BEST EVER RICE CUSTARD PUDDING RECIPE - FOOD.COM
Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
- Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.
Nutrition Facts : Calories 219.2, FatContent 6.5, SaturatedFatContent 3.1, CholesterolContent 118, SodiumContent 156.5, CarbohydrateContent 31.6, FiberContent 0.1, SugarContent 19.2, ProteinContent 8.2
OLD-FASHIONED RICE CUSTARD RECIPE - FOOD.COM
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
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
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