Time 35m Number Of Ingredients 9 Steps:
Use a 1 quart pot with cover. Place the rice and water into the pot, bring to a boil then simmer for few minutes, covered, until the rice absorbs the water. Add milk, butter and salt and cook the rice on low heat, stirring constantly to avoid scorching. When the rice is almost cooked(about 10-15 minutes), add sugar and simmer for another 3-4 minutes. Add vanilla, lemon zest and stir to combine. The best way to know if the rice pudding is cooked is by tasting the grain. You want the rice to be cooked but still “al dente”. Remove the pudding from the heat and allow it to cool for 5-10 minutes. The rice will absorb the rest of the liquid and become thicker and creamier. Serve the rice pudding in cups and decorate with cinnamon, pieces of fruit, your favorite jam, dried fruits etc.
Time 2h10m Yield 2 bowls, 2-3 serving(s) Number Of Ingredients 6 Steps:
In a medium heavy-bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil. Reduce the heat to medium or medium-low and simmer until the rice is tender (about 25 minutes). To prevent the rice from sticking to the bottom of the pan, stir the mixture frequently with a rubber spatula or wooden spoon. When the rice is tender remove from heat and add the sugar and ground cinnamon. Return to heat and cook until the pudding thickens, about 5 to 10 minutes. Remove from heat and add the vanilla extract. Spoon the pudding into your seeving bowls. If you like your pudding hot, eat it now. If you like your pudding cool, cover it with plastic wrap and store it in the refrigerator for at least 1-2 hours. Remember that the longer you keep it in the fridge, the drier it will become.
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.
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.
Time 8h Yield 12 Number Of Ingredients 8 Steps:
In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes. In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape. When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
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.
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.
Time 30m Number Of Ingredients 9 Steps:
Gather the ingredients. Place 1 1/2 cups of the milk in a medium (3-quart) saucepan over medium heat. Warm the milk until bubbles start to form around the edges, but don’t let it boil. Turn the heat down to medium-low and add the cooked rice and sugar. Let the mixture simmer, covered, for 15 to 20 minutes. Stir in the remaining milk, egg, butter, vanilla, cinnamon, and raisins. Cook for 5 minutes, stirring constantly until the rice pudding thickens. Garnish with a sprinkle of cinnamon and serve immediately, or let cool and refrigerate until needed.
Time 31m Yield Serves 3 Number Of Ingredients 0 Steps:
ADD the rice, milk and sugar to a saucepan. Bring to the boil on the hob. Turn down to simmer slowly for 30 - 40 minutes, stirring occasionally to ensure it doesn’t catch on the bottom. Serve with stewed fruit, raisins, cinnamon or honey.
Time 1h32m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Melt butter in a medium heavy-bottomed saucepan over medium-low heat. Add in milk, cream, cinnamon and the nutmeg (if using) bring to a simmer, sirring constantly. Add in rice and raisins then mix in sugar (start with 2 tablespoons adding in more to taste). Reduce the heat to the LOWEST setting and simmer uncovered on top of the stove for about 1 hour or until desired consistency, stirring very frequently. This will thicken up even more upon standing. Serve warm.
More about “stove top rice pudding recipes”
Time 40m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Bring water, raisins, salt, cinnamon stick and lemon rind to boil; stir in rice. Reduce heat to low; cover and simmer until liquid is almost all absorbed, about 20 minutes. Combine cream and sugar; stir into rice mixture. Cook gently over low heat until mixture is creamy. Whisk a little hot rice mixture into egg yolks, then stir yolk mixture back into pan. Cook over med-low heat until mixture thickens, about 1 minute. Remove from heat and stir in vanilla. Just before serving, remove cinnamon stick and lemon rind. Sprinkle with ground cinnamon if desired.
