Post by wallycat on Oct 28, 2021 10:51:18 GMT -5
I made this last night.
The rice pudding recipe as was given to me by a neighbor in WI that used to bake it around the holidays, then bring us two big pans of it. I PUT MY CHANGES IN CAPS.
To start, I had no raisins, so I added chopped prunes (helps with bones too!); I added a splash of rum. I do not think the rum and lemon juice together show their best selves; I'd use one or the other--the rum was my own addition. It reminded me of egg nog or creme brulee without the brulee, I also used all 1/2 & 1/2 as we never have milk in the house. I was stingy with the 1/2 cup sugar...did not use the full amount but close. It was sweet enough for us.
the recipe:
Baked Rice Pudding
1/2 cup uncooked regular rice ( I used Arborio) I USED SHORT GRAIN BROWN RICE AND COOKED IT THE DAY BEFORE FOR RESISTANT STARCH.
1 cup water
1/2 cup sugar
1 T cornstarch (I OMITTED)
dash salt
2 eggs
2 1/2 cup milk ( I use part half and half and part milk) I USED ALL 1/2 & 1/2
1 tablespoon lemon juice
1/2 cup raisins (I USED PRUNES, CHOPPED)
Stir together rice and water in a saucepan. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing cover or stirring. All water should be absorbed.
Heat oven to 350 degrees. Blend 1/2 cup sugar, the cornstarch and salt. Beat eggs slightly. Add eggs and milk to sugar-cornstarch mixture; stir well with a whisk. Stir in rice, lemon juice and raisins. (note--I often forgot the lemon juice---is good either way). Pour into ungreased 1 1/2 qt casserole. Place casserole in a pan of very hot water (1 inch deep). Bake about 1 1/2 hours {MINE BAKED IN ABOUT ONE HOUR], stirring occasionally or until pudding is creamy and most of the liquid is absorbed. Remove casserole from the oven but not from the pan of hot water.
To start, I had no raisins, so I added chopped prunes (helps with bones too!); I added a splash of rum. I do not think the rum and lemon juice together show their best selves; I'd use one or the other--the rum was my own addition. It reminded me of egg nog or creme brulee without the brulee, I also used all 1/2 & 1/2 as we never have milk in the house. I was stingy with the 1/2 cup sugar...did not use the full amount but close. It was sweet enough for us.
the recipe:
Baked Rice Pudding
1/2 cup uncooked regular rice ( I used Arborio) I USED SHORT GRAIN BROWN RICE AND COOKED IT THE DAY BEFORE FOR RESISTANT STARCH.
1 cup water
1/2 cup sugar
1 T cornstarch (I OMITTED)
dash salt
2 eggs
2 1/2 cup milk ( I use part half and half and part milk) I USED ALL 1/2 & 1/2
1 tablespoon lemon juice
1/2 cup raisins (I USED PRUNES, CHOPPED)
Stir together rice and water in a saucepan. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing cover or stirring. All water should be absorbed.
Heat oven to 350 degrees. Blend 1/2 cup sugar, the cornstarch and salt. Beat eggs slightly. Add eggs and milk to sugar-cornstarch mixture; stir well with a whisk. Stir in rice, lemon juice and raisins. (note--I often forgot the lemon juice---is good either way). Pour into ungreased 1 1/2 qt casserole. Place casserole in a pan of very hot water (1 inch deep). Bake about 1 1/2 hours {MINE BAKED IN ABOUT ONE HOUR], stirring occasionally or until pudding is creamy and most of the liquid is absorbed. Remove casserole from the oven but not from the pan of hot water.