Old Fashioned Baked Rice Pudding Recipes

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:

• Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

Steps:

• 1. Preheat oven to 325 degrees. Grease a 9 X 13 baking dish with butter, set aside.
• 2. In a small bowl whisk sugar and nutmeg together to remove any lumps. Set aside.
• 3. In a large mixing bowl, add eggs and beat well. You don't need to use a mixer, you can do this by hand with a whisk. Add the sugar and nutmeg mixture and whisk again until smooth. Add melted butter, vanilla and salt and whisk until smooth.
• 4. Add 1/2 cup of of milk and whisk thoroughly. Add remaining milk and whisk. Stir in rice and fruit and pour into prepared baking dish.
• 5. Bake for 30 minutes; Stir from the bottom to distribute fruit and rice evenly through pudding. Bake for another 30 minutes or until set. Serve warm plain or with whipped cream or your favorite topping. Refrigerate leftovers.

Steps:

• 1. Preheat oven to 350. Put a kettle of water on to boil.
• 2. Beat eggs with whisk until light. An electric mixer will overmix this recipe, don't use one.
• 3. Add sugar and whisk to combine.
• 4. Add the rest of the ingredients except the nutmeg. Mix until just combined.
• 5. Pour into a deep baking dish and sprinkle generously with nutmeg.
• 6. This needs to bake in a water bath. Place the baking dish in another oven-proof pan deep enough for the water to be about 1 1/2 inches deep. Put both of these in the oven and pour hot water to the correct level in the outside pan.
• 7. Bake at 350 40 to 45 minutes. A knife should come out clean. Don't be surprised if a layer of butter has risen to the top with the nutmeg floating in it.
• 8. Serve warm with the delicious butter pooling around it. If you don't want the butter to rise to the top mix more aggressively during preparation or use the mixer I warned against in the second step.

Steps:

• In a large bowl, combine eggs, sugar and salt.
• Gradually whisk hot scalded milk into egg mixture.
• Stir in rice, raisins and vanilla.
• Pour into a greased quart casserole dish.
• Set casserole into a larger ovenproof dish.
• Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
• Bake@ 325 for 90 minutes, or until knife pulls out clean.

Steps:

• Mix all ingredients except raisins in greased casserole dish.
• Bake 300°F for ONE hour.
• Reduce heat to 250°F for ONE and ONE HALF hours.
• Add raisins half hour before done.

Steps:

• In a small bowl, combine sugar, nutmeg and cinnamon, mix until well blended, and set aside.
• In a large (2 quart) bowl, beat egg yolks until light colored.
• Add sugar and spice mixture and beat well.
• Add milk and beat well.
• Add cooked rice and mix well.
• Stir in melted butter and raisins.
• Pour mixture in to a buttered 3-quart ovenproof casserole dish or baking pan.
• In a small bowl, beat egg whites until rounded peaks form.
• Beat Confectioner's sugar into egg whites until whites are glossy and stiff.
• Fold beaten egg whites in to rice mixture.
• Bake at 325°F for 50-60 minutes.
• Remove from oven and let stand until warm (20-45 minutes).
• Stir pudding until smooth and well mixed.
• Chill (or serve warm).