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Looking for no-bake rice pudding recipes

  • f

Not having much luck with this. Nothing too exotic. Just looking for a stove-top version. Anything you like?

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  1. www.joyofbaking.com

    Click on their pudding recipes. They've got a great stovetop rice pudding.

    1. What do you mean by 'luck'? Can't find any stove top recipes, or don't like the ones you've tried?

      I cook stove top rice pudding without much of a recipe; going more by taste than recipe details. A simple way is to cook rice with the normal water ratio (2:1), then add about the same amount of milk (or coconut milk), cooking till rice is soft and pudding thickens. Add sugar to taste some where along the line. You can use spices and flavorings as you like; plus contrasting solids like raisins. Butter and beaten eggs can be added for richness.

      To me a stove rice pudding a blank slate for experimentation.

      1 Reply
      1. re: paulj

        My latest example of such an experiment:
        used pressed barley (Korean barley flakes) instead of rice
        used evaporated milk
        seasoned with palm sugar, ginger spread, and pandan leaves (mainly aroma)

      2. Epicurious has a delicious stove top recipe with yellow raisins (might be called Mom's rice pudding). Also Google the rice pudding recipe from Chez L'Ami Jean in Paris. They are famous for it. I have made it and also had it at the Paris bistro. It is also delicious but very rich.

        1. Don't give up on the baked version if you have time. Bill Granger has a fantastic baked rice pudding served with grilled pineapple or caramelized bananas. A Google search will provide the recipe.

          But, on the stove I make a super simple coconut milk/milk version using arborio rice if you would like it. Five ingredients. The trick is that the cooked rice will be very loose until it cools down and chills down. Most people make the mistake of thinking the result when hot is the end of the process.

          Good luck. I adore rice pudding.

          4 Replies
          1. re: HillJ

            I'd love to know your recipe. I have never made it with coconut milk - sounds like a whole different flavor sensation.

            1. re: tcamp

              In my experience, coconut milk can be substituted one for one for regular milk. With a pudding like this the quantity and type of liquid is not particularly critical. Rice pudding is second cousin to congee, the rice porridge popular throughout east Asia. For that the liquid can be chicken stock or even seafood flavored. It's the rice that provides the thickening, not the milk or cream.

              1. re: tcamp

                hi tcamp. Here's the version I make:

                Ingredients
                1-¾ cup Coconut Milk
                1-½ cup whole milk
                ½ cups arborio rice
                2 Tablespoons Granulated Sugar
                1-½ teaspoon Vanilla Extract
                1 pinch Sea Salt
                3 Tablespoons Clover Honey, Plus More For Drizzling
                Preparation Instructions
                1. Mix together the coconut milk, milk, rice, sugar, vanilla, and salt in a heavy-bottomed medium size saucepan.
                2. Heat the mixture over medium-high heat. When it begins to boil, reduce the heat, and simmer, stirring often, until the rice is tender and the liquid has been absorbed (about 20 to 25 minutes).
                3. Remove the saucepan from the heat and stir in the honey. Let the pudding stand for 5 minutes and then divide it among bowls and drizzle with honey and serve.

                1. re: HillJ

                  And since I have the baked recipe handy I'm going to also post it, it's divine.

                  Coconut Rice Pudding with Caramelized Pineapple or Banana
                  Bill Granger
                  Serves 4

                  1 3/4 cups coconut milk
                  3 cups milk
                  1 cup arborio rice
                  3 tablespoons caster sugar
                  1 teaspoon vanilla extract

                  Preheat oven to 350F and lightly grease a 9x13 capacity baking dish. Put the coconut milk, milk, rice, sugar & vanilla in the dish & stir together well. Cover with foil & bake for 75 minutes, remove the foil & bake for a further 30-35 minutes until nicely browned on top. Leave to rest for 10 minutes before serving with pineapple.
                  Caramelized Pineapple

                  1/2 teaspoon ground cinnamon
                  2 tablespoons brown sugar
                  3 thin slices fresh pineapple, cut into small triangles or one banana sliced into thirds

                  Mix together the cinnamon & sugar on a plate. Toss the pineapple in the cinnamon sugar until coated on all sides.

