Best 6 South African Baked Rice Pudding Recipes

BAKED RICE PUDDING

Steps:

• Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
• Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

RICE PUDDING RECIPE

Steps:

• Put all the ingredients except the whipped cream into a saucepan and cook over moderate heat, stirring often to prevent burning, until the rice is tender and most of the liquid has been absorbed and has thickened to a pouring consistency. This takes about 30 minutes.
• Pour onto a flat dish and cover with cling film to prevent a skin forming, then let it cool. When the rice pudding has cooled, fold in the whipped cream.
• For the caramel sauce, put the sugar into a saucepan, add enough water so it resembles wet sand, and boil until a light caramel colour is reached.
• Remove from the heat and carefully whisk in the butter and cream, then return to the heat, bring back to the boil, and add sea salt.
• Toast the nuts in the oven. Put the sugar in a wide saucepan, add enough water so it resembles wet sand, and cook until the sugar is on the verge of caramelising.
• Turn off the heat and add the nuts, stirring vigorously. The nuts will crystallise, turning white and coated in sugar. Turn the heat back on and stir continuously to re-caramelise. The nuts should be individually coated in crusted caramel sugar.
• Serve a small bowl of rice pudding with a little caramel sauce drizzled on top and the warm caramel sauce and nuts on the side.

SOUTH AFRICAN BROWN PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. Stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam. Pour in 2 cups of milk and stir until well combined. Spoon the batter into a greased, 2 quart oven-proof baking dish.
• Bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. Pierce the baked pudding several times with a skewer or fork.
• Place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat. When the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. Serve warm.

CLASSIC RICE PUDDING

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.

WORLDS BEST SOUTHERN RICE PUDDING

Steps:

• In medium saucepan over medium heat, heat milk and salt to boiling.
• Stir in rice; reduce heat.
• Simmer about 5 minutes, stirring constantly.
• Cover; cook about 45 minutes or until milk is almost absorbed and rice is tender and creamy, stirring occasionally.
• Add vanilla, almond extract and sugar, stirring until sugar dissolves.
• Pour into large bowl; cover.
• Refrigerate until chilled, about two hours.
• Fold in whipped cream.
• Cover; refrigerate until ready to serve.
• If serving with a sauce, spoon a little bit of the sauce into your serving dishes and layer it with tthe pudding.
• Doing that makes for a pretty visual effect to go along with the wonderful taste.

BELIZEAN BAKED RICE PUDDING

Steps:

• Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking).
• Preheat oven to 350 degrees.
• Drain hot rice and place in bowl. While stirring, add all other ingredients. Continue stirring until butter is melted and all ingredients are incorporated.
• Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.
• Bake approximately 60 minutes, or until firm and knife inserted in center comes out clean. (NOTE: the recipe did not include cooking time. I based this time on reviews by people who tried it).