|Puddings Custards and Flans|
|by Linda Zimmerman|
A new addition to the best-selling series that includes Muffins and Biscuits and Scones, this is a jewel of a cookbook devoted to soothing food wi...
Results 1 - 10 of 51 for custard rice pudding
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Measure out raisins ... or short grain rice (do not use ... to allow the pudding to steam. A ... during the last 30 minutes of cooking for extra flavor.
1. Mix the milk, sugar and rice to boil and ... before as the “custard” begins to ... to cool for 1-2 hours. 5. Sprinkle lightly with cinnamon and serve.
Cook rice with salt until ... water in pan and bake pudding in slow oven (325 degrees) 45 minutes or until set. Remove from hot water and serve warm or cold.
Rinse a sauce ... to boil. Add rice, stirring constantly. ... Spoon the rice pudding into the casserole ... when it has been in oven 20 minutes. Serves 4.
Beat eggs slightly, ... stirring constantly. Add rice, flavoring and ... minutes then turn down to 350 degrees and bake until set, about 30 minutes more.
Make pudding with bottom half creamy rice and top half smooth baked custard. Serve cold ... strainer on top of rice. Then bake in pan of water and test if done.
Heat, but do ... together. Mix heated ingredients with rice. Pour in greased baking dish. Sprinkle with nutmeg. Bake about an hour in oven, 350 degrees.
Oven 350 degrees. ... milk. Add vanilla, rice, raisins. Pour into 1 quart ... and sprinkle with nutmeg. Set in pan of water 1" deep. Bake 50-60 minutes.
Beat eggs and ... salt, then add rice and raisins and ... with nutmeg. Bake in 350 degree oven for 45 minutes just until custard is set. (Don't overbake.)
In a casserole mix rice and raisins. In ... casserole in another pan of hot water. Bake 350 degrees until knife inserted comes out clean, about 50 to 60 minutes.
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