Ice Cream Recipes

  • ¾ cup uncooked white rice
  • 2 cups milk, divided
  • ⅓ cup white sugar
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ⅔ cup golden raisins
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract

Creamy Rice Pudding

Desserts , Custards and Pudding Recipes , Rice Pudding Recipes

Author: Anonymous

This Is My Mom's Recipe For Rice Pudding. It's The Best I've Ever Tasted And It Gets Rave Reviews From Everyone I Serve It To. Sprinkle With Nutmeg Or Cinnamon, If Desired. For Creamier Pudding, Use Short Or Medium Grain Rice.

Time: 45m

Yield: 4

Number Of Ingredients: 8

  • Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  • In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Nutrition Facts:

Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g

  • 1 ⅓ cups cooked white rice
  • 2 ½ cups milk
  • 2 eggs, beaten
  • ½ cup raisins
  • ½ cup packed brown sugar
  • ½ teaspoon ground nutmeg

Creamy Family Style Rice Pudding

Desserts , Custards and Pudding Recipes , Rice Pudding Recipes

Author: Sal

This Creamy Rice Pudding Is Excellent At Any Time Of The Day!

Time: 1h10m

Yield: 6

Number Of Ingredients: 6

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a large bowl, stir together cooked rice, milk and eggs. Add raisins and sugar, mix thoroughly. Spread into two 8x4 inch loaf pans and sprinkle nutmeg on top.
  • Bake for 1 hour at 300 degrees F (150 degrees C).
Nutrition Facts:

Calories 232.4 calories, Carbohydrate 43.8 g, Cholesterol 70.1 mg, Fat 3.9 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 1.9 g, Sodium 72.1 mg, Sugar 30.9 g

  • 1 ½ cups cooked rice
  • 2 cups milk, divided
  • ¼ teaspoon salt
  • ⅔ cup golden raisins
  • 1 egg, beaten
  • ⅓ cup white sugar
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract

Old Fashioned Creamy Rice Pudding

Desserts , Custards and Pudding Recipes , Rice Pudding Recipes

Author: Jennifer Korpak Bechtel

Cooked Rice Is Combined With Milk, Sugar, And An Egg And Flavored With Butter And Vanilla In This Quick Stovetop Rice Pudding.

Time: 30m

Yield: 4

Number Of Ingredients: 8

  • Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Nutrition Facts:

Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g

  • 4 cups cooked short-grain white rice
  • 1/2 cup sugar (or to taste)
  • 4 cups full-fat milk (1 litre)
  • 1 cup half-and-half cream (or use 18% table cream)
  • 2 teaspoons vanilla
  • 1/2-1 teaspoon cinnamon
  • 2 eggs, lightly beaten
  • 1 -2 tablespoon butter (optional)
  • 1/2 cup golden raisin (can use more)

Extra Creamy Rice Pudding


Author: Kittencalrecipezazz

Italian-style Or Arborio Rice Is The Best To Use For This Recipe, It Will Produce The Creamiest Texture. This Is Best If Eaten Warm! Prep Time Does Not Include Cooking The Rice.

Time: 40m

Yield: 7 cups (approx)

Number Of Ingredients: 9

  • In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
  • Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
  • Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
  • Stir in butter (if using) and raisins.
Nutrition Facts:

  • ½ gallon milk
  • 1 cup white sugar
  • 1 cup uncooked long-grain white rice
  • 3 eggs, lightly beaten
  • ¼ cup milk
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ground cinnamon to taste

Creamiest Rice Pudding

Desserts , Custards and Pudding Recipes , Rice Pudding Recipes

Author: Bonnie Q.

Ok, So It's A Little Time-consuming To Make This On The Stovetop, But For A Real Rice Pudding Fan, It's Worth Every Minute. My Husband Says It Reminds Him Of The Rice Pudding He Used To Get As A Child At A Restaurant.

