Grandmothers Rice Pudding From Bohemia Recipes
GRANDMA'S RICE PUDDING
My grandma used to make this for my mom, and she made it for me. It's just like hot rice pudding and so yummy served with cinnamon!
Provided by Egapylime
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.
Nutrition Facts : Calories 301 calories, Carbohydrate 51.3 g, Cholesterol 26.2 mg, Fat 7.8 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 99.4 mg, Sugar 32.6 g
GRANDMA'S RICE PUDDING RECIPE PHOTO BY TASTE OF HOME RECIPE
Provided by á-10254
Number Of Ingredients 7
Steps:
- Grandma's Rice Pudding Recipe My sisters and I always loved the rice pudding our grandma made. After Grandma passed away, I took it upon myself to try and find the secret to her pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share it here. TOTAL TIME: Prep: 10 min. Bake: 45 min. MAKES: 4- 1 serving (1 cup) equals 197 calories, 4 g fat (2 g saturated fat), 79 mg cholesterol, 52 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein. Directions Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers. Yield: 4-6 servings. Originally published as Grandma's Rice Pudding in Reminisce Extra April 1993, p49 Read more: http://www.tasteofhome.com/recipes/grandma-s-rice-pudding#ixzz3BvgYfhKA
GRANDMA'S BAKED RICE PUDDING WITH MERINGUE
This is a delicious rice pudding recipe passed down from my husband's grandmother. My husband cannot get enough of it!
Provided by STACYEMT1
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h13m
Yield 6
Number Of Ingredients 11
Steps:
- Place the water and rice into a saucepan, and bring to a boil over medium-high heat. Stir, and reduce heat to low. Cover pan, and simmer until all water is absorbed, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the egg yolks together with 1/2 cup sugar in a mixing bowl. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins. Pour the rice mixture into a baking dish, and place inside a larger baking pan. Fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.
- Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. If necessary, add more water to maintain the water level.
- Meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. Continue beating, and gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove the pudding from the oven, leaving it in the larger baking dish. Top pudding with the meringue, swirling with a spoon to create soft peaks.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 54.7 g, Cholesterol 76.4 mg, Fat 3.6 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 66.4 mg, Sugar 38.1 g
GRANDMA'S RICE PUDDING
My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. -Margaret DeChant, Newberry, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
GREAT GRANDMA'S RICE PUDDING
This was my great Grandmother's pudding recipe and it has been one of my family's favorites for years.
Provided by Lulabelle4822
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- scald milk (not boiled)
- remove from heat and add the butter and sugar.
- cool. Slowly stir into the beaten eggs and add remaining ingredients.
- pour into a buttered casserole dish; set in pan of hot water
- Put pan with casserole dish inside of it inside the oven and bake at 350 for about 45 mins until the custard is firm.
Nutrition Facts : Calories 173.1, Fat 10.2, SaturatedFat 5.6, Cholesterol 127.1, Sodium 100.3, Carbohydrate 14.7, Sugar 11.8, Protein 5.5
GRANDMOTHER'S RICE PUDDING FROM BOHEMIA
This is an old family favorite. It is perfect when you have leftover rice from a stirfry or another recipe. I have made it often lately for dinner guests with rave reviews. Such a comfort food. Wonderful warm from the oven and delightful cold as well!
Provided by Kimke
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Arrange rice in 9x9 cake pan.
- Mix together eggs, milk, sugar, salt, and vanilla.
- Pour over rice.
- Sprinkle raisins in if desired (i love it with raisins!!).
- Sprinkle top with nutmeg.
- Place on cookie sheet in oven, pour water on cookie sheet to prevent scorching.
- Bake 425 for 25-30 minutes.
- Test with knife, done when it comes out clean.
Nutrition Facts : Calories 220.1, Fat 5.4, SaturatedFat 2.5, Cholesterol 116.4, Sodium 217.8, Carbohydrate 35.9, Fiber 0.1, Sugar 19, Protein 6.8
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