Easy Recipe for Rice Pudding

1 1/2 cups water

1/8 teaspoon salt

1 tablespoon butter

3/4 cup medium-grain white rice, uncooked (medium-grain is a must)

2 cups milk, divided

5 tablespoons white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup golden raisins(optional)

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

In a medium saucepan add the water, salt, and butter. Bring to a boil on your stove top. Stir in the rice. Return to a boil then reduce heat, cover, and simmer 20 minutes or until the water is absorbed and the rice is tender.

In another saucepan, add the cooked rice, 1 1/2 cups milk, sugar and salt. Mix thoroughly. Cook over medium heat for 15 minutes or until it is thick and creamy. Stir in remaining 1/2 cup milk, egg, and raisins. While stirring constantly, cook an additional 2 minutes. Remove from heat, and stir in vanilla, nutmeg, and cinnamon. This recipe for rice pudding is best served warm.

8 cups whole milk

1 1/4 cup white sugar

1/8 teaspoon salt

1 cup uncooked medium-grain white rice (medium-grain is a must)

4 eggs, lightly beaten

1/4 cup whole milk

1 tablespoon butter, melted

1/4 teaspoon salt

2 teaspoons vanilla extract

1/2 teaspoon nutmeg(optional)

1 1/2 teaspoon cinnamon

In a large saucepan over medium-heat, warm the 8 cups of whole milk (5 minutes). Add the sugar, salt, and rice. Bring to a boil on your stove top. Then reduce heat to medium-low, cover, and simmer 1 hour. Stir frequently. Remove from heat and allow to set for 10 minutes.

Meanwhile, in a small bowl, add the lightly beaten eggs, 1/4 cup milk, melted butter, salt, vanilla, and nutmeg. Gently mix. Then stir it into the rice mixture. Place saucepan over low heat and stir constantly for 3 minutes. Pour into a 9x13 inch dish and cover with plastic wrap. Fold back the edges to allow steam to escape and cool to room temperature.

Remove plastic wrap and sprinkle the cinnamon on top of the rice pudding. Cover tightly with foil or plastic wrap and refrigerate at least 8 hours before serving because this recipe for rice pudding is best served cold.

2 cups COOKED medium-grain white rice (medium-grain is a must)

1 1/2 teaspoons ground cinnamon

1/8 teaspoon nutmeg

1/2 teaspoon vanilla

1 (12 ounce) can evaporated milk
(evaporated milk is a must in this recipe)

1/3 cup white sugar

Whipped cream, as topping

In a medium saucepan, stir in all the ingredients. Bring to a boil over medium heat on your stove top. Then reduce heat, cover, and simmer 10 minutes or until the rice pudding is thick and creamy. Serve this rice pudding warm topped with whipped cream.

3 1/2 cups milk

1/8 teaspoon salt

1/2 cup medium-grain white rice, uncooked (medium-grain is a must)

1/3 cup sugar

1/2 cup golden raisins

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Preheat oven to 325 degrees F and lightly grease a 1 1/2 quart baking dish.

In a medium saucepan, add milk and salt, and bring to a boil on your stove top. Stir in rice, sugar, and raisins. Bring to another boil over medium heat while stirring frequently.

Pour rice mixture into prepared baking dish. Cover and bake 40 minutes, stirring half-way through. Stir in vanilla, cover, and bake 15 more minutes. Remove from oven and sprinkle top with cinnamon. This delicious old fashioned recipe for rice pudding can be served warm or cold.