RICE PUDDING CUSTARD RECIPE RECIPES

BEST EVER RICE CUSTARD PUDDING RECIPE - FOOD.COM

Best Ever Rice Custard Pudding Recipe - Food.com image

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

Ingredients

1 cup cooked rice
2 eggs
2 cups whole milk
1/8 teaspoon salt
4 tablespoons sugar
1 pinch nutmeg (optional)
1 dash vanilla essence (optional)
3/4 cup raisins (optional)

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

CREAMIEST RICE PUDDING RECIPE | ALLRECIPES

Creamiest Rice Pudding Recipe | Allrecipes image

OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.

Provided by BONNIE Q.

Categories Rice Pudding

Total Time 8 hours 0 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 1 - 9x13 inch dish

Number Of Ingredients 8

Ingredients

½ gallon milk
1 cup white sugar
1 cup uncooked long-grain white rice
3 eggs, lightly beaten
¼ cup milk
¼ teaspoon salt
2 teaspoons vanilla extract
ground cinnamon to taste

Steps:

In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 227.9 calories, CarbohydrateContent 37.7 g, CholesterolContent 59.8 mg, FatContent 4.7 g, FiberContent 0.2 g, ProteinContent 8.3 g, SaturatedFatContent 2.5 g, SodiumContent 134.8 mg, SugarContent 24.7 g

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