Custard Rice Pudding Recipes

Steps:

• In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.

Steps:

• Add all ingredients, exept the cinammon in a heavy based pot.
• Cook over a low/medium heat for 35-45 minutes, stirring often until you get the texture of rice that your family likes (we like it VERY soft).
• Do not let this boil.
• Serve hot, warm or cold.
• Sprinkle cinnamon over the top. I like to add homemade stewed apples.
• If you choose to refrigerate this, wait until it has stopped steaming.
• Careefully press the plastic wrap down and over the rice pudding so that it is touching to stop a skin forming.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture.
• Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Steps:

• Beat eggs slightly. Add sugar, nutmeg, salt and vanilla; beat until blended.
• Add hot milk gradually, stirring constantly.
• Stir in rice and raisins.
• Pour into buttered 1 1/2 quart casserole or baking dish; set dish in larger pan filled with 2 inches of boiling hot water.
• Sprinkle top of pudding with a little nutmeg.
• Bake in moderate oven, 350 F for 1 hour or until set.
• NOTE: 1 1/2 hours cooking time includes both prep and bake time.

Steps:

• Preheat oven to 325°F.
• Butter a 12-inch square casserole dish.
• In a large bowl, combine the milk, cream, maple syrup, vanilla, salt, and eggs; mix well to ensure that the eggs are thoroughly incorporated.
• Add rice and stir until well combined.
• Pour mixture into casserole dish; bake until mixture is set and top is golden and bubbling (30-40 minutes) or for a slightly creamier consistency cook in a hot water bath for 40-45 minutes.
• Serve hot or cold, drizzled with maple syrup.

Steps:

• Preheat oven to 180 degree Celsius.
• Grease a 6 cup oven proof casserole dish.
• Place rice in casserole dish.
• Beat eggs and sugar together until thick and creamy, slowly add in milk beating continuously, add raisins (if using), then nutmeg. Pour custard over rice and give a stir.
• Sprinkle extra nutmeg on top.
• Put into oven and cook for 25 to 30 minutes (should have a firm look about it when cooked check not in the intro).
• Serve warm with a dollop of thick cream.