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Rice Pudding Recipes

October 26, 2009
By Eileen Goltz

Like many other well-loved comfort foods, rice pudding recipes have a long and delicious history. It’s believed to have originated, as a recipe, in the Middle East as a kind of porridge like dish made up of several indigenous grains. Rice puddings are a staple in many cuisines that have rice as a staple, usually in the form of sweetened rice slowly cooked with a milk or cream based liquid. As with all recipes certain ingredients are necessary, like RICE, others are a personal preference. Some rice pudding recipes use eggs, which creates a custardy type of pudding, while others eschew them creating a creamier dish.

A multitude of spices can be added i.e. nutmeg, cinnamon, and lemon or orange zest, raisins or other dried fruits are all considered “must haves” in many recipes. Please use REAL vanilla in your rice pudding recipes, the fake stuff is just icky and the real stuff taste is soooooooo much better. Or, if you’re feeling really feeling adventurous, try using a vanilla bean and trust me, you’ll never want to go back to the liquid. Feel free to experiment with other ingredient additions as you like.

You can use just about any type of rice in rice pudding. Brown rice makes a nuttier dessert, while long grain rice adds a different texture to the dish. Like many other kinds of puddings rice pudding has often been used in the sickroom and as kiddie food. Not so with the following recipes. They are all adult friendly and you may have a fight on your hands with the kids for the leftovers. There are also several cooking methods used in the following recipes - stovetop or baked, quick or slow each considered the gold standard by its own die hard rice pudding favorite fans. Whichever way you decide to create your creamy rice pudding, I say any kind of rice pudding is great as far as my taste buds are concerned.




OLD FASHIONED RICE PUDDING (dairy)

3/4 cup long-grain rice, uncooked
1/4 teaspoon vanilla
2 large eggs -- slightly beaten
1/8 teaspoon salt
1 1/2 cups milk
1/2 cup golden raisins
1 1/2 cups whipping cream
1/2 teaspoon cinnamon
1/3 cup sugar
whipped cream
2 teaspoons grated lemon peel

Prepare the rice in 1 1/2 cups of water according to package directions. Preheat the oven to 350. Grease an 8-inch square baking dish. In a large bowl combine the eggs, milk, cream, sugar, grated peels, vanilla, and salt, beating until combined. Stir the raisins into the egg mixture and then add the rice to the egg mixture. Spoon the entire mixture into the greased pan and sprinkle the top with cinnamon. Place a 9X13 pan in oven. Place the baking dish with the rice in the pan and then fill the larger one with 2 to 3 cups of water, just until it comes half way up the side of the 8X8 pan. Bake for 45 minutes until pudding is almost set, stirring once after 10 minutes and again 15 minutes later. Remove the baking dish from the larger pan and cool on a wire rack, cooling until cold. Refrigerate, covered, at least 3 hours or overnight until the pudding is firm. Serves 8


VANILLA BEAN RICE PUDDING (dairy or pareve)

4 1/2 cups milk or rice milk
1 vanilla bean, split lengthwise, seeds scraped out
1 teaspoon orange zest
1 cup water
1 cup Arborio rice
1/2 cup sugar
1/2 teaspoon salt
3 to 5 tablespoons milk or rice milk
cinnamon, for dusting

In a medium saucepan, bring the milk to a simmer. Add the vanilla bean and seeds and the orange zest; keep warm. In another saucepan, bring the water to a boil. Add the rice and cook over moderate heat, stirring, until the water is absorbed, about 2 or 3 minutes. Stir in the sugar, salt and warm milk along with the vanilla bean and orange zest. Cook over low heat, stirring often, until the rice is tender and the liquid is thick and custard-like, about 30 minutes. Transfer the rice to a glass bowl to cool. Remove the vanilla bean and stir in the rest of the milk by tablespoons until the rice is creamy. Refrigerate and serve chilled, dusted with cinnamon. Serves 4


CHOCOLATE RICE PUDDING (dairy)

14 ounces sweetened condensed milk
2 ounces semisweet chocolate chips
4 tablespoons butter
1/2 cup milk
2 egg yolks
3 teaspoons vanilla
2 cups cooked long grained rice

