Old Fashioned Custard Style Rice Pudding Food
OLD-FASHIONED RICE PUDDING I
This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.
Provided by Juanita
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g
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.
GRANDMA'S RICE PUDDING
My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. -Margaret DeChant, Newberry, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
OLD FASHIONED BAKED RICE PUDDING
Everyone loves this home-y custard type of rice pudding. One of the ultimate comfort foods. Add raisins or omit according to personal preference.
Provided by Chefiebig
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 319.9, Fat 4.9, SaturatedFat 2.5, Cholesterol 81.9, Sodium 163.4, Carbohydrate 61.1, Fiber 1, Sugar 24.1, Protein 7.9
OLD-FASHIONED RICE CUSTARD
This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time.
Provided by Gayle M
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
- Add milk, sugar, vanilla and salt.
- Blend well.
- Stir in rice and raisins.
- Set casserole in pan of water.
- Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.
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.
OLD FASHIONED RICE CUSTARD
Wonderful combination of rice pudding and custard. I have made this many times and have a hard time just eating one serving.
Provided by Margo59
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In the top of a double boiler, combine rice and 2 cups milk.
- Cook, stirring occasionally, over boiling water until rice is tender and most of milk has evaporated, about 45 minutes.
- Stir in butter.
- Beat eggs; blend in sugar, vanilla, salt and remaining 2 cups milk.
- Stir into the hot rice mixture.
- Pour into a lightly buttered 2 quart casserole and top with nutmeg or cinnamon.
- Bake at 350* for 50 minutes or until firm.
MY NANNA'S STOVE TOP RICE PUDDING/RICE CUSTARD
My nanna made this for me as a child, I was a very picky eater, but I loved this. My nanna would swap between calling rice custard and rice pudding, so have decided to call it both! I have shared this on a forum and realised that I hadn't posted it. So here it is. I personally like this warm with stewed apples, but my children like it warm with ice-cream. It is also wonderful cold and re-heats well too. Sultana's can be added when cooking. Choose the condensed milk if you prefer a sweeter dessert.
Provided by cookingpompom
Categories Dessert
Time 47m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients, exept the cinammon in a heavy based pot.
- Cook over a low/medium heat for 35-45 minutes, stirring often until you get the texture of rice that your family likes (we like it VERY soft).
- Do not let this boil.
- Serve hot, warm or cold.
- Sprinkle cinnamon over the top. I like to add homemade stewed apples.
- If you choose to refrigerate this, wait until it has stopped steaming.
- Careefully press the plastic wrap down and over the rice pudding so that it is touching to stop a skin forming.
Nutrition Facts : Calories 347.6, Fat 17.9, SaturatedFat 11, Cholesterol 65.7, Sodium 55.7, Carbohydrate 40.3, Fiber 1.1, Sugar 8.7, Protein 5.7
OLD FASHIONED RICE PUDDING
Rice pudding uses left-over cooked rice, raisins and apples. We like it served chilled with a dollop of sour cream. It is also good served for breakfast with milk.
Provided by ellie_
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together (except for nutmeg) in a 2-quart casserole dish.
- Sprinkle nutmeg on top.
- Bake at 350-degrees F for 50 minutes to one hour.
- Test with a table knife by sticking knife in center of dish, if it comes clean pudding is done.
OLD-FASHIONED RICE PUDDING
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. -Sandra Melnychenko, Grandview, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 214 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 266mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
OLD FASHIONED RICE PUDDING
Make and share this Old Fashioned Rice Pudding recipe from Food.com.
Provided by Christine
Categories Dessert
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thoroughly combine rice with all remaining ingredients.
- Pour into lightly greased crock-pot.
- Cover and cook on high for 2 hours.
- (or LOW: 4-6 hours).
- Stir after first hour.
- This recipe may be doubled if desired.
OLD FASHIONED RICE PUDDING
I used to love it when my mother made this pudding. Unfortunately I would have to fight my dad for a bowl because as soon as he saw it he would eat the whole thing. A real yummy treat for your family.
Provided by AussieGal Tracey
Categories Dessert
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients (except for nutmeg) into a large saucepan and place on stove.
- Cook on low to medium heat for around 2 hours stirring every 10 - 15 minutes.
- After 2 hours, take off of heat and let cool.
- Place into a large dish.
- Sprinkle nutmeg over the top and chill in fridge for about 3 hours.
- I know this might seem a long time but it isn't that hard to do and is great as a recipe you can do in advance.
Nutrition Facts : Calories 346.8, Fat 9.3, SaturatedFat 5.8, Cholesterol 34.2, Sodium 120, Carbohydrate 56.1, Fiber 0.5, Sugar 25.3, Protein 9.7
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