Simple 4 Ingredient One Pan Rice Pudding Recipe - Glen And Friends Cooking
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- Опубліковано 30 тра 2024
- Simple Four Ingredient One Pan Rice Pudding Recipe - Glen And Friends Cooking
Rice pudding is one of life's simple pleasures, and it should be a super simple recipe. This easy 4 ingredient One Pan no egg rice pudding recipe hits the spot every time. Is it the best rice pudding recipe? It sure is an easy rice pudding recipe.
Ingredients:
1L (4 cups) milk
100g rice
100g (125 mL / ½ cup) sugar
10 mL (2 tsp) vanilla extract or 2 vanilla pods, scraped
Method
Preheat the oven to 180ºC (350ºF).
Mix all of the ingredients in a baking dish.Cook in the oven for 1½ - 2 hours depending on how brown you'd like the top.
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L1S 0E9
Even fewer ingredients: 100g rice and a 1 litre carton of egg-nog (on sale after Christmas, freezes well) Egg-nog has the egg, sugar and spice all in one. Raisins, candied orange peel, lemon peel, etc optional.
THAT is genius!
BRILLIANT
Oooh I am intrigued - egg nod, it’s gotta be a winner for sure . Thanks for the tip
Now I've got to try both - that sounds amazing
Made the original today with an add in that echoes your great idea, I stirred in about half a cup of Tom and Jerry mix into the milk (have a bunch left over from the holidays in my freezer) came out fantastic!
I love a bit of freshly grated nutmeg and a pinch of salt in mine and throw some brown sugar on the top at the last minute, all being totally optional of course.
Or another typically British way to serve this is with a tablespoon of raspberry jam (jelly) on top or even marmalade. I LOVE rice pud.
Yes, the nutmeg (no vanilla) gives more character imo. And more traditional here, uk
Oh, I love vanilla I'm rive pudding, AND a pinch of nutmeg! ❤
raspberry jam on top is great
"One hundred grams of rice is one hundred grams of rice". The math checks out, carry on.
Love, lol.
This is exactly how my 86 year old mom has always made rice pudding, and I love it so! She loved the brown skin on it, too, and her trick was to wait until it had the browning, stir that in through the rice, let it develop again, stir it in again, then let it brown again before pulling it out. Sometimes she used canned milk, if times were tough and we needed to save the regular milk for my baby brother.
Your mother is a culinary genius and I am doing that the next time I make it. I love the browned topping!
How much is a gram for the rice and the sugar ?
@@deanamalloy5119I did a cup of rice and a cup of sugar, but 100gram is a half of cup .
When you say canned milk are you talking about condensed milk? I ask because my grandmother could not nurse her babies, so in 1913 my mother was raised on condensed milk as was her older brother. Mom lived to be 90. 😊 Carnation milk was started in 1899, I had to check on that. In 1939 when money was very scarse, my dad took a case of canned milk as part payment for some work, that way my 2 year old oldest brother would have milk to drink.😮
Perfect the simplest best rice pudding Ive seen. Definitely no raisins.
This makes a delicious pudding! Soooo simple and soooo tasty.
Delicious! This is how I’ve made rice pudding my whole life (I’m near 70), from my old Fanny Farmer cookbook. Quart of whole milk, 1/4 to 1/2 cup rice, sugar, I don’t use vanilla but add a pinch of salt. Add a pat of butter if you want. Bake at 300 degrees for 3 hours, stirring every so often. I use less sugar in the pudding because I like to top the warm rice with brown sugar, which adds flavor and a nice crunch. I’ve also made this with brown rice which gives it a bit of chew and a slightly nutty flavor. This is definitely the best way to make rice pudding!
Thanks for your comment re brown rice. As that’s what is in my cupboard right now, I may try this recipe with that.
👍👍
Actually I would say I prefer brown rice. I can't say that I have tried it in rice pudding. But now I have to try it!
You never said how long to cook
@@kathyrowan6235 As said, bake at 300 degrees for 3 hours.
When I went to Cuba around 15 years ago, they would always offer Arroz Con Leche as a dessert after lunch. My father and I would always have a big bowl. It was basically rice pudding, but with a little something different. I experimented a bit at home, and found out that to replicate the taste, you just add a few peels of orange into the rice before baking it, and it will do the trick. Maybe you'd like to try it.
