Moms Rice Pudding Recipes

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.

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.

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!

Steps:

• Preheat oven to 350°F. Combine Minute Rice, milk, raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.