CONUT and slowly pour over rice.
Place in preheated oven
f vanilla essence (optional). Put rice or sago in a buttered
Cook rice until tender in salted water.<
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.
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.
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.
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).
t a boil; add the rice and stir with a wooden
Mix raisins and rice and place in 8-inch buttered baking dish. Mix together the remaining ingredients and pour over the rice and raisins.
Sprinkle with nutmeg or cinnamon.
Set baking dish in pan of water and bake for 1 hour in 350\u00b0 oven or until firm.
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.
Add rice to milk in top of
Wash rice well, then drain.
Add
Add rice to milk in double boiler.
Cook, covered, over boiling water, until tender, about 1 hour.
Beat egg yolks well.
Add 3 tablespoons sugar; salt.
Stir in some of the hot rice mixture. Return to double boiler; cook 2 minutes.
Stir constantly.
Remove; partially cool.
Stir in vanilla.
Beat egg whites quite stiff. Slowly add 3 tablespoons sugar, beating until stiff.
Fold into rice custard.
Chill.
Serve as is with cream or whipped cream.
Mix custard powder, cocoa powder and sugar together then whisk in 1/2 cup milk until smooth. Bring remaining milk to a boil in a saucepan then remove from heat. Add pudding mixture then place back on heat and simmer for 1-2 mins, stirring. Add chocolate and stir until melted. Transfer to a bowl, cover with plastic wrap and allow to cool for 20-30 mins.
To serve, mix pudding until smooth then divide between 6-8 glasses. Sprinkle with crushed cookies.
To make the bread pudding:
Lightly butter a 13x9x2
In rice cooker prepare rice as for 2. (Note: There
side.
Make custard using the milk and custard powder. Keep it
ith melted butter. Par-cook rice in boiling water for 10
In 3-quart saucepan, mix first 4 ingredients; let stand 5 minutes to soften tapioca.
Cook over medium heat, stirring constantly, until it thickens and begins to boil, about 5 minutes. Add wine and continue cooking 5 more minutes, stirring constantly.
Spoon pudding into six 12 ounce wine glasses or dessert bowls.
Cover and refrigerate until well chilled, about 2 hours.