Rice Pudding Day 2024 is on Friday, August 9, 2024: Rice Pudding Recipes?

Friday, August 9, 2024 is Rice Pudding Day 2024.

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Nothing tastes quite just like a homemade grain pudding out of your favourite grain pudding recipe. Rice Pudding Day challenges you not just to enjoy more adventurous grain pudding quality recipes, from rum’n'raisin to more unusual elements like lychees and nuts.

Warm Fruity Rice Pudding

2 cups milk

1 can (14 oz.) fruit cocktail, drained, liquid reserved

1 pkg. (4-serving size) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling

1/2 tsp. ground ginger

1 cup instant white rice, uncooked

MIX milk, reserved fruit cocktail liquid, dry pudding mix, ginger and rice in medium saucepan until well blended.

BRING to boil on medium heat; cook until thickened, stirring constantly.

REMOVE from heat; stir in fruit. Let stand 15 min. before serving.

OR

15 Minute Autumn Rice Pudding

3 cups milk, divided

1 cup MINUTE White Rice, uncooked

1 red or green apple, chopped

1/3 cup raisins

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1/4 cup chopped PLANTERS Walnuts (optional)

BRING 1 cup of the milk to boil in medium saucepan. Stir in rice, apple, raisins, cinnamon and nutmeg; cover. Remove from heat. Let stand 5 minutes.

MEANWHILE, prepare pudding with remaining 2 cups milk in large bowl as directed on package.

ADD rice mixture to prepared pudding; mix well. Stir in walnuts. Cover surface of pudding with plastic wrap; cool 5 minutes. Serve warm or chilled.

OR

Vanilla Rice Pudding

1 egg

1 qt. (4 cups) milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling

1 cup instant white rice, uncooked

1/4 cup raisins

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

BEAT egg with wire whisk in large saucepan. Gradually add milk, beating until well blended. Add dry pudding mix; stir 2 minutes or until well blended. Stir in rice and raisins.

BRING to full rolling boil on medium heat, stirring constantly. Remove from heat. Cool 5 minutes, stirring occasionally. Pour evenly into 10 dessert dishes or 1-1/2-quart serving bowl.

SPRINKLE evenly with cinnamon and nutmeg. Serve warm. Or, cover and refrigerate until ready to serve.

OR

Rice Pudding

Pudding

1/2 cup uncooked regular long-grain rice

1 cup water

2 eggs or 4 egg yolks

1/2 cup granulated sugar

1/2 cup raisins or chopped dried apricots

2 1/2 cups milk

1 teaspoon vanilla

1/4 teaspoon salt

Ground cinnamon or nutmeg

Raspberry Sauce, if desired

3 tablespoons granulated sugar

2 teaspoons cornstarch

1/3 cup water

1 box (10 oz) frozen raspberries in syrup, thawed, undrained

Whipped Cream, if desired

1 cup whipping cream

2 tablespoons granulated or powdered sugar

1 teaspoon vanilla

1. 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.

2. 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.

3. Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.

4. 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.

5. 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.

6. 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.

OR

Slow Cooker Caramel Rice Pudding

3 cups cooked white rice

1/2 cup raisins

1 teaspoon vanilla

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 tablespoon sugar

1 teaspoon ground cinnamon

1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.

2. Mix all ingredients except sugar and cinnamon in cooker.

3. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.

4. Sprinkle pudding with sugar and cinnamon. Serve warm.

Creamy Rice Pudding Recipes?

Creamy Rice Pudding

* 1 quart rich milk

* ½ cup rice, scant

* 1/3 cup sugar

* Grated yellow rind of½ lemon

* A pinch of salt

Wash the rice thoroughly by putting it into a dish, pouring hot water over it, and whipping it with a batter whip, then pouring off the water, repeating the process till the water remains clear. Be careful to grate off only the yellow part of the lemon rind. Put all the ingredients into a pudding dish. Cover the dish, set in the oven, and bake very slowly till the rice is tender. The pudding should be stirred occasionally during the cooking. When the pudding is nearly done, the cover may be removed to allow the top of the pudding to brown. Success in making this pudding depends entirely on the baking. It should be bake slowly, until the rice is thoroughly tender, but not too long; for if baked too long, the pudding will be too dry. It is best served the day after it is made, and should be of a rich, creamy consistency when cold; some might enjoy it served hot. One-eighth package of raisins may be added to the pudding, if desired.

Rice pudding recipe please!?

Caramel Rice Pudding Recipe

1/3 cup rice

½ teaspoon lemon extract

3 eggs

2 tablespoons vegetable shortening

¼ teaspoon salt

2 cups milk

¼ cup sultana raisins

2 tablespoons powdered sugar

¼ cup granulated sugar

[edit]Instructions

Melt granulated sugar in small saucepan and cook until brown, but do not burn; pour it while hot into pudding mold and spread it all over inside.

Wash rice, parboil, drain, and cook slowly in milk thirty minutes; turn into basin, add powdered sugar, vegetable shortening, salt, raisins, extract, and eggs well beaten and pour into prepared mold.

Set mold in pan of boiling water and bake in oven till quite set.

Turn out and serve hot or cold

-----------------------------------------------

Creamy Rice Pudding Recipe

1 quart rich milk

½ cup rice, scant

1/3 cup sugar

Grated yellow rind of½ lemon

A pinch of salt

[edit]Instructions

Wash the rice thoroughly by putting it into a dish, pouring hot water over it, and whipping it with a batter whip, then pouring off the water, repeating the process till the water remains clear.

Be careful to grate off only the yellow part of the lemon rind.

Put all the ingredients into a pudding dish.

Cover the dish, set in the oven, and bake very slowly till the rice is tender.

The pudding should be stirred occasionally during the cooking.

When the pudding is nearly done, the cover may be removed to allow the top of the pudding to brown.

Success in making this pudding depends entirely on the baking.

It should be bake slowly, until the rice is thoroughly tender, but not too long; for if baked too long, the pudding will be too dry.

It is best served the day after it is made, and should be of a rich, creamy consistency when cold; some might enjoy it served hot.

One-eighth package of raisins may be added to the pudding, if desired.