Time 2h13m Number Of Ingredients 5 Steps:
Heat oven to 350ºF (175ºC) Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using). Now add the sugar, and stir until it dissolves. Add a pat of butter, and a little sprinkle of nutmeg. Place the dish in the center of the pre-heated oven, and set the timer for 30 mins. After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour. Check the pudding after an hour, and you may have to break the skin to check the rice. Continue to cook for up to another half hour, if necessary. The rice pudding is ready when it has started to thicken (it won’t be runny). Remove the rice pudding from the oven, and let cool slightly before serving. Spoon into dishes, and serve with a dash of cinnamon, if desired. Rice pudding is also delicious when served cold. Add some chopped fruit, raisins, or coconut. It’s a very easy dessert to make, and to serve. You can even serve it to look like an egg, as they do in Italy-just place a peach half on top.
Time 1h Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray. Spread long-grain rice into prepared casserole dish. Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil. Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.
Time 35m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 325 degrees F (165 degrees C). Butter a 2 1/2-quart baking dish. Pour rice into the prepared baking dish. Stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling boil. Pour the water mixture over the rice; stir. Bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes.
Time 30m Yield 2 servings. Number Of Ingredients 5 Steps:
In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.
Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Preheat the oven to 350°. Saute the onion in the butter until brown. Transfer the onion and butter to a baking dish. Add the mushroom soup mixed with the water and the consomme. Add the uncooked rice and stir to blend. Cover the baking dish and bake for 1 hours.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Mix all ingredients together and place in a greased casserole dish. Bake at 350° for about an hour.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
In a medium size saucepan combine rice with broth and bring the liquid to a boil over medium heat. Cover and simmer until the rice is almost tender, about 15 minutes. Stir in the peas and simmer, covered 5 minutes longer. At this point you can serve half to the kids, garnished with some cheese. If you are making this for adult tastes only stir in Worcestershire, cayenne and grated cheese. Remove the pan from the heat and continue to stir until the cheese is entirely melted. Season to taste with salt and pepper and serve immediately before the dish gets gummy. To reheat leftovers and change the flavor a bit, layer the rice in a baking dish and top with some tomato sauce. Cover and reheat in a microwave or regular oven until very hot.
Time 1h35m Number Of Ingredients 8 Steps:
Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender. Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.
More about “creamy baked rice recipes”
Time 1h Yield 10 servings. Number Of Ingredients 13 Steps:
In a skillet, cook beef and onion until the meat is no longer pink; drain. Add the cabbage, celery, corn, peas and water. Bring to a boil. Cover and simmer for 5-10 minutes or until vegetables are tender. In a bowl, combine beef mixture, rice, soups, milk, bacon, salt and pepper; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through.
