Baked Rice Pudding Unni Riisipuuro Recipes

BAKED RICE PUDDING

Steps:

• Preheat oven to 325 degrees F with rack in center of oven.
• Butter 4 (6 oz) ramekins.
• Add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin.
• Finely grate a little nutmeg over each, then stir to combine.
• Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form).
• Cool puddings in ramekins on a rack, about 1 hour.
• Discard skin from top of puddings, then stir 1 TBSP cream into each.
• Puddings can be served at room temperature or chilled.
• If desired, chill puddings, covered, at least 30 minutes.
• **Note: Rice pudding can be chilled up to 3 days before serving.

BAKED RICE PUDDING (UNNI RIISIPUURO)

Steps:

• Cook rice according to package directions. Drain and rinse under cold water.
• Combine milk, melted butter, sugar, eggs, and salt.
• Stir in the rice and pour into a well-buttered 2-quart casserole.
• Combine the sliced almonds and cinnamon and sprinkle over the pudding.
• Bake in a moderate oven (350 degrees Farenheit) for about 1 hour or until the pudding has thickened sufficiently.
• Press the whole almond into the pudding and cover the mark left.
• Serve either hot or chilled with the light cream to pour over it.

BAKED RICE PUDDING

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.

BAKED RICE PUDDING

Steps:

• Preheat oven to 160 degrees celsius.
• Rinse rice until water runs clear.
• Combine all ingredients in a large oven casserole dish.
• Cook uncovered in oven for 2 hours.
• Raise oven temperature to 180 degrees celsius and cook for 1 hour more.
• Serve with vanilla ice cream.
• Variations:.
• can add cardamon powder/pod, flaked almonds, raisins/sultanas, coconut essence.

BAKED RICE PUDDING

Steps:

• Preheat oven to 350.
• Blend instant nonfat dry milk in water until smooth in heavy sauce pan.
• Add butter and rice; heat slowly until scalding.
• Mix salt, sugar, raisins, vanilla, and beaten eggs; combine with hot rice mixture. Turn into a buttered baking dish. Set in a pan of hot water.
• Bake for 1 hour.

BAKED RICE PUDDING

Steps:

• Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.

BAKED RICE PUDDING

Steps:

• Place rice, milk, sugar and vanilla into an ovenproof dish and stir well.
• Cut butter into small lumps and add to the dish.
• Sprinkle generously with grated nutmeg.
• Bake in a 150ºC oven for about 2 hours.

OLD FASHIONED BAKED RICE PUDDING

Steps:

• Mix all ingredients except raisins in greased casserole dish.
• Bake 300°F for ONE hour.
• Reduce heat to 250°F for ONE and ONE HALF hours.
• Add raisins half hour before done.

BAKED RICE PUDDING (BETTY CROCKER)

Steps:

• In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
• In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
• Serve warm or chilled with cream.