Best 8 Grandmas Rice Pudding Recipes

GRANDMA'S OLD-FASHIONED RICE PUDDING

Steps:

• Make grandma proud with this classic recipe for rice pudding. Creamy, satisfying and not too sweet, it has all the qualities you'd expect from a traditional rice pudding. Step 1
• Prepare rice according to package directions. Step 2
• 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 minutes. Step 3
• Meanwhile, place raisins in a small bowl. Add enough boiling water to cover raisins. Let stand for 15 minutes. Beat egg with remaining milk in a separate bowl. Step 4
• Gradually pour egg mixture into hot rice mixture, stirring constantly. Remove from heat. Stir in vanilla. Drain raisins and fold into pudding. Step 5
• Serve pudding warm or chilled, sprinkled with cinnamon, if using.

GRANDMA'S RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

OLD-FASHIONED RICE PUDDING

Steps:

• Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

GRANDMA'S RICE PUDDING

Steps:

• Pre-heat oven to 350.
• Stir rice, milk and sugar in large, deep cookie sheet. and bake for 1 hour, stirring frequently.
• Add raisins, nutmeg and vanilla and bake for an additional hour stirring frequently.
• Top with whipped cream and or cinnamon if desired.

GREAT GRANDMA'S RICE PUDDING

Steps:

• scald milk (not boiled)
• remove from heat and add the butter and sugar.
• cool. Slowly stir into the beaten eggs and add remaining ingredients.
• pour into a buttered casserole dish; set in pan of hot water
• Put pan with casserole dish inside of it inside the oven and bake at 350 for about 45 mins until the custard is firm.

GRANDMA'S RICE PUDDING

Steps:

• Cook rice in 3 cups water until tender...about 20 minutes. Drain and rinse under cold water. Set aside.
• In a 3 quart pot, add 3 1/2 cups milk. Dissolve the cornstarch in remaining 1/2 cup milk and add to pot. Add sugar and salt. Cook over medium heat stirring constantly until thickened. Add rice. Whisk 4 egg yolks and temper with some of the cooked milk mixture. Add eggs to pot and cook for about 2 minutes more. Add vanilla. Pour into 2 quart casserole dish.
• Beat 4 egg whites until stiff. Beat in remaining 1/2 cup sugar. Spread over top of hot pudding, sealing the edges. Bake in a preheated 350 degree oven for about 5-10 minutes until egg whites are nicely browned.

GRANDMA'S BAKED RICE PUDDING WITH MERINGUE

Steps:

• Place the water and rice into a saucepan, and bring to a boil over medium-high heat. Stir, and reduce heat to low. Cover pan, and simmer until all water is absorbed, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat the egg yolks together with 1/2 cup sugar in a mixing bowl. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins. Pour the rice mixture into a baking dish, and place inside a larger baking pan. Fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.
• Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. If necessary, add more water to maintain the water level.
• Meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. Continue beating, and gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove the pudding from the oven, leaving it in the larger baking dish. Top pudding with the meringue, swirling with a spoon to create soft peaks.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.