Nifty Fifties" Rice Pudding

Aunt Joan's Old Fashioned Rice Pudding

BANANA RICE PUDDING

Creamy Rice Pudding with Raisins

Baked Creamy Rice Pudding

Frozen Rice Pudding

This document last modified January 15, 1999 .


Nifty Fifties" Rice Pudding

Ingredients:

3/4 cup long-grain rice -- raw
1/4 teaspoon vanilla
2 large eggs -- lightly beaten
1/8 teaspoon salt
1 1/2 cups milk
1/2 cup golden raisins
1 1/2 cups heavy cream
1/2 teaspoon ground cinnamon
1/3 cup sugar
whipped cream
2 teaspoons lemon peel -- grated
2 teaspoons orange peel -- grated

Instructions:

  1. Prepare the rice in 1 1/2 cups of water according to package directions.
  2. Meanwhile heat the oven to 350 degree F. Grease an 8-inch square baking dish. In a large bowl combine the eggs, milk, cream, sugar, grated peels, vanilla, and salt beating until well blended.
  3. Stir the raisins into the rice and spoon the rice mixture into the prepared baking dish. Pour the egg mixture over the rice and sprinkle with the cinnamon.
  4. Place the baking dish in the oven in a larger baking pan filled with enough hot water to come halfway up the sides of the baking dish. Bake for 45 minutes until pudding is almost set, stirring once after 10 minutes and again 15 minutes later.
  5. Remove the baking dish from the larger pan and cool on a wire rack, cooling until cold. Refrigerate, covered, at least 3 hours or overnight until the pudding is firm. Serve with whipped cream, if desired.
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Aunt Joan's Old Fashioned Rice Pudding

Ingredients:

5 cups milk
1/2 cup raw rice
1/3 cup sugar -- to taste
1/2 teaspoon salt
1 dash cinnamon -- (or 2 if desired)
1/2 cup raisins

Instructions:

  1. Scald milk with raw rice. Add sugar, salt and cinnamon.
  2. Pour into a casserole orand bake at 325 degrees for 1 hour and 25 minutes or until almost set. Stir every 20 minutes.
  3. Ten to fifteen minutes before pudding is done, add 1/2 cup raisins. Mix well.
Notes:

This makes a lucious creamy pudding. Grease the casserole before pouring in the milk mixture. When doubling, use a 13" x 9" x 2" pan.

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Banana Rice Pudding

Ingredients:

3 cups skim milk
1 cup short-grain rice
3 banana -- mashed
1/2 teaspoon nutmeg
1 1/2 tablespoons brown sugar
1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients well and pour into 1 1/2 quart casserole.
  3. Bake for 1 to 1 1/2 hours, stirring occasoinally, until rice is tender.
Notes:

Makes about 4 cups.
Can use arborio, short brown, sweet rice, etc.

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Creamy Rice Pudding with Raisins

Ingredients:

3 1/2 cups milk
1/2 cup sugar -- divided
1 cinnamon stick
1/2 cup long-grain rice
2 egg yolks
1/2 cup heavy cream
1 teaspoon vanilla extract

Instructions:

  1. Heat milk, 1/4 cup sugar and cinnamon in saucepan just to boil; stir in rice and reduce heat to low.
  2. Cover and simmer 40 minutes.
  3. Whisk yolks, cream, remaining 1/4 cup sugar and vanilla in bowl.
  4. Stir into rice mixture. Bring to boil; cook, stirring, 2 minutes.
  5. Remove cinnamon. Cool 30 minutes.
Notes:
Per serving: 445 calories; 21 g total fat; 12 g saturated fat; 177 mg cholesterol; 121 mg sodium; 55 g carbohydrates; 11 g protein; 2 mg vitamin C
Tried: 08/16/98 - Amazing. Creamy and rich. Added 1/2 cup golden raisins. Heavenly.


Baked Creamy Rice Pudding

Ingredients:

1 1/2 cups water
2/3 cup white rice
2 eggs -- beaten
1/2 cup sugar
2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup raisins
heavy cream -- (optional)

Instructions:

  1. Bring the water to a boil in a medium-sized saucepan.
  2. Add the rice and return to boiling. Stir and cover. Reduce heat to low and simmer for 14 minutes. Do not lift the cover while cooking.
  3. In a large bowl, beat the eggs with a wire whip. Add the sugar and beat well. Pour in the milk, stirring to combine.
  4. Add the vanilla, nutmeg, salt, raisins, and the hot rice. Stir the mixture and pour into a 1 1/2 quart casserole
  5. Bake at 325 degrees, stirring frequently until most of the liquid is absorbed and the pudding begins to set (about 50 to 60 minutes, or until an inserted knife comes out clean).
  6. Serve warm or cold, with cream, if desired. Refrigerate any remaining pudding.
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Frozen Rice Pudding

Ingredients:

2 tablespoons unflavored gelatin
1/4 cup water
2 cups hot cooked rice
2 1/2 cups milk
1 cup sugar
1 cup heavy cream -- whipped
1 teaspoon vanilla

Instructions:

  1. Soften gelatin in water 5 minutes, dissolve over hot water and add to rice.
  2. Add milk and sugar, cool and fold in whipped cream, salt, nuts, and vanilla. Freeze until firm.
  3. osted to RecipeLu List by gpgb@attica.net (Michael Bauman) on May 13, 1998.
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