Best Moms Rice Pudding Recipes

MOM'S RICE PUDDING

Steps:

• Preheat oven to 350 degrees.
• In a bowl, whisk together the eggs, milk, sugar and nutmeg. Mix in the cooked rice and raisins if desired.
• Carefully por into a 1 1/2 qt baking dish. I have a deep round correlle dish that I use but a 8 x 8 inch baking dish will work too. Cook at 350 degrees for 45 minutes to 1 hour until custard is set in the center. Serves 6.

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

GRANDMA'S RICE PUDDING

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.

MOM'S BAKED RICE PUDDING

Steps:

• Turn oven to 325F and grease large casserole dish.
• Pour in first 5 ingredients and stir well. It will look like a lot of milk but it isn't too much.
• If you want raisins and cinnamon stir it in now. I never put them in as my family prefers it without.
• Dot the top of the ingredients with chunks of butter.
• Bake for 2-3 hours. Stir every 15 minutes for the first hour and then just let it cook. Check it at 2 hours and if it is getting dry add another cup of milk and stir. Taste test to be sure rice is cooked.
• It will get a nice brown skin on top. You can remove it but I like to stir it in as I serve it. It is very flavourful.
• Enjoy!

MOM'S RICE PUDDING

Steps:

• Combine sugar and milk in a saucepan. Place over medium heat. Stir until sugar is dissolved, then heat to just below the simmer point. Add rice and cook until the rice is soft, 20-30 minutes.
• Beat egg yolks in a small bowl. Add hot milk, a spoonful at a time, beating well after each addition, until the egg yolks have tripled in volume and are very warm. Add the egg yolks to the pan and stir well. Add raisins, cinnamon and vanilla, and stir well.
• Beat egg whites to soft peaks. Fold egg whites and custard together and transfer to a baking dish. Bake in preheated 300F oven until top is browned.