Easternowruz Baked Rice Pudding Recipes

EASTER/NOWRUZ BAKED RICE PUDDING

Steps:

• Preheat oven to 450 degrees F.(*see note in step 4) Fill mini cupcake tins with 48 liners (two pans of 24.)
• Using mixer, combine sugar through "dash cinnamon" in the ingredient list. Mix well, then stir in rice (I remove cardamom pods after rice is cooked, and before adding rice to rest of the ingredients.) Use a small measuring cup to fill cupcake tins with mixture.
• Sprinkle with a touch of cinnamon, top with almonds, and then sprinkle with cinnamon sugar.
• Bake for 8-10 minutes. Mine browned a bit too much on the bottom this way, so next time I will lower the baking temp. and adjust the time.
• *Note: when I adapted this recipe, I halved the amount of liquid from the original...SO, I think next time I won't worry about draining the cottage cheese. The extra liquid shouldn't hurt it.

BAKED RICE PUDDING

Steps:

• Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
• Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

CREAMY BAKED RICE PUDDING

Steps:

• Preheat the oven to 350° F. Butter a 2 quart dish and set aside.
• In a large mixing bowl, whisk together the whole milk, sugar, and vanilla. Stir in the rice, raisins, cinnamon, and nutmeg.
• Pour the mixture into your prepared baking dish. Cover and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring well after each 30 minute interval for the first hour, then every 15 minutes.
• Remove the rice pudding from the oven and top with the heavy cream.

RICE PUDDING

Steps:

• Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
• Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.