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Comforting Rice Pudding

When the cold and flu season hits, comfort foods are in need. Homemade, delicious, and soothing. Today that is going to be a simple rice pudding with raisins. Also, a great way to use up rice, leftover from a nice meal, that (ironically) you cooked for your family before you got a cold!

Creamy rice pudding, use brown or white rice for a delicious dessert.
Baked Rice Pudding

Simple and Comforting Rice Pudding
350-degree ovenhistorical recipe by nature, thanks given

2-3 c cooked rice ( we had brown rice cooked and ready to go in the fridge)
1/2 c raisins

2 1/2 c milk

1/2 c sugar
1 t cinnamon
1 t vanilla
3 eggs
dash salt

nutmeg for grating over the top of the custard

Begin by preheating your oven and setting up a water bath. Decide which dishes you will use for the recipe, one for the pudding and one for the water bath.

Water bath baking is not difficult, and yields a creamy dessert every time.
Easy to make water bath, for oven baking.

Place one inch of hot tap water in the bottom of the water bath dish, and set into the oven while the oven heats.

This will keep the water hot and ready to receive the pudding dish.

Heat milk over medium low heat until scalded, small bubbles will appear around the edge of the pan, but the milk will not be boiling.

Evaporate milk is convenient and makes a great dessert.
 I usually start with a can of milk, and add fresh milk to equal the amount needed. I like the richer texture that the evaporated milk gives custard.
The gentle steam rising, lets you know it is about ready for use.

In a large bowl, beat eggs, sugar and spices.



 It looks like it is time to get out the rum and make more vanilla extract.





Whisk or using a hand mixers slowly temper the eggs with the hot milk. Pouring the hot milk into the eggs in a thin stream, whisking or mixing continuously.

 This is easy to do, if the hot milk is transferred back to the measuring pitcher. This trick works well, your custard will be smooth.

Continue until all milk is mixed in. Stir in rice and raisins. Dust top of pudding with nutmeg.


Set the pudding dish into the water bath.


Bake 50-60 minutes or until done in your oven.

Let cool and serve with a whisper of whipped cream!

Enjoy!

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This post is being shared with:

Tuesday Night Supper Club @ fudge ripple

Fresh Clean and Pure Friday @ la bella vita

8 comments

  1. This reminds me of my mother's rice pudding. Comfort food indeed!

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  2. I have been a fan of rice pudding for many years. Not only is it a delicious dessert, it is healthful. Rice, milk, raisins, eggs--not like many empty calorie desserts. And yours looks very old fashioned and delicious. I can almost smell that nutmeg from here.

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  3. I was just thinking that rice pudding sounded really good. I am going to have to make this up, but for me I am going to replace the rice with Quinoa. I have done this before and it tastes really good, and gives you added nutritional benefits.

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  4. this is my dad's absolute favorite..his mother used to make it on sundays. i have never tried my hand at it...but this recipe is screaming to be made! i am definitely going to try it this week and drop a bowl off to my folks house. thank you for linking it up to TNSC

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  5. Hello everyone,

    I used cooked brown rice in this pudding, and it did turn out very well. It was pretty much a "lets give this a try" day in the kitchen, and it worked out great. Thanks so much for stopping by.

    Melynda @ Mom's Sunday Cafe

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  6. mmmmmmmmmm...I love rice pudding. I haven't made it in a long time and I could use a little comfort.

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  7. This is just how my mother alway made rice pudding, delicious.
    Mimi

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  8. Wonderful recipe for Rice Pudding! Unfortunately, I don't have any raisins on had at the moment...but I'm just itching to make this recipe so maybe I will make it without raisins. Thanks for sharing! :-)

    ReplyDelete

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