                  Heat a large non stick frying pan over medium high heat & cook the pineapple for 1 minute on each side until caramelized. Serve with the pudding.

            2. Creamy Rice Pudding made with sushi rice

              The starch in the calrose sushi rice makes this a very creamy rice pudding.
              Look in the Asian section of your supermarket for calrose variety rice.
              Walmart also carries calrose rice.

              1 cup calrose sushi rice, uncooked
              2 cups water

              1-1/2 cups milk, heated almost to a simmer
              1/2 cup granulated sugar (add more or less, to taste)
              1 teaspoon vanilla extract

              2/3 cup of raisins, regular or golden

              1/2 cup milk
              1 egg, beaten
              1/4 teaspoon salt

              1 tablespoon butter

              In a 2-qt covered saucepan, heat 2-cups of water to boiling.
              Stir in rice, adjust heat to a low simmer, stir rice once more, cover pan and simmer rice for 20 minutes without peeking.

              When rice is done, in another pan, or in microwave, heat 1-1/2 cups of milk
              almost to boiling. Stir in sugar and vanilla.

              Add the 1-1/2 cups of heated milk/sugar to rice and simmer for 6 minutes, stirring frequently. Make sure to stir the rice on the bottom of pan to avoid scorching.

              Stir in raisins and simmer for another 3 minutes. Stirring frequently.

              In a small bowl, stir 1/2 cup of milk with beaten egg and salt.

              Add milk/egg mixture to rice and simmer for 2-minutes, stirring frequently.

              Stir in butter and serve warm or chilled. Brown sugar and/or cinnamon may be sprinkled on top of served rice pudding.

              1. This is the most delicious rice pudding .... loaded with rum-soaked raisins, and enriched with an egg.

                Perfect every time, and have even converted non-rice pudding people with this!

                http://www.foodnetwork.com/recipes/in...

                1. This probably doesn't fit your "nothing too exotic" but it is shear decadence. It is an adaptation of a Barefoot Contessa recipe that was in a dessert cookbook.
                  Rice Pudding

                  1 cup Arborio rice
                  ½ cup sugar
                  5 cups Half & Half
                  2 tsp’s vanilla
                  ½ cup golden raisins

                  1 egg beaten

                  1 cup Heavy Cream
                  ¼ cup Captain Morgan Rum

                  Combine the first 5 ingredients over low heat stirring regularly until it simmers and then almost constantly until the rice is tender. About 45 minutes or more if you double the batch. Add some of the hot mixture to the egg and mix to temper the egg. Stir rapidly while you add the egg mixture to the rice. Continue cooking for about 2 minutes to thicken. Off the heat stir in the Heavy Cream and Captain Morgan Rum. Before you serve it you will have to stir it and often have to add milk or cream or half & half to thin it because it is too thick.

                  2 Replies
                  1. re: ithimis

                    ithimis - this is pretty much the one I posted just above. Difference is the raisins are soaked in the rum and added near the end, rather than cooked the whole time in the pudding.

                    1. re: gingershelley

                      My apologies. I did not intend to offend you. The recipes are similar but I thought my version was sufficiently different to warrant posting. Arborio not Basmati rice, golden not dark raisins that are cooked in it so they plump up and it is finished with heavy cream and spiced rum not half and half. The original recipe I adapted it from was in Lee Bailey's Country Desserts. He credits Ina Garten for giving him the recipe. The original called for using vanilla bean and less extract and finishing with dark rum.

                  2. Thank you, all. Maybe I should have beeen more specific that by "nothing exotic" I meant not too labor intensive (not slicing each grain of rice in half lengthwise) and not requiring a bunch of out-of-my-norm purchases (not going to buy sushi rice or cocoanut milk).
                    But I found three good ones to try, and appreciate the suggestions!

                    2 Replies
                    1. re: Fida

                      On the issue of sushi or other specialty rice:
                      Supposedly, due to the types of starch, short grain rice is better when served cold than long grain rice. The starches in long grain get harder when chilled. But as you can see from the recipes, people use everything from (very) long grain basmatti to short grain like sushi and arborio (risotto) rice. I think most people just use the type of rice they regularly use.

                      1. re: Fida

                        Being specific is always a good idea, Fida. Glad you found recipes to try. Enjoy!