👍👍
Thankyiu
This is VERY similar to the rice pudding I grew up with, but my Mom would have added raisins and an egg, and topped it with Cinnamon and Nutmeg.
Yes, egg yolks add that custardy flavour!
Wow, i was just thinking of how good this would be with raisins and i scroll down and this is the first comment i see!
That's exactly how my grandmother made it when I was growing up. I miss it, and I could never get mine quite the same as hers.
Super simple, but missing cinnamon and raisins. Will probably make soon.
This is my new go to rice pudding recipe! I used to make my mom's but I think her ratios are off because every time I made it, it turned out dry or I had to add more milk in the middle of the baking process. In yours, I added some cinnamon and a bit of nutmeg. And yes I added raisins lol...but that's a personal choice. The only thing I might change is a slight reduction in sugar, as this is pretty sweet! The other thing I would recommend is keep an eye on it in the last 30 minutes or so of baking, as stoves can be different, so you don't want to overbake it. I also stirred it a couple of times during baking, just to check on whether it was getting thick or not. I noticed it stayed semi liquidy for awhile, and then all of a sudden thickened up, so that's why I recommend people watch it a bit in that last 30 min. I basically just used everyday rice that i already had, some sort of short grain I think, nothing special and it did just fine.
I always add a bit of Vanilla Bean Paste to recipes that call for Vanilla. Gives me the flecks and specks and mouth feel of using Vanilla Pods at a fraction of the price.
Lovely! Thanks for sharing this. It's good to be reminded wonderful home-made cooking can be really simple. My mother made it with a grating of nutmeg rather than vanilla, and it was always served with a dollop of strawberry jam. In the UK you can buy short-grain rice which is sold specifically as 'pudding rice' - I'm not sure what variety it actually is but it makes a very creamy and soft pudding without much texture, while long grain rice remains chewier.
Never in my life have I seen Rice Pudding made from raw uncooked rice, thanks for the education!
Rice Pudding at our house was always from day old leftover Chinese take-out rice.
Mom put the rice in a pot, added water and a pinch of salt, and simmered until liquid was absorbed. Then she did it again, but used Milk. And, usually, a third time, with milk again, and sugar to taste. That last time, she didnt let the rice get dry, but IMMEDIATELY after taking it off the stove, she whisked in a beaten egg, poured the now rice egg custard into a bowl, sprinkled with cinnamon and covered the bowl with plastic wrap. It sat on the counter awhile for the residual heat to finish the cooking, and served warm. Leftovers got refrigerated for breakfast the next day, unless I got to the bowl, then there were no leftovers!😊
Ty for omitting raisins LOL for my viewing pleasure.Considering the cost of milk in canada..4 cups is up there with the vanilla price 😅. As I am the only rice pudding eater in my family..im going to do 1/4 of this recipe tonight as a treat for me.Easy Peasy
Me too
I have an old and favourite general cookbook from the New York Times that has the same recipe, only they ask to stir it every 15 minutes towards the end of cooking, I guess to avoid the skin. I do remember it was the best rice pudding ever, and no raisins were harmed in its production. Thanks for reminding me of this, making it today!!!
there’s a rice porridge we make for Christmas in norway kind of similar but we always used cream and almond
Do you add cardamom?
@@itzel1735he most basic Norwegian rice porrige is just milk rice and a pinch salt that's boiled.
It's served hot with a knob of butter, sugar and cinamon.
As a dessert for Christmas you mix cold rice porrige with whipped cream and some sugar. It can optionally be flavored with some vanilla or almond extract. It most often is served with a red sauce made from berry juice like raspberry.
@@espenschjelderup426 mmmm... risgrøt 🙂 i'll have mine with tyttebær, takk! 😋🥰
@@ubombogirl ja det finns nok veldig mange varianter 🙂
Jeg lager risgrøt og riskrem uten melk pga. allergi 😀
@@espenschjelderup426 Det er deilig! Det er ikke julaften uten.
Glenn, many years ago my sister invited me to have some of the rice pudding she had made. I looked in the fridge and saw meatloaf...
She got mad at me... the "meatloaf" was a solid loaf of very cinnamon-y rice pudding.
