Sensational Rice Custard Pudding Recipes
BEST EVER RICE CUSTARD PUDDING
Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.
Provided by zeeland55
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
- Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.
CLASSIC MINUTE® RICE PUDDING
Here's our favorite and most requested rice pudding recipe! Everyone will want to taste this classic dessert with dinner!
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 4
Number Of Ingredients 8
Steps:
- Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
- Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
- Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.
Nutrition Facts : Calories 311 calories, Carbohydrate 52.5 g, Cholesterol 107.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 259.2 mg, Sugar 27.5 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
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.
SENSATIONAL RICE CUSTARD PUDDING
This is a very old recipe that was my husband's grandmother's own creation. She was well known for her cooking and baking. I have been making this for over 40 years and always get raving reviews. Once, a cousin gifted me with a very large glass bowl that had 8 smaller serving dishes. She included a note that this was to become 'the family dinners rice custard pudding bowl' as everyone requested that I make it for all our gatherings! For a creamier custard pudding, use Aborio rice or a medium grain rice; I prefer the short Aborio rice. Never use instant rice. You may wish to use less sugar as this is a very sweet custard pudding, due to the condensed milk. I hope this becomes a favorite of your family too!
Provided by Debaylady
Categories Dessert
Time 50m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Spray the bottom and sides of a large pot with Pam. Then add the water, cover and bring it a boil; add the rice and stir with a wooden spoon. When it returns to a boil, cover and simmer until all water is absorbed.
- Meanwhile, in a medium (Pam sprayed) saucepan, warm the milk and Eagle Brand condensed milk over medium heat, stirring frequently. Add to rice pot when all its water is absorbed. Use a wooden spoon to mix well.
- (For the next step you may choose to either use the whole eggs or to separate them and whip the whites to be folded in before adding the vanilla. Personally, I like to whip the whites until they reach the soft peak stage and then gently fold them in near the end of the cooking time. This is when I whip the egg whites and set aside.).
- In your blender, mix together either the egg yolks or the whole eggs along with the cornstarch and a small amount of milk (about 1/3 c.). Temper this mixture by adding 2-3 tablespoons of the hot milk mixture, then hit pulse once or twice.
- Pour egg mixture into the rice and milk mixture. Stir to blend together.
- Add sugar and salt; stir well. Continue cooking over medium heat until thickened, stirring constantly.
- Note: If you are going to add the whipped egg whites, gently fold them in just before rice mixture reaches your desired thickened level. Then stir in the vanilla. Continue cooking for 2-3 minutes, stirring constantly.
- Remove from heat and wait 15 minutes before pouring into your pretty glass serving bowl. Sprinkle nutmeg or cinnamon on top. Cover with Seran Wrap.
- If not serving within a couple of hours, put in the refrigerator.
- Enjoy -- all your time and efforts will be well worth it! I have made it with Splenda and low-fat milk as well as low-fat Condensed Milk with excellent results.
Nutrition Facts : Calories 214.6, Fat 5.2, SaturatedFat 2.9, Cholesterol 55.9, Sodium 109.9, Carbohydrate 36, Fiber 0.4, Sugar 21.9, Protein 5.8
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