MOM'S BAKED RICE PUDDING
I love this rich pudding. It is not a dieter's friend but I have lightened it up from time to time. What makes this special is the short grain rice, whole milk and butter. Comfort food at its finest.
Provided by GaylaV
Categories Dessert
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Turn oven to 325F and grease large casserole dish.
- Pour in first 5 ingredients and stir well. It will look like a lot of milk but it isn't too much.
- If you want raisins and cinnamon stir it in now. I never put them in as my family prefers it without.
- Dot the top of the ingredients with chunks of butter.
- Bake for 2-3 hours. Stir every 15 minutes for the first hour and then just let it cook. Check it at 2 hours and if it is getting dry add another cup of milk and stir. Taste test to be sure rice is cooked.
- It will get a nice brown skin on top. You can remove it but I like to stir it in as I serve it. It is very flavourful.
- Enjoy!
Nutrition Facts : Calories 244.4, Fat 10.3, SaturatedFat 6.2, Cholesterol 29.8, Sodium 407.7, Carbohydrate 31.2, Fiber 0.3, Sugar 21.8, Protein 6.6
MUM'S CUSTARD RAISIN RICE PUDDING
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
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.
MOM'S RICE PUDDING
This was one of our favourite desert recipe when we were growing up. It is very easy to make and ends up with a crème brûlée type topping with the 'rice pudding' below. You can cut the sugar down a little if you don't like a sweet rice pudding. And by the way, this is one of the few recipes I'd suggest using cooked Minute Rice!
Provided by Kim A. Heaphy
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients and place in non greased casserole dish.
- Sprinkle top with cinnamon. Cook `baine-marie' at 350 for 60-70 minutes.
- Serve hot with or without cream.
- For those unfamiliar with 'baine-marie', it is placing the casserole dish into a lasagna pan and fill the lasagna pan with about 1/2 inch of water.
Nutrition Facts : Calories 247.3, Fat 6.3, SaturatedFat 3.1, Cholesterol 120, Sodium 183.2, Carbohydrate 40.3, Fiber 0.6, Sugar 24.2, Protein 7.6
MUM'S RICE PUDDING
Make and share this Mum's Rice Pudding recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 2h33m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash rice thoroughly in a sieve before using.
- Put rice in casserole dish.
- Sprinkle sugar over.
- Put a knob of butter on top.
- Cover with milk.
- Bake at 300°F for 2 1/2 - 3 hours.
- stir often and add more milk as needed.
- You will find towards the end a skin will start to form, this is fine just stir it inches.
Nutrition Facts : Calories 106, Fat 4.9, SaturatedFat 2.9, Cholesterol 14.7, Sodium 55.5, Carbohydrate 11.8, Sugar 12.7, Protein 3.9
MUM'S STOVE-TOP RICE PUDDING
Why is it the simplest of things has the biggest of flavours :)
Provided by Sue Fitzpatrick
Categories Puddings
Number Of Ingredients 6
Steps:
- 1. In a pot, add and cook all the ingredients (except vanilla) till it comes to a boil, stirring occasionally.
- 2. Remove pot from heat and stir in vanilla. Cover pot until moisture is absorbed and pudding is creamy (about 5 mins).
- 3. Serve warm. Sprinkle with a dash of cinnamon or nutmeg. Add a scoop of vanilla ice-cream or by itself.(I like to add a little milk to mine instead of ice-cream) - makes 4 small servings
MY MUM'S RICE PUDDING BRULEE
This is just divine. It's a real cross between rice pudding and a creme brulee. I give you the recipe, just as my Mum gave it to me. I think that originally (in the 60's) it was an Arabella Boxer one. It's so good, it's been cooked in my family for over 30 years. Kate in Katoomba
Provided by Kate in Katoomba
Categories Dessert
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Put rice in small pan and cover with boiling water and cook for 4 minutes.
- Drain and rinse under the hot tap.
- Put milk in pan with the vanilla and bring to the boil.
- Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.
- Cream butter and sugar until smooth and creamy, add egg yolks and beat.
- Take rice out of oven, and turn oven down a fraction.
- Add egg mix mixture to the rice and beat together with a fork.
- Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes.
- Remove and cool.
- When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.
- Chill and serve with thin cream.
MY MOM'S RICE PUDDING
Make and share this My Mom's Rice Pudding recipe from Food.com.
Provided by MsPia
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Boil rice in water for 10 minutes. Drain and reserve.
- Mix milk and sugar in a saucepan and simmer for 45 minutes.
- Add rice and simmer an extra 45 minutes, stirring occasionally.
- The milk should have a light caramel color.
- Let it cool and the refrigerate.
Nutrition Facts : Calories 338.5, Fat 9.1, SaturatedFat 5.6, Cholesterol 34.2, Sodium 121.2, Carbohydrate 55.2, Fiber 0.7, Sugar 25, Protein 9.6
MOM'S RICE PUDDING
Make and share this Mom's Rice Pudding recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar and milk in a saucepan. Place over medium heat. Stir until sugar is dissolved, then heat to just below the simmer point. Add rice and cook until the rice is soft, 20-30 minutes.
- Beat egg yolks in a small bowl. Add hot milk, a spoonful at a time, beating well after each addition, until the egg yolks have tripled in volume and are very warm. Add the egg yolks to the pan and stir well. Add raisins, cinnamon and vanilla, and stir well.
- Beat egg whites to soft peaks. Fold egg whites and custard together and transfer to a baking dish. Bake in preheated 300F oven until top is browned.
Nutrition Facts : Calories 344.5, Fat 5.9, SaturatedFat 3.2, Cholesterol 70, Sodium 78.9, Carbohydrate 65.6, Fiber 1.1, Sugar 33.9, Protein 7.9
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