Custard Rice Pudding Food

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OLD-FASHIONED RICE CUSTARD



Old-Fashioned Rice Custard image

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

6 eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup light raisins

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.

BEST EVER RICE CUSTARD PUDDING



Best Ever Rice Custard Pudding image

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

1 cup cooked rice
2 eggs
2 cups whole milk
1/8 teaspoon salt
4 tablespoons sugar
1 pinch nutmeg (optional)
1 dash vanilla essence (optional)
3/4 cup raisins (optional)

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.

OLD-FASHIONED RICE CUSTARD



Old-Fashioned Rice Custard image

I don't remember where or how I found this dessert. When I took it to a family reunion many years ago, however, a great-uncle was sure I'd used my great-grandmother's recipe! Church suppers are among the places I've carried my rice custard. At home, I like to have it warm for dinner. Then, the next morning, I'll frequently enjoy the leftovers cold for my breakfast. This dish is one I've been making for nearly as long as I've been married-and that's 42 years. My husband and I were true childhood sweethearts (I have known him since I was 3-1/2!). We have a daughter and two grandchildren. They live 15 minutes away, and they're the center of our life.

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 6-8 servings.

Number Of Ingredients 8

1/2 cup uncooked long-grain rice
4 cups 2% milk, divided
1/4 cup butter, cubed
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground nutmeg

Steps:

  • In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.

Nutrition Facts : Calories 256 calories, Fat 10g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 209mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 7g protein.

RICE CUSTARD



Rice Custard image

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

2 cups cooked rice
3 eggs
1/2 cup caster sugar
3 cups milk (I use reduced fat)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground nutmeg (extra)
1/2 cup raisins, I don't normally use (optional)

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.

CUSTARD RICE PUDDING



Custard Rice Pudding image

This rice pudding is a combination of milk, eggs, vanilla, lemon zest, raisins, and nutmeg. It is cooked in the oven and becomes custard-like.

Provided by Diana Rattray

Categories     Dessert

Time 1h40m

Yield 6

Number Of Ingredients 10

1/2 cup plain cooked rice
3 eggs (beaten)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1/2 cup raisins
3 1/2 cups milk
1 pinch of ground nutmeg (freshly ground is preferable)
Optional: whipped cream or whipped topping

Steps:

  • Gather the ingredients. Preheat the oven to 300 F and lightly butter a shallow 1 1/2- to 2-quart baking dish.
  • In a large bowl, add all of the ingredients except the nutmeg and stir until combined.
  • Pour the mixture into the prepared baking dish and sprinkle with the nutmeg.
  • Place the baking dish in a larger pan and pour in hot water to a depth of about 1 inch. Place in the oven and bake for about 1 1/2 hours, or until set.
  • The rice pudding is ready when a clean knife inserted into the center comes out with nothing clinging to it.
  • Serve the pudding warm, or once cooled, place in the refrigerator to chill and serve cold. Add a dollop of whipped cream or whipped topping, if desired.
  • Enjoy.

Nutrition Facts : Calories 218 kcal, Carbohydrate 38 g, Cholesterol 100 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 32 g, Fat 4 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g

MUM'S CUSTARD RAISIN RICE PUDDING



Mum's Custard Raisin Rice Pudding image

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

2 eggs
1/3 cup white sugar
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cups milk, scalded
1/2 cup raisins, rinsed and drained
1 cup rice, cooked (white)

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.

MAPLE CUSTARD RICE PUDDING



Maple Custard Rice Pudding image

Baked rice custard is a favorite Chinese treat, usually served with dim sum meals. Also considered a great comfort food in North America. This version is delicious hot or cold.

Provided by littleturtle

Categories     Dessert

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 8

3 cups milk
3 cups light cream (10%)
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup maple syrup
6 eggs
2 cups cooked long-grain rice (cooked in milk instead of water)
maple syrup, to taste

Steps:

  • Preheat oven to 325°F.
  • Butter a 12-inch square casserole dish.
  • In a large bowl, combine the milk, cream, maple syrup, vanilla, salt, and eggs; mix well to ensure that the eggs are thoroughly incorporated.
  • Add rice and stir until well combined.
  • Pour mixture into casserole dish; bake until mixture is set and top is golden and bubbling (30-40 minutes) or for a slightly creamier consistency cook in a hot water bath for 40-45 minutes.
  • Serve hot or cold, drizzled with maple syrup.