She claimed she got the recipe from a Puerto Rican friend... to this day I'm not sure if that's what it was supposed to be like, but it WAS tasty! Had to cut it into squares like a brownie to eat it.
My friend introduced me to your channel because I have fears around cooking....terrible child hood traumas......but you've found yourself a mew subscriber.....thank you for sharing your passion about food and cooking....it gives me hope......your wife is cool
This is in my oven right now. I just put the baking dish on a scale to weigh rice and sugar so I didn’t have to dirty up another bowl. I used half Koshihikari and half Jasmine for the rice and vanilla paste instead of bean/extract. I can’t wait to try it.
One vote for team raisin. (Yay! Rice pudding! Love every culture’s rice puddings. Have made variations from US, Ireland, Spain, Morocco, Greece, Sweden, France,, Thailand, India…loved them all. Time to add Canada to the list. Should it be topped with a drizzle of maple syrup?)
In our house my mother always added a small can of Carnation evaporated milk, a tablespoon of butter and grated nutmeg on the top. The skin in our family was always called the "Milkman's Trousers"!
I love raisins in my rice pudding.
Hi Glen Jules and all the commentators. I once made a very fancy french Riz A L'Impertrice, it was fun to make and had lots of bells and whistles. I only made it ONCE. I also like vanilla and nutmeg in the more basic recipe and tend to use cream instead of milk. ah nostalgia
In the Netherlands it is 1l milk, 100 g sugar, 200g rice, 1 TS cinnamon. And 50g butter. And slow cook it. Alternative is 500ml milk, 500ml coconut milk.
Yum! I add rum soaked raisins in mine.
CAN $8 for 2 vanilla beans is a steal! Try buying them in the US. My local market charges US $16-$30.
Bruised cardamom seeds in this is SOooooo good. Just don't forget to take them out at the end. Lol
Great video Glen. I would love to see a video series from you called "It Can Be That Simple".
🖐Also pro-skin on top of pudding.
I like to use brown rice because it does keep that bite to it instead of dissolving into mush. But I must have cinnamon and raisins in my rice pudding.
Awesome! My grandmother was a Russian German from South Dakota and rice pudding definitely reminds me of her. She made it all the time, only her's had no vanilla and had cinnamon and raisins in it. Thanks for sharing!
Now I want rice pudding.
I agree with Glen, no raisins!!! I hate when you suddenly get the chewy raisins in something that shouldn't have it. I find it so annoying when you buy some granola but there's dried fruit in it - that's muesli! I do like raisins by themselves, though. They have a place - solo or as raisinettes (spelling? lol) - and are great snacks.
In the Netherlands we have rice pie that has a bready dough base but other than that looks quite similar. The only upside of the crust is that you can eat it with your hands.
Would love that recipe
@@--Zenwebgoddess-- Sorry UA-cam doesn't always inform me of replies. But here is a recipe (metric)
For the filling:
1l milk
100g rice
130g sugar
2,5 eggs
Some flour or starch to bind the filling if needed.
For the dough:
200g flour
12g yeast
1dl milk
20g butter
12g sugar
.5 egg
Salt
Start by cooking the rice and 100g of sugar in milk. If the pudding is still runny use flour or starch to bind the pudding. Leave the pudding to (partially) cool
Warm the milk to body temperature and add the yeast
Add the salt and sift the flour in a large bowl
Make a depression and add the milk butter sugar and egg into the flour.
Kneed the dough until supple and smooth.
Let it rise until doubled in size
Kneed again and roll into a circle of about 32cm in diameter. (Add a little flour or milk if needed)
Put the dough into a pie dish (shallow metal one) and clean up the edges.
Use a fork to dock the dough and let it rise for a second time.
Take the yolks and remaining 30g of sugar and beat until foamy. Add to the rice pudding and fold.
Beat the eggwhites until stiff peaks and fold it into the pudding in thirds.
Evenly distribute the filling over the pie.
Bake for 200C in a convection oven for 25-30 minutes.
It is ready when the dough is brown and easily releases from the pie dish.
Use a cooling rack to let the pie cool.
For a more luxurious pie decorate with whipped cream and lots of chocolate shavings.
The dough is also used with among others apple, cherry, apricot, strawberry and pudding fillings. In those cases it might have a fine dough lattice or a crumble topping.
