Creamy Baked Rice Custard Recipes

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BAKED RICE CUSTARD



Baked Rice Custard image

Make and share this Baked Rice Custard recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 9

3 eggs, well beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
1 cup cooked rice
1/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon butter, sliced

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.

OLD-FASHIONED RICE CUSTARD



Old-Fashioned Rice Custard image

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

6 eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup light raisins

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



Best Ever Rice Custard Pudding image

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

1 cup cooked rice
2 eggs
2 cups whole milk
1/8 teaspoon salt
4 tablespoons sugar
1 pinch nutmeg (optional)
1 dash vanilla essence (optional)
3/4 cup raisins (optional)

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



Old-Fashioned Rice Custard image

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

1/2 cup uncooked long-grain rice
4 cups 2% milk, divided
1/4 cup butter, cubed
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground nutmeg

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.

OLD-FASHIONED RICE PUDDING I



Old-Fashioned Rice Pudding I image

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

2 eggs, beaten
4 cups milk
½ cup white sugar
½ cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
½ cup raisins
⅛ teaspoon ground nutmeg

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 CREAMY RICE PUDDING



Old Fashioned Creamy Rice Pudding image

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

1 ½ cups cooked rice
2 cups milk, divided
¼ teaspoon salt
⅔ cup golden raisins
1 egg, beaten
⅓ cup white sugar
1 tablespoon butter
½ teaspoon vanilla extract

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



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

CREAMY BAKED RICE CUSTARD



Creamy Baked Rice Custard image

Make and share this Creamy Baked Rice Custard recipe from Food.com.

Provided by katew

Categories     Dessert

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups milk
1/2 cup cream
2 tablespoons short-grain rice
2 whole eggs
1 egg yolk
1 pinch salt
1/2 cup sugar
1 teaspoon vanilla essence
nutmeg, grated

Steps:

  • .Heat milk and cream in pot.
  • Add washed rice, simmer 20 minutes.
  • Mix eggs, yolk, sugar, salt and vanilla in a jug.
  • Remove rice from heat and pour a little into egg mixture.
  • Stir constantly and add a little more.
  • Pour this mix back into rice pot.
  • Stir till sugar dissolved.
  • Put a 5 cup dish into a roasting pan, pour in custard.
  • Sprinkle nutmeg over.
  • Pour hot water into roasting pan to come 1/2 way up sides of dish.
  • Bake at 160 C for 30 - 40 minutes or till knife inserted comes out clean.

GRANDMA'S BAKED RICE CUSTARD



Grandma's Baked Rice Custard image

While growing up in Italy in the 1900s, my mother lived a very basic life. But when Easter Sunday arrived, my grandmother would make this dessert as a special treat.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20-22 servings.

Number Of Ingredients 9

14 large eggs, lightly beaten
1-1/2 cups sugar
4 cups whole milk
1 carton (15 ounces) ricotta cheese
1-1/2 cups cooked rice
1 can (8 ounces) crushed pineapple, undrained
1 cup evaporated milk
3 teaspoons vanilla extract
Ground cinnamon

Steps:

  • In a large bowl, combine eggs and sugar. Stir in the milk, ricotta cheese, rise, pineapple, evaporated milk and vanilla. Pour into a greased 13x9-in. baking dish and a greased 11x7-in. baking dish. Sprinkle with cinnamon., Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 96mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 0 fiber), Protein 9g protein.

CREAMY BAKED RICE



Creamy Baked Rice image

You can also add a small can of mushrooms to this dish. Very easy side dish to cook with an oven meal.

Provided by Marie

Categories     Long Grain Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

3/4 cup uncooked rice
1 (14 ounce) can chicken broth
1 (10 ounce) can cream of mushroom soup
minced onion
3 tablespoons butter

Steps:

  • Mix all ingredients together and place in a greased casserole dish.
  • Bake at 350° for about an hour.

BAKED CUSTARD



Baked Custard image

I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 teaspoons vanilla extract
2-2/3 cups whole milk

Steps:

  • In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.

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