MY NANNA'S STOVE TOP RICE PUDDING/RICE CUSTARD



My Nanna's Stove Top Rice Pudding/Rice Custard image

My nanna made this for me as a child, I was a very picky eater, but I loved this. My nanna would swap between calling rice custard and rice pudding, so have decided to call it both! I have shared this on a forum and realised that I hadn't posted it. So here it is. I personally like this warm with stewed apples, but my children like it warm with ice-cream. It is also wonderful cold and re-heats well too. Sultana's can be added when cooking. Choose the condensed milk if you prefer a sweeter dessert.

Provided by cookingpompom

Categories     Dessert

Time 47m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup glutenous rice (I like aborio)
2 cups milk, dried milk powder and water work well too (full ceam, low fat, skim you choose)
1 cup heavy cream, unwhipped or 1 cup sweetened condensed milk
1 tablespoon vanilla
1/4-2/3 cup sugar, to your personal taste
1 tablespoon cinnamon, to sprinkle over

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.

Nutrition Facts : Calories 347.6, Fat 17.9, SaturatedFat 11, Cholesterol 65.7, Sodium 55.7, Carbohydrate 40.3, Fiber 1.1, Sugar 8.7, Protein 5.7

SENSATIONAL RICE CUSTARD PUDDING



Sensational Rice Custard Pudding image

This is a very old recipe that was my husband's grandmother's own creation. She was well known for her cooking and baking. I have been making this for over 40 years and always get raving reviews. Once, a cousin gifted me with a very large glass bowl that had 8 smaller serving dishes. She included a note that this was to become 'the family dinners rice custard pudding bowl' as everyone requested that I make it for all our gatherings! For a creamier custard pudding, use Aborio rice or a medium grain rice; I prefer the short Aborio rice. Never use instant rice. You may wish to use less sugar as this is a very sweet custard pudding, due to the condensed milk. I hope this becomes a favorite of your family too!

Provided by Debaylady

Categories     Dessert

Time 50m

Yield 16-18 serving(s)

Number Of Ingredients 11

1 cup arborio rice, uncooked
5 cups water
4 cups milk
3/4 cup sugar
1/4 teaspoon salt
1 (12 ounce) can Eagle Brand Condensed Milk
3 eggs, room temperature
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
nutmeg or cinnamon
raisins (optional)

Steps:

  • Spray the bottom and sides of a large pot with Pam. Then add the water, cover and bring it a boil; add the rice and stir with a wooden spoon. When it returns to a boil, cover and simmer until all water is absorbed.
  • Meanwhile, in a medium (Pam sprayed) saucepan, warm the milk and Eagle Brand condensed milk over medium heat, stirring frequently. Add to rice pot when all its water is absorbed. Use a wooden spoon to mix well.
  • (For the next step you may choose to either use the whole eggs or to separate them and whip the whites to be folded in before adding the vanilla. Personally, I like to whip the whites until they reach the soft peak stage and then gently fold them in near the end of the cooking time. This is when I whip the egg whites and set aside.).
  • In your blender, mix together either the egg yolks or the whole eggs along with the cornstarch and a small amount of milk (about 1/3 c.). Temper this mixture by adding 2-3 tablespoons of the hot milk mixture, then hit pulse once or twice.
  • Pour egg mixture into the rice and milk mixture. Stir to blend together.
  • Add sugar and salt; stir well. Continue cooking over medium heat until thickened, stirring constantly.
  • Note: If you are going to add the whipped egg whites, gently fold them in just before rice mixture reaches your desired thickened level. Then stir in the vanilla. Continue cooking for 2-3 minutes, stirring constantly.
  • Remove from heat and wait 15 minutes before pouring into your pretty glass serving bowl. Sprinkle nutmeg or cinnamon on top. Cover with Seran Wrap.
  • If not serving within a couple of hours, put in the refrigerator.
  • Enjoy -- all your time and efforts will be well worth it! I have made it with Splenda and low-fat milk as well as low-fat Condensed Milk with excellent results.

Nutrition Facts : Calories 214.6, Fat 5.2, SaturatedFat 2.9, Cholesterol 55.9, Sodium 109.9, Carbohydrate 36, Fiber 0.4, Sugar 21.9, Protein 5.8

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