Rice Pudding Recipe

Rice Pudding Recipe is an old fashioned recipe made with parboiled rice, milk, cinnamon and raisins, cooked on stove-top.

It contains no eggs and is quick and easy to make.

It is a grain that is sodium and fat free, and fortified with vitamins and iron.

However, do not wash rice before cooking.

Raisins are a low salt food, fat and cholesterol free.

They contain potassium, iron, some calcium and fiber.

Rice Pudding
Stove Top - No Eggs

• 5 cups whole milk
  
  
• 1 cup uncooked parboiled rice
  
  
• 1/4 cup granulated white sugar
  
  
• 1/4 cup raisins
  
  
• 1 tablespoon butter or margarine
  
  
• 1/2 teaspoon pure vanilla extract
  
  
• 1/4 teaspoon cinnamon
  
  
• Homemade Whipped Cream (optional)
  
  

Heat milk in a large saucepan on low heat.

When warm, stir in rice, sugar, raisins, butter, vanilla, and cinnamon.

Stir until sugar is dissolved.

Cover with tight-fitting lid to prevent steam from escaping.

Cook until mixture starts to boil, stirring occasionally to prevent sticking to pan.

When mixture starts to boil, begin timing and simmer 25 minutes.

Remove from heat.

Let stand in pan, covered 5 minutes.

Pour into a serving dish to prevent any further cooking.

Pudding will thicken as it cools.

When thoroughly cooled, place in refrigerator to chill.

Serve topped with whipped cream, if desired.

Note: Parboiled long-grained rice (will state on rice package) gives the best results for this recipe, in my experience.

Non-parboiled rice takes longer to cook.

Parboiled rice, also known as converted rice is whole grained rice that is processed by steeping or steaming in hot water, then drying before removing the outer husks.

Then the rice is polished.

This method of processing retains 70-90% of it's water soluble nutrients, making it a healthy choice.

Use only enough water to cook your rice and do  not  drain water out after cooking or you will be discarding those valuable nutrients.

Butterscotch Rice Pudding Recipe

Using  the Rice Pudding Recipe above, substitute light brown sugar for the white granulated sugar.

• Add  an additional 1 tablespoon of butter.
  
  
• Add 1/4 cup chopped pecans or walnuts.

Scald milk in microwave and set aside.

Before adding other ingredients to saucepan, add brown sugar and butter to sauce pan.

Turn on low heat and stir continuously, until brown sugar and butter are dissolved.

It will be caramelized.

Slowly, stir in scalded milk.*

Stir in vanilla, cinnamon, raisins, chopped pecans or walnuts.

Continue cooking, per above recipe instructions.

*Scalded milk is milk that is brought to a temperature just below the  boiling point.

You will see milk beads around the edges, but not boiling  bubbles.

Stove Top
Rice Pudding With Eggs

• 1 cup cooked long grain rice
  
  
• 2 cups whole milk
  
  

• 2 large beaten eggs
  
  
• 1/2 cup granulated sugar 
  
  
• 1/4 teaspoon salt
  
  

• 1/2 teaspoon vanilla extract or
  
  
• grated rind and juice if 1/2 lemon 

Stir pre-cooked rice and milk in top of double boiler.

Stir in beaten eggs and salt.

Cook on medium heat until mixture has thickened.

Remove from heat and stir in Vanilla extract or grated lemon rind and juice. 

Serve hot.

History Of Rice In America

Rice was first cultivated in America in 1685.

Prior to that time rice had been imported to America from Europe.

Americans used rice for medicinal purposes such as stomach acids, aches and pains and not as a food at their dinner table. 

Related Pages

Baked Rice Pudding Recipe

Return to Pudding Recipes


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