My Mothers Rice Pudding Recipes

MOM'S RICE PUDDING

Steps:

• Preheat oven to 350 degrees.
• In a bowl, whisk together the eggs, milk, sugar and nutmeg. Mix in the cooked rice and raisins if desired.
• Carefully por into a 1 1/2 qt baking dish. I have a deep round correlle dish that I use but a 8 x 8 inch baking dish will work too. Cook at 350 degrees for 45 minutes to 1 hour until custard is set in the center. Serves 6.

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.

RICE PUDDING I

Steps:

• In a saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine 2 1/2 cups cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins and mix well. Pour into a 9x13 inch baking dish.
• Bake in preheated oven until top is golden, 30 to 60 minutes. Serve warm or cold.

GRANDMA'S RICE PUDDING

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.

RICE PUDDING

Steps:

• Just make sure that you cook the long grain rice because this recipe is made with cooked rice.
• Crack the eggs into a large bowl. Whisk the eggs until combined.
• Add the milk to the bowl and whisk the eggs and milk together.
• Combine the sugar with the egg/milk mixture and stir to help dissolve the sugar.
• Pour in the vanilla and add the cinnamon and nutmeg, whisk to combine.
• I like to make a cinnamon raisin rice pudding! Add the raisins and cooked rice to the egg mixture, stirring to combine all ingredients.
• Pour into a large baking bowl and stir to evenly distribute ingredients. Place rice pudding bowl into a large baking pan and add about 1-2 inches of water to the pan. Gently place pan in the oven on the lowest rack.
• Bake for one hour at 350 degrees.
• Custard or stirred custard? I like to stir my rice pudding at this point because the custard is starting to form a layer at the top. That way the custard chunks are marbled into the rice pudding. If you like the custard, then just leave the rice pudding alone and continue baking.
• Bake another 45 minutes and test with a butter knife for doneness. Insert knife into the center and when you pull it out if the knife is clear then it is done. If the knife has creamy remnants left on it the rice pudding needs to be baked longer. I have had to bake my rice pudding in the oven for up the 3 hours until it is done. Rice pudding can't be rushed and needs lots of time to bake.

MY MOTHER'S RICE PUDDING

Steps:

• Heat the milk, sugar, rice, and salt to the boiling point in a saucepan. Pour into a buttered baking dish and sprinkle with the nutmeg. Place in a preheated 325 F oven and cook for 2 hours, stirring about every 15 minutes, finally letting it brown on top.