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Baked Rice Pudding

post #1 of 8
9/26/08 at 8:20am
Thread Starter 
There's a recipe for baked rice pudding that I'd like to try. Warm some milk, dissolve sugar in the milk, add the mixture to uncooked rice and bake in the oven for about 1.5 hours. I'd like to add some vanilla extract for flavor. Will the extract stand up to the long baking time?
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post #2 of 8
9/26/08 at 10:10am
No use a vanilla pod or vanilla sugar, extracts and flavorings are normally added
after cooking. In some cases xtract will get bitter also alcohol tends to thin out some starches
CHEFED
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post #3 of 8
9/27/08 at 6:45am
Thread Starter 
Thanks, Ed ... I suspected that was the case.
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post #4 of 8
9/27/08 at 6:49am
Shel! let me know how pudding comes out. I bake mine but different ingredients
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post #5 of 8
9/27/08 at 6:58am
Thread Starter 
Raisins, stick cinnamon, some brown sugar topping, nuts, can all be added. Maybe go Indian and add cardamom, rosewater, maybe coconut shavings - the possibilities are almost endless.
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post #6 of 8
9/27/08 at 7:06am
I use golden raisins, cinnamon, nutmeg, and eggs. I cook it in oven in a water bath, more like a rice custard pudding. I then top it with a light struessel and chopped pecan topping and then under broiler for a minute.
CHEFED
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post #7 of 8
9/29/08 at 4:09pm
I make rice pudding in the pressure cooker, using the 'pan in pot' method, and it comes out like it was slow-baked, but in a fraction of the time without running the oven or heating up the house. Raisins, sugar, apple pie spice blend, nutmeg, sometimes toasted nuts, and condensed milk with a little water added. Once it's done, I stir in the vanilla. :lips:
"The pressure's on...let's cook something!"
 
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post #8 of 8
9/29/08 at 5:59pm
Mm this sounds awesome
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