Joy Of Cooking Baked Rice Pudding Food

BAKED RICE PUDDING

Steps:

• Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.

GRANDMA'S RICE PUDDING

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

BAKED RICE PUDDING

Steps:

• Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
• Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

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.

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.

TOO SIMPLE BAKED EGGNOG RICE PUDDING

Steps:

• Cook rice as directed. Spray the baking dish and add the rice and the raisins and or craisins. Sprinkle with the cinnamon and nutmeg to taste.
• Pour the egg nog over the mixture until you can just see the liquid rising to the top.
• Bake at 325 for approximately one and a half hours or until set and still creamy through the middle. Serve warm or cold.
• Freezes well.

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.

JOY OF COOKING BAKED RICE PUDDING

Steps:

• Preheat oven to 325 degrees.
• Combine and beat well: milk, salt, sugar, butter, vanilla, and eggs.
• Add cooked rice, lemon rind, and lemon juice to mixture.
• Add raisins or dates (optional.).
• Pour into greased baking dish and bake for 50 minutes or until set.
• Serve hot or cold.