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Reviewed Baked Rice Pudding
" Not quite my grandmother's rice pudding, but close enough to make again and again!.I mixed the spices into the egg mixture and sprinkled more on top before baking. I also substituted 1/2 and 1/2 for 1 cup of milk. The recipe didn't designate which type of rice to use---long or short grain. I used a basmati rice which has more starch, so the cooked rice was thicker. I did stir the mixture once about 1/2 hr. into baking. Use hot water for the water bath. End result: A thick, custard rice pudding with rice and raisins distributed throughout. Soooooooooooo good with whipped topping.
Reviewed Baked Rice Pudding
" Not quite my grandmother's rice pudding, but close enough to make again and again!.I mixed the spices into the egg mixture and sprinkled more on top before baking. I also substituted 1/2 and 1/2 for 1 cup of milk. The recipe didn't designate which type of rice to use---long or short grain. I used a basmati rice which has more starch, so the cooked rice was thicker. I did stir the mixture once about 1/2 hr. into baking. Use hot water for the water bath. End result: A thick, custard rice pudding with rice and raisins distributed throughout. Soooooooooooo good with whipped topping.
Reviewed Baked Rice Pudding
" Not quite my grandmother's rice pudding, but close enough to make again and again!.I mixed the spices into the egg mixture and sprinkled more on top before baking. I also substituted 1/2 and 1/2 for 1 cup of milk. The recipe didn't designate which type of rice to use---long or short grain. I used a basmati rice which has more starch, so the cooked rice was thicker. I did stir the mixture once about 1/2 hr. into baking. Use hot water for the water bath. End result: A thick, custard rice pudding with rice and raisins distributed throughout. Soooooooooooo good with whipped topping.
Reviewed Baked Rice Pudding
" Not quite my grandmother's rice pudding, but close enough to make again and again!.I mixed the spices into the egg mixture and sprinkled more on top before baking. I also substituted 1/2 and 1/2 for 1 cup of milk. The recipe didn't designate which type of rice to use---long or short grain. I used a basmati rice which has more starch, so the cooked rice was thicker. I did stir the mixture once about 1/2 hr. into baking. Use hot water for the water bath. End result: A thick, custard rice pudding with rice and raisins distributed throughout. Soooooooooooo good with whipped topping.
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