CLASSIC RICE PUDDING
This recipe was featured in an email from Betty Crocker (see www.bettycrocker.com website). "Cozy up to a homemade old-fashioned dessert that's always a pleaser." NOTE: Leftover cooked rice can be used in this recipe instead of cooking the rice. Use 1 1/2 cups cooked rice, and increase the bake time by about 5 minutes because the rice will be cold. Nutrition Information 1 Serving: Calories 180 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 120mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 22g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 4% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
Provided by senseicheryl
Categories Low Protein
Time 1h10m
Yield 8 bowls of pudding, 8 serving(s)
Number Of Ingredients 16
Steps:
- In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
- Heat oven to 325°F In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
- Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
- Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
- Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
- Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.
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mbarek bguili
[email protected]I've made this rice pudding several times now, and it's always a hit. It's the perfect dessert for a special occasion or a simple weeknight meal. I highly recommend it!
Shermya Charles
[email protected]This rice pudding is a bit too bland for my taste. I think it needs more sugar or maybe some vanilla extract. Otherwise, it's a good recipe.
Enrique Redonda
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The rice pudding was creamy and flavorful, and the raisins added a nice touch of sweetness. I'll definitely be making this again.
Lisabananagirl Yey
[email protected]This rice pudding is a classic for a reason. It's simple, comforting, and always satisfying. I like to add a little bit of cinnamon and nutmeg to mine for extra flavor.
Jfrr Cftg
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've made it with different types of milk and rice, and it's always good. My family loves it too.
Morsheda Akhter
[email protected]This rice pudding is the best I've ever had! It's creamy, flavorful, and has just the right amount of sweetness. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again and again.