ven rack.
Spread RICE in bottom of lightly
Combine rice and milk in saucepan.
Mix just to moisten rice. Bring quickly to boil over high heat.
Remove from heat.
In a 1 1/2-quart baking dish, mix together eggs, sugar, salt, vanilla and nutmeg.
Add hot rice mixture slowly, mixing well.
Place in pan of hot water.
Bake in moderate oven at 375\u00b0 for 35 minutes, stirring after 10, 15 and 20 minutes of baking. Remove from oven; cool.
Combine first 3 ingredients.
Heat milk in saucepan until almost boiling.
Remove.
Stir in sugar mixture.
Beat eggs until foamy.
Stir 1/4 hot mix into eggs.
Add remaining.
Stir in rice, raisins and vanilla.
Pour into 1 1/2-quart baking dish, coated with cooking spray.
Sprinkle nutmeg.
Place in pan of water. Bake until knife comes out clean.
After 30 minutes, stir.
Bake approximately 1 hour.
f vanilla essence (optional). Put rice or sago in a buttered
ith melted butter. Par-cook rice in boiling water for 10
Preheat the oven to 350\u00b0F. Place four 1-cup ovenproof dishes on a large baking pan.
Whisk milk, cream, eggs, sugar and vanilla in a large bowl until well combined. Stir in rice and cinnamon. Pour mixture evenly into dishes. Add enough boiling water to baking pan to come halfway up sides of the dishes. Sprinkle custards with nutmeg.
Bake 45-50 mins, or until custards are just set. Serve warm or cold.
Cook rice until tender in salted water.<
stirring constantly.
Stir in rice, raisins and vanilla.
Pour
.Heat milk and cream in pot.
Add washed rice, simmer 20 minutes.
Mix eggs, yolk, sugar, salt and vanilla in a jug.
Remove rice from heat and pour a little into egg mixture.
Stir constantly and add a little more.
Pour this mix back into rice pot.
Stir till sugar dissolved.
Put a 5 cup dish into a roasting pan, pour in custard.
Sprinkle nutmeg over.
Pour hot water into roasting pan to come 1/2 way up sides of dish.
Bake at 160 C for 30 - 40 minutes or till knife inserted comes out clean.
Bring milk to a boil; add raisins.
When cool, add beaten eggs, sugar, butter, salt and vanilla.
Mix thoroughly, then stir in rice with a fork.
Turn mixture into a greased baking dish. Set dish in a pan containing a little hot water and bake in moderate oven, 325\u00b0 to 350\u00b0, until knife thrust in center comes out clean, about 30 minutes.
Rather slow baking is trick of getting rice custard like texture to pudding.
Boil water and add rice.
Cover and boil rice until most of water is absorbed (over low heat or double boiler).
Stir occasionally while rice is boiling.
Preheat oven to 325.
Lightly grease a 1-quart casserole dish.
Beat the eggs and milk together.
Add the rice, sugar, and salt and combine well.
Pour into casserole dish and set in a pan of hot water in the oven.
Bake for 1 hour.
Heat water to boiling. Remove from heat. Stir in rice. Cover and let stand 5 minutes. Blend eggs, sugar, vanilla and salt; slowly stir in milk. Stir in rice. Pour into 1 1/2-quart casserole. Sprinkle with cinnamon. Place casserole in baking pan. Pour in very hot water (1 1/4-inch deep) for water bath. Bake 70 minutes at 350\u00b0 or until knife inserted halfway between center and edge comes out clean. Serve warm or cool.
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
In 1 1/4 cups water, cook rice.
Bring rice to a boil; cover and simmer for 15 to 20 minutes or until all moisture is absorbed. Cool slightly.
Beat eggs slightly; add sugar, salt and milk.
Mix (low speed) only until mixed.
Add rice, raisins, milk, butter and vanilla to egg mixture.
Blend well.
Put into shallow baking dish. Sprinkle with nutmeg if desired.
Place in water bath and bake at 375\u00b0 for 45 minutes or until a knife inserted comes out clean. Serve with a garnish of sweetened whipped cream.
Simmer rice, water and salt for 15 minutes.
Drain, if necessary.
In separate pan, cook until thick: egg yolks, milk, sugar and cornstarch.
Add rice to pudding mixture and stir together well.
Beat egg whites with a little white sugar and spread on top of rice.
Bake in a 375\u00b0 oven until egg whites are golden brown.
Remove from oven and allow to cool about 15 minutes.
Serve and enjoy.
Cook rice in plenty of boiling water.
Strain rice under the tap using cold water to get starch out.
Mix sugar, milk, egg and vanilla.
Add rice and stir well.
Sprinkle with nutmeg.
Bake in moderately hot oven until set. (About 2 hours).
t a boil; add the rice and stir with a wooden
Scald milk in the top of a double boiler.
Slightly beat eggs and combine with sugar and salt in a 1 1/2 quart casserole. Gradually stir in scalded milk, add cooked rice, raisins and vanilla. Sprinkle with nutmeg and place in oven.
Bake at 325 until set, about 50-60 minutes.
Makes 6-1/2 cup servings.
Combine eggs, sugar and salt.
Stir in hot milk slowly.
Add cooked rice, raisins and vanilla.
Pour into buttered 1 1/2-quart baking dish.
Set in pan of hot water.
Bake for 30 minutes in 325 degree oven then stir.
Sprinkle with cinnamon and dot with butter.
Continue baking for 60-70 minutes or until set.