Also I put the dish in a pan of water to bake. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. I only had 1% milk, next time I'll use whole milk. Preheat oven to 325 degrees F (165 degrees C). However, I'm not sure if I did something wrong - I stirred it several times during baking, and it started out with that perfect smooth custard texture, but by the end of the baking time, the milk/egg mixture had seperated and curdled. Add the boiling water. Probably if you grew up eating one of them, you'll HATE the other. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, … Then there is a pudding the rest of the population prefers that is a type of creamy vanilla pudding base with rice in it, usually served cold. Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray. Cold rice pudding is H-E-A-V-E-N. Percent Daily Values are based on a 2,000 calorie diet. This recipe came from Taste of Home, the recipe site that makes it their business to give you fantastic recipes every day of the year anytime you need them. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. I will be making this one again. Don't waste everyone's time complaining that this recipe isn't like that. this was good and easy. I used nonfat milk. We read the reviews and incorporated a couple of suggestions. This is a great recipe. I added a little extra sugar because I like it sweet. Bake for 20 minutes. If you want a vanilla-pudding-with-rice-in-it type of pudding, USE A DIFFERENT RECIPE! 1 cup cooked rice 2 1/2 cups milk 3 large eggs, lightly beaten 3/4 cup sugar 3/4 cup raisins 1 teaspoon vanilla extract 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 … I think the key to the creamy texture is in stirring it often. Preheat the oven to 350 degrees F. In a medium-sized bowl, mix together the rice, milk, and honey. Your daily values may be higher or lower depending on your calorie needs. I will certainly be making this for my Big Momma as a birthday gift. One time, I did a search on Taste of Home and came across this recipe for Old Fashioned Rice Pudding. Then, slowly add the milk and cream and mix. The lady (with all the yes votes) who says the recipe is wrong is totally out to lunch - the changes she suggested would change it to a completely different recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. When rice pudding is baked, it develops a wonderful custard and transforms into a rich and comforting dessert. We really enjoyed it and have decided that it will become our new family's (just married) Christmas dinner tradition. It has a wonderful carmalized flavor and color and is very smooth. This time I had no curdling. ***a note on the curdling*** Info. Oh I used freshly grated nutmeg and it makes a huge difference. But it was new when my mother first found it on the Minute Old Fashioned Baked Rice Pudding from Mom’s Kitchen. I was told that boiling is what causes the curdling. Simmer 35-45 minutes, covered. Allrecipes is part of the Meredith Food Group. This time I had no curdling. Not for dieters that's for sure. It's great for breakfast! Your daily values may be higher or lower depending on your calorie needs. Tips for Best Healthy Rice Pudding: Don’t walk away from milk until it boils. This is the kind I grew up with, and the kind that is served in old Southern cafeterias. Bring water to a boil. Make ahead and refrigerate in a large baking dish for up to 5 days. I split the milk so that it is only about 2 cups of milk and 2 cups of cream. It is supposed to be baked until dry. The first time I made it it came out just a bit dry but it was gone as soon as it cooled off. Bake for 2 to 2 1/2 hours in the preheated oven. We used whole milk. I only changed it a little bit to make it taste like my great grandmothers who was born and raised in Mississippi and will turn 108 this October. Put uncooked rice and salt in the prepared pan. Information is not currently available for this nutrient. This recipe mirrors what I grew up understanding to be rice pudding, but may not fit the bill for you if you grew up on the other kind. This is a very southern traditional rice pudding not the soupy/creamy kind they make in northern states. In a large bowl, cream butter and sugar. I added an extra cup of milk a little extra water when cooking the rice and still it was like eating a bowl of rice. Risotto rice (arborio) - needs extra liquid, add 1 cup (250ml) water into the … This would not produce a "creamy" pudding as rice pudding should be. So cook lower and longer, stir often, and use a water bath. It was great. I baked it for about 2 hours and ten minutes. If you want "creamy", look for rice pudding recipes cooked on the stove top. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean. The second one came out perfect after stirring well and then just baking an additional 15 mins. Beat together the eggs and milk. It is sooooo yummy! I left out the raisins, used about 3 teaspoons of Vanilla, and used about 1/2 teaspoon cinnamon. I made this with 3 cups leftover cooked rice, followed the recipe exactly , except added cinamon, and increased the raisins. It makes it so rich and good. Add comma separated list of ingredients to exclude from recipe. Place the mixture in a well-greased 2-quart baking dish and bake for about 1 hour, or until golden. It was great. Add the egg mixture to the hot milk and rice and allow to cook for just a few minutes, stirring occasionally. I don't get the constant complaints about this pudding being too dry! The perfect dessert hot or cold. DIRECTIONS Over medium heat, cook the milk, rice, sugar and margarine until it boils. Pour into a 10x6x2 inch baking dish. Cover the pan tightly with heavy-duty aluminum foil. I tried this recipe a second time, and this time placed the baking dish in a hot water bath, and cooked at 275. Oh my was this ever dry. Combine almond milk and rice in a 2 to 3 quart saucepan, and bring to a boil. Even -2cups of water for cooking rice, there should be at least 6 more cups of milk (not 2) for this quantity of rice. She would make it several different ways. Good, solid comfort food :=) !!! Information is not currently available for this nutrient. The 2nd time I didn't leave it to cook as long and it came out with a more custardy texture. Our pudding was creamy and custard-like and had a carmelized finish on top. Grease a 2 quart baking dish. It is supposed to be baked until dry. I was told that boiling is what causes the curdling. 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2020 baked rice pudding with uncooked rice