Posted by Hanna Trafford in
Recipes on March 16, 2009 |
11 responsesVN:F [1.9.11_1134]
Rating: 5.9/10 (96 votes cast)
About the Author: Hanna is the mother of two grown sons Dan and Dusan Nedelko, Step mother to Abbie Gateman and is also a brand new Grandmother. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"
This is one of my favourites – actually, to be honest, I try not to make it very often, because I love eating it too much! Try it and let me know if you could stay away from it – especially when it is still warm ! Yummy!
Old-fashioned Baked Rice Pudding:
Ingredients:
- 1/2 cup of long grain rice
- 2 cups of milk
- 1 cup of water
- 1/2 tablespoon of butter
- 1/3 cup of sugar
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of salt
- 1/3 cup of raisins
Directions:
- Stir all ingredients (except raisins) together in a buttered 1-1/2 quart casserole.
- Bake in a slow oven (300F) for 1 hour without disturbing the rice.
- Reduce temperature to 250F and continue baking for 1-1/2 hours more.
- Add raisins 1/2 hour before removing from the oven. You can also sprinkle either cinnamon or more nutmeg over the top just before the pudding finishes baking.
Hope you enjoy this great old fashioned dessert (or a snack for anytime) – please send in your comments, suggestions and experiences, your input is very welcomed and much appreciated
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Rating: 5.9/10 (96 votes cast)
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Rating: 0 (from 76 votes)
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OMG I tried this reciepe and the kids all loved it. loved ittttttt, it was gone in a heartbeat. lol I have to make more now because they want more. ha ha
)))) It is great I would recommend it to everyone. This is how I started my first day of snowfall with a nice bowl of warm rice pudding and vanilla icecream with milk. Thanks again
Thanks alot for sharing this recipe
I had to resubmit lol I wanted to be notified of upcoming comments via email
Thank you, this is finally the recipe I’ve been trying to find for years. The “rice pudding” recipes you find now-of-days isn’t the same thing. They look and taste more like a form of tapioca. So glad to see it done the old way.
Thanks Louise! I am very happy you enjoyed the rice pudding recipe and I agree with you – there are just some things that are best done the good old-fashioned way!
This is an amazing recipe. Took a real chance and doubled it. Dont’ usually do that. Anyway, you can take this recipe and double it and it is wonderful. Thanks for the recipe!!
I see you use the same Five Roses Cookbook I do.
Thank you so much for your message – and I am sure you have the same experience with Five Roses Cookbook I do! I mean – I love it! My copy came to me about 30+ years ago in a bag of Five Roses flour – how did you get yours? I think it’s the best ever cookbook – I have used it so many times, it is starting to fall apart on me. But it has an incredible amount of clearly written, easy to follow recipes and instructions – I have to admit that with over 100 different cookbooks that I have – this one is my absolute favourite! I would love to know when you got yours and what you think about it – I am absolutely thrilled that someone else out there is using it as well! Thanks again and hope to hear from you soon!
I have just visited your site after looking for a Rice Pudding recipe. I like your site and I too have a Five Roses cookbook that I have had for over 35 years. It too is my favorite! I am looking for a solution here. Your recipe is what I want to make, but how can I use already “cooked” long grain white rice? Can I just add butter, sugar and raisins, then bake for a shorter period of time? I could use your advice. Thank you.
Hello Carol! I always get excited when someone tells me they have and love the Five Roses cookbook! Thanks for that and I can tell you that I have used pre-cooked rice quite a few times to make the rice pudding even when I had rice left over from dinner – just added more sugar). I also used heavy cream to make sure I get a nice smooth sauce texture and adjusted the sugar to taste. You can bake it – no problem and reduce the time. Hard to say how much to reduce it – just keep checking it and you will be able to determine what texture or thickness you want it to be – that’s what I do. Generally, the baking time can be reduced to about half recommended. Hope this helps and please let me know how it worked out for you!Thanks!
Hi Hanna; First let me say that I was mistaken about the Five Roses cookbook, mine is the Purity cookbook. And with the heavy cream my pudding was perfect. Thank you.
Thanks Carol! Glad your pudding has tunred out so well! Hope to talk again very soon