Creamy Old Fashioned Rice Pudding

Creamy Old Fashioned Rice Pudding

Rice Pudding

It’s definitely autumn, the days are getting shorter and the nights a little cooler, even in Hawaii.

It’s not as cold as most of the other states, but due to passing storms some of our days are gloomy; and lately we’ve had many storms passing by.

The dark rainy days have had me searching for comfort foods.  The other day I made The Best Crock Pot Beef Stew and for dessert I whipped up some Creamy Old Fashioned Rice Pudding.  Both are family favorites and definitely qualify as comfort food.

Here’s my Rice Pudding recipe, it uses condensed milk and whipping cream and is cooked on the stove.  It’s not hard, but is a bit tedious requiring constant stirring for almost an hour.  Believe me it’s worth the effort!

Ingredients:

2 cups water
1/4 tsp. salt
1 cup medium grain rice
1 can condensed milk
2 cups heavy whipping cream
1/2 cup whole milk
1/2 cup sugar
1 tsp. clear vanilla extract
1 tsp. ground cinnamon

Directions:

1.  Bring water to boil in a large pot.

2.  Add salt and rice; reduce heat to low.  Simmer for 20 minutes or until the rice is tender and the water has been absorbed.  Stir occasionally to keep rice from sticking or burning on to the bottom of the pot.

3.  When there’s no more water add milk, condensed mil, whipping cream, and sugar.  Stir well and turn heat to medium high.  Cook 30 minutes stirring constantly.  Pudding should start to thicken.

4.  Reduce heat to low and cook another 15 minutes or until it’s thick enough so that s spoon will stand up when placed in the center of the pudding.  Stir constantly to keep it from burning.

5.  Remove from heat and stir in vanilla and cinnamon.

6.  Transfer to your serving bowl or portion into containers.  Cover with plastic wrap and chill in the fridge for at least one hour before serving.  Sprinkle with cinnamon before serving if you like.

If you have left overs, we never do, cover with plastic wrap and store in fridge for up to 3 days.

Rice Pudding
Creamy Old Fashioned Rice Pudding
Print Recipe
Servings Prep Time
6 Half Pint Jars 5 Minutes
Cook Time
1 Hour
Servings Prep Time
6 Half Pint Jars 5 Minutes
Cook Time
1 Hour
Creamy Old Fashioned Rice Pudding
Print Recipe
Servings Prep Time
6 Half Pint Jars 5 Minutes
Cook Time
1 Hour
Servings Prep Time
6 Half Pint Jars 5 Minutes
Cook Time
1 Hour
Ingredients
Servings: Half Pint Jars
Instructions
  1. Bring water to boil in a large pot.
  2. Add salt and rice; reduce heat to low. Simmer for 20 minutes or until the rice is tender and the water has been absorbed. Stir occasionally to keep rice from sticking or burning on to the bottom of the pot.
  3. When there's no more water add milk, condensed mil, whipping cream, and sugar. Stir well and turn heat to medium high. Cook 30 minutes stirring constantly. Pudding should start to thicken.
  4. Reduce heat to low and cook another 15 minutes or until it's thick enough so that s spoon will stand up when placed in the center of the pudding. Stir constantly to keep it from burning.
  5. Remove from heat and stir in vanilla and cinnamon.
  6. Transfer to your serving bowl or portion into containers. Cover with plastic wrap and chill in the fridge for at least one hour before serving. Sprinkle with cinnamon before serving if you like.
Recipe Notes

If you have left overs, we never do, cover with plastic wrap and store in fridge for up to 3 days.

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4 Ingredient Vegan Coconut Tapioca Pudding –  Good Enough for Company!

4 Ingredient Vegan Coconut Tapioca Pudding – Good Enough for Company!

Vegan Coconut Tapioca Pudding

Recently I’ve been craving some comfort food.  To me nothing is more comforting than homemade pudding.  I’ve been busy making all kinds of puddings, but I wanted to make a pudding that my grandson Jett can have too.  He’s allergic to dairy and eggs so I came up with this Vegan Coconut Tapioca Pudding.  It uses just 4 ingredients and takes less than 20 minutes to cook.

Last week I made this Tapioca Pudding for one of our barbecues. Most people don’t think about serving pudding to company thinking it’s too messy.  It can get a bit messy when folks serve themselves out of a big bowl like those offered at some Chinese Buffets I’ve been to, very unappetizing.  But it doesn’t have to be that way at all, like with most foods presentation is everything!  I served my pudding in half pint jelly jars, it not only looks pretty it’s easy to serve and store.

Here’s my recipe.  It’s good enough for company!

Ingredients:

1 cup small pearl tapioca – not instant
2 cans coconut milk
1 cup sugar
1 tsp. clear vanilla extract

Directions:

1.  Soak tapioca in a bowl of water overnight in the fridge.

2.  Drain tapioca and place in a large pot.

3.  Add coconut milk and sugar.

4.  Cook over medium high heat until it boils.  Stir constantly to dissolve the sugar and to keep the bottom from scorching.