Time: 8h

Yield: 12

Number Of Ingredients: 8

  • In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
  • In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
  • When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Nutrition Facts:

Calories 227.9 calories, Carbohydrate 37.7 g, Cholesterol 59.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 134.8 mg, Sugar 24.7 g

  • 2 sticks (1 cup) butter, melted
  • 1 1/2 cups self-rising flour
  • 3/4 cup milk
  • 1 tablespoon vanilla extract
  • 2 1/2 cups sugar
  • 6 tablespoons cocoa powder
  • 3/4 to 1 cup hot water
  • Cherry ice cream, for serving

Chocolate Cobbler With Cherry Ice Cream


Author: Food Network

Time: 45m

Yield: 10 servings

Number Of Ingredients: 8

  • Preheat the oven to 350 degrees F.
  • Pour the melted butter into a 9-by-13-inch baking dish.
  • In a mixing bowl, combine the self-rising flour, milk, vanilla and 1 1/2 cups of the sugar. Mix well and pour over the melted butter.
  • In another bowl, mix together the cocoa powder and remaining 1 cup sugar. Sift over the baking dish with the melted butter and flour mixture. Pour 3/4 to 1 cup of hot, hot water over top. Bake until firm on top but still gooey and chocolatey on the inside, 30 to 35 minutes.
  • Serve warm with cherry ice cream.
Nutrition Facts:

  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract

Homemade Vanilla Ice Cream


Author: Taste Of Home

We Don't Want To Brag, But As Far As Vanilla Ice Cream Recipes Go, This One Is The Best. And With Only Four Ingredients, It Just Might Be The Easiest, Too. No Ice Cream Maker? No Problem. Just Follow The Directions Below To Learn How To Make Homemade Ice Cream By Hand. It's The Perfect Base For Our Best Ice Cream Sundae Ideas, Too. -taste Of Home Test Kitchen

Time: 25m

Yield: 1-1/4 quarts.

Number Of Ingredients: 4

  • Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
Nutrition Facts:

Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

  • 284ml carton double cream
  • 300ml full fat milk
  • 115g golden caster sugar
  • 1 vanilla pod
  • 3 large free-range egg yolks
  • have lots of ice cubes at the ready

Ultimate Vanilla Ice Cream

Dessert , Treat , Dinner , Lunch

Author: Angela Nilsen

Is Angela Nilsen's Vanilla Ice Cream The Smoothest, Creamiest Homemade Ice Cream In History?

Time: 2h

Yield: 8 big scoops

Number Of Ingredients: 6

  • Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
  • Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
  • Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
  • Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.
  • Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
  • Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
  • To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.
Nutrition Facts:

Calories 269 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

  • 2/3 cup uncooked wild rice
  • 1 2/3 cups water
  • 2 tablespoons water
  • 1 medium stalk celery, chopped (1/2 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 small red or green bell pepper, chopped (1/2 cup)
  • 1 cup sliced mushrooms (about 3 oz)
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 3/4 cup milk
  • 1 cup cut-up cooked chicken
  • 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 1 can (8 oz) sliced water chestnuts, drained

Creamy Chicken And Wild Rice Casserole


Author: Betty Crocker Kitchens

Looking For A Delicious Recipe For Dinner Tonight? Then Check Out This Easy-to-bake Creamy Chicken, Veggies And Wild Rice Casserole.

Time: 1h55m

Yield: 4

Number Of Ingredients: 13

  • Cook wild rice in 1 2/3 cups water as directed on package, drain if necessary.
  • Heat oven to 350°F. In 2-quart saucepan, heat 2 tablespoons water to boiling. Cook celery, onion, bell pepper and mushrooms in water, stirring frequently, until crisp-tender; remove from heat.
  • Stir in soup and milk. Stir in cooked wild rice and remaining ingredients. Spoon into ungreased 2-quart casserole.
  • Cover; bake 30 to 40 minutes or until hot and bubbly.
Nutrition Facts:

Calories 320, Carbohydrate 42 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 0 g

BANANA Ingredient:
  • 3 bananas, peeled, cut into chunks and frozen
  • 1/4 to 1/2 cup milk
  • 1/4 cup chocolate syrup
  • 1/4 cup chopped peanuts

Banana "ice Cream" Fakeout


Author: Rachael Ray : Food Network

Time: 5m

Yield: 3 to 4 cups

Number Of Ingredients: 4

  • In the bowl of a food processor, puree the bananas, adding the milk bit by bit as needed, until whipped to a creamy consistency, about 2 minutes.
  • Scoop into a bowl and top with the chocolate syrup and peanuts.
Nutrition Facts:

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