Rice pudding is a simple and often quick dessert recipe. The classic Rice Pudding recipe can be made in 30 minutes or less. But broaden your horizons by also trying recipes such as Rice Pudding with Dried Apricots, Chocolate Rice Pudding, and Caramel Rice Pudding.See Popular Rice Pudding Recipes
This vanilla-flecked rice pudding is exceptionally easy and exceptionally delicious, thanks to the tangy rhubarb. Krista Desjarlais, the chef-owner of Bresca in Portland, Maine, gently poaches the stalks in red wine, sugar, lemon juice and cinnamon. Perfect on the pudding, the rhubarb would be equally good with Greek yogurt.
The arborio rice in Joe Bastianich's lightly sweet pudding provides complex carbohydrates for energy. Since the pudding keeps well in the refrigerator, Joe Bastianich makes it in big batches, then reheats portions for quick breakfasts.
This dessert delivers a double delight of caramel flavor: in the crunchy, candy-like top and in the pudding.
A spoonful of molasses-chocolate sauce adds extra richness to this homespun dessert. Substitute dark corn syrup for the molasses if you prefer.
Rice Pudding is a warm and comforting way to wake up your breakfast routine. Simply prepare this recipe before bed, turn on your slow cooker and your morning meal will be ready when you wake up.
When using a vanilla bean, I like to leave it in the pudding and then scrape out the seeds after the pudding has cooled. The seeds scrape out more easily from the softened bean, and the pudding gets an additional boost from the extra time the bean sits in it. This pudding is great as is, but can also be dressed up in dozens of ways (for a few ideas, see Coconut Rice Pudding with Mango, Coffee Rice Pudding, and the variations below).
Evaporated fat-free milk makes this pudding taste rich and creamy without adding fat. It's versatile enough to serve as either a holiday side dish or dessert.
This one is my family's favorite. Brown rice gives a deep, nutty flavor, while a sugared nut topping delivers crunch. Precooking the rice shaves off half the baking time.
Arborio rice is great for Stephanie Prida's pudding, because the plump grains stay perfectly firm and chewy.
Let this old-fashioned dessert simmer on the back of the stove while you prepare the rest of the meal. By the time you're done with the main course, the warm pudding will be ready to spoon into dessert dishes.
Growing up in the Midwest means I've seen my fair share of snow days . . .