Old Fashioned Custard Style 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:

• 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:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in milk and sugar. Warm the mixture, stirring continuously, until sugar dissolves, 3 to 4 minutes. Turn Instant Pot® off. Add rice. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes.
• Beat eggs in a bowl. Remove lid of the Instant Pot®. Scoop 1 cup of pudding mixture out of the pot; add to the beaten eggs and whisk until completely blended. Pour back into the Instant Pot® and add raisins, vanilla extract, and cinnamon.
• Select Saute function. Cook until mixture thickens, about 3 minutes. Serve warm or chilled.

Steps:

• Preheat oven to 350 degrees F. Spray bottom and sides of a 2 quart baking dish with cooking spray to prevent sticking.
• In a large bowl, stir together all ingredients.
• Spoon into prepared 2 quart baking dish.
• Place baking dish in a large pan; pour water into the pan to a depth of 1-inch or until water reaches bottom of baking dish.
• Bake for 1 1/2 hours, or until lightly browned and set.
• Cool slightly and spoon into serving dishes.

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:

• 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:

• 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:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.