@@--Zenwebgoddess-- Oh and just to make it clear you don't need to blind bake this dough.
I grew up having rice pudding on a sunday after our family's roast. My all time favourite pudding. Thanks for sharing such a simple recipe for one of the best meals of my childhood
Cheap, cheerful and easy. Can't get better than that.
In the UK we would use the short-grained rice known here as pudding rice for rice pudding. We wouldn’t dream of using any long grained rice and never basmati. Like arborio rice, our pudding rice gives that creamy texture so beloved by those of us of an age to have had free school dinners. Your video makes want to go and make some. My mother and I used to have a battle to see who could get to the browned skin first, my brother and dad hated it.
Wow! Haven’t seen bagged milk in literally decades! Figured you’re Canadian🇨🇦
YES! Finally! A rice pudding recipe that doesn't require cooking milk on the stove, which I too often scorch in the pan. This will be test driven tomorrow for Sunday dinner, and I might just be brave enough to add raisins (or even chopped dates), and maybe, just maybe, a few walnuts.
rice pudding is like a big hug, simple and lovely. haha glen polished that bowl off n was going for a second but realised he was filming xD love it
Sounds good! I'll try it this week, yummy
Nice and simple. Now I'm craving tres leches
A good old UK school pudding recipe, serve with a generous dollop of red jam, very tasty. Try coconut flavouring instead of of vanilla extract. Lovely video.
Speaking of cost effective, what are your thoughts on vanillin/vanilla flavoring vs vanilla extract?
Serve it with a raspberry sauce, yummy.
Put a bit of cinnamon in it, and a handful of raisins, and this is my mother’s rice pudding. And now I’m craving it… as soon as this heat wave breaks and I can put on my oven again, I’m going to have to make some 💕
One hundred grams of rice is one hundred grams of rice 👌🏾👌🏾
Made this last week and it was great! The top browned completely before the rice was as soft as I had hoped. I’m trying it again now starting with the top covered. I also added only half the vanilla substituting in nutmeg, cinnamon, and ginger as extra flavoring. I’m excited to see how it turns out!
Man super simple. I’ll have to give this a go the next time I have a family get together.
I always loved the skin on top of baked rice pudding... My mother also sprinkled a little cinnamon on top & NEVER raisins...
I love nutmeg on top of my rice pudding.
I'm definitely #TeamRaisin. And Glen, thanks for using the handy dandy milk bag opener thingamajig. It's the only way to go. 🥛
Classic winner. Can't go wrong.
Raisins and a scrape or two of nutmeg.
Cheers from California, USA.
My grandma put in sour cherries...yum!
OH WOW!!! I'm going to try this recipe! I LOVE rice pudding, but for the life of me CANNOT seem to get it right cooking it in a pan! Thank you for sharing this recipe!
Looks good😊
Love simple and love rice pudding! It's a win win. Thanks so much. I hope you and Julie have a wonderful weekend.
Thanks for such a simple recipe. Do you have a simple recipe for baked custard?
Thanks for this! I am allergic to eggs but I love rice pudding. Can't wait to try this. I will add cinnamon and some rum soaked raisins. I also have health issues and can't stand at the stove stirring for 30 mins. Could you do more recipes that just require assembling and walking away? I make a Spanish rice style casserole that is just baked but I would love other inspiration.
I love how simple this is
I love catching up to your videos on a sunday . I havent had one of your videos pop up on my youtube in months So I guess I've got a lot of catching up to do. (Yes I'm subscribed with the alarm bells on all)
I always put sultanas in mine, but I'll try it plain tonight for the first try.
I've never purchased Vanilla extract; but I have bought Vanilla beans- usually 2- and dropped them in a bottle of the most neutral flavored vodka I can find and leave it for a month before using. Ta-Da vanilla extract.
Good show as always thank you kindly
I've definitely been craving more simplicity in my life these days. This seems just right.
We absolutely adore rice pudding here. I love it. But the bird would potentially kill for it... (she must be supervised at all times if there is rice pudding in the house.) I will have to make this recipe this weekend!
Thank you Glen for helping me feed my family. When you both like it, I know it's a winner👍👍👍 I will be making this on Sunday. Another amazing episode. 😀👍👍👍❤
looks great, thanks for raisin awareness
Yum
We ❤ rice pudding. Always looking for a recipe that has no capacity for milk boiling over on my stove. Thank you, especially for the ratio to make it impossible to forget.
