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Results 1 - 10 of 11 for best ever rice pudding

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Bring 3 cups ... 1 1/2 cups rice. Cover and ... raisins. Place rice pudding into Tupperware, cover ... amounts of cinnamon as option. Makes 3 quarts. Enjoy!

In large pan, ... from stocking) then rice, then milk. ... vanilla, mix well. Pour into large serving dish. Sprinkle top with cinnamon after it cools slightly.

Combine milk, rice and salt. Bring to a boil then cover and simmer 40 minutes. Add 1/3 cup sugar. Cook 20 minutes more. Chill and add cream and vanilla.

Boil rice in water for ... Then add 2 well beaten eggs, sugar, raisins and vanilla. Pour into serving bowl or custard cups. Serve hot or cold. Serves 8.

Rinse rice. Add to ... absorbed. Remove from heat. Add rest of ingredients and mix well. Pour into casserole dish. Bake in 350°F oven for 40 minutes.

In large saucepan, ... boil; then add rice. Boil gently ... cinnamon. Raisins may be added at the very end. This will keep well for days in the refrigerator.

Heat water to boiling. Add rice, vanilla bean ... a depth of 1 inch. Bake at 350 degrees for 30 to 45 minutes or until pudding is firm and golden brown.

Combine all ingredients except vanilla. Cook over medium heat until thickened. Stir often, 25 to 30 minutes; add vanilla.

Cook rice in milk for ... vanilla. Put back on fire. Bring back to a boil. Beat egg whites stiff. Fold into rice mixture. Pour into bowl and top with cinnamon.

Combine all in 1 quart casserole and stir. Bake at 300 degrees for 45 minutes. Stir once about 15 minutes after placing in oven.

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