Baked Rice Pudding Unni Riisipuuro Recipes

Steps:

• Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.

Steps:

• Cook rice according to package directions. Drain and rinse under cold water.
• Combine milk, melted butter, sugar, eggs, and salt.
• Stir in the rice and pour into a well-buttered 2-quart casserole.
• Combine the sliced almonds and cinnamon and sprinkle over the pudding.
• Bake in a moderate oven (350 degrees Farenheit) for about 1 hour or until the pudding has thickened sufficiently.
• Press the whole almond into the pudding and cover the mark left.
• Serve either hot or chilled with the light cream to pour over it.

Steps:

• Place rice, milk, sugar and vanilla into an ovenproof dish and stir well.
• Cut butter into small lumps and add to the dish.
• Sprinkle generously with grated nutmeg.
• Bake in a 150ºC oven for about 2 hours.

Steps:

• Preheat oven to 350.
• Blend instant nonfat dry milk in water until smooth in heavy sauce pan.
• Add butter and rice; heat slowly until scalding.
• Mix salt, sugar, raisins, vanilla, and beaten eggs; combine with hot rice mixture. Turn into a buttered baking dish. Set in a pan of hot water.
• Bake for 1 hour.

Steps:

• In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
• In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
• Serve warm or chilled with cream.

Steps:

• Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
• Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Steps:

• In a medium saucepan bring the milk, rice cinnamon stick and butter to simmer over low heat. Let it simmer uncovered for 20 minutes until rice is soft. Stirring occasionally. Should be wet. If is dry add some syrup from peaches or water.
• Discard cinnamon stick.
• Let it cool and stir once a while to keep it wet and creamy.
• Preheat oven to 350°F.
• In a medium bowl whip the egg whites until stiff peak form. Set a side.
• In a medium bowl mix egg yolks and sugar until light in color.
• Strain peaches and cut in slices if need it. Discard syrup.
• Pour egg yolk mixture into cooled rice and stir well. Fold in whipped egg whites.
• Butter or spray 10 inch rounded baking dish.
• Pour half rice mixture in add peaches on top and cover with rest of rice mixture.
• Sprinkle with sugar on a top if you like.
• Bake uncovered until golden brown about 1 hour.

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

Steps:

• Preheat oven to 325 degrees F with rack in center of oven.
• Butter 4 (6 oz) ramekins.
• Add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin.
• Finely grate a little nutmeg over each, then stir to combine.
• Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form).
• Cool puddings in ramekins on a rack, about 1 hour.
• Discard skin from top of puddings, then stir 1 TBSP cream into each.
• Puddings can be served at room temperature or chilled.
• If desired, chill puddings, covered, at least 30 minutes.
• **Note: Rice pudding can be chilled up to 3 days before serving.