Old Fashioned Rice Pudding Grandma Made Recipes

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 PUDDING

Steps:

• Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

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.

GRANDMA'S RICE PUDDING

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.

GRANDMA'S BAKED RICE PUDDING WITH MERINGUE

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.

OLD-FASHIONED RICE PUDDING II

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
• Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

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.

GRANDMA'S RICE PUDDING

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.

OLD FASHIONED RICE PUDDING

Steps:

• Mix all ingredients together (except for nutmeg) in a 2-quart casserole dish.
• Sprinkle nutmeg on top.
• Bake at 350-degrees F for 50 minutes to one hour.
• Test with a table knife by sticking knife in center of dish, if it comes clean pudding is done.

MOM'S OLD FASHIONED RICE PUDDING RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Combine Minute Rice, milk, raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

OLD FASHIONED RICE PUDDING WITH MERINGUE

Steps:

• Beat the egg yolks till they are light.
• Combine rice, sugar, raisins, milk, vanilla and salt.
• When thoroughly combined, empty into casserole dish and sprinkle with nutmeg.
• Bake at 325° for 1 hour.
• Using the reserved egg whites, prepare a meringue and spread on top of rice pudding.
• Return the dish to the oven and bake until lightly browned.

OLD FASHIONED RICE PUDDING

Steps:

• Separate the eggs. Putting the egg yolks in a large bowl and the egg whites in a smaller bowl.
• In large bowl mix egg yolks, sugar, milk, salt, and vanilla until well blended. Add steamed rice.
• In small bowl beat egg whites until stiff and stand in peaks.
• . Fold beaten egg whites into egg, milk mixture, pour into 1 1/2 quart baking dish. Sprinkle top with ground nutmeg.
• Bake in 350 degree oven for 60 minutes or until knife inserted in center comes out clean.
• Serve warm with Vanilla Ice Cream or cold from the refridgerator.
• Enjoy!

OLD FASHIONED RICE PUDDING

Steps:

• Place all ingredients (except for nutmeg) into a large saucepan and place on stove.
• Cook on low to medium heat for around 2 hours stirring every 10 - 15 minutes.
• After 2 hours, take off of heat and let cool.
• Place into a large dish.
• Sprinkle nutmeg over the top and chill in fridge for about 3 hours.
• I know this might seem a long time but it isn't that hard to do and is great as a recipe you can do in advance.