OLD-FASHIONED RICE CUSTARD
This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time.
Provided by Gayle M
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
- Add milk, sugar, vanilla and salt.
- Blend well.
- Stir in rice and raisins.
- Set casserole in pan of water.
- Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.
OLD-FASHIONED RICE PUDDING I
This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.
Provided by Juanita
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
- Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
- Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
OLD FASHIONED BAKED CUSTARD RICE PUDDING
This is the rice pudding of my childhood. It is more of a baked custard and served warm. Don't expect the pudding based, chilled rice pudding that is commonly served.
Provided by Pamela Rappaport
Categories Puddings
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Put a kettle of water on to boil.
- 2. Beat eggs with whisk until light. An electric mixer will overmix this recipe, don't use one.
- 3. Add sugar and whisk to combine.
- 4. Add the rest of the ingredients except the nutmeg. Mix until just combined.
- 5. Pour into a deep baking dish and sprinkle generously with nutmeg.
- 6. This needs to bake in a water bath. Place the baking dish in another oven-proof pan deep enough for the water to be about 1 1/2 inches deep. Put both of these in the oven and pour hot water to the correct level in the outside pan.
- 7. Bake at 350 40 to 45 minutes. A knife should come out clean. Don't be surprised if a layer of butter has risen to the top with the nutmeg floating in it.
- 8. Serve warm with the delicious butter pooling around it. If you don't want the butter to rise to the top mix more aggressively during preparation or use the mixer I warned against in the second step.
RICE CUSTARD
Nice quick easy recipe to make and a great way to use left over boiled/steamed rice. NOTE - I recently broke the dish I normally cook this rice custard in and the one I use now though the same size is deeper with a small surface area and it now takes about 55 minutes to cook through.
Provided by ImPat
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degree Celsius.
- Grease a 6 cup oven proof casserole dish.
- Place rice in casserole dish.
- Beat eggs and sugar together until thick and creamy, slowly add in milk beating continuously, add raisins (if using), then nutmeg. Pour custard over rice and give a stir.
- Sprinkle extra nutmeg on top.
- Put into oven and cook for 25 to 30 minutes (should have a firm look about it when cooked check not in the intro).
- Serve warm with a dollop of thick cream.
OLD FASHIONED RICE CUSTARD
Wonderful combination of rice pudding and custard. I have made this many times and have a hard time just eating one serving.
Provided by Margo59
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In the top of a double boiler, combine rice and 2 cups milk.
- Cook, stirring occasionally, over boiling water until rice is tender and most of milk has evaporated, about 45 minutes.
- Stir in butter.
- Beat eggs; blend in sugar, vanilla, salt and remaining 2 cups milk.
- Stir into the hot rice mixture.
- Pour into a lightly buttered 2 quart casserole and top with nutmeg or cinnamon.
- Bake at 350* for 50 minutes or until firm.
OLD FASHIONED CUSTARD STYLE RICE PUDDING! RECIPE
Provided by J. Gagliardi
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well. Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine. Pour mixture into a greased casserole dish. Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture. Bake for 30 minutes. Gently stir. Bake for an additional 30 minutes or until a knife inserted comes out clean. Serve warm.
OLD-FASHIONED BAKED CUSTARD
"You likely have all the ingredients for this delicious dessert in your kitchen right now," says Melissa Bruce of Crystal River, Florida. The old-fashioned treat has a smooth custard filling and crunchy golden top. At 12¢ a serving, it's an inexpensive as it is tasty.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.
Nutrition Facts : Calories 301 calories, Fat 16g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.
BAKED RICE CUSTARD
Make and share this Baked Rice Custard recipe from Food.com.
Provided by GrandmaIsCooking
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine eggs, sugar and salt.
- Stir in hot milk slowly.
- Add cooked rice, raisins and vanilla.
- Pour into buttered 1 ½-quart baking dish.
- Set in pan of hot water.
- Bake for 30 minutes in 325 degree oven then stir.
- Sprinkle with cinnamon and dot with butter.
- Continue baking for 60-70 minutes or until set.
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