Best 7 My Nannas Stove Top Rice Puddingrice Custard Recipes
Indulge in a delightful culinary journey with our cherished family recipe for Stove-Top Rice Pudding, also known as Rice Custard. This classic dessert, passed down through generations, holds a special place in our hearts. Our collection features three variations of this comforting dish, each with its unique charm.
1. **Classic Stove-Top Rice Pudding:** Embark on a nostalgic adventure with our original Stove-Top Rice Pudding recipe. This timeless rendition showcases the harmonious blend of creamy custard and tender rice, offering a comforting and wholesome treat.
2. **Easy Baked Rice Pudding:** Experience the convenience of our Easy Baked Rice Pudding recipe. This hassle-free version utilizes the oven to create a creamy and luscious dessert with minimal effort. Perfect for busy home cooks or those seeking a hands-off approach.
3. **Slow Cooker Rice Pudding:** Embrace the slow and steady approach with our Slow Cooker Rice Pudding recipe. Let your trusty slow cooker work its magic overnight, resulting in a velvety smooth and delectable rice pudding that's ideal for breakfast, dessert, or a cozy midnight snack.
MY NANNA'S STOVE TOP RICE PUDDING/RICE CUSTARD
My nanna made this for me as a child, I was a very picky eater, but I loved this. My nanna would swap between calling rice custard and rice pudding, so have decided to call it both! I have shared this on a forum and realised that I hadn't posted it. So here it is. I personally like this warm with stewed apples, but my children like it warm with ice-cream. It is also wonderful cold and re-heats well too. Sultana's can be added when cooking. Choose the condensed milk if you prefer a sweeter dessert.
Provided by cookingpompom
Categories Dessert
Time 47m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients, exept the cinammon in a heavy based pot.
- Cook over a low/medium heat for 35-45 minutes, stirring often until you get the texture of rice that your family likes (we like it VERY soft).
- Do not let this boil.
- Serve hot, warm or cold.
- Sprinkle cinnamon over the top. I like to add homemade stewed apples.
- If you choose to refrigerate this, wait until it has stopped steaming.
- Careefully press the plastic wrap down and over the rice pudding so that it is touching to stop a skin forming.
Nutrition Facts : Calories 347.6, Fat 17.9, SaturatedFat 11, Cholesterol 65.7, Sodium 55.7, Carbohydrate 40.3, Fiber 1.1, Sugar 8.7, Protein 5.7
BEST EVER RICE CUSTARD PUDDING
Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.
Provided by zeeland55
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
- Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.
STOVETOP RICE PUDDING
This is my mom's recipe, which she called creamy steamed rice. Although many people would eat it for dessert, it was one of my favorite breakfasts when I was growing up. My family considers it a real treat.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.
Nutrition Facts : Calories 283 calories, Fat 9g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 316mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.
OLD-FASHIONED RICE CUSTARD
I don't remember where or how I found this dessert. When I took it to a family reunion many years ago, however, a great-uncle was sure I'd used my great-grandmother's recipe! Church suppers are among the places I've carried my rice custard. At home, I like to have it warm for dinner. Then, the next morning, I'll frequently enjoy the leftovers cold for my breakfast. This dish is one I've been making for nearly as long as I've been married-and that's 42 years. My husband and I were true childhood sweethearts (I have known him since I was 3-1/2!). We have a daughter and two grandchildren. They live 15 minutes away, and they're the center of our life.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.
Nutrition Facts : Calories 256 calories, Fat 10g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 209mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 7g protein.
CLASSIC VANILLA RICE PUDDING
When you're craving the warm, creamy taste of your childhood, look no further than this classic Stovetop Rice Pudding. It's a simple, no-fuss recipe your entire family will gobble up in no time.
Provided by Janelle
Time 50m
Number Of Ingredients 5
Steps:
- In a sauce pan, bring milk to a boil.
- Add rice and stir well.
- Cook covered with lid cracked for 40 minutes - 1 hour over medium heat,
- stirring every 15 minutes or so.
- Mixture should be thickened.
- Add sugar and vanilla and stir.
- Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
- Spoon into dishes and sprinkle with a touch of cinnamon.
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
NANA'S RICE PUDDING
Now I dont particularly like rice pudding, but my daughter and husband Philip would beg Nana to make her rice pudding whenever she would come to our house to stay. So I had Nana teach me in order to keep my family happy. Havent had a friend or family member since who didnt gobble it up when i made it. Nana was amazing, as was all...
Provided by Deneece Gursky
Categories Desserts
Number Of Ingredients 11
Steps:
- 1. Heat rice and water to a boil in a saucpan, stirring once or twice. Then put heat on low and cover and simmer rice for about 14 minutes. Do NOT lift cover during this time. All water should be absorbed when the time is up
- 2. Beat eggs in a casserole dish. (1 1/2 quart ungreased dish) Beat in sugar. Now stir in raisins, milk, vanilla, salt and hot rice.
- 3. Sprinkle the top with cinnamon. (I use a healthy amount since my family loves cinnamon)
- 4. Bake in preheated 325 degree oven for about 45 minutes. Do NOT cover. Be sure to stir every 15 minutes. (Do not over bake the rice or it will curdle)
- 5. The top of the pudding will be wet and not set. Stir pudding well and allow to stand for 15 minutes. This is when the liquid will be absorbed and make the pudding creamy.
- 6. You may serve this warm or cold (my family prefers it cold, it takes about 3 hours to chill up nice when put in frig covered) When serving sprinkle with a bit more cinnamon and top with whipped cream.
Tips:
- Use the right type of rice. Short-grain rice, such as Arborio or Carnaroli, is best for rice pudding because it absorbs liquid well and becomes creamy.
- Cook the rice in milk. This will give the pudding a rich and creamy flavor. You can also use a combination of milk and water, or even all water.
- Add sugar and spices to taste. Common spices used in rice pudding include cinnamon, nutmeg, and vanilla. You can also add raisins, currants, or other dried fruit.
- Cook the pudding slowly and stir frequently. This will prevent the rice from sticking to the bottom of the pan and burning.
- Serve the pudding warm or cold. Rice pudding can be served as a dessert or a breakfast cereal.
Conclusion:
Rice pudding is a classic comfort food that is easy to make and can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a delicious and creamy rice pudding that will satisfy your sweet tooth. So next time you're looking for a tasty and comforting dessert, give rice pudding a try.
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