Sunday, March 12, 2023

Sunday Rice Pudding

DEBORAH CROMBIE: A couple of weeks ago our reader Joan Emerson mentioned her rice pudding in the blog comments. It sounded so good that we asked her to share her recipe. This is just what we all need for an easy and comforting Sunday treat! Handing you over to Joan, who says:

I use leftover rice to make this pudding. 

Put about 2 cups of cooked rice in a saucepan
Add 2 tablespoons sugar [or you can use brown sugar, maple syrup, or honey] 
Add 1-1/2 to 2 cups light cream [or milk]
1 teaspoon vanilla
OPTIONAL [but yummy] add 1 cup golden raisins or craisins
Stir; bring to a simmer.
Cover; cook over low heat until the pudding has the desired consistency. [This usually takes about seven minutes.] 
You can adjust the thickness by adding more cream to thin it or cooking longer to make it thicker. 
I usually give it a stir once or twice while it is simmering, but it is not necessary to stir constantly.
Stir the pudding; serve warm.

(DEBS: And now Joan gets extra Brownie points for all her recipe testing, and for her photos!!)

I have several rice pudding recipes . . . this is the quick and easy one! Usually, I do not keep track of the time when I make this pudding; I just note how thick it is when I give it a quick stir. But, I wanted to make sure everything was just right, so I made three batches of pudding. 

First, a batch with two cups of cooked rice, two cups of cream [cold out of the refrigerator]. I added two tablespoons of golden sugar, one teaspoon of vanilla, and one cup of golden raisins. It took about thirteen minutes to cook up to the consistency I wanted [creamy, but not runny]; I gave the pudding a quick stir a couple of times while it was cooking.


Next, a batch with two cups of cooked rice, two cups of cream [at room temperature]. I added two tablespoons of golden sugar, one teaspoon of vanilla, one teaspoon of grated orange peel, and one cup of craisins. It took about eleven and a half minutes to cook up to the consistency I wanted [creamy, a bit runny]; again, I gave the pudding a quick stir a couple of times while it was cooking. 
[Because I was curious, I also made a half batch of this pudding with one cup of rice and one cup of cream . . . it took about eight and a half minutes to cook.] 


For the third batch, I used two cups of cooked rice, two cups of cream [cold out of the refrigerator]. I added two tablespoons of golden sugar, one teaspoon of vanilla, and one and one-half cups of candied fruit [the kind of fruit mix used to make fruit cake]. It took about thirteen minutes to cook up to the consistency I wanted [creamy, a bit runny]; again, I gave the pudding a quick stir a couple of times while it was cooking.



This is a very adaptable recipe . . . 
Try cinnamon and nutmeg for a traditional flavor or top the pudding with fresh fruit such as blueberries. 
Add a bit more/less rice or a bit more/less milk to make the recipe truly your own. 
Use regular sugar, golden sugar, brown sugar, maple syrup, or honey to sweeten [more or less, to your taste]. 
Have fun experimenting and enjoy!


DEBS: Thank you, Joan!! These all sound so good! I intend to curl up with a bowl of rice pudding and watch the Oscars. I have a question, though--we always have cooked brown rice in the fridge, usually sticky jasmine rice. I wonder if it's starchy enough to make this pudding?

Only one way to find out!

READERS, are you watching the Oscars tonight? Any faves? And what's on the menu?

66 comments:

  1. I've never tried brown rice, Debs, but I think it would make a delicious rice pudding. We've used jasmine rice without any problem.

    We're probably not Oscar-watching tonight . . . I'll have to check tomorrow to see who won . . . .

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    1. Thanks so much for the recipes, Joan!

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    2. Joan this looks fabulous! thanks so much for sharing and for all that recipe testing!

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    3. So happy to share . . . hope you enjoy the pudding.

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  2. My husband and I were always movie goers and many times saw all of the nominated films, back when the Academy only nominated five, max. Somehow this year we only saw one or two so I am recording the show. I’ll go through it on Monday to see the monologue and any highlights I hear about. Thanks for the recipe, Joan! —Pat S.

