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Full Online Book HomeLearning KitchenDesserts - Baked Rice Pudding By Jeanndan
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Desserts - Baked Rice Pudding By Jeanndan Post by :a1forweb Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1071

Click below to download : Desserts - Baked Rice Pudding By Jeanndan (Format : PDF)

Desserts - Baked Rice Pudding By Jeanndan

2 cups of milk
1/2 cup long grain rice
1/2 cup raisins
1/4 cup butter or margarine
2 beaten eggs
2 cups of milk
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. salt
Dash of ground nutmeg or cinnamon
Light cream or milk


In a heavy saucepan bring 2 cups of milk, uncooked rice, and raisins to boiling; reduce heat. Cover and cook over very low heat about 15 minutes or till rice is tender. Remove from heat; stir in butter or margarine till melted.

Preheat oven to 325.

In a mixing bowl stir together eggs, 2 cups of milk, sugar, vanilla, and salt. Gradually stir rice mixture into egg mixture. Pour into a 10x6x2" baking dish and bake for 30 minutes. Stir well; sprinkle with nutmeg or cinnamon. Bake for 15-20 minutes more or till knife inserted in center comes out clean. Serve warm or chilled with light cream or milk.

Makes 6 servings.
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1/2 cup short-grained rice 1/3 cup brown sugar 2 tablespoons unsalted butter 6 cups milk 1-1/4 cups heavy cream 4 eggs, lightly beaten 1 teaspoon freshly grated nutmeg Preheat oven to 275° F.Rinse the rice under cold water until it runs clear; drain. Combine remaining ingredients. Stir in the rice and transfer to a buttered baking dish. Bake in a slow oven for 2 - 2 1/2 hours, until rice is tender and creamy. Stir every 30 minutes during cooking and add more milk if necessary. When ready, the pudding should be a rich, caramel color and a golden crust should
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1/2 cup (125 ml.) uncooked rice 3 cups (750 ml.) milk 1/4 cup (60 ml.) sugar 1/4 cup (60 ml.) raisins 1/2 tsp. (2 ml.) grated lemon zest 1/2 tsp. (2 ml.) cinnamon A grating of fresh nutmeg Preheat oven to 350° F./180° C.Combine all ingredients in a 2-quart (2 L.) oven-proof casserole or baking dish. Bake, stirring occasionally, until the rice is tender and the milk has been absorbed, about 2 1/2 hours. Serve warm or chilled. Serves 4 to 6.
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