Best 7 Walnut Raisin Brown Rice Pudding Recipes

MAMA REED'S SOUTHERN STYLE RICE PUDDING

Steps:

• Cook up your rice. Beat eggs. Stir in sugar. Add other ingredients. Stir.
• Spray oven proof casserole dish with Pam. Pour mixture into dish.
• Set dish in pan of hot water and bake at 300 degrees for 90 minutes.
• After 30 minutes of cooking insert spoon at edge of pudding and stir from the bottom to distribute rice and raisins.

BROWN RICE RAISIN PUDDING

Steps:

• Stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. Lower heat to medium-low.
• Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.
• Remove from heat and stir butter and vanilla extract into mixture.
• Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes.

WALNUT RAISIN BROWN RICE PUDDING

Steps:

• 1. Combine eggs, milk, sugar, vanilla and cinnamon in a mixing bowl. Beat until well combined (but not foamy).Stir in rice, raisins and walnuts. Pour into a 1 1/2 quart ovenproof dish. Place dish in a larger baking dish or pan. Pour boiling water into the backing dish (being careful not to get water in the pudding mixture) to a depth of approx. 1 inch.
• 2. Bake in preheated 350 degree oven for 45 to 55 minutes, until a knife inserted near center comes out clean.Serve warm or at room temperature. Garnish with whipped topping or ice cream.
• 3. Note: You can, also use dried cherries or craisins. Pecans or Almonds for a change or whatever you happen to have on hand.

WALNUT PUDDING

Steps:

• In a small heavy skillet, combine sugar, flour and baking soda; cook and stir over medium heat until light brown. Reduce heat to low; gradually stir in milk. Cook and stir until thickened and bubbly. Stir in nuts. Pour into two serving dishes. Chill. Garnish with whipped cream and walnuts if desired.

CREAMY BAKED RICE PUDDING

Steps:

• Preheat the oven to 350° F. Butter a 2 quart dish and set aside.
• In a large mixing bowl, whisk together the whole milk, sugar, and vanilla. Stir in the rice, raisins, cinnamon, and nutmeg.
• Pour the mixture into your prepared baking dish. Cover and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring well after each 30 minute interval for the first hour, then every 15 minutes.
• Remove the rice pudding from the oven and top with the heavy cream.

BROWN RICE AND WALNUTS

Steps:

• Cook the rice using the package directions, omitting the salt and margarine.
• Meanwhile, heat a small skillet over medium-high heat.
• Dry-roast the walnuts for 4 minutes, or until beginning to lightly brown, stirring constantly.
• Transfer the walnuts to a sheet of aluminum foil or a plate to prevent overcooking.
• When the rice is tender, stir in the walnuts and the remaining ingredients.

RICE PUDDING WITH GOLDEN RAISINS

Steps:

• In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don't let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
• Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.