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  3. Yummy, Joan. Thanks for sharing those recipes. I would also try making it with brown rice (short grain), since that's all we eat here.

    When I was young, my mother would often make what we called rice cakes for breakfast. Pack together a big spoonful of leftover cooked white rice, dip in beaten egg (like French toast), fry in butter, and eat with maple syrup. I have fond memories of that meal.

    If I watch any of the Oscars, it'll be the red carpet part for the outfits. I have some actors and movies I'm rooting for, but I'll have to catch up on the results tomorrow.

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    1. I'd like to know how the pudding comes out with your brown rice, Edith . . . .

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  4. Thanks for the recipe. I tend to like custardy sweets, but I haven't tried making rice pudding. The plain with cinnamon sounds great.

    As for the Oscars, I don't usually watch them, but now that we are so far away, suddenly it sounds appealing! However, it would be too hard to watch from Portugal, so I will just have to read about the results like I always do. I always like, too, to read about and see the incredible gowns and tuxedos. For all of you who get to watch, have fun.

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    1. Elizabeth, I do have a recipe for custardy rice pudding, but this one is quick and easy to make for those times when I need a dessert and don't have a lot of time . . . .

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    2. I know how busy you must be. This recipe would probably be just right. Thanks so much.

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  5. I hope to watch the Oscars, but I know I'll be asleep by then. Nice recipe.

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    1. Thanks, Dru Ann . . . I hope you enjoy the pudding.

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  6. Thanks for the recipe and its variations, Joan. I actually made it from the post when you first described it. Yummy! Thank you!

    We have not watched an award show for a couple of years. I used to love to watch the Oscars for the pageantry, the banter, the speeches, the clips and especially the tributes. We were never those people who had seen every film and since our taste is more pedestrian than artsy, the films we had seen were usually not even considered. Now that tonight's show is on my radar, we'll see.

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    1. I am so pleased to know that you like the pudding, Judy!

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  7. From Celia: Hello Joan, lovely to have a fellow JRW reader cooking too. I had noted the mention of rice pud (my fav pudding from childhood and meant to ask for your recipe. So thank you so much. I think dinner will be rice pudding tonight. As for the Oscars, probably not Debs. But tomorrow I shall seek out red carpet photos as I love the dresses. Also midnight is just too late after Spring Forward.

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    1. I always enjoy the delicious recipes you post, Celia; I hope you enjoy the pudding . . . .

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  8. Thank you Joan. I love rice pudding and your recipe is very simple. As soon as I have leftover rice, I’ll try it.
    I won’t watch the Oscars, I know nothing about the films in nomination . I only went once to the cinema this year.
    Danielle

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    1. The beauty of this recipe is its simplicyo, Danielle. I do have a custard rice pudding recipe that was my mom's, but it's not something you can throw together in a few minutes . . . .

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  9. Hank Phillippi RyanMarch 12, 2023 at 8:40 AM

    Oh, I absolutely love your experimentation! So do you think it made much difference to have the milk cold or not? You are the best! Love, love, love this…

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    1. I don't think it matters, Hank . . . the only difference between the cold and the room temperature milk was the amount of time the pudding needed to cook. But, even if you use milk right out of the refrigerator, it won't significantly lengthen the time the pudding needs to cook.

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  10. Thanks Joan! This sounds easy and delicious and it's a gluten free dessert, yay! My mom used to make rice pudding, which involved a long bake in the oven--and we were big fans of AA Milne's poem Rice Pudding (What is the matter with Mary Jane? She's crying with all her might and main....and it's lovely rice pudding for dinner again") Probably not watching the Oscars as my son came home last night for a few days.

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    1. A son home is the best! I get to see one of mine this weekend.

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    2. Enjoy the evening with your son, Gillian!

      I do have a recipe for rice pudding that goes in the oven, but, as you remember, it's a much longer time before it's ready to eat. This recipe works well for the times you need a dessert in a hurry . . . .

