OLD FASHIONED BAKED CUSTARD RICE PUDDING
This is the rice pudding of my childhood. It is more of a baked custard and served warm. Don't expect the pudding based, chilled rice pudding that is commonly served.
Provided by Pamela Rappaport
Categories Puddings
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Put a kettle of water on to boil.
- 2. Beat eggs with whisk until light. An electric mixer will overmix this recipe, don't use one.
- 3. Add sugar and whisk to combine.
- 4. Add the rest of the ingredients except the nutmeg. Mix until just combined.
- 5. Pour into a deep baking dish and sprinkle generously with nutmeg.
- 6. This needs to bake in a water bath. Place the baking dish in another oven-proof pan deep enough for the water to be about 1 1/2 inches deep. Put both of these in the oven and pour hot water to the correct level in the outside pan.
- 7. Bake at 350 40 to 45 minutes. A knife should come out clean. Don't be surprised if a layer of butter has risen to the top with the nutmeg floating in it.
- 8. Serve warm with the delicious butter pooling around it. If you don't want the butter to rise to the top mix more aggressively during preparation or use the mixer I warned against in the second step.
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elijah wkey
[email protected]I'm not a big fan of rice pudding, but this recipe sounds interesting. I might give it a try.
Roxana Alvardo
[email protected]This recipe looks delicious! I can't wait to try it.
Saye Zapulu
[email protected]I'm not sure why this recipe is called 'old fashioned'. It seems like a pretty modern recipe to me.
Aftab raj
[email protected]This recipe is missing some important details. It doesn't say how long to bake the pudding or at what temperature.
Vithursan Vithursan
[email protected]I followed the recipe exactly but my pudding turned out grainy. I'm not sure what I did wrong.
Miss Mushin
[email protected]This pudding was a bit too sweet for my taste, but I think I'll try it again with less sugar next time.
Md ashgor Hossain
[email protected]I'm not usually a fan of rice pudding, but this recipe changed my mind. It was creamy, flavorful, and not too sweet.
Md Harunur Rashid
[email protected]This recipe is a great way to use up leftover rice. It's also a delicious and affordable dessert.
Susan Donais
[email protected]This was the best baked custard rice pudding I've ever had. The texture was perfect and the flavor was amazing.
Enam Khan
[email protected]I made this pudding for a potluck and it was a huge success. Everyone loved it!
Robin Stanhope
[email protected]I followed the recipe exactly and the pudding turned out perfectly. It was creamy, smooth, and had a wonderful flavor.
Malin Keisner
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Leon Mcferson
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The pudding was creamy and flavorful, and it was the perfect dessert for a special occasion.
Dashami Sunuwar
[email protected]This pudding was so easy to make and it turned out so delicious! I will definitely be making it again.
Pabitra Malla
[email protected]I've made this recipe several times now and it always comes out perfect. It's the perfect comfort food for a cold winter day.
Edgardo Matos
[email protected]This baked custard rice pudding was a hit with my family! The texture was creamy and smooth, and the flavor was rich and decadent. I loved the addition of raisins and cinnamon, which gave the pudding a delicious depth of flavor. I will definitely be