This is the show I’ve been looking for for a while: baked rice pudding, starting with uncooked rice! Brilliant! Must go buy rice….. Question: whole milk? 2%? Go wild and get cream?
My mum made this all the time. Yum
Baked rice pudding is super simple and delicious, but it’s not going to pass muster in my household or many other parts of the world. I make a non-baked rice pudding.
I used to make rice pudding the old fashioned way on the cooktop and I had to constantly stir it so it doesn’t stick. Now I start the rice in my Instant Pot pressure cooker using basmati rice, water and a few whole cardamom pods. After the rice has been pressure cooked I switch to the slow cooker or sauté mode (depending on how fast I need the pudding to be cooked). I add milk and sugar then let it thicken. The rice in sauté mode needs frequent stirring but the slow cooker mode needs less frequent stirring.
I finish the rice pudding with half a teaspoon of rose water (less or more depending on the quantity of rice pudding and how fragrant the rose water is). Towards the end of the cooking process I might add golden raisins. I always remove the cardamom pods, and if I’m going to add raisins, I remove the cardamom before adding raisins. Cardamom pods taste awful if you bite into one. I transfer the dessert to a serving bowl and then I garnish it with pistachios.
Thank you for translating into freedom units 🦅
I love it with cinnamon on top in the crust.
Happy Saturday!
The few times I've had it, I didn't much like it. But I've never made it myself. Maybe I'll give it another try.
I love simple! I bet cinnamon would be good sprinkled on it!
My granny made this wth raisins. Comfort food. Love it.
Thanks for making this a ratio - that's simpler than recipe reading. I make a rice pudding with "forbidden" or black (purple) rice. My favorite!
I adore the simplicity of this! Hope one of my kids sees this and makes it. I have been quite pleased with our meals / treats (from the kiddos) since you started method cooking and iron cheffing. Still enjoy Aunt Eileen’s cake, grannies buns and the hot dog chowder among others :-)
I love rice pudding!....I still make it the way my grandmother and mother made it. Set in a Ban Marie, with eggs, and I use raisins too! Rice pudding is a true comfort food. Thank you for the recipe!
Oh my goodness. So simple. Thank you for saying whatever you have in your cupboard. Definitely gotta try this one.😊
One of my favorite cooking shows. Simple and interesting recipes.
Thank you for the recipe. Much simpler than my current recipe. 🎉
Add a large knob of butter, stir half way, and add nutmeg or similar fragrant spice sprinkle on top.
Wonderful basic recipe. I love that you have tried many different rices and combinations of rice. Pretty much no-fail, too, unless if you go off and forget you have it cooking!
This is certainly a rice pudding recipe I can get behind, just really simple, and nice and cheap.
I am going to go and make this right now. I love rice pudding, and this is so much more simple than the way I usually do!
Hey interesting recipie. Where i'm from (Rize-Turkey) we have the more liquidy(?) version of this called Sütlaç. I will try this one, it is practically same thing but way more solid.
Ahhh, good ol’ 🇨🇦bag milk. 🙂
I love raisins, so I would add them and some cinnamon. Lovely, simple recipe. Thanks, Glen.
.....slip a little El Dorado 12 or 15 yr dark rum in there...and some raisins. Tasty
I like the way you just get to it and don’t drag it out talking tosh lol. Question? How long do you bake it in the oven for? Regards from Tanya in the uk 👍😊
A comforting classic made easy! This One Pan Rice Pudding recipe is pure indulgence in every spoonful. Creamy, fragrant, and utterly delicious
I love this recipe. Rice pudding is one of my favourites and I have made it many times, many ways but never this way. So simple.
👍👍 Thank you Glen, That is awesome.
I cook a stove top one with 1.25 L of milk, 1 cup of Arborio and a pinch of salt.
Bring to boil, reduce to simmer with lid on for about 30 mins & sweeten with honey after cooking.
Not as good as a baked version though.
!ALGORITHM!
My grandmother used to make this rice pudding. When we asked her for her recipe she would never give us exact measurements, just out some milk and sugar with the rice😂. Thanks to you my sisters and I finally know how to make it!