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  11. My mom made baked rice pudding with raisins and cinnamon. It was my favorite! We use brown short grain rice these days, which is less starchy than white. Hmmm… I wonder how that would work? Only one way to find out!

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    1. Although I don't believe there will be any problem, Sandra, I'd be interested to know how the pudding comes out with the brown rice . . . .

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    2. I think the brown rice will be just fine, Sandra. Experimenting with recipes often leads to yummy discoveries . . . .

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    3. I think your brown rice will be just fine, Sandra. Experimenting with recipes often leads to yummy discoveries!

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    4. I have my mom's recipe for baked rice pudding, Sandra, but it does take siginifantly longer to make . . . .
      I'm sure your brown rice will be fine . . . .

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    5. I have my mom's recipe for baked rice pudding, Sandra, and we really enjoy it. But it does take significantly longer to make.

      I think your brown rice would be just fine in the pudding.

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  12. Growing up, my mom was in quest of the perfect rice pudding recipe--usually baked in the oven. One of my favorite desserts, especially when I need some comfort food. Like now--why did winter have to wait until mid-March to hit northern Ohio?? But, back to rice pudding--I have some milk I need to use and I was wondering what to make--now I know!

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  13. I’ve never made rice pudding… in fact I’ve never eaten it though have heard its praises sung. Maybe it’s time… making it with raisins and cinnamon… hold the nutmeg

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    1. Fingers crossed that you'll enjoy the pudding, Hallie . . . .

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    2. I'll be interested to know how you like it, Hallie . . . .

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  14. My mom made baked rice pudding with raisins and cinnamon, too. When did it go out of fashion, I wonder? I'm going to try it with brown rice. I'll use up a some cream and use milk for the rest of the liquid and we'll see how it turns out. Thanks, Joan! I have my Oscar favorites--I loved Everything Everywhere All At Once, and loved LOVED The Fablemens. Fingers crossed.

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    1. My mom did the same, Deborah! Just looking at the photos brings back many happy memories.

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    2. It sounds as if we all had moms who made us rice pudding!

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    3. I have my mom's recipe for baked rice pudding, too, and we love it . . . but it does take significantly longer to make.
      Hope you enjoy the pudding, Debs . . . .
      Karen, memories are the best, aren't they?

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  15. I'm usually a reader/lurker, but you had me a rice pudding. I've always wanted to know how to make it ... and this looks so easy that I might even try it (do you think left over take-out rice from last night's Chinese food dinner would work?).

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    1. Don't you find left over take out rice turns to rocks by the next day?

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    2. I think your leftover rice woudl be fine, Debra, as long as it's plain . . .

      The few times we've had leftover takeout rice, Libby, it's been just fine the next day.

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    3. I think your leftover takeout rice will be just fine, Debra, as long as it's plain . . . .

      The few times we've had leftover takeout rice, Libby, it's been fine the next day.

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    4. I think your takeout rice will be just fine, Debra, as long as it's plain . . . .

      The few times we've had leftover takeout rice, Libby, it has been just fine the next day.

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  16. Never had stovetop rice pudding. Looks fabulous!

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  17. I don't think I've ever had rice pudding.

    My middle daughter just had knee surgery in Colorado, so I'm out here taking care of her and will be her chauffeur for another week. A friend brought us Thai food the other night, including both brown and white rice. We both only wanted the brown, and I've been wondering what to do with the leftover white.

    We are staying at someone else's house, though, with limited supplies, and Robin doesn't eat dairy. I'm wondering if coconut creamer would cook down properly. Any vegan cooks here who can advise?

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    1. Karen, I think your leftover rice would be just fine as long as it's plain. As for the coconut creamer, I think I'd try it with a bit less than the recipe calls for . . . if it gets too thick before it's done, just add a bit more.

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  18. In response to the will I be watching the Oscars tonight question, I will not be tuning in. Two of my regular shows are airing new episodes and I'll probably catch up on a show I missed earlier in the week as well. Plus watch some other stuff as time allows. Oh, and there's the new Billy Boyle World War II mystery book that I just picked up that I can read as well.

