Rice Pudding Recipes

Here is a collection of Rice Pudding recipes from Gramma Cookie's Kitchen. Please enjoy these recipes and if you have any favourite Rice Pudding recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.

Rice Pudding

• 1/4 cup rice
• 4 cups scalded milk
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup raisins

Thoroughly wash rice and add all ingredients into a greased baking dish. Bake in a 325 deg. F. oven for 2 hours; stirring several times while baking. Do not allow the mixture to boil. Serve either hot or cold.

This rice pudding recipe makes 6 servings.

Apple Rice Pudding

• 1 cup rice
• 2 eggs, separated
• 3/4 cup sugar
• 1/2 cup raisins
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 large apples
• 1/4 cup melted butter

Cook rice until tender and drain. Beat egg yolks and add sugar, raisins, cinnamon and salt. Pare and dice apples and combine with rice, eggs and apples. Add the melted butter and mix thoroughly. Beat egg whites stiff but not dry and fold into rice mixture. Place the mixture in a greased baking dish and bake in a 350 deg. F. oven for 30 to 40 minutes or until the apples are tender. Serve hot.

This rice pudding recipe makes 6 servings.

Rice Pudding

• 1/2 cup raisins
• 2 cups scalded milk
• 2 eggs, separated
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 1/4 cups cooked rice
• 1/8 teaspoon cinnamon or nutmeg

Add the raisins to the hot milk and let stand for approx. 15 minutes. Add the salt and sugar to the egg yolks and beat until thick. Combine the hot milk, raisins, rice and cinnamon and cook in a double boiler until it has thickened. Beat the egg whites until they are stiff and then add to the mixure and chill. Try serving with sliced fruit.

This rice pudding recipe serves 6.

Rice and Apple Pudding

• 6 tart apples
• 2/3 cup water
• 4 tablespoons butter
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 1/2 cups cooked rice
• 1/2 cup marmalade

Peel, core, and slice the apples and combine with the water, butter, sugar, and salt; then simmer until it is tender. Line the bottom and sides of a greased baking dish with some of the rice, fill with cooked apples and spread marmalade over the top. Cover with the rest of the rice and then bake at 350 deg. F. for 15 to 20 minutes. Let stand until cold. Serve with your favorite pudding sauce.

This rice pudding recipe serves 6.

You can substitute other fruits instead of the apples.

Tropical Rice Pudding

• 1 cup short-grain white rice
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 can (14 to 15 ounces) unsweetened light coconut milk (not cream of coconut)
• 1 large mango, sliced

In a 3 1/2-Quart saucepan, heat rice, sugar, salt and 3 cups water to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.
Increase heat to medium; stir in coconut milk and cook, uncovered, until rice is tender, about 10 minutes, stirring occasionally.
Transfer rice pudding to serving bowl; cover and refrigerate at least 3 hours or overnight to serve cold. Top with mango slices and toasted coconut before serving.

This rice pudding recipe makes about 5 cups or 8 servings.

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