Our Baked Custard Rice Pudding is a traditional, custard-style pudding that can be served hot or chilled - either way it's so tasty! What You'll Need 1 / 2 stick (1/4 cup) butter, softened ...

•6 eggs, slightly beaten •1/2 cup sugar •" teaspoon salt •3 cups milk, scalded •1 1/2 cups cooked rice •1 teaspoon vanilla •Nutmeg or cinnamon, to taste •Raisins, optional In bowl ...

Since the recipe includes a custard mixture that’s combined with the rice to cook inside the rice cooker, it’s important to watch out for curdling, the formation of lumps as the yolk mixture ...

Preheat oven to 375 degrees. Combine milk, sugar, eggs and vanilla. Place 1 tablespoon rice and a few plumped raisins in the bottom of each of 8 custard cups.

The type of rice you use for rice pudding is recipe-dependent and based on what you have in the cupboard, and while any will do, one variety reigns supreme.

My Gran's baked custard: 1. Preheat oven to 160˚C. 2. In a saucepan, combine cream, milk and vanilla essence and bring just to the boil. 3. Remove from heat and allow to stand for several minutes.

Ultra-rich rice pudding is a hit at trendy scoop shops in New York and on the West Coast. Though our classic Spanish rice pudding (Arroz con Leche) is hard to beat, we share some new tricks for ...

Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes ...

At times, he added, the group of friends and dinner guests expanded to upward of 20 kids. "It was a massive massive event on Sundays and the rice pudding was definitely a part of it; she would ...

Put the rice and 1 cup cold water in a blender and process until the liquid becomes milky and the mixture just begins to thicken to a paste-like consistency, about 15 seconds.