MUM'S CUSTARD RAISIN RICE PUDDING
This was my mum's recipe. Whenever I make this, it brings me right back to my childhood. So comforting and tasty! I LOVE it! :)
Provided by Nibblets
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs slightly. Add sugar, nutmeg, salt and vanilla; beat until blended.
- Add hot milk gradually, stirring constantly.
- Stir in rice and raisins.
- Pour into buttered 1 1/2 quart casserole or baking dish; set dish in larger pan filled with 2 inches of boiling hot water.
- Sprinkle top of pudding with a little nutmeg.
- Bake in moderate oven, 350 F for 1 hour or until set.
- NOTE: 1 1/2 hours cooking time includes both prep and bake time.
CINNAMON-RAISIN RICE PUDDING
Rice pudding may sound like an odd dessert, but it's so good! -Irene Schroeder, Hubbard, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the first seven ingredients. Stir in the rice, pecans and raisins. Pour into two greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet., Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 502 calories, Fat 19g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 118mg sodium, Carbohydrate 72g carbohydrate (45g sugars, Fiber 3g fiber), Protein 13g protein.
QUICK RICE AND RAISIN PUDDING
Stress free dessert ready in 15 minutes! Enjoy this rice and raisin pudding for a wonderful treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Mix all ingredients in 2-quart saucepan.
- Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.
Nutrition Facts : Calories 195, Carbohydrate 43 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
BEST EVER RICE CUSTARD PUDDING
Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.
Provided by zeeland55
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
- Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.
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