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    • Betty Crocker Rice Pudding

      Posted at 8:12 am by StephMo
      Nov 10th
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      Rice pudding brings back so many childhood memories for me. My mother used Betty Crocker’s recipe and years ago when I was searching on-line for that recipe I thought I had found it, but I was wrong. When my mom passed away and I got her Betty Crocker cookbook I realized it was not the same.

      I decided to try the recipe in my mom’s cookbook and see which I preferred. While they are both delicious, they are actually quite different. This recipe creates a thick custard on top of the pudding and since I happen to love custard, I think I might prefer this version. This recipe is from the book my mother received as a wedding gift in 1969.

      Ingredients:

      1/2 cup rice

      1 cup water (or less if using instant rice)

      3 eggs, slightly beaten

      1/2 cup sugar

      2 tsp. vanilla

      1/4 tsp. salt

      2 1/2 cups scalded milk (see below)

      1/2 cup raisins

      Cinnamon

      Heat oven to 350 degrees.

      Cook rice as instructed. The original recipe calls for instant rice, but I cooked regular rice.

      Slightly beat eggs in a large mixing bowl. Whisk in sugar, vanilla, and salt.

      Gradually add scalded milk to egg mixture.

      ** How to scald milk – heat milk in a pan until it reaches 170 degrees. You do not want the milk to boil, it should just get to the point where a film forms on the top. Remove milk from heat and let it cool to 110 degrees before continuing recipe.

      Stir in rice and raisins.

      Pour into an ungreased 1 1/2 quart casserole, sprinkle with cinnamon.

      Place the casserole in a pan and pour in very hot water until about 1 1/4 inches deep.

      Bake about 70 minutes or until knife inserted halfway between center and edge comes out clean. Remove the casserole from the pan of water.

      Serve either warm or cool, personally I prefer it cool. Keep refrigerated.

      Look at that yummy custard and creamy pudding. So good!

      Betty Crocker Rice Pudding

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      Ingredients
        

      • 1/2 cup rice
      • 1 cup water
      • 3 eggs
      • 1/2 cup sugar
      • 2 tsp vanilla
      • 1/4 tsp salt
      • 2 1/2 cups milk, scalded
      • 1/2 cup raisins
      • cinnamon

      Instructions
       

      • Heat oven to 350 degrees.
      • Cook rice as instructed. The original recipe calls for instant rice, but I cooked regular rice.
      • Slightly beat eggs in a large mixing bowl. Whisk in sugar, vanilla, and salt. Gradually add scalded milk to egg mixture.
      • Stir in rice and raisins.
      • Pour into an ungreased casserole and sprinkle with cinnamon.
      • Place the casserole in a pan and pour in very hot water until about 1 1/4 inches deep.
      • Bake for 70 minutes or until knife inserted half way between the center and the edge comes out clean. Remove casserole from pan of water.
      • Serve warm or cooled. Keep refrigerated.
      Posted in Betty Crocker Rice Pudding, Dessert | Tagged betty crocker rice pudding, food blog, food blogger, pudding, rice pudding, rice pudding recipe, stephanie's slice of life
    • Baked Rice Pudding

      Posted at 1:02 pm by StephMo
      Jul 1st
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      Rice pudding is a dessert I have loved since I was a child and I always got so excited every time my mother would get ready to make it and take out her Betty Crocker cookbook. This is one of those childhood desserts that regardless of whether another recipe make look or taste better, I am sticking to this recipe because I want my rice pudding just the way it was. It may not look as creamy or appetizing as some others I have seen, but it is delicious and to me there is no better. My mother and I loved rice pudding, and now my daughter and I are the pudding fans in my family. My husband and son do not like it which just means more for us girls!

      I needed a little pick me up with this gloomy weather and rice pudding was just the thing to do it!

      There have been a number of different variations of this recipe over the years, but this is the Betty Crocker recipe my mother made when I was a child.

      Ingredients:

      2/3 cup uncooked white rice

      1 1/3 cup water

      2 eggs

      1/2 cup sugar

      1/4 tsp. salt

      2 cups milk

      1/2 tsp. vanilla

      1/2 cup raisins

      Cinnamon (or Nutmeg)

      Combine the rice and water in a small saucepan and bring to a boil. Reduce the heat to low and simmer covered until all the water is absorbed. Around 20 minutes.

      While the rice is cooking start preparing the rest of the pudding.

      Whisk two eggs in an ungreased small casserole.

      Add the sugar, milk, salt, and vanilla and whisk together until combined.

      Add the rice and the raisins and stir well. Sadly I can never put in the full 1/2 cup raisins because I am the only one in my family that likes them.

      Sprinkle the top with cinnamon (the original recipe calls for Nutmeg, but I like Cinnamon better).

      Bake at 325 degrees for about an hour, stirring occasionally until a knife comes out clean.

      I prefer the pudding cold so I chill before eating. I also prefer it with whipped cream on top. Yum!

      I hope my childhood memories bring back some of yours as well 😊

      Posted in Baked Rice Pudding, Dessert | Tagged baked rice pudding, betty crocker rice pudding, food blog, food blogger, old fashioned rice pudding, Recipes, rice pudding, rice pudding recipe, stephanies slice of life
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