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Comforting Rice Pudding, perfect for the upcoming virus season

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I am out of commission for the next few days with a serious head cold. I have not had a cold in years, so it is not surprising that this one is fairly severe. Fortunately, we spent the day yesterday getting up a rain curtain that will protect the sliding door from the driving rains that are on their way. We learned that our sliding door will need a bit of repair during the weekend storm when the track for the door kept filling with rain water. 


New to our beach neighborhood, too big to move!
This big guy came in on the storm!

The south side of our home gets the brunt of any rain and the weekend storm showed where some repairs will be needed. In the meanwhile, we are snug and ready for any incumbent weather. Come spring, however, we will need to get the door and any other areas that might show themselves repaired. 

I will be sharing some wonderful recipes that will help bring nourishment and comfort to anyone that might be down with a virus. I hope it does not come to your home, but just in case it does, these might help. 

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 mixer 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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2 comments

  1. Very nice, I like all the photos for tutorial. I hope you get to feeling better.

    ReplyDelete
    Replies
    1. Thanks! I have used more tutorial photos in the past than I do now, maybe something I should look at again. I think the vast number of food blogs has helped to create better cooks and return folks to cooking in their own kitchens. That is what makes me the happiest! Thank you for visiting.

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