Dessert - Rice pudding recipes from scratch

Nutrition:

• Calories: 292 kcal
• Carbohydrate: 39 g
• Protein: 9 g
• Fat: 11 g
• Saturated Fat: 6 g
• Cholesterol: 32 mg
• Sodium: 252 mg
• Fiber: 1 g
• Sugar: 21 g
• Trans Fat: 1 g
• Serving Size: 1 serving

How to cook:

1. In a large saucepan, add the milk, rice, salt, vanilla bean (if using, extract...don't add it yet.) and sugar over medium heat.
2. Bring the mixture to a boil, stirring frequently.
3. Reduce the heat to low and simmer, covered for 15 minutes stirring occasionally.
4. Uncover and continue to simmer until the rice is tender and the pudding has reduced to about 3 1/2 cups. Continue to stir constantly to prevent scorching.
5. Fish out the vanilla bean and scrape out the seeds.
6. Turn off the heat and stir in the butter, vanilla bean seeds or vanilla extract.
7. Transfer the pudding to a bowl and cover the surface with plastic wrap to prevent a skin from forming.
8. Chill for 1 hour or overnight.
9. Serve warm or chilled.

Notes: Stovetop Rice Pudding, How Do You Make Rice Pudding? · Boil the milk. · Stir in the rice. · Cook covered 40 minutes – 1 hour. · Stir about every 15 minutes. · Add sugar and

How to cook:

1. Preheat oven to 350 F.
2. Beat eggs.
3. Add sugar, salt, and vanilla to the eggs, and beat.
4. Scald milk on medium heat for about 4-5 minutes until you can see heat rising. Add butter to milk and melt.
5. Add scalded milk and butter to beaten egg mixture.
6. Add cooked rice- mix. Note- If adding raisins, wash raisins before adding to egg mixture
7. Sprinkle nutmeg on top.
8. Set casserole in a pan of hot water.
9. Bake for 45- 60 minutes or until pudding has set.

Notes: How to Make Rice Pudding | Easy Rice Pudding Recipe, Print this rice pudding recipe here on my website: https://inthekitchenwithmatt.com/easy-rice Duration: 5:54

Nutrition:

• Calories: 311 calories
• Carbohydrate: 52.5 g
• Cholesterol: 107.6 mg
• Fat: 6.1 g
• Fiber: 0.7 g
• Protein: 12 g
• Saturated Fat: 3.1 g
• Sodium: 259.2 mg
• Sugar: 27.5 g

How to cook:

1. Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
2. Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
3. Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.

Notes: Leftover Rice Pudding Recipe: How to Make It, Ingredients · 2 cups cooked long grain rice · 2 cups whole milk · 3 tablespoons plus 1 teaspoon sugar · 1/8 teaspoon salt · 1 teaspoon vanilla extract · Optional: