rice pudding recipe

Traditional Mexican Arroz con Leche, an easy to prepare rice pudding dessert flavored with vanilla and cinnamon served both warm and cold.

Arroz con Leche Recipe

white rice (long grain)

whole milk (divided in 2 parts)

water

sugar

butter

tbsp. vanilla extract

cinnamon

salt

cinnamon (to taste)

raisins (optional)

Bring the water to a boil, then add the rice, reduce the heat to low, cover and cook for 20 minutes.

Prepare the Rice

While the rice is cooking in a medium pan soak the cinnamon stick in 1 cup of milk.

Add the cooked rice to the 1 cup of milk with the cinnamon stick and turn the heat to low.

Add the sugar and the salt then cook for 10 minutes stirring regularly.

Add the butter and stir well.

Add the remaining cup of milk and vanilla. Stir to mix the ingredients well. Continue cooking over over low heat for 2 minutes.

Turn off the heat and cover. Let rest for 5 minutes.

Prepare the Arroz con Leche

Dust with ground cinnamon and garnish with a bit of cinnamon stick if you like.

Serve

This creamy Spanish arroz con leche recipe is my mother-in-law&#039;s favorite. It&#039;s Spanish rice pudding done right!

Spanish Arroz con Leche Recipe

short grain rice

lemon rind

¼ cups of whole milk

Sugar

Rinse the rice under cold water and then put it in a saucepan over a medium heat, just barely covered with water (you could also cover it with milk for even creamier arroz con leche).

Add the cinnamon stick and lemon rind. Stir continually until all of the water is absorbed.

Add milk about ½ cup at a time, stirring each time until all is absorbed. Continue adding up to the whole liter of milk, stirring continuously.

When is seems creamy enough, taste to make sure the texture of the rice is correct. Some prefer it al dente and others like it very cooked (almost mushy).

When it is to your liking, turn off the heat and add a pinch of salt and dash of cinnamon. Then, add the sugar a few tablespoons at a time until it is sweet enough for you. Enjoy warm or let cool.

Sprinkle a bit more cinnamon on top to decorate!

Instant Pot Rice Pudding is an easy and hassle-free recipe for this classic rice dessert. Raisins and star anise are added for extra flavor.

Instant Pot Rice Pudding

Uncooked Rice ((See note 1))

Milk

Water

Star Anise (, optional)

Cinnamon

Raisins

Salt

Unsalted Butter

In the inner pot of your Instant Pot pressure cooker combine the rice, milk, water, sugar, anise, cinnamon, raisins and salt.

Mix well - make sure there are no large lumps of cinnamon.

Close the lid, lock it into its position. Press MANUAL (pressure cooking) and adjust the time to 5 minutes.

When the cooking cycle is finished, wait about 7 minutes before releasing the pressure manually.

When the pin has dropped, open the lid and give it a good mix. Now stir in the butter. Taste it and add more sweetener, if needed.

Enjoy!

https://embed.mediavine.com/videos/ip5v7cpw5mgmh6gsvlsj

Instant pot rice pudding is an easy and hassle-free recipe for this classic rice dessert. Raisins and star anise are added for extra flavor.

Creamy rice pudding with condensed milk, probably the most luxurious rice dessert you could possibly make.

Rice Pudding with Condensed Milk

200 g/ 7 oz/ 1 cup rice (Note)

500 ml/ 17 fl.oz/ 2 cups water

500 ml/ 17 fl.oz/ 2 cups milk, preferably full-fat

230 ml/ 8 oz/ 3/4 cup sweetened condensed milk

75 g/ 2.6 oz/ ½ cup raisins

½ teaspoon cinnamon, more to taste

nutmeg

vanilla extract

Rinse a larger saucepan with cold water, don't...

Rinse a larger saucepan with cold water, don't dry it. Combine rice, water, milk, a pinch of salt in the pot. Bring to a very gentle boil, lower the heat, and simmer, covered, for about 15 minutes, stirring a few times in between.

Add sweetened condensed milk, raisins, cinnamon, and nutmeg....

Add sweetened condensed milk, raisins, cinnamon, and nutmeg. Stir to combine. Continue simmering, uncovered, for about 10 minutes, stirring often. Check if the rice is tender after 5-7 minutes already, the cooking time also depends on the sort of rice you are using.

Stir in the vanilla extract.

Check the rice, it should be soft and...

Check the rice, it should be soft and creamy, but not mushy.

Let stand, covered, for 10 minutes before serving.

https://mediavine-res.cloudinary.com/video/upload/vivohwe8df7zjkbteyce.mp4

An incredibly moist Mexican cake – tres leches or three milk cake. A light sponge cake soaked with a mixture of evaporated milk, sweetened condensed milk and cream and topped with more whipped cream, a cake can hardly get any more decadent and delightful.

Tres Leches Cake – Mexican Dessert Recipe

Want the perfect old fashioned recipe? This Rice Pudding with Cooked Rice lets you use up any rice you have leftover and elevate it into a delicious and addictive breakfast or dessert

Rice Pudding with Cooked Rice

white rice

milk

egg beaten

heavy cream

golden raisins

raisins

unsalted butter

Place the cooked rice along with the milk, and salt in a small saucepan over medium-low heat. Stir occasionally until thickened, about 10 minutes.

In a small bowl, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg, set aside.

Pour the sugar into the rice mixture and stir to combine.

Stream in the heavy cream mixture, stirring constantly until combined.

Add both varieties of raisins, and stir to combine. Continue to stir occasionally until thickened, about 5-8 minutes.

When it is thickened, take the pot off the heat and stir in the butter and vanilla.

Let cool for about 10 minutes, stirring occasionally and serve.

This classic, comforting, creamy Rice Pudding recipe is made with just 5 ingredients right on your stovetop. A delightful, easy dessert flavored with vanilla and cinnamon that’s perfect for holidays and cozy nights by the fire.

Rice Pudding

cinnamon (3

Arborio rice (or look

vanilla bean paste (or vanilla extract)

cinnamon (grated

Combine ingredients in pan.

In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.

Bring to a simmer.

Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.

Add vanilla.

Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.

Let cool.

Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.

Top with cinnamon.

Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.

https://embed.mediavine.com/videos/tc1aj72rof6lk1fvgq7m

This classic, comforting, creamy Rice Pudding recipe is made with just 5 ingredients right on your stovetop. A delightful, easy dessert flavored with vanilla and cinnamon that's perfect for holidays and cozy nights by the fire.

This Oat Milk Rice Pudding is a delicious and creamy dessert made in just 1 pot! It&#039;s naturally vegan, egg-free, and dairy-free!

Vegan Oat Milk Rice Pudding

½ - 6 cups oat milk ((barista type works best))

sugar ((or any sugar you like))

Jasmine rice

tsp vanilla extract ((optional))

To a medium-sized heavy-bottom pot, add oat milk, sugar, cinnamon, and salt. Stir and bring to a boil.

Once bubbling, add rice and stir. Cook for 45-50 minutes on medium-low or low heat. Make sure to stir every 10 minutes.

In the last 10 minutes of cooking, you&#39;ll need to stir every 2 minutes to prevent the rice pudding from sticking to the bottom.

Once it has thickened (it will have the consistency of yogurt), remove the pot from the heat and stir in the vanilla extract. Add any additional milk if you want to thin it out. Serve right away or cool to room temperature then refrigerate for 4 hours if you like it cold.

Are after a quick and easy dessert that can be served warm or cold, this instant pot rice pudding is the answer you need. Ready in 10 minutes! 
This simple classic pressure cooker rice pudding is quick, easy, super creamy, tastes amazing and heavenly. Infused with cinnamon and nutmeg, you can’t resist the goodness and richness of this quick dessert. So good!!!

pudding rice

g sugar

vanilla essence

whole milk substitute

condensed milk

Rinse the rice until the water runs clear

Turn on your instant pot and add milk in the inner pot. Add washed rice, sugar, nutmeg, cinnamon, butter, water and mix to combine.

Lock the lid to safety and turn the valve to the sealing position. Select the manual button or pressure cook on high pressure and select the timer for 10 minutes.

When the IP completes its cycle, leave to natural pressure release for 10 minutes then carefully do a quick pressure release.

Stir in the condensed milk into the rice. The rice would thicken as it cools but it is too thin, select the sauté function and stir continuously until it thickens to the desired constituency. If it is too thick, add water or milk and stir to combine.Serve the rice pudding warm or cold with toppings of choice in a dessert bowl or glass.

Looking for a quick treat to cozy up with on chilly afternoons? This classic rice pudding recipe is creamy, comforting &amp; full of warm flavors!

Rice Pudding Recipe

(52 grams) white or light brown sugar

tsp vanilla extract

(480 milliliters) whole milk

(120 milliliters) heavy whipping cream

(65 grams) short grain white rice

Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.

Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.

Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.

Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.

Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don&#8217;t boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don&#8217;t want it to be too thick before you take it off the heat. A touch soupy still is ok.

This is my go to rice pudding. I use almond or macadamia milk. You may think it looks thin but it really thickens after refrigerating.

I have tried Sssssssoooooooo many rice pudding recipes!  And it just is never what I think it should be.  UNTIL I MADE YOURS!!!!  Girl, I died and went to rice pudding heaven!  Yours truly rocks!  I will NEVER make another recipe for it again.  You did your thing!

Very watery. I followed the recipe completely.  Not creamy at all.

I found the recipe really simple and easy to follow. Thank you, as I now have my go-to rice pudding recipe! So yummy and I love the beautiful creamy texture.

Recipe did not work for me. I had to double the amount of milk/cream as the texture was too thick and after 45 mins of stirring/simmering, the rice was still too hard. The texture at the end was too pasty.

Loved this recipe. I added sultan's while cooking the rice. I added some grated lemon rind to the egg mixture. Loved it. Easy and tasty.

LOVE THIS rice pudding.  I followed it to the letter with the exception of the brown sugar.  I had to use half white sugar because I ran out of brown.  It was perfection!

Just made this, it was perfect and delicious! I read through the comments, seems to me the people having trouble don't understand how vitally important a SHORT grain rice is for this type of dish. I thought it was great and will be making again

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695301539/fyzzskjjf88h74iiplzq.mp4

This creamy, comforting and Old Fashioned Rice Pudding recipe is easy to make on the stovetop. It’s a cozy, quick-fix snack or dessert that’s perfect for chilly afternoons!

Creamy Old Fashioned Rice Pudding

Two of the most comforting puddings collide in this sticky date rice pudding dish that feels like a big hug with every mouthful.

Sticky date rice pudding recipe

pitted dates, coarsely chopped

1.25 gm bicarbonate of soda

(1 1/2 water

unsalted butter, chopped

(1 cup) medium grain rice

(1/2 cup, firmly packed) brown sugar

500 milliliters (2 cups) milk

Bought butterscotch sauce, to serve

Extra coarsely chopped dates, to serve

Sea salt flakes,

Step 1

Place dates in a heatproof bowl. Sprinkle with bicarb and pour over the boiling water. Set aside for 15 minutes to soak. Use a stick blender to blend until smooth.

Step 2

Melt butter in a medium deep frying pan over medium heat. Add rice and cook, stirring occasionally, for 2-3 minutes or until slightly golden. Add brown sugar, cinnamon, milk, water and date mixture and stir to combine. Reduce the heat to medium-low. Cook, stirring occasionally, for 20 minutes or until thickened and the rice is tender.

Step 3

Divide the rice pudding among serving bowls. Top with cream and drizzle with butterscotch sauce. Sprinkle with extra chopped dates and sprinkle with salt, to serve.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6377485653112&=domain=taste

5348771529001-6377485653112

Looking for a dessert to impress? This Rice Pudding with Raspberries and Salted Caramel is a sweet and creamy rice pudding that is served with fresh raspberries and a homemade salted caramel sauce for an impressive yet easy dessert.

Rice Pudding with Salted Caramel and Raspberries

Arborio rice

milk*

vanilla bean (halved lengthwise)

salted caramel

(1 cup) fresh raspberries

Rinse

Place the rice in a fine mesh strainer and rinse for a minute or two.

Simmer

In a large saucepan, combine the rice with the milk and vanilla bean. Place the pan over medium heat and bring it to a simmer. Continue to cook, stirring often, until the rice is very tender and the mixture is creamy. This will take anywhere from 40 minutes to an hour.

Refrigerate

Remove the pan from the heat and remove the vanilla bean. Stir in the sugar. Transfer the pudding to another container and refrigerate until cooled.

Assemble

To assemble, drizzle 1 tablespoon of caramel into the bottom of 4 serving cups. Top with a layer of the rice pudding, then a few raspberries. Add another layer of rice pudding, another tablespoon of caramel, then top with the remaining raspberries.

Arroz con Leche is an easy-to-make, creamy Cuban rice pudding made with sweetened condensed milk, cinnamon, and lemon zest. The perfect dessert for any day of the week and it&#39;s unbelievably delicious!

Arroz Con Leche (Cuban Rice Pudding)

lemon

sweetened condensed milk ((14 ounces))

In a saucepan, add the rice with water, lemon zest and cinnamon stick. Cook until the rice is soft, about 10-15 minutes.

Remove the cinnamon stick and drain off any excess water. (Most of the water should be absorbed into the rice.) Place saucepan back on the stove.

Add milk, condensed milk, salt, and vanilla extract to rice and cook over low heat, uncovered, stirring occasionally until thick, for about 1 hour.

Remove from heat. Serve,&nbsp;sprinkle with ground cinnamon and enjoy!

I made it and came out great!  I used cal rose rice.    I do want to add that your recipes are delicious .  My grandmother was the one who made all th Cuban desserts.

I can't wait to try the recipe. I don't have whole milk. I have heavy cream and 2% milk. Which do you recommend?

First time here but this recipe was awesome. The only thing I changed was adding only 1/2 of the condensed milk because I don't like it too sweet. But everything from the texture to the flavor was great! Thanks for the recipe!

Whenever I ask Mami for the arroz con leche recipe she rattles off ingredients without measurements! I am a horrible cook and need exacts. After a few failed attempts with other recipes, I found yours and It's a success! I did add an additional cup of whole milk during the last 10 minutes just to cut the sweetness a bit. I am sitting here scraping the bottom of the sauce pan while I type! Delish!

https://www.youtube.com/watch?v=MJxGGr7YLQA

An easy-to-make and deliciously creamy arroz con leche (rice pudding) made Cuban-style with sweetened condensed milk, cinnamon, and lemon zest!

FULL RECIPE: https://asassyspoon.com/cuban-style-arroz-con-leche-rice-pudding/

Video creds: 
Isabel Orozco | http://isabeleats.com

Music creds:
ChaCha Fontanez - Jimmy Fontanez, Media Right Productions https://youtu.be/ahH9hQxyPjQ

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Top 12 rice pudding recipe recipes from across the web

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Top 12 rice pudding recipe recipes from across the web

The most viewed rice pudding recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Arroz con Leche Recipe

Spanish Arroz con Leche Recipe

Instant Pot Rice Pudding

Rice Pudding with Condensed Milk

Rice Pudding with Cooked Rice

Rice Pudding

Vegan Oat Milk Rice Pudding

Instant Pot Rice Pudding

Rice Pudding Recipe

Sticky date rice pudding recipe

Rice Pudding with Salted Caramel an...

Arroz Con Leche (Cuban Rice Pudding...

The most viewed rice pudding recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine