Best 9 Ground Rice Sweet Custard Recipes

OLD-FASHIONED RICE CUSTARD

Steps:

• In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.

OLD-FASHIONED RICE CUSTARD

Steps:

• Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
• Add milk, sugar, vanilla and salt.
• Blend well.
• Stir in rice and raisins.
• Set casserole in pan of water.
• Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

GROUND RICE SWEET CUSTARD

Steps:

• Blend the ground rice and the cornstarch together into a smooth paste, adding a little of the cold milk.
• Bring the remaining milk to a boil in a saucepan.
• Add the sugar, lower heat enough to maintain a gentle simmer.
• Gradually add the ground rice mixture to the milk, stirring constantly with a wooden spoon.
• Simmer on very low heat for 10-15 minutes or until the mixture has thickened, stirring often and being very careful not to allow it to burn- especially on the bottom of the pan.
• Add the rosewater and half of the ground almonds, simmer 5 minutes.
• Let cool a few minutes and then pour into a serving bowl or 4 serving dishes.
• Sprinkle remaining ground almonds and all of the ground pistachios on top and dust with some ground cinnamon.
• Serve with syrup or honey on the side.
• NOTE: It is important to use SHORT grain rice to acheive the proper consistency.
• Grind the raw rice in a blender or food processor.

BAKED RICE CUSTARD

Steps:

• Cook the rice in boiling water for 10 minutes, drain well.
• Beat the eggs, sugar, essence and milk together. Add the sultanas and rice.
• Pour into an ovenproof dish. Sprinkle with grated nutmeg.
• Stand in a baking dish containing enough hot water to come halfway up the sides of the dish. Bake at 170 °C / 325 °F / Gas 3 for 1 1/2 hours or until just set

BAKED RICE CUSTARD

Steps:

• Combine eggs, sugar and salt.
• Stir in hot milk slowly.
• Add cooked rice, raisins and vanilla.
• Pour into buttered 1 ½-quart baking dish.
• Set in pan of hot water.
• Bake for 30 minutes in 325 degree oven then stir.
• Sprinkle with cinnamon and dot with butter.
• Continue baking for 60-70 minutes or until set.

SWEET RICE

Steps:

• Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

RICE CUSTARD

Steps:

• Preheat oven to 180 degree Celsius.
• Grease a 6 cup oven proof casserole dish.
• Place rice in casserole dish.
• Beat eggs and sugar together until thick and creamy, slowly add in milk beating continuously, add raisins (if using), then nutmeg. Pour custard over rice and give a stir.
• Sprinkle extra nutmeg on top.
• Put into oven and cook for 25 to 30 minutes (should have a firm look about it when cooked check not in the intro).
• Serve warm with a dollop of thick cream.

TRADITIONAL BRITISH GROUND RICE PUDDING

Steps:

• Preheat oven to 200 Centigrade / 400 Fahrenheit / Gas Mark 6 and grease a bake-proof dish.
• Heat milk in a saucepan and sprinkle on the Ground Rice.
• Stirring continuously, heat on a low heat bring to a boil until it thickens. Simmer for a further 2-3 minutes.
• Stir in the sugar. (My mum would have probably used a bit more than 25g - sweet tooth!).
• Pour into greased bake-proof dish.
• Bake for 25-30 minutes until lightly brown.