BAKED RICE PUDDING
This rice pudding is lovely served warm. It has the appeal of homemade comfort food.
Provided by Emtmom
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Yield 11
Number Of Ingredients 9
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.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g
OLD FASHIONED BAKED RICE PUDDING
Everyone loves this home-y custard type of rice pudding. One of the ultimate comfort foods. Add raisins or omit according to personal preference.
Provided by Chefiebig
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine eggs, sugar and salt.
- Gradually whisk hot scalded milk into egg mixture.
- Stir in rice, raisins and vanilla.
- Pour into a greased quart casserole dish.
- Set casserole into a larger ovenproof dish.
- Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
- Bake@ 325 for 90 minutes, or until knife pulls out clean.
Nutrition Facts : Calories 319.9, Fat 4.9, SaturatedFat 2.5, Cholesterol 81.9, Sodium 163.4, Carbohydrate 61.1, Fiber 1, Sugar 24.1, Protein 7.9
JOY OF COOKING BAKED RICE PUDDING
This recipe is adapted from the 1967 Joy of Cooking cookbook. I never make it with the optional raisins or dates, just a personal preference. The original recipe calls for covering the bottom and sides of the baking dish with cookie or cake crumbs, but I omit this step, as well.
Provided by Clevergirl7
Categories Dessert
Time 1h
Yield 1 , 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Combine and beat well: milk, salt, sugar, butter, vanilla, and eggs.
- Add cooked rice, lemon rind, and lemon juice to mixture.
- Add raisins or dates (optional.).
- Pour into greased baking dish and bake for 50 minutes or until set.
- Serve hot or cold.
Nutrition Facts : Calories 190.9, Fat 5.6, SaturatedFat 3, Cholesterol 74.7, Sodium 115.7, Carbohydrate 28.9, Fiber 0.2, Sugar 8.6, Protein 5.4
BAKED RICE PUDDING
This rice pudding is baked slowly in the oven to create the finest flavor and a creamy texture. Eliminating the constant stirring that you would ordinarily do with a stove top recipe, this rice pudding is not only delicious, but simple as well. Special Equipment Needed: 4 (6 oz) Ramekins. Cook time reflects time to chill, if desired. From Gourmet Magazine, December 2007.
Provided by Bev I Am
Categories Dessert
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F with rack in center of oven.
- Butter 4 (6 oz) ramekins.
- Add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin.
- Finely grate a little nutmeg over each, then stir to combine.
- Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form).
- Cool puddings in ramekins on a rack, about 1 hour.
- Discard skin from top of puddings, then stir 1 TBSP cream into each.
- Puddings can be served at room temperature or chilled.
- If desired, chill puddings, covered, at least 30 minutes.
- **Note: Rice pudding can be chilled up to 3 days before serving.
Nutrition Facts : Calories 217.1, Fat 9.6, SaturatedFat 5.8, Cholesterol 32.8, Sodium 54.7, Carbohydrate 27.5, Fiber 0.5, Sugar 14.8, Protein 5.3
BAKED RICE PUDDING
This recipe is simple yet results in superb comfort food. We have it as a family dessert or I sometimes make it if I have a "sickie" who can't be tempted to eat anything else. It's an old recipe that's worth repeating.
Provided by JNS381
Categories Dessert
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place rice, milk, sugar and vanilla into an ovenproof dish and stir well.
- Cut butter into small lumps and add to the dish.
- Sprinkle generously with grated nutmeg.
- Bake in a 150ºC oven for about 2 hours.
Nutrition Facts : Calories 358.1, Fat 12.9, SaturatedFat 8, Cholesterol 41.6, Sodium 132.9, Carbohydrate 53, Fiber 0.3, Sugar 25.1, Protein 7.7
AUNT LEE'S OLD FASHIONED (BAKED) RICE PUDDING
One of my favorite comfort foods when I was growing up, was my Aunt's baked rice pudding! Here is her recipe. Cook time does not include the 30 minutes for cooking the rice, or the standing time.
Provided by Dee514
Categories Dessert
Time 1h30m
Yield 2 Quarts, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine sugar, nutmeg and cinnamon, mix until well blended, and set aside.
- In a large (2 quart) bowl, beat egg yolks until light colored.
- Add sugar and spice mixture and beat well.
- Add milk and beat well.
- Add cooked rice and mix well.
- Stir in melted butter and raisins.
- Pour mixture in to a buttered 3-quart ovenproof casserole dish or baking pan.
- In a small bowl, beat egg whites until rounded peaks form.
- Beat Confectioner's sugar into egg whites until whites are glossy and stiff.
- Fold beaten egg whites in to rice mixture.
- Bake at 325°F for 50-60 minutes.
- Remove from oven and let stand until warm (20-45 minutes).
- Stir pudding until smooth and well mixed.
- Chill (or serve warm).
Nutrition Facts : Calories 356.6, Fat 7.8, SaturatedFat 4, Cholesterol 100.5, Sodium 87.7, Carbohydrate 63.8, Fiber 1.6, Sugar 31.2, Protein 8.7
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