Ground Rice Sweet Custard Recipes

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.

TRADITIONAL BRITISH GROUND RICE PUDDING

Steps:

• Preheat oven to 200 Centigrade / 400 Fahrenheit / Gas Mark 6 and grease a bake-proof dish.
• Heat milk in a saucepan and sprinkle on the Ground Rice.
• Stirring continuously, heat on a low heat bring to a boil until it thickens. Simmer for a further 2-3 minutes.
• Stir in the sugar. (My mum would have probably used a bit more than 25g - sweet tooth!).
• Pour into greased bake-proof dish.
• Bake for 25-30 minutes until lightly brown.

GROUND RICE SWEET CUSTARD

Steps:

• Blend the ground rice and the cornstarch together into a smooth paste, adding a little of the cold milk.
• Bring the remaining milk to a boil in a saucepan.
• Add the sugar, lower heat enough to maintain a gentle simmer.
• Gradually add the ground rice mixture to the milk, stirring constantly with a wooden spoon.
• Simmer on very low heat for 10-15 minutes or until the mixture has thickened, stirring often and being very careful not to allow it to burn- especially on the bottom of the pan.
• Add the rosewater and half of the ground almonds, simmer 5 minutes.
• Let cool a few minutes and then pour into a serving bowl or 4 serving dishes.
• Sprinkle remaining ground almonds and all of the ground pistachios on top and dust with some ground cinnamon.
• Serve with syrup or honey on the side.
• NOTE: It is important to use SHORT grain rice to acheive the proper consistency.
• Grind the raw rice in a blender or food processor.

SWEET RICE

Steps:

• Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.

BAKED CUSTARD

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
• Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

SWEET CUSTARD

Steps:

• Combine milk and vanilla bean in glass measure. Cook, uncovered, at 100 percent power (see chart). Remove vanilla bean.
• Whisk together eggs and sugar. Whisking constantly but not vigorously, pour hot milk into eggs. Divide among 4 or 2 custard cups and skim any foam from tops. Cook, uncovered for time given in chart, or until set.
• Remove from oven and let stand until cool. Serve at room temperature or chilled.