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Rice Pudding

Rice Pudding
Rice Pudding

 

 

 

 

 

 

 

 

Rice Pudding

A few days of dinners with rice, left a pretty good amount of leftover rice and so I was tasked to find a way to use it.  The first thing that came to mind was Rice Pudding, a great dessert and a great way to use up extra rice.

Ingredients for Rice Pudding

  1. 2½ cups of cooked rice
  2. 1 cup raisins
  3. 1 14 oz can sweetened condensed milk
  4. ½ cup milk
  5. 3 whole eggs
  6. ½ cup sugar
  7. 1½ tsp vanilla extract
  8. 1 tsp ground nutmeg
  9. ½&½ or heavy cream for garnish (optional)

Directions for Rice Pudding

Preheat oven to 375º

Take a 1-1½ quart casserole and butter or grease well.

In a bowl whisk the eggs, milks, sugar, vanilla and nutmeg together.

In a second bowl mix the rice and raisins together making sure that any lumps of rice are broken apart.

Pour the liquids into the rice and mix thoroughly.  Pour into the buttered casserole place in the center of the oven and bake for 55 minutes until a knife  inserted into the center of the dish comes out clean

Remove from the oven and allow to cool.  Serve warm with cream poured over or refrigerate and serve chilled with warm cream as a garnish.

Here are a few items to help make this recipe:
Corningware French White III Oval Casserole with Glass Cover, 1.5-Quart
Home Value Set of 4 Stainless Steel Large Serving Spoon, 10 inch, High Polish Finish

The Official Taste Tester & Lookout
The Official Taste Tester & Lookout

 

 

 

 

 

 

 

 

I’m always on the lookout for a great dessert!  And anything with sweet rice and cream on top is a winner in my book- 5 paws!

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Rice Pudding
Serves 6
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Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Ingredients
  1. 2½ cups of cooked rice
  2. 1 cup raisins
  3. 1 14 oz can sweetened condensed milk
  4. ½ cup milk
  5. 3 whole eggs
  6. ½ cup sugar
  7. 1½ tsp vanilla extract
  8. 1 tsp ground nutmeg
  9. ½&½ or heavy cream for garnish (optional)
Instructions
  1. Preheat oven to 375º
  2. Take a 1 quart casserole and butter or grease well.
  3. In a bowl whisk the eggs, milks, sugar, vanilla and nutmeg together.
  4. In s second bowl mix the rice and raisins together making sure that any lumps of rice are broken apart.
  5. Pour the liquids into the rice and mix thoroughly. Pour into the buttered casserole place in the center of the oven and bake for 55 minutes until a knife inserted into the center of the dish comes out clean
  6. Remove from the oven and allow to cool. Serve warm with cream poured over or refrigerate and serve chilled with warm cream poured over.
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copyright © rantsravesandrecipes 2014 all rights reserved

Posted on

Faux Rice Pudding & Vanilla Sauce

Faux Rice Pudding
Faux Rice Pudding

 

 

 

 

 

Faux Rice Pudding & Vanilla Sauce

There are many times when cooking just for two we end up with large amounts of leftovers.  So the other evening I had found we had a large container of leftover rice and no dessert.  What can you make with rice? Pudding of course!  While not a true rice pudding it came out just fine and with the vanilla sauce, it was great.

Ingredients for Faux Rice Pudding and Vanilla Sauce

For the Pudding

  1. 2 cups cooked rice
  2. 4 eggs
  3. 1 cup ½ &½, or heavy cream
  4. ¼ cup sugar
  5. 2 tsp vanilla

For the Vanilla Sauce

  1. 1 cup water
  2. ½ cup sugar
  3. 1 tbs corn starch
  4. 4 tbs butter  (1 tbs for buttering baking dish)
  5. 1tbs vanilla
  6. pinch of salt

Directions for the pudding

Break the cooked rice up to individual pieces. in a bowl combine the rice,eggs, cream, sugar and vanilla.  stir to combine thoroughly. pour into a lightly buttered 1 quart baking dish and bake at 350° for 45 – 60 minutes until custard is set  Remove to wire rack to cool and then refrigerate to chill.

Directions for Vanilla Sauce

Vanilla Sauce
Vanilla Sauce

 

 

 

 

 

 

 

Combine the sugar and corn starch in a small bowl.  In a small sauce pan bring the water to a boil, once boiling lower to medium heat add the sugar and corn starch and stir until sauce is thick.  Remove from heat and add the butter, vanilla and a pinch of salt and stir until all combined.

 

 

 

Here are a few items to help make this recipe.
Paula Deen Rustic Stoneware Southern Gathering 1-Quart Covered Stoneware Casserole
All-Clad Stainless Butter Warmer with Pour Spouts
Kitchen Supply 8054 White Porcelain Pitcher, 16-ounce
Polish Pottery Ceramika Boleslawiec 0205/280 Jacek 1 Pitcher, 1-Cup

 

 

copyright © rantsravesandrecipes 2013 all rights reserved