Baked Austrian Rice Pudding Reisauflauf Recipes

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OLD FASHIONED BAKED RICE PUDDING



Old Fashioned Baked Rice Pudding image

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

2 large eggs, beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups scalded milk
1 1/4 cups cooked and cooled long grain rice (leftover is perfect, but do not use instant rice, If using short grain rice, use only 1 cup)
1/2 cup raisins
1 teaspoon vanilla
1 dash cinnamon

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

BAKED RICE PUDDING



Baked Rice Pudding image

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

1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
⅓ cup raisins
1 pinch ground nutmeg

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

BAKED AUSTRIAN RICE PUDDING ("REISAUFLAUF")



Baked Austrian Rice Pudding (

One of my childhooddays favourites! And I still do like this very fragrant, aromatic sweet pie/tarte like dish. Use apples (you might want to add more sugar then) instead of bananas, mangos or raisins. Serve lukewarm with vanilla sauce as main dish or as dessert.

Provided by Eismeer

Categories     Dessert

Time 50m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 11

250 g short-grain rice (or risotto rice such as arborio)
1 liter milk (or replace 250ml by cream)
100 g brown sugar
4 small ripe bananas
3 eggs (separate)
50 g butter
1 teaspoon cinnamon
1 teaspoon lemon zest
1 dash salt
1/2 vanilla bean
3 tablespoons brown sugar, for coating

Steps:

  • Slice vanilla bean in half lengthwise and scrape out seeds.
  • Bring milk and if using cream to a boil and add rice and vanilla seeds.
  • Reduce heat, cover pot and let rice steam until soft (about 20minutes).
  • Separate eggs and beat egg whites with a dash of salt until firm.
  • Mix butter, sugar until creamy.
  • Add egg yolks, cinnamon and lemon zest. Mix again.
  • Cut bananas in 5mm slices/rounds.
  • Add rice and mix until "batter" is homogeneous.
  • Incorporate beaten egg whites slowly.
  • Butter a casserole or a cake pan and pour in half of the rice batter. Spread mixture evenly.
  • Cover rice batter with banana slices and cover with the other half of rice batter. Spread evenly.
  • Sprinkle with 3 tablespoons brown sugar.
  • Let bake at 175°C for about 25-30 minutes until a golden brown crust has formed.
  • Enjoy!

REISFLADEN (RICE PUDDING CAKE)



Reisfladen (Rice Pudding Cake) image

Rice pudding cake is my husband's favorite German dessert! Serve with homemade whipped cream.

Provided by brandy

Categories     World Cuisine Recipes     European     German

Time 12h35m

Yield 12

Number Of Ingredients 15

½ gallon milk
1 cup uncooked white rice
1 cup white sugar
3 eggs, lightly beaten
¼ cup milk
2 teaspoons vanilla extract
¼ teaspoon salt
2 ½ cups all-purpose flour
2 ½ teaspoons active dry yeast
¼ cup white sugar
1 individual packet vanilla sugar
1 egg
½ cup lukewarm milk
½ cup melted butter
2 eggs

Steps:

  • Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.
  • Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.
  • Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.
  • Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.
  • Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.

Nutrition Facts : Calories 428.8 calories, Carbohydrate 63 g, Cholesterol 118.2 mg, Fat 13.8 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 7.9 g, Sodium 208.1 mg, Sugar 29.5 g

CLASSIC RICE PUDDING



Classic rice pudding image

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

butter, for the dish
130g pudding rice
70g caster sugar
2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
800ml whole milk
170ml double cream
grating of nutmeg
fruit jam of your choice, to serve (strawberry or apricot work well)

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

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