Mom's Rice Pudding recipes - Asian recipes

Author: Sandy Thomas  

So that would make it your Great Great Grandmother. This recipe is my Great Grandmother Thorn's recipe.

Fast Rice Pudding

Fast Rice Pudding
This is a simple and fast way to enjoy rice pudding.
Provided by: Vannessa
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 3 servings
Number of ingredients: 4
  • 2 cups cooked white rice
  • 1 tablespoon ground cinnamon
  • 1 (12 ounce) can evaporated milk
  • ½ cup white sugar
  • Calories: 423.6 calories
  • Carbohydrate: 76.2 g
  • Cholesterol: 32.9 mg
  • Fat: 8.9 g
  • Fiber: 1.6 g
  • Protein: 10.6 g
  • Saturated Fat: 5.3 g
  • Sodium: 121.5 mg
  • Sugar: 44.8 g
How to cook:
  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.
Notes: 10 Best Creamy Rice Pudding with Evaporated Milk Recipes, The Best Creamy Rice Pudding With Evaporated Milk Recipes on Yummly | Creamy Rice Pudding With Berries, Creamy Rice Pudding (arroz Con Leche), Creamy Rice

Baked Rice Pudding with Condensed Milk

Baked Rice Pudding with Condensed Milk ; 2 large Duration: 4:14

Mom's Rice Pudding

Mom's Rice Pudding
This recipe is my Great Grandmother Thorn's recipe. (GG's mother) So that would make it your Great Great Grandmother.
Provided by: TerraLee @ recipeland
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 20
  • rice, cooked
  • sugar
  • evaporated milk
  • eggs
  • milk, 2%
  • vanilla extract
  • lemon extract
  • cinnamon
  • nutmeg
  • raisins, seedless
  • rice, cooked
  • sugar
  • evaporated milk
  • eggs
  • milk, 2%
  • vanilla extract
  • lemon extract
  • cinnamon
  • nutmeg
  • raisins, seedless
How to cook:
  1. While rice is cooking, in a large bowl mix sugar, canned milk and eggs.
  2. Add Cinnamon and nutmeg and stir well. (This can all be done with a wire whisk or a hand mixer)
  3. Add raisins and let set until rice is ready.
  4. Preheat oven to 325℉ (160℃).
  5. When rice is done, add rice, regular milk, Vanilla and lemon extract - stir well.
  6. You are then ready to put it into the oven.
  7. Bake uncovered for 45 minutes.
  8. Mom's notes:
  9. I use 3 cans of milk in mine. The more canned milk, the richer the body of the rice pudding is. (Also more calories) Using 2 is just fine.
  10. I also use 1¼ teaspoon of cinnamon and ¾ teaspoon of Nutmeg. I just like more spices. Especially Nutmeg. However, you can over due on the spices. These measurements are about right.
  11. If you don't like as many raisins and you just want a light sprinkling throughout, cut your raisins to ¼ cup.
  12. When adding regular milk, this is done to adjust the liquid ratio to the rice. I estimate at least a cup to 2 cups of milk are added. More if you like more juice, less if you like more of a ricey, creamy mixture. However, if you don't enough liquid, you can get a scorchy, very brown effect. Nasty!
  13. When I bake mine, I set the timer for 25 minutes. At this point, I very lightly stir the bottom of the pudding. Just enough to move the rice from the bottom and keep it from scorching. Then I bake it for another 25 minutes. It should have a very light crust with a very slight golden top to it.
  14. The last one I baked, I tried baking it in a pan(pot) instead of the glass bowl. After I cooled it, I transferred it carefully to a bowl. Then refrigerated it. This worked out well. It didn't scorch at all. The only difference is it broke up the thin crust the spices make on the top. But I didn't mind this. If you want to keep the look and the thin crust appearance, then cook it in a large bowl, either glass or stainless steel.
  15. This recipe is my Great Grandmother Thorn's recipe. (GG's mother) So that would make it your Great Great Grandmother.
Notes: Grandma's Old Fashioned Rice Pudding Recipe, Combine rice, 1 cup of evaporated milk, sugar and salt in a medium saucepan over medium-low heat. Cook, stirring frequently, until thick and creamy, about 20

Grandma Geri's Old Fashioned Creamy Rice Pudding

Grandma Geri's Old Fashioned Creamy Rice Pudding
Provided by: Lauren
Yields: 0 servings
Number of ingredients: 8
  • 1 quart whole milk
  • 1/4 teaspooon salt
  • 1/2 cup long grain rice ((not instant))
  • 1 cup evaporated milk (, divided)
  • 2 eggs (, slightly beaten)
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • Cinnamon for garnish
How to cook:
  1. In heavy saucepan cook milk and salt over medium heat until warm. Stir in rice and continue cooking over medium heat until mixture comes to a boil. Reduce heat and simmer gently for 20 minutes, stirring occasionally. Add 1/4 cup evaporated milk and simmer 2 minutes, stirring frequently.
  2. Combine eggs, sugar, vanilla, and remaining 3/4 cup evaporated milk in bowl. Stir about 1/2 cup of the hot rice mixture into the egg mixture. Then, stir the egg mixture into the rice mixture in the saucepan and cook over low heat until mixture thickens slightly, stirring frequently. The mixture should come just to a boil. Remove from heat immediately. Do not continue to boil or the mixture will curdle.
  3. Pour into bowl and stir occasionally until cool. Cover and refrigerate until ready to serve. Sprinkle with cinnamon before serving.
Notes: Slow Cooker Rice Pudding with Condensed Milk, Ingredients · 1 1/2 cups arborio rice · 14 oz. sweetened condensed milk · 5 cups whole milk · 1/2 teaspoon cinnamon · 1 teaspoon vanilla · optional: 1

Rice Pudding (A La Nestle Carnation)

Rice Pudding (A La Nestle Carnation)
My husband LOVES rice pudding, but is very particular as to how it is made. He says that this recipe is exactly right. I haven't tried it yet, but it is made with cinnamon sticks and should be a thick and creamy pudding. I'll be sure to rate it once he gives me a thumbs up or down! :)
Provided by: Lisa R.
Total time: 27 minutes
Cook time: 17 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 10
  • 2 cups water
  • 1 cup white rice, medium or 1 cup short grain
  • 1 cinnamon stick, broken into pieces
  • 1 (12 fluid ounce) can nestle Carnation Evaporated Milk
  • 1 (14 ounce) can Nestle sweetened condensed milk
  • 1/2 cup raisins
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs, slightly beaten
  • 1 pinch ground cinnamon
  • Calories: 473.9 calories
  • Fat: 12.3 grams
  • Saturated Fat: 7.1 grams
  • Cholesterol: 102.6 milligrams
  • Sodium: 276.6 milligrams
  • Carbohydrate: 77.5 grams
  • Fiber: 1.3 grams
  • Sugar: 43.6 grams
  • Protein: 14.1 grams
How to cook:
  1. Place water, rice and cinnamon stick pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until liquid is absorbed. Remove cinnamon stick pieces. Stir in evaporated and sweetened condensed milks, raisins, vanilla extract and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, for 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.
Notes: Old-fashioned Rice Pudding, This is simplicity itself, place the rice and sugar in the ovenproof dish, pour in the milk and the evaporated milk and give it all a good stir.
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