Jackson Family Rice Custard Recipes
JACKSON FAMILY RICE CUSTARD
From The Black Family Reunion cookbook.-Katherine Jackson, Mother of "The Jackson Five" and Michael Jackson
Provided by mightyro_cooking4u
Categories Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Combine rice, milk, eggs, brown sugar and butter in 1 qt casserole or baking dish. Place casserole in baking pan. Fill pan with enough water to go halfway up side of casserole.
- Bake at 350 degrees for 30 minutes. Remove from oven. Stir in raisins and vanilla. Sprinkle with nutmeg. Return to oven. Bake for 30 minutes. Serve hot or chilled, topped with whipped cream.
Nutrition Facts : Calories 301.2, Fat 7.6, SaturatedFat 4.1, Cholesterol 95, Sodium 75.6, Carbohydrate 50.6, Fiber 0.9, Sugar 9.5, Protein 6.8
OLD-FASHIONED RICE CUSTARD
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
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.
GRANDMA'S BAKED RICE CUSTARD
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
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.
RICE CUSTARD
Nice quick easy recipe to make and a great way to use left over boiled/steamed rice. NOTE - I recently broke the dish I normally cook this rice custard in and the one I use now though the same size is deeper with a small surface area and it now takes about 55 minutes to cook through.
Provided by ImPat
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 260.4, Fat 7.1, SaturatedFat 3.7, Cholesterol 110.1, Sodium 95.5, Carbohydrate 40.4, Fiber 0.2, Sugar 16.8, Protein 8.6
CHEF JOHN'S CLASSIC RICE PUDDING
For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
- Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
- Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g
OLD-FASHIONED RICE PUDDING I
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
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
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