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.
Time 1h10m Yield 6 servings. Number Of Ingredients 7 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.
Time 30m Yield 4 Number Of Ingredients 8 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.
Time 1h5m Yield 2 serving(s) Number Of Ingredients 8 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.
Time 2h13m Yield 6 Number Of Ingredients 11 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.
Time 45m Yield 4 Number Of Ingredients 7 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.
Time 55m Yield 6 servings. Number Of Ingredients 7 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.
Time 1h40m Yield 6 serving(s) Number Of Ingredients 8 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). [email protected] 325 for 90 minutes, or until knife pulls out clean.
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.
Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 7 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!
Number Of Ingredients 9 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.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 9 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.
More about “old fashioned rice pudding recipes”
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Break eggs into a 2-quart buttered casserole; beat slightly with a fork. Add milk, sugar, vanilla and salt. Blend well. Stir in rice and raisins. Set casserole in pan of water. Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.
