Nannas Rice Pudding Recipes

MY NANNA'S STOVE TOP RICE PUDDING/RICE CUSTARD

Steps:

• Add all ingredients, exept the cinammon in a heavy based pot.
• Cook over a low/medium heat for 35-45 minutes, stirring often until you get the texture of rice that your family likes (we like it VERY soft).
• Do not let this boil.
• Serve hot, warm or cold.
• Sprinkle cinnamon over the top. I like to add homemade stewed apples.
• If you choose to refrigerate this, wait until it has stopped steaming.
• Careefully press the plastic wrap down and over the rice pudding so that it is touching to stop a skin forming.

GRANNY'S NANA PUDDING

Steps:

• In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
• Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
• Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.

BANANA RICE PUDDING

Steps:

• In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired.

NANNA'S RICE PUDDING

Steps:

• Preheat oven to 350 degrees. Cook one cup of rice (about 15 minutes). Drain and put in bowl. Pour over it 1 can of evaporated milk and 1 cup of sugar and 1 teaspoon of vanilla. STIR.----add 1 quart of whole milk(skim and 2% do not make it). Sprinkle cinnamon on top. Bake about an hour and when skin forms on top you fold it under and bake longer until second skin forms. It isn't a real firm pudding but a little on the runny side. Hope it turns out ok.

NANA'S RICE PUDDING

Steps:

• 1. Heat rice and water to a boil in a saucpan, stirring once or twice. Then put heat on low and cover and simmer rice for about 14 minutes. Do NOT lift cover during this time. All water should be absorbed when the time is up
• 2. Beat eggs in a casserole dish. (1 1/2 quart ungreased dish) Beat in sugar. Now stir in raisins, milk, vanilla, salt and hot rice.
• 3. Sprinkle the top with cinnamon. (I use a healthy amount since my family loves cinnamon)
• 4. Bake in preheated 325 degree oven for about 45 minutes. Do NOT cover. Be sure to stir every 15 minutes. (Do not over bake the rice or it will curdle)
• 5. The top of the pudding will be wet and not set. Stir pudding well and allow to stand for 15 minutes. This is when the liquid will be absorbed and make the pudding creamy.
• 6. You may serve this warm or cold (my family prefers it cold, it takes about 3 hours to chill up nice when put in frig covered) When serving sprinkle with a bit more cinnamon and top with whipped cream.