Beat the egg yolks till they are light.
Combine rice, sugar, raisins, milk, vanilla and salt.
When thoroughly combined, empty into casserole dish and sprinkle with nutmeg.
Bake at 325\u00b0 for 1 hour.
Using the reserved egg whites, prepare a meringue and spread on top of rice pudding.
Return the dish to the oven and bake until lightly browned.
Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture just comes to a boil.
Cool 5 minutes, stirring twice.
Pour into dessert dishes or serving bowl.
Sprinkle with cinnamon and nutmeg.
Serve warm.
Makes 10 servings.
*Cook old fashioned rice (brown or white) the day before and refrigerate.
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
Thoroughly combine rice with all remaining ingredients.
Pour into lightly greased crock-pot.
Cover and cook on high for 2 hours.
(or LOW: 4-6 hours).
Stir after first hour.
This recipe may be doubled if desired.
wl), place 1 cup of Old Fashioned Oats. Pour the milk into
In a large heavy-bottom saucepan, cook rice according to package.
Drain any additional liquid; add the sugar, pinch of salt, half and half, evaporated milk and vanilla.
Mix, and simmer on low heat for 20 minutes.
In a small bowl, mix the water and cornstarch together until smooth; add to the rice mixture; simmer for 20 minutes longer.
Let cool, add the raisins.
enjoy!
Place all ingredients (except for nutmeg) into a large saucepan and place on stove.
Cook on low to medium heat for around 2 hours stirring every 10 - 15 minutes.
After 2 hours, take off of heat and let cool.
Place into a large dish.
Sprinkle nutmeg over the top and chill in fridge for about 3 hours.
I know this might seem a long time but it isn't that hard to do and is great as a recipe you can do in advance.
Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.
Combine milk, rice, raisins, egg and pudding mix in saucepan. Stir over medium heat until it just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowls. Sprinkle with cinnamon and nutmeg. Serve warm. Makes 10 servings.
Warm milk in saucepan over low heat. Stir in rice. Bring to a simmer and cook, uncovered, stirring frequently, until the rice is tender, about 35 minutes. In a medium size bowl, whisk together the egg, sugar, vanilla and salt. Gradually stir in some of the rice mixture until well blended. Return the mixture to the saucepan and stir over low heat for 1 minute to cook the egg. Pour into bowl. Sprinkle with cinnamon. Refrigerate for 1 hour.
o a boil.
Add rice. Stir only once or twice
Combine all ingredients together in a flat baking dish (6-1/2x10-1/2x1-3/4 inches) and place in a slow oven (300\u00b0F.) and bake for 1 1/2 hours or until rice is perfectly tender and pudding is thick and creamy.
NOT DRY.
Scald milk with rice.
Add sugar, salt and cinnamon.
Pour into casserole and bake at 325 for 1 hour 25 minutes or until almost set.
Stir every 20 minutes.
Ten to fifteen minutes before pudding is done, add 1/2 cup raisins and mix well.
Scald milk in saucepan.
Stir in salt and rice.
Simmer on very low flame covered until milk is absorbed for about 45 minutes to 1 hour, stirring occasionally.
Combine half and half, eggs, sugar and vanilla with wire whisk; stir into rice mixture.
Cook, stirring constantly for 3 to 5 minutes or until slightly thickened.
Pour into serving dish, stirring occasionally. Sprinkle top with cinnamon. Chill.
Cook rice in water until tender, then strain water out of rice. You should have about 1 cup of rice. Mix sugar, vanilla, butter and flour together. Add eggs and mix well. Add milk and raisins to sugar mixture. Stir in rice. Pour mixture into shallow baking dish and bake at 350\u00b0 for approximately 30 minutes or until set.
Warm the milk in a medium-sized saucepan over medium-low heat. Stir in rice. Bring to a simmer and cook, uncovered, stirring frequently, until the rice is very tender, about 35 minutes. In a medium-sized bowl, whisk together the egg, sugar, vanilla and salt. Gradually stir in some of the rice mixture until well blended. Return the mixture to the saucepan and stir over medium-low heat for 1 minute to cook the egg. Pour the mixture into 6 custard cups and sprinkle with cinnamon. Refrigerate for 1 hour or until chilled. Makes 6 servings.
In large casserole dish, place milk, salt and butter. Microwave on High 3 1/2 minutes until mixture boils.
Add rice and stir.
Cover and cook on High for 30 seconds, allowing mixture to return to a boil.
Reduce to simmer (low) for 10 minutes.
Stir and simmer 5 to 7 minutes more.
Test rice for doneness. Sprinkle with granulated brown sugar and cinnamon.
Combine water, rice and salt.
Bring to a boil.
Turn down heat; simmer for 15 minutes.
Add sugar and milk.
On medium heat, bring to a boil.
Turn off heat.
Stir in egg, beating quickly. Add vanilla.
Cover and refrigerate until cool.
Serve with nutmeg.
If you need pudding to set more quickly, cut the milk down to 3 to 3 1/2 cups.
Combine all ingredients in a 7 x 11 baking pan and place in a 300\u00b0 oven.
Bake for 1 1/2 hours or until rice is perfectly tender and pudding is thick and creamy, not dry.
Stir every 15 minutes with a fork, carefully turning under the brown top and scraping the edges down.
Serve hot or cold.
Makes 5 to 6 servings.