Baked Rice Pudding
Arwilda kept two different recipes with this title.
Cooked-rice custard with raisins and nutmeg
Decorative Recipe Tin handwritten two-card card
Ingredients
- 1½ Cup cooked Rice
- ½ cup sugar
- ½ teaspoon salt
- 1½ Cup Milk
- 2 well beaten eggs
- ⅓ Cup seedless raisins
- 1 teaspoon Vanilla
- Dash nutmeg
Directions
- Combine sugar, salt + milk with eggs.
- Stir in rice, raisins + Vanilla.
- Combine sugar, salt & milk with eggs. stir in rice, raisins & Vanilla. Pour into buttered 1 quart baking dish. or individual cups & sprinkle with nutmeg. Place in Pan of warm Water & Bake at 350°F. 50 minutes.
- Bake in Pan of warm Water & Bake at 350°F. 50 minutes.
Timing: 50 minutes
Temperature: warm Water bath; 350°F.
Equipment: mixing bowl; stirring utensil; buttered 1 quart baking dish or individual cups; water-bath pan; oven
Old Fashioned two-stage water-bath recipe
Clear Tote Debra Yeh handwritten page
From Debra Yeh.
Yield: Serves 8-10
Ingredients
- 2 cups cooked Rice
- 2 1/2 cups milk
- 3 large eggs (or 3 small)
- 2/3 cup sugar
- 1 teaspoon vanilla
- 1/2 cup raisins
- 2 Tablespoons margarine
- nutmeg and cinnamon are also used, without quantities, in the final direction
Directions
- Heat milk and add cooked rice.
- Beat eggs, and add sugar, vanilla and raisins.
- Combine with rice and milk mixture.
- Pour in baking dish and dot with margarine.
- Set dish in pan of hot water.
- Bake at 450° for 20 minutes.
- Lower heat to 300° and bake until custard is firm (about 15-20 minutes).
- Sprinkle with nutmeg and cinnamon.
Timing: for 20 minutes; about 15-20 minutes
Temperature: heat milk; use a pan of hot water; bake at 450 degrees, then lower to 300 degrees
Equipment: milk-heating vessel; mixing bowl; beating utensil; baking dish; larger water-bath pan; oven
Compare the cards
Custard and rice quantities
- Decorative Recipe Tin handwritten two-card card
- 1 1/2 cups cooked rice, 1 1/2 cups milk, 2 eggs, 1/2 cup sugar, and 1/3 cup raisins
- Clear Tote Debra Yeh handwritten page
- 2 cups cooked rice, 2 1/2 cups milk, 3 eggs, 2/3 cup sugar, and 1/2 cup raisins
Salt, fat, and finishing spices
- Decorative Recipe Tin handwritten two-card card
- 1/2 teaspoon salt and a dash of nutmeg, with no added fat or cinnamon
- Clear Tote Debra Yeh handwritten page
- 2 tablespoons margarine plus unquantified nutmeg and cinnamon, with no salt listed
Water bath, pan choice, and baking schedule
- Decorative Recipe Tin handwritten two-card card
- One buttered one-quart dish or individual cups in warm water at 350 degrees for 50 minutes
- Clear Tote Debra Yeh handwritten page
- An unspecified baking dish in hot water at 450 degrees for 20 minutes, then 300 degrees until firm, about 15 to 20 minutes
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