Rice Custard Food

OLD-FASHIONED RICE CUSTARD

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.

BEST EVER RICE CUSTARD PUDDING

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.

BAKED RICE CUSTARD

Steps:

• Combine eggs, sugar and salt.
• Stir in hot milk slowly.
• Add cooked rice, raisins and vanilla.
• Pour into buttered 1 ½-quart baking dish.
• Set in pan of hot water.
• Bake for 30 minutes in 325 degree oven then stir.
• Sprinkle with cinnamon and dot with butter.
• Continue baking for 60-70 minutes or until set.

RICE CUSTARD

Steps:

• Preheat oven to 180 degree Celsius.
• Grease a 6 cup oven proof casserole dish.
• Place rice in casserole dish.
• Beat eggs and sugar together until thick and creamy, slowly add in milk beating continuously, add raisins (if using), then nutmeg. Pour custard over rice and give a stir.
• Sprinkle extra nutmeg on top.
• Put into oven and cook for 25 to 30 minutes (should have a firm look about it when cooked check not in the intro).
• Serve warm with a dollop of thick cream.

OLD-FASHIONED RICE CUSTARD

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.

BAKED CARAMEL CUSTARD

Steps:

• Preheat oven to 350 degrees F.
• Melt brown sugar in a saucepan over medium heat until it turns to liquid and begins to caramelize. Pour into 6 custard cups, shaking cups to make sure the sugar is evenly distributed. Don't touch the sugar because it will be very hot.
• Mix the remaining ingredients together and pour into each custard cup. Fill a large baking pan with 1-inch of hot water. Place custard cups in the water bath and bake for about 45 to 50 minutes, or until just set. Cool in the baking pan until they reach room temperature. Remove from water bath and chill. To serve, quickly turn each cup over onto an individual serving plate. The sugar will have turned into a delicious syrupy glaze. For an extra treat, serve with fruit and whipped cream.

SENSATIONAL RICE CUSTARD PUDDING

Steps:

• Spray the bottom and sides of a large pot with Pam. Then add the water, cover and bring it a boil; add the rice and stir with a wooden spoon. When it returns to a boil, cover and simmer until all water is absorbed.
• Meanwhile, in a medium (Pam sprayed) saucepan, warm the milk and Eagle Brand condensed milk over medium heat, stirring frequently. Add to rice pot when all its water is absorbed. Use a wooden spoon to mix well.
• (For the next step you may choose to either use the whole eggs or to separate them and whip the whites to be folded in before adding the vanilla. Personally, I like to whip the whites until they reach the soft peak stage and then gently fold them in near the end of the cooking time. This is when I whip the egg whites and set aside.).
• In your blender, mix together either the egg yolks or the whole eggs along with the cornstarch and a small amount of milk (about 1/3 c.). Temper this mixture by adding 2-3 tablespoons of the hot milk mixture, then hit pulse once or twice.
• Pour egg mixture into the rice and milk mixture. Stir to blend together.
• Add sugar and salt; stir well. Continue cooking over medium heat until thickened, stirring constantly.
• Note: If you are going to add the whipped egg whites, gently fold them in just before rice mixture reaches your desired thickened level. Then stir in the vanilla. Continue cooking for 2-3 minutes, stirring constantly.
• Remove from heat and wait 15 minutes before pouring into your pretty glass serving bowl. Sprinkle nutmeg or cinnamon on top. Cover with Seran Wrap.
• If not serving within a couple of hours, put in the refrigerator.
• Enjoy -- all your time and efforts will be well worth it! I have made it with Splenda and low-fat milk as well as low-fat Condensed Milk with excellent results.

