Fragrant Baked Rice Pudding Food

OLD FASHIONED BAKED RICE PUDDING

Steps:

• In a large bowl, combine eggs, sugar and salt.
• Gradually whisk hot scalded milk into egg mixture.
• Stir in rice, raisins and vanilla.
• Pour into a greased quart casserole dish.
• Set casserole into a larger ovenproof dish.
• Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
• Bake@ 325 for 90 minutes, or until knife pulls out clean.

BAKED RICE PUDDING

Steps:

• Preheat oven to 325 degrees F with rack in center of oven.
• Butter 4 (6 oz) ramekins.
• Add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin.
• Finely grate a little nutmeg over each, then stir to combine.
• Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form).
• Cool puddings in ramekins on a rack, about 1 hour.
• Discard skin from top of puddings, then stir 1 TBSP cream into each.
• Puddings can be served at room temperature or chilled.
• If desired, chill puddings, covered, at least 30 minutes.
• **Note: Rice pudding can be chilled up to 3 days before serving.

BAKED RICE PUDDING

Steps:

• Place rice, milk, sugar and vanilla into an ovenproof dish and stir well.
• Cut butter into small lumps and add to the dish.
• Sprinkle generously with grated nutmeg.
• Bake in a 150ºC oven for about 2 hours.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

BAKED RICE PUDDING (BETTY CROCKER)

Steps:

• In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
• In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
• Serve warm or chilled with cream.

CREAMY BAKED RICE PUDDING

Steps:

• Preheat the oven to 350° F. Butter a 2 quart dish and set aside.
• In a large mixing bowl, whisk together the whole milk, sugar, and vanilla. Stir in the rice, raisins, cinnamon, and nutmeg.
• Pour the mixture into your prepared baking dish. Cover and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring well after each 30 minute interval for the first hour, then every 15 minutes.
• Remove the rice pudding from the oven and top with the heavy cream.

SIMPLY SPLENDID RICE PUDDING

Steps:

• Preheat oven to 300F; have ready a greased 8-cup baking dish (preferably glass, says Rose Murray).
• Heat the milk in a large saucepan over medium-high heat just until bubbles appear around the edge; remove from the heat.
• Add all the remaining ingredients to the milk, combine well, then pour into the prepared pan.
• Bake in preheated oven for two hours, until rice is just tender and most of the milk has been absorbed; stir twice during the first hour of baking.

BAKED RICE PUDDING

Steps:

• Preheat oven to 350.
• Blend instant nonfat dry milk in water until smooth in heavy sauce pan.
• Add butter and rice; heat slowly until scalding.
• Mix salt, sugar, raisins, vanilla, and beaten eggs; combine with hot rice mixture. Turn into a buttered baking dish. Set in a pan of hot water.
• Bake for 1 hour.

FRAGRANT RICE PUDDING WITH PISTACHIOS (KHEERNI)

Steps:

• Bring 6 cups milk to boil in heavy shallow 5-quart saucepan. Rinse rice with cold water until water runs clear. Drain. Stir rice into milk. Reduce heat and simmer until pudding thickens and rice is very tender, stirring frequently, about 1-1/4 hours.
• Puree 1/4 cup milk and almonds in blender until smooth, stopping occasionally to scrape down sides of blender. Add banana, sugar, cardamom and saffron and blend. Pour into pudding. Rinse blender with remaining 1/4 cup milk and add to pudding. Continue simmering until thickened to consistency of tapioca, about 10 minutes. Cool to room temperature. Cover and refrigerate until well chilled.
• Just before serving, spoon into goblets and sprinkle with pistachios.