    Since there are only 2 or 3 movies I saw or even have an inkling of interest in seeing, there's not point in watching a show all about movies I won't ever see.

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  19. I probably wouldn't be tuning into the Oscars anyway, but THE LAST OF US is on tonight with its final episode of the season, and there's NO WAY I'm missing that. (Interestingly, TLoU rescheduled around the Superbowl, releasing that week's episode on Friday instead of Sunday. The fact the producers haven't done the same for the Oscars gives me a sense of how weak in the ratings the award show has become.)

    Joan, I myself am not a fan of rice pudding, but I made it often because it was one of Ross's favorites. I do have a deep fondness for old-fashioned desserts you only seem to get at home; cobblers, crisps, that thing with bananas and Nila wafers - what is that called? So I'm always happy to see someone waving the flag for that style of warm and filling dessert.

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    1. Julia, we tend to have rice pudding reasonably regularly because it is one of John's favorites. Although most of the Nilla wafer recipes I've seen are for banana pudding, I recently came across a recipe to make a cake using Nilla wafers . . . it was amazing!

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    2. Julia, most of the recipes I see that use those Nilla wafers are for banana pudding, but I recently came across a recipe that uses those wafers to make a cake . . . it was amazing!

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    3. Julia, most of the recipes that I've seen for Nilla wafers are for banana pudding. But I recently found a recipe that uses the wafers to make a cake . . . it was amazing!

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    4. Julia, most of the recipes that I've seen using Nilla wafers are for banana pudding; however, recently I tried a recipe that used crushed Nilla wafers to make a cake . . . it was amazing!

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  20. Thanks for all your hard work, Joan! The only rice pudding I've ever had was in a box by Jello and it was awful. One taste and that did it for me. I don't even know why Mom had it as she had never made or served rice pudding.
    As for the Oscars, I haven't watched the show in years, decades. I lost interest so long ago. I catch a recap of the awards, outfits that were worn, funny or not funny incidents the next day.

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  21. Oh, dear . . . I never knew that the Jell-O folks make rice pudding, Pat . . . .

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    1. It was either Jello or Royal and it was nasty!

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  22. Shalom Reds and readers –
    ----------As a child, I loved rice pudding. My mother served it chilled, having purchased it at the deli counter of the supermarket. My one independent remembrance of this classic dessert was at an airport restaurant counter. I was there with my father; we must have been dropping off or picking up my Aunt Una, who was the only one in the family who traveled. I was hungry and everything at the restaurant was way out of our price range. I think my dad paid $5 for the rice pudding for me. The rice pudding was great; however, I’ve never eaten in an airport restaurant again.
    ----------When I was young, I loved the movies. Not much of an Oscars’ devotee. I have two memories which stick in my mind. Once, I remember the Best Picture award envelope was mixed up and the wrong film was named the winner. The other time, Lawrence Olivier, a true giant in the pantheon, said a few words and proceeded to announce the winner. He forgot to announce the contenders. I was not a great fan of late night TV, but I think I remember Letterman making fun of “Larry” the next day.

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    1. This is easy to make, David . . . maybe you'll decide to try rice pudding again?

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  23. Joan, I already copied your pudding into my recipe file when you provided it in the comments a few weeks ago. I love rice pudding, and my mother made it often when I was a child. My mother's recipe is made with raw rice, though, so I was delighted to have this new one. I don't just like rice pudding, I like bread pudding, semolina pudding, cornmeal pudding, and all kinds of custards (but not Jello--blech!) But I rarely make these sorts of desserts because my husband considers them baby food, and making a dessert just for me somehow doesn't appeal. As for the Oscars, they begin after 1 pm here, so I won't be watching. But I'll look at the dresses tomorrow, and say to myself, as I do every year, My God, didn't she look in the mirror? Why would such a lovely woman let herself be seen in such an ugly, unbecoming dress?

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  24. I meant one in the morning, not one pm! Duh.

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    1. I hope you enjoy this ice pudding, Kim . . . the baked custard pudding is delicious, but it also takes much longer to make . . . .

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