WILD RICE CUSTARD WITH SASKATOON BERRIES

Steps:

• Bring almond milk and wild rice to a boil, then reduce heat and cook until rice opens up and is soft and chewy, approximately 40 minutes. Strain rice and save warm almond milk. Approximately 2 cups (500 mL) liquid should remain.
• Heat honey on low heat to ensure it will pour smoothly. Whisk eggs, cinnamon, and cloves in bowl until well whipped. Slowly add warm honey to eggs, while whisking. Stir in leftover almond milk slowly to ensure the eggs are tempered. Do not whisk briskly at this point; stir or whisk slowly, to avoid incorporating too much air and creating foam.
• Preheat oven to 325 F (160 C). Fill oven-safe pan with 2 in (5 cm) water to create a water bath for holding 8 ramekins.
• Spoon 1 to 2 Tbsp (15 to 30 mL) wild rice into ramekins. Pour custard over top and place ramekins in water bath. Place in oven for approximately 35 minutes until custard is set. Remove from water bath and let cool before chilling in the refrigerator.
• Top chilled custard with fresh berries.

RICE CUSTARD

Steps:

• Combine rice, water, and salt in a medium pot. Cover, bring to a boil and reduce to a simmer. Cook, covered, until water has been absorbed and rice is very soft, about 15 minutes.
• While the rice cooks, whisk eggs, sugar, orange peel, vanilla extract, and nutmeg together in a large bowl until foamy and pale yellow.
• Once rice is fully cooked and most of the water is absorbed, stir in the heavy cream. Return to a boil then reduce to a simmer.
• Slowly pour a ladleful, about 1/2 cup, of the hot rice and cream into the egg mixture while constantly whisking. Repeat as needed until the egg mixture is close to the same temperature as the rice and add it to the pot.
• Cook over medium heat, stirring constantly and making sure to scrape the sides and bottom of the pot, until the custard has thickened and coats the back of your spoon, about 15 minutes.
• Transfer to a large bowl or eight 4-ounce ramekins and refrigerate for at least 8 hours before serving. Before serving top with a little extra freshly grated nutmeg.

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.

RUM AND RAISIN RICE CUSTARD PUDDING

Steps:

• Preheat oven to moderately slow, 160ºC. Place a 4-5 cup oven-proof dish in a large roasting pan.
• In a small jug, combine raisins and rum. Set aside for 10 minutes to soak. Drain excess.
• In a medium bowl, whisk cream, milk, eggs and sugar together. Stir in rice and raisins.
• Pour into dish and sprinkle with cinnamon sugar. Add enough boiling water to roasting pan to come halfway up the sides of dish.
• Bake for 35-40 minutes until just set (it will wobble very slightly in the centre). Serve warm with cream, if desired.

CUSTARD RICE PUDDING

Steps:

• Gather the ingredients. Preheat the oven to 300 F and lightly butter a shallow 1 1/2- to 2-quart baking dish.
• In a large bowl, add all of the ingredients except the nutmeg and stir until combined.
• Pour the mixture into the prepared baking dish and sprinkle with the nutmeg.
• Place the baking dish in a larger pan and pour in hot water to a depth of about 1 inch. Place in the oven and bake for about 1 1/2 hours, or until set.
• The rice pudding is ready when a clean knife inserted into the center comes out with nothing clinging to it.
• Serve the pudding warm, or once cooled, place in the refrigerator to chill and serve cold. Add a dollop of whipped cream or whipped topping, if desired.
• Enjoy.

OLD-FASHIONED RICE CUSTARD

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.

RICE CUSTARD PUDDING

Steps:

• 1. Wash rice and drain thoroughly. Cook according to package directions, making sure all water is absorbed and the rice is tender.
• 2. Beat eggs slightly, add sugar, vanilla, and salt. Stir in milk. Add cooked rice. Turn into a 1 quart baking dish. Sprinkle the top lightly with nutmeg.
• 3. Place baking dish into a larger dish with 1 inch of water. (a water bath) This keeps the rice from burning on the bottom.
• 4. Bake at 325 degrees, for 1 1/2 to 2 hours. (It takes closer to 2 hours in my oven.)

BAKED RICE CUSTARD

Steps:

• Cook the rice in boiling water for 10 minutes, drain well.
• Beat the eggs, sugar, essence and milk together. Add the sultanas and rice.
• Pour into an ovenproof dish. Sprinkle with grated nutmeg.
• Stand in a baking dish containing enough hot water to come halfway up the sides of the dish. Bake at 170 °C / 325 °F / Gas 3 for 1 1/2 hours or until just set