CLASSIC RICE PUDDING
This recipe was featured in an email from Betty Crocker (see www.bettycrocker.com website). "Cozy up to a homemade old-fashioned dessert that's always a pleaser." NOTE: Leftover cooked rice can be used in this recipe instead of cooking the rice. Use 1 1/2 cups cooked rice, and increase the bake time by about 5 minutes because the rice will be cold. Nutrition Information 1 Serving: Calories 180 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 120mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 22g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 4% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
Provided by senseicheryl
Categories Low Protein
Time 1h10m
Yield 8 bowls of pudding, 8 serving(s)
Number Of Ingredients 16
Steps:
- In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
- Heat oven to 325°F In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
- Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
- Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
- Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
- Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.
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Paul Robbins
[email protected]This rice pudding is a classic for a reason. It's simple to make, yet so delicious and comforting. I love it served warm with a dollop of whipped cream.
Awais Razzaq
[email protected]I've tried many different rice pudding recipes, but this one is my favorite. It's the perfect combination of creamy and chewy. I also love the flavor. It's not too sweet, and the spices add just the right amount of warmth.
Diza Pizz
[email protected]This rice pudding is a great way to use up leftover rice. It's also a great dessert for a crowd. I made it for a potluck and it was a huge hit. Everyone loved it.
Ashly Lunsford
[email protected]I'm not a big fan of rice pudding, but I tried this recipe and was pleasantly surprised. It's really creamy and flavorful. I especially liked the crispy layer on top. I'll definitely be making this again.
Beki Tech
[email protected]This rice pudding is the best I've ever had. It's so creamy and flavorful. I love the hint of cinnamon and nutmeg. I also appreciate that it's not too sweet. I'll definitely be making this again and again.
FADE. 901
[email protected]I've been making this rice pudding for years, and it's always a family favorite. It's the perfect dessert for any occasion. I love that it's so versatile. You can add different spices, fruits, or nuts to change up the flavor. I also like that it can
pesh kui
[email protected]This rice pudding is a great way to use up leftover rice. It's also a great way to get your kids to eat their rice. My kids love the creamy texture and the sweet flavor. I also like that it's a healthy dessert option.
Cheeri Mh
[email protected]I made this rice pudding for a potluck, and it was a huge hit! Everyone loved it. I especially liked that it's not too heavy, so it's perfect for a summer dessert. I'll definitely be making this again.
Fash Engr
[email protected]This rice pudding is the perfect comfort food. It's warm, creamy, and just the right amount of sweet. I love that it's made with simple ingredients that I always have on hand. I also appreciate that it's not too time-consuming to make. I'll definitel
Eyobendalkahew Endalkahew
[email protected]I was a bit skeptical about making rice pudding at first, but I'm so glad I tried this recipe. It's surprisingly easy to make, and it turned out so creamy and flavorful. I especially love the crispy layer on top. I'll definitely be making this again
Jennifer Bire
[email protected]I've tried many rice pudding recipes over the years, but this one is by far the best. It's the perfect balance of creamy and chewy, and the flavor is amazing. I love that it's not too sweet, and the spices add just the right amount of warmth. I'll de
Alnoor Chinji Alnoor Production
[email protected]This rice pudding recipe is a classic for a reason. It's simple to make, yet so delicious and comforting. I love the creamy texture and the hint of cinnamon and vanilla. I've made it several times now, and it's always a hit with my family and friends