This is one of my foodies favorite recipes!
Custard Rice Pudding!!!
I have posted several of my rice pudding recipes and although they have been great, my all time favorite rice pudding recipe is the one I made today.
I made a creamy rice pudding recipe of my mom's and my whole family absolutely loves it but custard rice pudding is my true favorite and it was my Dad's too!..
I have a recipe of my great aunts and as much as it was good this one is the best! (just my opinion and the hubby agreed). Tasty, sweet and yummy custard settling so softly on the top..
The only change I made to this recipe is that I eliminated the nutmeg and baked it 10 minutes longer....Wonderful!!!!!!!!!!!!
1/2 cup uncooked rice
3 cups low fat(1%) milk
2 tablespoons butter
3 eggs
1/2 cup sugar
1/2 tsp. salt
1/8 tsp. nutmeg
1 tsp. vanilla
Top with Cinnamon sugar
Cook rice, I rinsed slightly, spoon into buttered 6 cup casserole dish.
Scald milk with butter in small saucepan. Beat eggs slightly with sugar,salt,nutmeg and vanilla in mixing bowl.
Strain mixture over rice. Note: you do not have to strain it but I do. Pour slowly!!! Place casserole in a shallow pan on oven shelf. Pour boiling water into pan while pan is in oven. Bake 325 degrees for 50 minutes or until almost set but soft in center. Custard will set as it cools.
Note: I baked for 60 minutes. Serve warm or chilled. Yummy!!!
( I waited until mine was completely cooled and refrigerated until I served mine). It's hard to wait but the custard sets so much better when you let it cool.
Happy Baking from my kitchen to yours :)
2/17/12
Custard Rice Pudding!!!
I have posted several of my rice pudding recipes and although they have been great, my all time favorite rice pudding recipe is the one I made today.
I made a creamy rice pudding recipe of my mom's and my whole family absolutely loves it but custard rice pudding is my true favorite and it was my Dad's too!..
I have a recipe of my great aunts and as much as it was good this one is the best! (just my opinion and the hubby agreed). Tasty, sweet and yummy custard settling so softly on the top..
The only change I made to this recipe is that I eliminated the nutmeg and baked it 10 minutes longer....Wonderful!!!!!!!!!!!!
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| 2/18/16 |
1/2 cup uncooked rice
3 cups low fat(1%) milk
2 tablespoons butter
3 eggs
1/2 cup sugar
1/2 tsp. salt
1/8 tsp. nutmeg
1 tsp. vanilla
Top with Cinnamon sugar
Cook rice, I rinsed slightly, spoon into buttered 6 cup casserole dish.
Scald milk with butter in small saucepan. Beat eggs slightly with sugar,salt,nutmeg and vanilla in mixing bowl.
Strain mixture over rice. Note: you do not have to strain it but I do. Pour slowly!!! Place casserole in a shallow pan on oven shelf. Pour boiling water into pan while pan is in oven. Bake 325 degrees for 50 minutes or until almost set but soft in center. Custard will set as it cools.
Note: I baked for 60 minutes. Serve warm or chilled. Yummy!!!
( I waited until mine was completely cooled and refrigerated until I served mine). It's hard to wait but the custard sets so much better when you let it cool.
Happy Baking from my kitchen to yours :)
2/17/12
I am not a big fan of rice puddings, but my husband is crazy over them! Therefore I end up making them...I'll put this one in my arsenal for him. Thank you!
ReplyDeleteThank you SO much for this! I have been looking for one similar to this for a very long time. Also, your Mom's creamy rice pudding is just the way my Mom made it also. Question: you state that you have posted several rice pudding recipes. I have only found these two and I used the search bar and went to each of the labels for desserts. Any way to find the others? Thanks.
ReplyDeleteI'll post the link right here. I don't know why you can't see it. I'll check to see how it is labeled. So sorry! I am thrilled that you like my recipes. :)
ReplyDeleteNote: I just checked out the recipes and I can't seem to locate the rice pudding recipe of my aunt Anna's. I will get back to you as soon as I find it. So Sorry :(
I can't seem to find my Aunt's recipe. I remember that you only used a small amount of cooked rice. About 1/2 cup and spread it in a 13x9 inch pan. Very thin amount of rice and very little sugar. It was not sweet but I don't remember the amount of eggs or milk. sprinkle of nutmeg on top but that's it and oh yes she placed the pan in another that had water in it. I guess so that the custard would rice to top. I will keep checking. I know it's here somewhere.....it's a little crazy with Thanksgiving approaching but
ReplyDeleteWe added raisins and chopped walnuts with sugar/cinnamon topping over cold custard delicious.
ReplyDeleteSounds wonderful!
ReplyDeleteHi, would it be possible to make this recipe with it having more of the egg custard on top? Would I just double the egg mixture? Would that work? I want to try your recipe asap, so please advise! Thanks so much!
ReplyDeleteYes. Place the rice first then carefully add egg mixture in top gently as to not jar top.
ReplyDeleteYes that’s what I would. Also place the baking pan in water when baking.
ReplyDeleteThank you very much!
ReplyDeleteAbsolutely incredible CUSTARD RICE PUDDING! I made it! I added golden raisins, doubled the rice, doubled the custard and the milk and butter. It was not clear how to put it together? Once I scalded the milk I let it cool about 15 minutes. Then I used a ladle and put a little at a time into the eggs until it was all together and used my hand mixer to make sure it was mixed. I made the rice first, added some golden raisins to the rice after it was cooked. Then, I put cinnamon and nutmeg IN the custard part also! Then I sprinkled a mix of cinnamon sugar, and a little nutmeg on top! JUST AWESOME!! If I wanted to get sick, I could eat THE WHOLE THING! IT'S CRAZY GOOD!
ReplyDeleteYou did exactly what you should have. The ladle method was perfect and actually what I would have done . It’s really difficult to try to explain via a text. I’m thrilled it worked for you, thanks for letting me know. M.j.
DeleteYou did exactly what I had difficulty putting into a text! Great job and Happy eating! I too would be devouring it too!
ReplyDeleteThank you.
ReplyDeleteSounds like my Mom’s which I never can find. Plan on getting in it today. Thanks so much
ReplyDeleteCan you use whole milk rather than 1%
ReplyDeleteYes absolutely! I only had 2% at the time but it should work out perfectly. Good luck!
ReplyDeleteI meant 1%. Sorry typo! Whole milk will be fine.
ReplyDeleteAny suggestions on what specific type of rice to use?
ReplyDeleteI use regular long grain rice. Good Luck! Enjoy!
ReplyDeleteI am definitely going to try this. Thanks, M.J.
ReplyDeleteGood luck and remember to allow it to cool completely…
DeleteCan you eat it warm? Then refrigerate the rest. I remember eating it warm at my Mothers .
ReplyDeleteAbsolutely! Enjoy!
ReplyDelete