My Moms Baked Rice Pudding Recipes

MOM'S BAKED RICE PUDDING

Steps:

• Turn oven to 325F and grease large casserole dish.
• Pour in first 5 ingredients and stir well. It will look like a lot of milk but it isn't too much.
• If you want raisins and cinnamon stir it in now. I never put them in as my family prefers it without.
• Dot the top of the ingredients with chunks of butter.
• Bake for 2-3 hours. Stir every 15 minutes for the first hour and then just let it cook. Check it at 2 hours and if it is getting dry add another cup of milk and stir. Taste test to be sure rice is cooked.
• It will get a nice brown skin on top. You can remove it but I like to stir it in as I serve it. It is very flavourful.
• Enjoy!

OLD FASHIONED BAKED RICE PUDDING

Steps:

• In a large bowl, combine eggs, sugar and salt.
• Gradually whisk hot scalded milk into egg mixture.
• Stir in rice, raisins and vanilla.
• Pour into a greased quart casserole dish.
• Set casserole into a larger ovenproof dish.
• Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
• Bake@ 325 for 90 minutes, or until knife pulls out clean.

BAKED RICE PUDDING (BETTY CROCKER)

Steps:

• In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
• In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
• Serve warm or chilled with cream.