Post by Barbie4 on Apr 4, 2004 10:40:36 GMT -6
All the recipes for Rice Pudding could not be in Nancy's newsletter so I was asked to put them here, so here goes! Enjoy! Barbara in Louisiana
Rice Pudding
2 cup cooked white, long grain rice
1 1/2 cup evaporated milk
1/2 cup raisins
1/2 cup sugar
1/2 tsp. Vanilla
Dash nutmeg
1/2 cup milk
In a saucepan, mix cooked rice and evaporated milk. Add raisins, sugar, vanilla, nutmeg. Blend thoroughly, then add 1/2 c. milk. Stir over medium heat until rice becomes thickened. Serve warm or Chill in refrigerator for 30 minutes. Sprinkle with sugar crystals. (Serves 4 to 5)
Rice Pudding
1 cup cooked rice
2 cups milk
1/2 cup raisins
2 beaten eggs
1T. Oleo
l/2 cup sugar
nutmeg
Beat together sugar, milk and eggs. Add to rice, then add oleo and raisins. Mix. Pour all ingredients in baking dish. Sprinkle with nutmeg. Bake at 350ºF for 30 min. (give it a stir after 20 min.)
Rice Pudding
3 Cups of cooked rice
1 Cup raisins (optional)
1 can Carnation Evaporated Milk
1 Cup of regular milk
1 cup sugar
3 eggs
2 tbsp. Vanilla extract
2-3 tsp. cinnamon
Use an oven-proof bowl that has been lightly buttered around the inside or you could use non-stick spray. Scramble 3 eggs in bottom of bowl, add reg. milk and canned milk, add sugar and cinnamon (already mixed together). Add cooked rice. Mix well. Bake in oven in a water bath for one hour at 325ºF. I place the bowl, containing rice pudding in a 9X12 cake pan with water added to cake pan (this water bath results in a nice custard top. Test before removing to be sure of a custard type on the top. Enjoy hot or cold.
Rice Pudding
2 cup cooked white, long grain rice
1 1/2 cup evaporated milk
1/2 cup raisins
1/2 cup sugar
1/2 tsp. Vanilla
Dash nutmeg
1/2 cup milk
In a saucepan, mix cooked rice and evaporated milk. Add raisins, sugar, vanilla, nutmeg. Blend thoroughly, then add 1/2 c. milk. Stir over medium heat until rice becomes thickened. Serve warm or Chill in refrigerator for 30 minutes. Sprinkle with sugar crystals. (Serves 4 to 5)
Rice Pudding
1 cup cooked rice
2 cups milk
1/2 cup raisins
2 beaten eggs
1T. Oleo
l/2 cup sugar
nutmeg
Beat together sugar, milk and eggs. Add to rice, then add oleo and raisins. Mix. Pour all ingredients in baking dish. Sprinkle with nutmeg. Bake at 350ºF for 30 min. (give it a stir after 20 min.)
Rice Pudding
3 Cups of cooked rice
1 Cup raisins (optional)
1 can Carnation Evaporated Milk
1 Cup of regular milk
1 cup sugar
3 eggs
2 tbsp. Vanilla extract
2-3 tsp. cinnamon
Use an oven-proof bowl that has been lightly buttered around the inside or you could use non-stick spray. Scramble 3 eggs in bottom of bowl, add reg. milk and canned milk, add sugar and cinnamon (already mixed together). Add cooked rice. Mix well. Bake in oven in a water bath for one hour at 325ºF. I place the bowl, containing rice pudding in a 9X12 cake pan with water added to cake pan (this water bath results in a nice custard top. Test before removing to be sure of a custard type on the top. Enjoy hot or cold.