Recipe file created November 8, 1999.
A few years ago, I could not find a recipe for rice pudding. Now I have several. Here are a couple of them.
Easiest Rice Pudding
Stir 2 cups cooked rice into 1 cup vanilla pudding. Serve cold.
Stovetop Rice Pudding
Boil 1 cup rice in 3 cups milk for 20 minutes. Stir in 1/3 to 1/2 cup sugar. Sprinkle with cinnamon. Add raisins or chopped dried apricots. Serve warm.
Left Over Rice Pudding
Put left over rice in saucepan. Add enough milk to cover rice. Stir in sugar to taste. Simmer until thick. Add fruit if desired. Serve warm.
Black Rice Pudding
Rinse the rice. Place in a large saucepan. Add the water bring to a boil. Reduce heat and simmer 45 minutes, until rice is soft. Add 1/2 cup sugar and coconut milk. Stir well and simmer another 10 minutes. Remove from heat.
- 1 cup black glutinour rice
- 6 cup water
- 3/4 cup sugar
- 1 cup coconut milk
- 1/2 cup coconut cream
- pinch salt
In a small bowl, combine the coconut cream, salt and 1/4 cup sugar. Pour a small amount over each serving of hot rice pudding.
Combine milk, rice and cardamom pods in a heavy bottomed saucepan. Bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat. When cool, remove and discard cardamom pods. Add sugar and nuts. Stir before serving. Serve chilled.
- 2 1/4 cup milk
- 2/3 cup milk powder
- 2 tablespoon white rice
- 4 whole cardamom pods
- 1 tablespoon sugar
- 10 pistachio nuts, unsalted and slivered
The original recipe calls for 4 cups of milk, and boil to reduce amount to 2 cups. The milk powder saves time, but is still very good (and less chance of scorching).
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