Chantilly Rice Pudding Recipes

RICE CHANTILLY

Rice Chantilly image

Super simple dish for nights when you want to cook but don't have a lot of time. From Southern Living, March 1986.

Provided by JenSmith

Categories Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3 cups cooked rice
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
3 dashes ground red pepper (cayenne)

Steps:

Combine cooked rice, 1/2 cup Cheddar cheese, sour cream, and red pepper. Mix well.
Spoon mixture into a lightly greased 1 1/2-quart casserole.
Cover and bake at 350 F for 15-20 minutes.
Sprinkle top with remaining 1/4 cup cheese, and bake, uncovered, another 5 minutes.

Nutrition Facts : Calories 329.3, Fat 13.4, SaturatedFat 8.3, Cholesterol 34.9, Sodium 146.9, Carbohydrate 41.6, Fiber 0.5, Sugar 0.2, Protein 9.5

CHANTILLY RICE PUDDING RECIPE

Chantilly Rice Pudding Recipe image

Provided by á-3762

Number Of Ingredients 10

Ingredients

2/3 c. seedless raisins
1 3/4 c. milk
1 1/4 c. whipping cream
2 eggs
3 tbsp. sugar
1/8 tsp. ground nutmeg
1/8 tsp.salt
1 tbsp. vanilla
1 c. cooked rice
1/4 c. toasted nuts

Steps:

Combine raisins, milk, and cream in med. saucepan; place over low heat. Beat the eggs with the sugar, nutmeg, salt and extract until thoroughly blended. Mix with the cooked rice. Stir the hot mixture with the raisins into the rice mixture and turn into a quart sprayed dish that is deep. Set in a shallow pan with hot water. Put in a 350 oven. Bake 15 minutes then sprinkle top with the nuts and continue baking 15 to 20 min. or until custard is barely set in the center of the pudding. Remove from the oven and set in a pan of cold water to cool quickly and keep custard creamy. Serve pudding warm or cold. Top with sweetened whipped cream or whipped dessert topping.

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