Baked Austrian Rice Pudding Reisauflauf Recipes

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BAKED RICE PUDDING



Baked Rice Pudding image

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.

Provided by Emtmom

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 11

Number Of Ingredients 9

1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
⅓ cup raisins
1 pinch ground nutmeg

Steps:

  • Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
  • Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g

OLD FASHIONED BAKED RICE PUDDING



Old Fashioned Baked Rice Pudding image

Everyone loves this home-y custard type of rice pudding. One of the ultimate comfort foods. Add raisins or omit according to personal preference.

Provided by Chefiebig

Categories     Dessert

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 8

2 large eggs, beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups scalded milk
1 1/4 cups cooked and cooled long grain rice (leftover is perfect, but do not use instant rice, If using short grain rice, use only 1 cup)
1/2 cup raisins
1 teaspoon vanilla
1 dash cinnamon

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.

Nutrition Facts : Calories 319.9, Fat 4.9, SaturatedFat 2.5, Cholesterol 81.9, Sodium 163.4, Carbohydrate 61.1, Fiber 1, Sugar 24.1, Protein 7.9

GRANDMA'S RICE PUDDING



Grandma's Rice Pudding image

My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. -Margaret DeChant, Newberry, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 cups cooked rice
1/4 cup raisins
2 large eggs
1-1/2 cups whole milk
1/2 cup sugar
1/2 teaspoon ground nutmeg
Additional milk, optional

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.

Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.

RICE PUDDING WITH LEFTOVER RICE



Rice Pudding With Leftover Rice image

If you have a lot of leftover cooked rice, baked rice pudding is an ideal and easy way to use it up. Serve as a sweet breakfast or for dessert.

Provided by Jolinda Hackett

Categories     Breakfast     Brunch     Dessert

Time 50m

Yield 4

Number Of Ingredients 7

2 cups milk
1 cup leftover cooked rice
2 eggs
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon or to taste
1/3 cup raisins

Steps:

  • Gather the ingredients and preheat the oven to 300 F.
  • In a medium saucepan, heat the milk and rice over medium-low heat, stirring together frequently so the milk doesn't burn. Bring the mixture to a slow simmer.
  • In a separate medium bowl, combine the eggs, sugar, and vanilla.
  • Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Add all of the egg mixture to the saucepan of hot milk and rice, stirring constantly to avoid scrambling the eggs. Allow to cook until thick enough to coat the back of a spoon, about 175 to 180 F.
  • Add the cinnamon and raisins, stirring just to combine.
  • Finally, pour the rice pudding mixture into an 8 x 8-inch casserole or baking dish and bake in the preheated oven for 25 to 35 minutes. For a creamy texture, remove the rice pudding when it's lightly set with a slight jiggle. For a firm baked custard, cook until a knife inserted in the middle comes out clean.
  • Allow the rice pudding to cool slightly before serving.

Nutrition Facts : Calories 227 kcal, Carbohydrate 40 g, Cholesterol 99 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 91 mg, Sugar 27 g, Fat 4 g, ServingSize about 4 servings, UnsaturatedFat 0 g

BAKED AUSTRIAN RICE PUDDING ("REISAUFLAUF")



Baked Austrian Rice Pudding (

One of my childhooddays favourites! And I still do like this very fragrant, aromatic sweet pie/tarte like dish. Use apples (you might want to add more sugar then) instead of bananas, mangos or raisins. Serve lukewarm with vanilla sauce as main dish or as dessert.

Provided by Eismeer

Categories     Dessert

Time 50m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 11

250 g short-grain rice (or risotto rice such as arborio)
1 liter milk (or replace 250ml by cream)
100 g brown sugar
4 small ripe bananas
3 eggs (separate)
50 g butter
1 teaspoon cinnamon
1 teaspoon lemon zest
1 dash salt
1/2 vanilla bean
3 tablespoons brown sugar, for coating

Steps:

  • Slice vanilla bean in half lengthwise and scrape out seeds.
  • Bring milk and if using cream to a boil and add rice and vanilla seeds.
  • Reduce heat, cover pot and let rice steam until soft (about 20minutes).
  • Separate eggs and beat egg whites with a dash of salt until firm.
  • Mix butter, sugar until creamy.
  • Add egg yolks, cinnamon and lemon zest. Mix again.
  • Cut bananas in 5mm slices/rounds.
  • Add rice and mix until "batter" is homogeneous.
  • Incorporate beaten egg whites slowly.
  • Butter a casserole or a cake pan and pour in half of the rice batter. Spread mixture evenly.
  • Cover rice batter with banana slices and cover with the other half of rice batter. Spread evenly.
  • Sprinkle with 3 tablespoons brown sugar.
  • Let bake at 175°C for about 25-30 minutes until a golden brown crust has formed.
  • Enjoy!

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