Baked Rice Pudding

[Sunniflutterby]

???I consider myself a good cook with 20+ years of experience. This is probably the reason that it irks me so badly that I can not make the baked rice pudding that my husband likes so much. His grandmother's recipe isn't very clear; "milk to make it sloppy", "some canned evaporated milk can be used" and "Bake until brown color on top". Does anyone have a more concrete Baked Rice Pudding Recipe that I can finally conquer?
I would be forever indepted! ;D
Thanks,
Sunni

[cuteascountry_Shortcake]

Hi Sunni,

Welcome to Nancy's Kitchen Recipe Message Board!

Let's see what we can do to get you started with some tried and true recipes for Baked Rice Pudding. Have you been over to Allrecipes.com? Here is a link to selection of puddings readers have submitted to that board. dessert.allrecipes.com/directory/1458.asp

I like reading the comments, ratings and reviews that are sometimes posted with the recipes. It gives you a better idea what to expect for results.

Now we'll wait and see if anyone here has a tried and true recipe to post for you. Let us know if you find a real gem
then we can all stop looking for that perfect rice pudding recipe that got away.

Good luck,
-Shortcake
(Moderator)

[Sunniflutterby]

;)Thanks Shortcake! I'm going to check out the website you suggested and keep playing with Grammy's recipe. Hopefully I'll get it right then I'll be able to share the Perfect Rice Pudding Recipe. ;D

Thanks,
Sunni

[jussoli]

This is a Rice Pudding recipe handed down to me by my grandmother -- who made it better than my mother {but I will never tell her that!} I eat the pudding while it is warm, adding milk or cream and a touch of white sugar -- making it a delightful dessert.

2 cups milk 1 cup cooked rice
1 tablespoon butter
2 beaten eggs
1/3 cup sugar
¼ teaspoon salt
1/3 cup raisins
cinnamon

Heat milk to near scalding. Add rice and butter. When melted, add sugar and salt. Mix raisins with beaten eggs and slowly add this to the milk blend. Pour into greased baking dish. {I use a 2 quart corning ware dish which is just the right size} Sprinkle cinnamon decorating top of pudding mix. Bake at 350 for one hour or until the mix begins to pull away from the sides of the casserole dish and the top has a golden hue to it. Serve warm with milk or cream. Some people have substituted instant rice instead of the regular rice you cook ahead of time, throwing it in but not cooking it since the boiling and baking time will cook the instant rice. But, I have discovered through the years that the regular rice is far better.

4 servings

Good luck -- let me know if I accidently left out an instruction or my words are not making any sense {which would not surprise me!}
Brenda