Time 1h10m Yield 6 servings. Number Of Ingredients 7 Steps:
Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.
Time 2h45m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish. Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Mix all ingredients together (except for nutmeg) in a 2-quart casserole dish. Sprinkle nutmeg on top. Bake at 350-degrees F for 50 minutes to one hour. Test with a table knife by sticking knife in center of dish, if it comes clean pudding is done.
Time 1h40m Yield 6 serving(s) Number Of Ingredients 8 Steps:
In a large bowl, combine eggs, sugar and salt. Gradually whisk hot scalded milk into egg mixture. Stir in rice, raisins and vanilla. Pour into a greased quart casserole dish. Set casserole into a larger ovenproof dish. Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique). [email protected] 325 for 90 minutes, or until knife pulls out clean.
Time 1h35m Number Of Ingredients 8 Steps:
Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender. Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.
