Creamybakedricecustard Recipes

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

OLD FASHIONED CREAMY RICE PUDDING

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.

BAKED RICE PUDDING

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.

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.

OLD-FASHIONED RICE PUDDING I

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.

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.

CREAMY BAKED RICE CUSTARD

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.

CREAMY RICE PUDDING

Steps:

• In a small heavy saucepan, combine rice, milk, sugar and salt; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until thickened, about 20 minutes, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm or cold; serve with desired toppings.

BAKED CUSTARD

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.

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.

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.

BAKED RICE CUSTARD

Steps:

• Preheat oven to 325.
• Lightly grease a 1-quart casserole dish.
• Beat the eggs and milk together.
• Add the rice, sugar, and salt and combine well.
• Pour into casserole dish and set in a pan of hot water in the oven.
• Bake for 1 hour.

CREAMIEST RICE PUDDING

Steps:

• In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
• In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
• When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.