BAKED RICE PUDDING (BETTY CROCKER)
Make and share this Baked Rice Pudding (Betty Crocker) recipe from Food.com.
Provided by Seabreeze1116
Categories Dessert
Time 30m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
- In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
- Serve warm or chilled with cream.
OLD FASHIONED BAKED RICE PUDDING
Everyone loves this home-y custard type of rice pudding. One of the ultimate comfort foods. Add raisins or omit according to personal preference.
Provided by Chefiebig
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 319.9, Fat 4.9, SaturatedFat 2.5, Cholesterol 81.9, Sodium 163.4, Carbohydrate 61.1, Fiber 1, Sugar 24.1, Protein 7.9
BAKED RICE PUDDING
This rice pudding is lovely served warm. It has the appeal of homemade comfort food.
Provided by Emtmom
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Yield 11
Number Of Ingredients 9
Steps:
- Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
- Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g
ROCKIN' RICE PUDDING
Provided by Tyler Florence
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.
QUICK-AND-EASY RICE PUDDING
Steps:
- Combine the rice and ice cream in a medium pot. Set over low heat and cook, stirring often, until thickened, about 20 minutes. Transfer to serving bowls and garnish with the cinnamon.
BAKED RICE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.
RICE PUDDING
Provided by Food Network
Categories dessert
Time 2h20m
Yield 15 to 20 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
- Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.
- While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
- Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.
- Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.
CLASSIC RICE PUDDING
Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat
Provided by Esther Clark
Categories Dessert
Time 1h35m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
- Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.
Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
EASY RICE PUDDING RECIPE
Use our Easy Rice Pudding Recipe to make a tasty vanilla rice pudding in 20 minutes! Raisins, cinnamon and nutmeg flavor our Easy Rice Pudding Recipe.
Provided by My Food and Family
Categories Spanish Food
Time 20m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Beat egg with wire whisk in large saucepan. Gradually add milk, beating until well blended. Add dry pudding mix; stir 2 minutes or until well blended. Stir in rice and raisins.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Cool 5 minutes, stirring occasionally. Pour evenly into 10 dessert dishes or 1-1/2-quart serving bowl.
- Sprinkle evenly with cinnamon and nutmeg. Serve warm. Or, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 110 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 13 g, Protein 5 g
OLD-FASHIONED RICE PUDDING I
This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.
Provided by Juanita
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g
TOO SIMPLE BAKED EGGNOG RICE PUDDING
An easy, tasty way to make a delicious baked rice pudding. I made it up because I had a craving for rice pudding. It dawned on me that egg nog would work perfectly as the binding liquid. Here is the delicious result!
Provided by nancyweisz
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice as directed. Spray the baking dish and add the rice and the raisins and or craisins. Sprinkle with the cinnamon and nutmeg to taste.
- Pour the egg nog over the mixture until you can just see the liquid rising to the top.
- Bake at 325 for approximately one and a half hours or until set and still creamy through the middle. Serve warm or cold.
- Freezes well.
Nutrition Facts : Calories 231.9, Fat 9.6, SaturatedFat 5.7, Cholesterol 74.9, Sodium 68.6, Carbohydrate 30.5, Fiber 0.1, Sugar 10.7, Protein 6
BAKED RICE PUDDING
This rice pudding is baked slowly in the oven to create the finest flavor and a creamy texture. Eliminating the constant stirring that you would ordinarily do with a stove top recipe, this rice pudding is not only delicious, but simple as well. Special Equipment Needed: 4 (6 oz) Ramekins. Cook time reflects time to chill, if desired. From Gourmet Magazine, December 2007.
Provided by Bev I Am
Categories Dessert
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F with rack in center of oven.
- Butter 4 (6 oz) ramekins.
- Add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin.
- Finely grate a little nutmeg over each, then stir to combine.
- Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form).
- Cool puddings in ramekins on a rack, about 1 hour.
- Discard skin from top of puddings, then stir 1 TBSP cream into each.
- Puddings can be served at room temperature or chilled.
- If desired, chill puddings, covered, at least 30 minutes.
- **Note: Rice pudding can be chilled up to 3 days before serving.
Nutrition Facts : Calories 217.1, Fat 9.6, SaturatedFat 5.8, Cholesterol 32.8, Sodium 54.7, Carbohydrate 27.5, Fiber 0.5, Sugar 14.8, Protein 5.3
RICE PUDDING
Try our recipe for a gorgeously creamy, yet low in fat rice pudding. Serve this comforting dessert with jam or fruit
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 2h5m
Number Of Ingredients 6
Steps:
- Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
- Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.
Nutrition Facts : Calories 214 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Protein 8 grams protein, Sodium 0.2 milligram of sodium
SWEET CREAMY BAKED RICE PUDDING
This is a fabulous baked rice pudding, it can be doubled and use all full-fat milk if desired. To achieve the best results only use aborio or any short grain white rice, and bake a low temperature oven.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h4m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 300 degrees.
- Butter a baking dish with a lid, large enough to hold the mixture (I use my White Corning ware oval baking dish for this).
- Place all the ingredients (except raisins) in a baking dish; mix to combine.
- To speed the oven cooking time up, you can bring to a simmer on top of the stove if desired over medium heat.
- Cover with a lid and place in the oven to bake for about 2 hours (could take more or less time) stirring a couple of times while cooking.
- Add in raisins the last 30 minutes of cooking.
- *NOTE* the mixture will thicken even more after cooking.
Nutrition Facts : Calories 526.2, Fat 32.5, SaturatedFat 20.3, Cholesterol 97.7, Sodium 195.3, Carbohydrate 52.9, Fiber 0.8, Sugar 25.4, Protein 7.1
GRANDMA'S RICE PUDDING
My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. -Margaret DeChant, Newberry, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
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