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)
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...
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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.
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!!!
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In order to find his equal, an Irishman is forced to talk to God... Stephen Braveheart
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!
Location: I'm somewhere between the Port of Indecision & Southwest of Disorder
Posts: 138
Baked Rice Pudding
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.
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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.
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!!
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In order to find his equal, an Irishman is forced to talk to God... Stephen Braveheart
Real Oven Baked Rice Pudding.. HELP!!! 
In order to find his equal, an Irishman is forced to talk to God... Stephen Braveheart 
Baked Rice Pudding 