5.  Once it starts to boil – it should be thickening and tapioca pearls should be translucent – reduce heat to low and cook another 5 minutes or until all the tapioca pearls are translucent.

6.  Remove from heat and stir in vanilla extract.

7.  Pour into bowl and cover with plastic wrap.  Place in fridge until ready to serve.  If you will be portioning the pudding pour into jelly jars, custard cups, wine glasses, etc. and cover.

Vegan Coconut Tapioca Pudding

 

Tapioca
4 Ingredient Vegan Coconut Tapioca Pudding - Good Enough for Company!
Print Recipe
Servings Prep Time
6 Half Pint Jars 12 Hours
Cook Time Passive Time
20 Minutes 12 Hours
Servings Prep Time
6 Half Pint Jars 12 Hours
Cook Time Passive Time
20 Minutes 12 Hours
Tapioca
4 Ingredient Vegan Coconut Tapioca Pudding - Good Enough for Company!
Print Recipe
Servings Prep Time
6 Half Pint Jars 12 Hours
Cook Time Passive Time
20 Minutes 12 Hours
Servings Prep Time
6 Half Pint Jars 12 Hours
Cook Time Passive Time
20 Minutes 12 Hours
Ingredients
Servings: Half Pint Jars
Instructions
  1. Soak tapioca in a bowl of water overnight in the fridge.
  2. Drain tapioca and place in a large pot.
  3. Add coconut milk and sugar.
  4. Cook over medium high heat until it boils. Stir constantly to dissolve the sugar and to keep the bottom from scorching.
  5. Once it starts to boil - it should be thickening and tapioca pearls should be translucent - reduce heat to low and cook another 5 minutes or until all the tapioca pearls are translucent.
  6. Remove from heat and stir in vanilla extract.
  7. Pour into bowl and cover with plastic wrap. Place in fridge until ready to serve. If you will be portioning the pudding pour into jelly jars, custard cups, wine glasses, etc. and cover.
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Strawberry Lemon Parfait

Strawberry Lemon Parfait

Strawberry Lemon Parfait

Summer’s almost here, that means lots of fresh strawberries.  I love strawberries!

In preparation for those long hot summer nights I whipped up a light dessert, my twist on Strawberries N’ Cream.  It’s super easy to make, it uses just 3 ingredients, and there’s no whipping involved!  It’s so yummy I found myself scrapping the bowl with extra strawberries!

This Strawberry Lemon Parfait is light and airy making it the perfect ending to a summer barbecue.  It’s so easy to stir up, it takes less than 10 minutes.  It can be dressed up to serve when company comes for dinner.

I portioned it in 4 large tumblers, but you can use smaller bowls, wine glasses, plastic cups, or whatever you like to get more servings.  In fact you may not want to portion it out at all, you can just dip berries in the bowl you mix it in.

Strawberry Lemon Parfait

Ingredients:

1 Large tub of Cool Whip (16 oz.)

1 Box Instant Lemon Pudding – it’s important you use the instant pudding, not the one you need to cook on the stove top

Strawberries – washed, cored, and sliced (reserve smaller whole berries for garnish if desired)

Fresh Mint leaves for garnish (optional)

Strawberry Lemon Parfait

Directions:

1.  Scoop Cool Whip into a large mixing bowl.

2.  Gently fold in instant pudding.  Continue to gently combine pudding and Cool Whip using a gentle folding motion until the pudding is evenly combine with the Cool Whip.  The mixture will turn a very light yellow.  Don’t stir vigorously the cool whip might start to liquefy.  Make sure there are no clumps of powder in the mixture, if you see clumps gently break them up and fold into the Cool Whip.

3.  Spoon mixture into the cups or glasses, filling each one about halfway.

4.  Arrange sliced strawberries on top of Cool Whip mixture.

5.  Spoon remaining Cool Whip mixture over the berries to fill up each cup.

6.  Garnish with berries and mint leaves if desires.

7.  Keep chilled until ready to serve.

Strawberry Lemon Parfait
Print Recipe
Servings Prep Time
6 Cups 15 Minutes
Servings Prep Time
6 Cups 15 Minutes
Strawberry Lemon Parfait
Print Recipe
Servings Prep Time
6 Cups 15 Minutes
Servings Prep Time
6 Cups 15 Minutes
Ingredients
Servings: Cups
Instructions
  1. Scoop Cool Whip into a large mixing bowl.
  2. Gently fold in instant pudding. Continue to gently combine pudding and Cool Whip using a gentle folding motion until the pudding is evenly combine with the Cool Whip. The mixture will turn a very light yellow. Don't stir vigorously the cool whip might start to liquefy. Make sure there are no clumps of powder in the mixture, if you see clumps gently break them up and fold into the Cool Whip.
  3. Spoon mixture into the cups or glasses, filling each one about halfway.
  4. Arrange sliced strawberries on top of Cool Whip mixture.
  5. Spoon remaining Cool Whip mixture over the berries to fill up each cup.
  6. Garnish with berries and mint leaves if desires.
  7. Keep chilled until ready to serve.
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