Best 9 Jackson Family Rice Custard Recipes

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.

JACKSON FAMILY RICE CUSTARD

Steps:

• Heat oven to 350 degrees.
• Combine rice, milk, eggs, brown sugar and butter in 1 qt casserole or baking dish. Place casserole in baking pan. Fill pan with enough water to go halfway up side of casserole.
• Bake at 350 degrees for 30 minutes. Remove from oven. Stir in raisins and vanilla. Sprinkle with nutmeg. Return to oven. Bake for 30 minutes. Serve hot or chilled, topped with whipped cream.

BEST EVER RICE CUSTARD PUDDING

Steps:

• Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
• Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.

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.

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.

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.

JASMINE RICE PUDDING

Steps:

• In a large saucepan, combine three milks, cinnamon, vanilla seeds and pod, if using, and salt. Place over medium-high heat and bring to a boil. Add rice, return to a boil, stirring and scraping the pan so that the rice does not stick. Reduce heat to low and simmer, uncovered, stirring occasionally, until all liquid has been absorbed by the rice and rice is tender, 25 to 30 minutes. Do not let mixture brown.
• Remove rice from heat and immediately stir in sugar until dissolved. Stir in raisins. Set aside and let cool completely.
• Place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat cream on medium speed until soft peaks form.
• Fold whipped cream and lime zest into cooled rice pudding, until mixture is loose and rice kernels are separated. Divide among 6 bowls. Top each with a scoop of passion fruit sherbet and passion fruit seeds, if desired.

BAKED RICE CUSTARD

Steps:

• Preheat oven to 325.
• Lightly grease a 1-quart casserole dish.
• Beat the eggs and milk together.
• Add the rice, sugar, and salt and combine well.
• Pour into casserole dish and set in a pan of hot water in the oven.
• Bake for 1 hour.

MOUI NAGDEN(RICE IN BEEF STEW)

Steps:

• Season beef with curry powder, white pepper, salt and crushed red pepper. Place in Dutch oven. add bay leaf and small amount of water. Cook on low heat until meat is tender. Reserve stock.
• Heat oil in skillet. Add meat. Brown on all sides. Remove meat. Strain oil. Wash and dry skillet.
• Return oil to same skillet. Add onion. Cook t minutes. Add tomato, green pepper, and kidney beans (if used). Cook 10 minutes. Add meat.
• Stir in reserved stock and water. add rice. Cover tightly. Bring to a boil on high heat. Reduce heat to medium. Cook, stirring once or twice, until rice to medium. Cook, stirring once or twice, until rice is cooked as desired. Remove bay leaf before serving.