- This topic has 1 reply, 1 voice, and was last updated September 9, 2007 at 2:23 pm by .
- September 9, 2007 at 2:23 pm #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.
CREAMY RICE PUDDING
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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