Country Rice Pudding Recipes

GRANDMA'S RICE PUDDING

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

RICE PUDDING

Steps:

• In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40 to 45 minutes.
• Remove vanilla bean; stir in orange zest and heavy cream. Rice pudding may be served at room temperature or chilled.

OLD-FASHIONED RICE PUDDING

Steps:

• Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

OLD-FASHIONED RICE PUDDING I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

COUNTRY RICE PUDDING

Steps:

• In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally.
• Reduce heat to low and simmer , uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer.
• Remove from heat and stir in bourbon and vanilla extract. Chill before serving.
• Sprinkle with Cinnamon Sugar before serving.
• CINNAMON SUGAR: Combine cinnamon and sugar and store in a tightly covered bowl.

COUNTRY RICE

Steps:

• Bring the stock to a boil with the green onion and pepper.
• Add the rice; turn down to a simmer and cover; cook for 20 minutes.
• NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer.
• VARIATIONS: Rice made with fish stock can be served with fish, beef-stock rich with beef.
• If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.