Comforting Rice Pudding. A recipe rewind, because some things are too good to miss!

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…


Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........

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
historical recipe by nature, thanks are given
350-degree oven

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 a water bath, for oven baking.

Place one inch of hot tap water in the bottom of the water bath dish, and set it 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 of 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 the 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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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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