Rice Pudding

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    • #253398

      It’s delicious!! Enjoy–Louise

      BAKED RICE PUDDING Paula Deen, 2007

      1 cup cooked rice

      2 1/2 cups milk

      3 large eggs, lightly beaten

      3/4 cup sugar

      3/4 cup raisins

      1 teaspoon vanilla extract

      1/4 teaspoon salt

      1/2 teaspoon ground cinnamon

      1/4 teaspoon ground nutmeg

      Preheat oven to 325 F. Lightly grease a 9-inch glass baking dish. In a

      large bowl, stir together first 7 ingredients. Spoon into prepared

      baking dish. Place baking dish in a large pan; pour water into the pan

      to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and

      set. Combine cinnamon and nutmeg; sift over top of pudding. Cool

      slightly and cut into squares to serve.


      1 c Rice, cooked

      1/2 c Sugar

      1/2 c Raisins

      2 T Powdered sugar

      2 c Milk

      1 T Butter

      2 Eggs, separated


      Beat the egg yolks and add the sugar and milk and stir into the rice.

      Add the butter and raisins. Pour into a buttered baking dish. Beat the

      egg whites until frothy, add the powdered sugar and spread on top of

      rice pudding. Sprinkle lightly with nutmeg. Bake at 325-F for 30 minutes.


      2 cups cooked rice

      2 1/2 cups milk

      1/4 cup raisins

      2 eggs beaten

      3 tablespoons sugar

      1/2 teaspoon vanilla

      1/8 teaspoon salt

      1/8 teaspoon ground cinnamon (optional)

      Combine rice, milk & raisins in saucepan. Bring just to boiling over

      medium heat, stirring occasionally. Lower heat to medium-low. Cover with

      lid slightly ajar. Simmer 25-35 minutes, stirring occasionally, until

      rice is very soft & mixture is thickened. Beat together the eggs, sugar,

      vanilla, salt & cinnamon in a bowl. Stir in a little of the hot rice

      mixture into the egg mixture and then stir it all slowly into the rice

      mixture. (So the hot mixture won’t cook the egg) Cook 2 minutes,

      stirring constantly. Cool to room temperature and place in a bowl.

      Refrigerate until chilled. Note: Also good with cinnamon sprinkled on

      top instead of in it . I like it plain with maple syrup on top!

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