Kittencals Old Fashioned Rice Pudding Recipes

OLD FASHIONED RICE PUDDING

Steps:

• sugar, cornstarch and salt.
• Add milk and sugar mixture to rice.
• Heat to boiling; boil 1 minute, stirring constantly.
• Remove from heat.
• Stir in butter and vanilla.
• Separate eggs (whites will not be used) and beat yolks.
• Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl.
• Blend with the remaining mixture in saucepan.
• Cook over medium heat, stirring frequently, just until mixture starts to bubble.
• Serve warm or cold, plain or with favorite topping.
• Optional:
• One or more of the following ingredients can be added after the egg yolks and before final cooking.
• 1/2 c Raisins
• 1/2 c Chopped Nuts
• 1/2 c Chopped Apples
• 1 t Cinnamon

OLD FASHIONED RICE PUDDING

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!

OLD FASHIONED CREAMY RICE PUDDING

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.

OLD FASHIONED RICE PUDDING

Steps:

• Thoroughly combine rice with all remaining ingredients.
• Pour into lightly greased crock-pot.
• Cover and cook on high for 2 hours.
• (or LOW: 4-6 hours).
• Stir after first hour.
• This recipe may be doubled if desired.

GRANDMA'S RICE PUDDING

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.

OLD FASHIONED RICE PUDDING

Steps:

• Place all ingredients (except for nutmeg) into a large saucepan and place on stove.
• Cook on low to medium heat for around 2 hours stirring every 10 - 15 minutes.
• After 2 hours, take off of heat and let cool.
• Place into a large dish.
• Sprinkle nutmeg over the top and chill in fridge for about 3 hours.
• I know this might seem a long time but it isn't that hard to do and is great as a recipe you can do in advance.

GREAT GRANDMA'S RICE PUDDING

Steps:

• scald milk (not boiled)
• remove from heat and add the butter and sugar.
• cool. Slowly stir into the beaten eggs and add remaining ingredients.
• pour into a buttered casserole dish; set in pan of hot water
• Put pan with casserole dish inside of it inside the oven and bake at 350 for about 45 mins until the custard is firm.