Custardy Rice Pudding Cherry Compote Food
OLD-FASHIONED RICE CUSTARD
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
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.
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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