but gently, until the rice is completely tender, about 25 minutes. Remove the pan from the heat. In a medium bowl, whisk the egg yolks until smooth. Whisk in about 1 cup of the hot rice mixture. Pour the egg mixture back into the pan, add the remaining 2/3 cup milk, and stir with a wooden spoon until thoroughly blended. Put the pan over medium heat and cook, stirring constantly, just until the mixture begins to boil, about 2 minutes. Transfer the rice pudding to a bowl and place a piece of plastic wrap directly on its surface. Set the bowl in an ice bath to cool the pudding quickly. When cool, discard the cinnamon stick and the vanilla bean. Divide the pudding among 6 small bowls or ramekins, cover with plastic wrap and refrigerate for at least 3 hours before serving.

Tips:

  • Use high-quality rice: Short-grain rice, like Arborio or Carnaroli, is the best choice for rice pudding because it absorbs liquid well and holds its shape.
  • Cook the rice in milk: This will give the pudding a creamy, rich flavor. You can use whole milk, 2% milk, or even skim milk, depending on your preference.
  • Add sugar and spices: Sugar is essential for sweetness, but you can also add spices like cinnamon, nutmeg, and vanilla extract to enhance the flavor.
  • Cook the pudding slowly: Low and slow is the best way to cook rice pudding. This will allow the rice to absorb the liquid and develop a creamy texture.
  • Stir the pudding frequently: This will prevent the rice from sticking to the bottom of the pot and burning.
  • Let the pudding cool before serving: This will allow the flavors to meld and the pudding to thicken.

Conclusion:

Rice pudding is a classic dessert that is easy to make and can be enjoyed by people of all ages. With its creamy texture, sweet flavor, and warm spices, rice pudding is the perfect comfort food. Whether you are looking for a simple dessert to serve at a weeknight dinner or a special treat for a holiday gathering, rice pudding is a delicious and satisfying choice.

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