Old Fashioned Baked Rice Pudding Food

OLD-FASHIONED RICE PUDDING I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

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.

OLD-FASHIONED RICE PUDDING

Steps:

• Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

OLD FASHIONED BAKED RICE PUDDING

Steps:

• Mix all ingredients except raisins in greased casserole dish.
• Bake 300°F for ONE hour.
• Reduce heat to 250°F for ONE and ONE HALF hours.
• Add raisins half hour before done.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

OLD FASHIONED BAKED RICE PUDDING

Steps:

• 1. Preheat oven to 325 degrees. Grease a 9 X 13 baking dish with butter, set aside.
• 2. In a small bowl whisk sugar and nutmeg together to remove any lumps. Set aside.
• 3. In a large mixing bowl, add eggs and beat well. You don't need to use a mixer, you can do this by hand with a whisk. Add the sugar and nutmeg mixture and whisk again until smooth. Add melted butter, vanilla and salt and whisk until smooth.
• 4. Add 1/2 cup of of milk and whisk thoroughly. Add remaining milk and whisk. Stir in rice and fruit and pour into prepared baking dish.
• 5. Bake for 30 minutes; Stir from the bottom to distribute fruit and rice evenly through pudding. Bake for another 30 minutes or until set. Serve warm plain or with whipped cream or your favorite topping. Refrigerate leftovers.

BAKED RICE PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well.
• Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine.
• Pour mixture into a greased casserole dish. Any oven-safe dish will work--you can use one pan to bake at least 9x9'' or bigger, or smaller individualized serving dishes.
• Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.
• If using a 9x9'' or slightly larger pan, bake for 40-50 minutes or until the top has set (It's okay if it jiggles just slightly). Serve warm.
• Leftovers store well in the refrigerator for up to 5 days.

CLASSIC RICE PUDDING

Steps:

• Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
• Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
• Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
• Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
• Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don't boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don't want it to be too thick before you take it off the heat. A touch soupy still is ok.
• Remove from heat and serve warm.

MOM'S OLD FASHIONED BAKED RICE PUDDING

Steps:

• Preheat the oven to 350 degrees (325 for convection).
• Cook the rice according to package instructions
• Add following ingredients to a blender: 1/2 cup sugar, 1/8 tsp salt, 1 quart whole milk, 1 tsp vanilla extract, and 3 eggs and blend until well combined.
• Spray baking dish with cooking spray.
• Add egg mixture to cooked rice and transfer to the baking dish.
• Place the rice pudding in the oven in a hot water bath and bake 2½ hours, stirring occasionally.
• Remove from oven and let cool before serving.
• Store any leftover pudding in refrigerator.

OLD FASHIONED BAKED CUSTARD RICE PUDDING

Steps:

• 1. Preheat oven to 350. Put a kettle of water on to boil.
• 2. Beat eggs with whisk until light. An electric mixer will overmix this recipe, don't use one.
• 3. Add sugar and whisk to combine.
• 4. Add the rest of the ingredients except the nutmeg. Mix until just combined.
• 5. Pour into a deep baking dish and sprinkle generously with nutmeg.
• 6. This needs to bake in a water bath. Place the baking dish in another oven-proof pan deep enough for the water to be about 1 1/2 inches deep. Put both of these in the oven and pour hot water to the correct level in the outside pan.
• 7. Bake at 350 40 to 45 minutes. A knife should come out clean. Don't be surprised if a layer of butter has risen to the top with the nutmeg floating in it.
• 8. Serve warm with the delicious butter pooling around it. If you don't want the butter to rise to the top mix more aggressively during preparation or use the mixer I warned against in the second step.