Preheat the oven to 325. Butter a shallow soufflé dish. Combine the condensed milk with the chocolate in a medium-sized saucepan over low heat. Cook, stirring constantly, until the chocolate has melted, 5 minutes. Gradually add the butter, and stir until melted. Remove the pan from the heat. Whisk the milk into the chocolate mixture. Beat in the egg yolks and 2 teaspoons of the vanilla. Then stir in the rice. Pour the mixture into the prepared soufflé dish, and bake 30 minutes. The middle will be slightly loose. Cool on a wire rack. Refrigerate, covered, until well chilled and you’re until ready to serve. Serves 4 to 6



BROWN RICE AND APPLE PUDDING (dairy)

1 cup brown rice
10 tablespoons apple juice frozen concentrate
1 1/2 cups evaporated skim milk
2 eggs
1/2 teaspoon cinnamon
1/2 cup raisins
1/2 cup chopped apple
Slivered almonds, toasted

Cook rice as usual but replace 10 tablespoons water with 10 tablespoons juice concentrate. In another saucepan combine the milk, eggs, cinnamon apples and raisins. Add the cooked rice and cook 10 minutes until the mixture starts to thicken. Remove the mixture from the heat, cover and refrigerate until ready to serve. When serving scoop into a bowl and top with almonds. Serves 4.


RAISIN AND RUM RICE PUDDING (dairy or pareve)

1/2 cup golden raisins
1/2 cup rum
6 cups milk
2 cups half and half or cream or rice milk
2 1/2 cups long grain rice
1 teaspoon vanilla
1/2 teaspoon salt
1/8 teaspoon cinnamon
4 egg yolks
2 1/2 cups sugar

In a saucepot combine raisins and rum and bring to a simmer. Remove from heat and allow raisins to steep in remaining rum. In a large sauce pan combine the milk, cream, vanilla, salt, cinnamon, and rice. Heat to a simmer. Cover and cook until tender, stirring occasionally. In a separate mixing bowl, combine the egg yolks, sugar, and the remaining half and half and half or whip cream and mix well. This is the tricky part. Carefully add a small amount of the hot rice mixture into the egg mixture, about 2 or 3 tablespoons, whisking while adding. Do this 3 or 4 times making sure you don’t add to much so the egg mixture doesn’t cook. You’re just trying to warm up the egg mixture enough so that when you add it to the rice it doesn’t immediately cook. When about a quarter of the rice mixture has been added to the eggs, pour the entire mixture into the pot with the rice and heat gently until pudding begins to thicken, do not boil and don’t stir too much, just enough to keep it from burning. When the mixture is thick place it in a serving bowl. Drain the raisins and mix them into the rice pudding. Serve immediately or cover tightly and refrigerate for several hours and serve cold. Serves 6 to 8.


APPLE RICE PIE WITH CARAMEL SAUCE (dairy)

one 9-inch pie crust, 1/2 cooked
2 cups cooked rice
2 tablespoons butter
2 cups half-and-half
1/4 teaspoon ground cinnamon
1/2 cup sugar
2 medium tart apples, peeled and sliced thin
2 eggs, beaten
2 tablespoons butter
2 tablespoons rum
1 teaspoon vanilla
1/4 cup prepared caramel sauce, room temperature

Preheat to 350. In large nonstick skillet, heat butter and cinnamon over medium heat. Add the apple slices and rum and cook 5 to 8 minutes, stirring until apples are tender. Remove from heat; cool. In a medium saucepan, combine the rice, half-and-half, sugar and butter. Cook over medium heat 12 to 15 minutes or until slightly thickened. Gradually stir 1/4 of hot pudding mixture into the beaten eggs; return egg mixture to saucepan, stirring constantly. Continue to cook 1 to 2 minutes. Stir in the vanilla. Pour pudding mixture into the partially-baked crust. Place the cooked apple slices on top of the pudding mixture overlapping the pieces. Bake 15 minutes or until pudding is set. Remove the pie from the oven and cool slightly before refrigerating. Refrigerate, covered for at least 3 to 4 hours before serving. Just before serving, drizzle the caramel sauce over the pie. Serves 8.


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