Grandmothers Rice Pudding From Bohemia Recipes

CLASSIC RICE PUDDING

Steps:

• Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
• Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
• Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
• Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
• Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don't boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don't want it to be too thick before you take it off the heat. A touch soupy still is ok.
• Remove from heat and serve warm.

GRANDMA'S RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.

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.

GRANDMA'S BAKED RICE PUDDING WITH MERINGUE

Steps:

• Place the water and rice into a saucepan, and bring to a boil over medium-high heat. Stir, and reduce heat to low. Cover pan, and simmer until all water is absorbed, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat the egg yolks together with 1/2 cup sugar in a mixing bowl. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins. Pour the rice mixture into a baking dish, and place inside a larger baking pan. Fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.
• Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. If necessary, add more water to maintain the water level.
• Meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. Continue beating, and gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove the pudding from the oven, leaving it in the larger baking dish. Top pudding with the meringue, swirling with a spoon to create soft peaks.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.

GRANDMOTHER'S RICE PUDDING FROM BOHEMIA

Steps:

• Arrange rice in 9x9 cake pan.
• Mix together eggs, milk, sugar, salt, and vanilla.
• Pour over rice.
• Sprinkle raisins in if desired (i love it with raisins!!).
• Sprinkle top with nutmeg.
• Place on cookie sheet in oven, pour water on cookie sheet to prevent scorching.
• Bake 425 for 25-30 minutes.
• Test with knife, done when it comes out clean.

GRANDMA'S RICE PUDDING

Steps:

• Pre-heat oven to 350.
• Stir rice, milk and sugar in large, deep cookie sheet. and bake for 1 hour, stirring frequently.
• Add raisins, nutmeg and vanilla and bake for an additional hour stirring frequently.
• Top with whipped cream and or cinnamon if desired.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• 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.