CUSTARD RICE PUDDING RECIPES

Name: Old-Fashioned Rice Custard
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 6 eggs; 3 cups milk; 1 cup sugar; 1 teaspoon vanilla; 1/2 teaspoon salt; 1 1/2 cups cooked rice; 1 cup light raisins

OLD-FASHIONED RICE CUSTARD RECIPE - FOOD.COM

Old-Fashioned Rice Custard Recipe - Food.com image

This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time.

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

6 eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup light raisins

Steps:

Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
Add milk, sugar, vanilla and salt.
Blend well.
Stir in rice and raisins.
Set casserole in pan of water.
Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

Nutrition Facts : Calories 391.4, FatContent 9.4, SaturatedFatContent 4.4, CholesterolContent 203.1, SodiumContent 327, CarbohydrateContent 66, FiberContent 0.8, SugarContent 43.4, ProteinContent 11.9

CUSTARD RICE PUDDING RECIPE - RECIPES.NET

Custard Rice Pudding Recipe - Recipes.net image

This delicious pudding has a taste of custard accompanied with the earthy flavors of nutmeg and raisins. Try out our custard rice pudding recipe.

Provided by Allen

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 6

Ingredients

1½ cup rice
6 eggs
1 cup sugar
3 cup milk
1/2 tbsp or nutmeg mace
1/2 cup or currants raisins

Steps:

Preheat oven to 325° F.
Blanche the rice in water before cooking it in a pot with ½ cup of milk until rice is soft.
In a small bowl, beat the eggs and mix with the sugar.
Add the egg mixture, the fruit, the spice and half-C. of milk to the rice. Mix thoroughly and turn into buttered-and-sugared molds.
Transfer contents into a baking pan which is placed over a larger pan with water, and bake at 325° F for about 60 minutes.
Serve, turned from the molds, with wine, orange or currant jelly sauce.

Nutrition Facts : Calories 215.00kcal, CarbohydrateContent 37.00g, CholesterolContent 98.00mg, FatContent 5.00g, FiberContent 1.00g, ProteinContent 6.00g, SaturatedFatContent 2.00g, ServingSize 4.00 , SodiumContent 56.00mg, SugarContent 21.00g

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OLD-FASHIONED RICE CUSTARD RECIPE: HOW TO MAKE IT

I don't remember where or how I found this dessert. When I took it to a family reunion many years ago, however, a great-uncle was sure I'd used my great-grandmother's recipe! Church suppers are among the places I've carried my rice custard. At home, I like to have it warm for dinner. Then, the next morning, I'll frequently enjoy the leftovers cold for my breakfast. This dish is one I've been making for nearly as long as I've been married—and that's 42 years. My husband and I were true childhood sweethearts (I have known him since I was 3-1/2!). We have a daughter and two grandchildren. They live 15 minutes away, and they're the center of our life.
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Category Desserts
Calories 256 calories per serving

In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.

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