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 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
EASY TRADITIONAL BRITISH RICE PUDDING
This creamy, hot, traditional rice pudding is the ultimate comfort food and not just in winter. This is a year-round favorite and so easy to make.
Provided by Elaine Lemm
Categories Dessert
Time 2h55m
Yield 6
Number Of Ingredients 9
Steps:
- Gather the ingredients. Heat the oven to 300 F/150 C.
- Lightly butter a 1.25-liter ovenproof pudding dish or an 8 x 8-inch square baking dish.
- Combine the milk and cream in a saucepan. Scrape the seeds from the vanilla pod using the back of a knife. Add the seeds to the pan and stir to disperse them. Drop in the vanilla pod. Heat the milk and cream through very gently; do not let it boil.
- Move the pan off the heat and leave the milk to infuse for 5 minutes. Remove the vanilla pod.
- Spread the rice and sugar in the buttered dish. Pour the warmed milk over it and stir thoroughly. Add the lemon strips and stir again.
- Grate a thick layer of nutmeg to generously cover the top.
- Place the dish on a baking sheet and carefully put it in the center of the preheated oven. Bake the pudding for 2 to 2 1/2 hours, until it turns creamy and thick and forms a skin of nutmeg on top.
- Let the pudding cool and set for about 15 minutes. Serve the rice pudding on its own or with stewed fruit such as poached pears or roasted rhubarb. You could also add a dollop of homemade jam on top.
Nutrition Facts : Calories 416 kcal, Carbohydrate 19 g, Cholesterol 109 mg, Fiber 0 g, Protein 7 g, SaturatedFat 22 g, Sodium 98 mg, Sugar 14 g, Fat 35 g, ServingSize 6 servings, UnsaturatedFat 0 g
TRADITIONAL BAKED ENGLISH RICE PUDDING
A proper rice pudding is smooth & creamy with just a hind of spices. Serve it with a spoonful of thick cherry jam or icecream. You can also add more spice or less depending on taste
Provided by mortarandpestle
Categories Dessert
Time 3h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C.
- Put the rice and sugar in an ovenproof dish. Strain the milk over the rice, discarding the vanilla pod Add the spices and stir to mix, then dot the surface with butter.
- Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
- Allow the pudding to finish cooking for the final 40 minutes without stirring.
Nutrition Facts : Calories 269.4, Fat 10.9, SaturatedFat 6.6, Cholesterol 29.9, Sodium 100, Carbohydrate 36.6, Fiber 1.1, Sugar 17.3, Protein 6.5
TRADITIONAL RICE PUDDING
An oldie but a goodie, this is one of the best and simplest of all puds. You just need to serve this rice pudding with a blob of jam for sheer comfort food heaven. The little bit of milk powder in the mix is an old trick that makes the pudding especially creamy.
Provided by Paul Hollywood
Categories Desserts
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat your oven to 150C/300F/Gas 2.
- Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter.
- Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become).
- Serve warm, with a blob of your favourite jam on top.
ENGLISH RICE PUDDING
Make and share this English Rice Pudding recipe from Food.com.
Provided by Cheri Lee
Categories Dessert
Time P1DT5m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- Stir together first 8 ingredients until thoroughly blended.
- Pour into a greased 13x9 inch baking dish; dot with butter, and sprinkle evenly with nutmeg.
- Place dish in a large pan; add hot water to a depth of 1 inch.
- bake at 350 degrees for 1 hour or until lightly browned and set.
- Cool slightly and cut into squares.
- Serve with lemon sauce.
- Lemon sauce:.
- Stir together water, sugar, cornstarch and salt in a small saucepan until smooth.
- Cook, stirring constantly, over medium heat 5 minutes or until thickened.
- remove from heat, and stir in butter, zest and lemon juice.
- Serve warm or cold.
Nutrition Facts : Calories 292.3, Fat 13.9, SaturatedFat 8.3, Cholesterol 92.1, Sodium 102.6, Carbohydrate 39.6, Fiber 0.5, Sugar 27.3, Protein 3.8
CHEF JOHN'S CLASSIC RICE PUDDING
For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
- Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
- Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g
BAKED RICE PUDDING
This rice pudding is lovely served warm. It has the appeal of homemade comfort food.
Provided by Emtmom
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Yield 11
Number Of Ingredients 9
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.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g
OLD-FASHIONED RICE PUDDING II
This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter.
Provided by Kim
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
- Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 36.9 g, Cholesterol 24.9 mg, Fat 7 g, Fiber 0.2 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 260.2 mg, Sugar 23.9 g
CLASSIC RICE PUDDING
Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat
Provided by Esther Clark
Categories Dessert
Time 1h35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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.
ENGLISH RICE PUDDING
Provided by Craig Claiborne And Pierre Franey
Categories dinner, dessert
Time 3h30m
Yield Four to six servings
Number Of Ingredients 6
Steps:
- Soak the raisins in hot water for 30 minutes or longer.
- Meanwhile, preheat the oven to 275 degrees.
- Rinse the rice well and drain. Set aside.
- Combine the milk, sugar, two tablespoons butter and the cinnamon in a saucepan and bring to the boil, stirring. Remove from the heat and add the rice. Drain the raisins and add them.
- Grease a five- or six-cup mold (an oval dish measuring about 14 by 8 by 2 inches is ideal) with the remaining tablespoon of butter. Pour in the rice mixture. Place in the oven and bake one hour and 45 minutes. For the first 45 minutes of baking, stir the rice-raisin mixture. Continue baking without stirring about one hour longer.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 6 grams, Sodium 64 milligrams, Sugar 31 grams, TransFat 0 grams
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
BAKED RICE PUDDING
Make and share this Baked Rice Pudding recipe from Food.com.
Provided by Samuel Holden
Categories Dessert
Time 1h1m
Yield 2 hungry people
Number Of Ingredients 7
Steps:
- Rinse the rice.
- In an ovenproof dish mix the ingredients except the butter.
- Place the knob of butter in the centre of the dish and sprinkle a tiny bit of cinnamon.
- Cook on middle shelf on a low heat for 1 hour.
- Stir halfway through.
- Serve with golden syrup, maple syrup, jam, or honey.
Nutrition Facts : Calories 310.1, Fat 14.8, SaturatedFat 9.2, Cholesterol 49.4, Sodium 166, Carbohydrate 36, Fiber 0.2, Sugar 13.3, Protein 9
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