When I moved away from home, I found a rice pudding recipe on the side of a spice can and made it. It was good, cheap, simple and this young 17 year old could make it. 20 years later, I'd like to make some for my kids but can only find the fancy recipes that take two hours to do. Does anyone know of a 15 minute recipe for rice pudding? Thanks in advance.

Mike

-- Mike in Indiana (PARISH48@MSN.COM), February 28, 2002

Answers

The main reasons rice pudding takes so long is the baking gets the moisture into the rice to soften it and evapourates the milk to thicken it.

Ckeck the labels on evapourated milk cans for recipes or websites which probably have the company recipe book. Try using something like Minute Rice with it, if your not fussy about using real rice for what nourishment it contains.

To make it in individual ramekins might speed the process.

My favourite recipe started out as:

butter a loaf dish to prevent sticking. Pour in: 1 ( imperial ) pint of whole milk ( 20 fl oz ) add 3 tbsp rice 3 tbsp sugar spice to taste or raisins ct 1 tbsp butter into pea size nuggets and distribute over the surface.

Bake at 300°F for 2 - 3 hours, depending how creamy you want it.

To make a small pudding for an invalide, use a single serving Pyrex ramekin, butter it, add 1 tsp rice, 6 - 8 oz milk depending on the size of the dish, add flavour, bake at 300 until it's as thick as you want it.

The skin on the surface is edible. In the early stages , before it browns, it can be stirred back in to speed the thickening by clearing the surface. The brown is caramel as much as burnt milk and adds to the flavour

-- Deborah Hardy (virgil@igs.net), March 01, 2002.

Ooh how I love good domestic questions. Yankee Rice Pudding 1 cup of instant rice 1 1/2 cup milk 1/4 cup sugar 1/2 tsp.salt 1/2 tsp of cinnamon or nutmeg 1/4 cup seedless raisins Combine all ingredients. Bring to a full boil,stirring constantly.Remove from heat:cover. Let stand for 15 minutes,stirring occasionally.Serve warm with cream.Yield: 6 servings.

-- Terry Lipe (elipe@fidnet.com), March 01, 2002.

The best rice pudding I ever had was a stovetop one where you cooked the long grain rice in cream and milk, added eggs, then added more whipped cream when cool. Took about an hour or so.

The only real shortcut besides instant rice (yuck), is to use leftover rice, but it still can only absorb so much milk, egg, cream, whatever, because has already absorbed the water from cooking. Although there may be better instant rices on the market these days.

-- GT (nospam@nospam.com), March 01, 2002.

Try allrecipes.com you can find just about everything there. Sally

-- (mallardhen67@hotmail.com), March 01, 2002.

I always precook the rice.

-- Thumper/inOKC (slrldr@yahoo.com), March 01, 2002.

I cook my rice in a rice cooker (mine is a black and decker) then add the ingrediants to the rice and cook that in the rice cooker too. Has worked well for me. gail

-- gail missouri ozarks (gef@getgoin.net), March 02, 2002.

if you can find it get the sweet sticky rice now that makes a rice pudding!just cook it with a little sugar and milk and its there it works better than the long grain rice personaly i like it just cooked and pour a little cream on it

-- george darby (gardenalways@yahoo.com), March 02, 2002.

Vanilla in the milk, and nutmeg on top.

-- Don Armstrong (darmst@yahoo.com.au), March 02, 2002.

Cook some rice in water the regular way (I have found that simmering in an open pan, adding extra water if it starts to get dry, stirring occasionally, is best.) When it is done add milk and sugar to taste. Add somewhat more milk than you think it needs, so it will cook down and get creamy. Stir regularly to keep it from scorching and don't put the heat too high. Evaporated milk is also good. Sweetened condensed milk eliminates the need for the sugar, but you may or may not like the distinctive taste. Add vanilla, nutmeg, or cinnamon if you want. This is one of those things that you really don't need a recipe for if you know how you want it to come out. I don't see any call for putting it in the oven. I never see the point of recipes that call for baking pasta or grains in the oven. Takes too long, gets too dry, and then you have to wash the baking dish.

-- Lia (wardenetta@yahoo.com), March 06, 2002.