Real Oven Baked Rice Pudding.. HELP!!!

[WendyMichelle]

I am in need of a real homemade baked rice pudding recipe. I need it 4 a meeting on Mon. HELP me out Ladies if ya can...

[happymomof4]

Here is one I use. It isn't baked. But it is quick and simple. My family loves it.

1 3/4 cups milk
1/2 cup instant white rice, uncooked
2 Tbs. sugar
2 Tbs. raisins
1/4 tsp. salt
1 egg
1/4 tsp vanilla

Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to boil, stirring constantly. Reduce heat to medium-low, simmer, uncovered, 6 min. stirring occasionally.

Beat egg and vanilla with wire whisk unitl well blended. Add a small amount of the hot milk mixture mix well. Return to saucepan: cook and stir on low heat 1 min.(don't boil)

Remove from heat. Let stand 30 min. Serve warm.

Makes 4 servings.

[WendyMichelle]

Thank u 4 the recipe. I went ahead and made some rice 4 the function but it is NOTHING at all what I wanted it 2 b. I am still looking 4 a "real" recipe if anyone has 1...

[happymomof4]

Here is a recipe my mom gave me. I haven't made it in a long time. But it is good and simple.

4 cups milk
1/2 tsp salt
2/3 cup sugar
1/2 tsp nutmeg (optional)
3 Tbsp rice

oven 300 F. Put all the ingredients in a buttered baking dish and stir to blend. Bake for 3 1/2 hours, stirring three times during the first hour of baking so the rice doesn't settle. Variations: 1/2 cup raisins may be added, or to make chocolate rice pudding, add 2 oz. melted, unsweetened chocolate to the ingredients before baking.

[WendyMichelle]

Originally Posted by happymomof4

Here is a recipe my mom gave me. I haven't made it in a long time. But it is good and simple.

4 cups milk
1/2 tsp salt
2/3 cup sugar
1/2 tsp nutmeg (optional)
3 Tbsp rice

oven 300 F. Put all the ingredients in a buttered baking dish and stir to blend. Bake for 3 1/2 hours, stirring three times during the first hour of baking so the rice doesn't settle. Variations: 1/2 cup raisins may be added, or to make chocolate rice pudding, add 2 oz. melted, unsweetened chocolate to the ingredients before baking.

Thank u, I have printed it off and put it in my book. I never knew there were soooo many ways 2 make this stuff!!!

[goldeagle1]

happymomof4 -- I've got to ask this question about your recipe. Do you really mean only 3 Tablespoons of rice? With 4 cups of milk, that sounds a little unusual to me!

[Jole Blond]

I've never made a rice pudding starting with uncooked rice. I just use leftover (planned over?) rice. So, my recipe does not have any measures for the ingredients since I go by whatever amount of rice I have cooked. Preheat your oven to 350 degrees. Put some butter or margarine (not spread-too much water in it) into the pan and let it melt. Don't be stingy with it as you will need some to stay in your pan to grease it & some to add to your rice. I add sugar, eggs (at least 2 large. Mine are various sizes since my hens haven't mastered the fine art of just laying large eggs.) The eggs are what makes it 'set up', cinnamon, nutmeg or allspice or a little of each, whatever your family likes, vanilla or other flavoring, milk enough to make it a little liquidy & some of the melted butter. You will need to mix this, by hand not a mixer, as you are adding the ingredients so you can get an idea of how much milk will be needed. This will set up as it's baking with a sort of custard texture. I have made this for so many years that I don't even think about the how much, just the what's next. It's sort of like making bread, you just get to know the texture & appearance. Sometimes I use raisins, chocolate chips or pecans, depending on what I have on hand and sounds good at the time. I have even added cocoa powder to it for a chocolate pudding. Bake it until it is set in the center. Check this by inserting a table knife into the center, it should come out clean. A silver knife works better than a stainless one. Serve warm or cold. You can make a sauce to go on it.
Can you tell that I cook a lot by guess & by golly? My kids loved this when they were growing up and it sure helped with having a dessert that I could control the amount of sugar and use up left overs. This was well before microwaves for reheating thngs. If this hasn't confused you enough let me know & I'll try to do better.
Sorry to be so long winded. I didn't intend to write a book.

[happymomof4]

Originally Posted by goldeagle1

happymomof4 -- I've got to ask this question about your recipe. Do you really mean only 3 Tablespoons of rice? With 4 cups of milk, that sounds a little unusual to me!

That is what the recipe says. My mom says it works. It has been so long sense I made it. But I followed the directions and it worked.

[WendyMichelle]

I've never made a rice pudding starting with uncooked rice. I just use leftover (planned over?) rice. So, my recipe does not have any measures for the ingredients since I go by whatever amount of rice I have cooked. Preheat your oven to 350 degrees. Put some butter or margarine (not spread-too much water in it) into the pan and let it melt. Don't be stingy with it as you will need some to stay in your pan to grease it & some to add to your rice. I add sugar, eggs (at least 2 large. Mine are various sizes since my hens haven't mastered the fine art of just laying large eggs.) The eggs are what makes it 'set up', cinnamon, nutmeg or allspice or a little of each, whatever your family likes, vanilla or other flavoring, milk enough to make it a little liquidy & some of the melted butter. You will need to mix this, by hand not a mixer, as you are adding the ingredients so you can get an idea of how much milk will be needed. This will set up as it's baking with a sort of custard texture. I have made this for so many years that I don't even think about the how much, just the what's next. It's sort of like making bread, you just get to know the texture & appearance. Sometimes I use raisins, chocolate chips or pecans, depending on what I have on hand and sounds good at the time. I have even added cocoa powder to it for a chocolate pudding. Bake it until it is set in the center. Check this by inserting a table knife into the center, it should come out clean. A silver knife works better than a stainless one. Serve warm or cold. You can make a sauce to go on it.
Can you tell that I cook a lot by guess & by golly? My kids loved this when they were growing up and it sure helped with having a dessert that I could control the amount of sugar and use up left overs. This was well before microwaves for reheating thngs. If this hasn't confused you enough let me know & I'll try to do better.
Sorry to be so long winded. I didn't intend to write a book.

I am gonna try this 4 sure!!! Thank u 4 sharing this w me!!