{"id":2846,"date":"2010-01-07T10:50:52","date_gmt":"2010-01-07T16:50:52","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=2846"},"modified":"2013-10-28T08:48:49","modified_gmt":"2013-10-28T14:48:49","slug":"baked-rice-custard","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/01\/07\/baked-rice-custard\/","title":{"rendered":"Baked Rice Custard"},"content":{"rendered":"<p><a href=\"http:\/\/www.hottie-biscotti.com\/blog\/2009\/09\/05\/mammas-rice-pudding\/\" target=\"_blank\">Rice pudding<\/a> is such a comfort food for me.\u00a0 It is always so wonderfully creamy, rich and just slightly\u00a0sweet.\u00a0 Rice pudding is perfection in a bowl&#8230;or on a plate I guess if you like it that way.<\/p>\n<p>Rice pudding has an incredible number of variations.\u00a0 It is eaten in many different parts of the world.\u00a0 Each\u00a0type of rice pudding uses slightly different ingredients and flavors, but most come together in the same way and have similar textures.\u00a0 In Sweden, rice pudding (Risgrynsgr\u00f6t) is eaten at Christmas.\u00a0 Coincidentally, Christmas is when my family eats rice pudding&#8230;we just can&#8217;t shake those Swedish traditions!<\/p>\n<p>I&#8217;ve made rice pudding using the recipe given to me\u00a0by my mom.\u00a0 It is delicious.\u00a0 We have always, and will always, eat this delicious dish\u00a0cold sprinkled with cinnamon sugar, which is also traditionally Swedish.<\/p>\n<p>I did not know until later in life that there\u00a0were many ways to eat rice pudding.\u00a0 You can eat it warm or cold.\u00a0 You can eat is plain, sprinkled with cinnamon sugar, served with fruits or fruit sauce, with or without raisins and nuts, or if you live in Iceland you might top off your pudding with blood sausage.\u00a0 I will stick to cinnamon sugar.<\/p>\n<p>Most rice puddings include these basic ingredients which are used as a springboard for all types of puddings:<\/p>\n<ul>\n<li>Rice<\/li>\n<li>Milk<\/li>\n<li>Sugar (or some sweetener)<\/li>\n<li>Flavoring (vanilla, cinnamon, nutmeg, etc.)<\/li>\n<\/ul>\n<p>What about eggs, you ask?\u00a0 My family has never used eggs.\u00a0 I never even really considered the use of eggs in rice pudding, until I came across a rice custard recipe.\u00a0 Being one who enjoys trying new things, I decided to make this Scandinavian baked rice custard this past weekend.\u00a0 Could it live up to\u00a0real\u00a0rice pudding?\u00a0 Or would it surpass all my expectations and be&#8230;God forbid&#8230;better\u00a0than &#8220;real&#8221; rice pudding?<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/01\/rice-custard.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-2860\" title=\"rice custard\" alt=\"\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/01\/rice-custard.jpg?resize=364%2C242\" width=\"364\" height=\"242\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/01\/rice-custard.jpg?w=364 364w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/01\/rice-custard.jpg?resize=300%2C199 300w\" sizes=\"(max-width: 364px) 100vw, 364px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>This rice custard was definitely different than rice pudding but definitely delicious.\u00a0 I liked the texture that the eggs provided.\u00a0 It kept its shape when served, unlike my mom&#8217;s rice pudding which had a tendency to spread a little. \u00a0The flavor was incredible. \u00a0The combination of the vanilla and almond extracts is wonderful. \u00a0I would recommend adding in about 1\/4 to 1\/2 teaspoon of ground cinnamon.<\/p>\n<p>I served this with a cranberry sauce that I put together with pantry items. \u00a0Lingonberry jam, if you can find it, would be good as well. \u00a0Or you can eat is plain, which is wonderful. \u00a0I tried it warm after a little cooling time, and the next day after it had been sitting in the fridge. \u00a0Either way is yummy.<\/p>\n<p>The question is, was this custard better than the pudding? \u00a0No. \u00a0They are both very good and I will make them both in the future, but there are just too many great memories attached to eating my family&#8217;s version of rice pudding. \u00a0Try both and let me know your opinion, though. \u00a0I am biased.<\/p>\n<h5>Scandinavian Rice Custard<\/h5>\n<p>Courtesy of\u00a0<a href=\"http:\/\/www.grouprecipes.com\/11680\/scandinavian-custard-rice-pudding.html\" target=\"_blank\">Group Recipes<\/a><\/p>\n<h6>Ingredients<\/h6>\n<ul>\n<li>\u00bd cup medium grain white rice<\/li>\n<li>4 cups boiling water<\/li>\n<li>1 tablespoon butter<\/li>\n<li>dash of salt<\/li>\n<li>3 eggs, beaten just slightly<\/li>\n<li>\u00bd cup sugar<\/li>\n<li>1 teaspoon salt<\/li>\n<li>4 cups whole milk<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>\u00bc teaspoon almond extract<\/li>\n<li>dash of cinnamon, if desired<\/li>\n<\/ul>\n<h6>Directions<\/h6>\n<ol>\n<li>Add rice to boiling water; boil for 10 minutes.<\/li>\n<li>Drain rice in a colander; rinse and drain well.<\/li>\n<li>Put rice into a well buttered baking dish; stir in the butter and salt.<\/li>\n<li>Mix the beaten eggs with the sugar and salt.<\/li>\n<li>Stir egg mixture into the milk.<\/li>\n<li>Add the extracts and cinnamon ;pour over the rice.<\/li>\n<li>Set rice dish in a larger pan that is half filled with hot water (be sure to use HOT water).<\/li>\n<li>Bake at 325 degrees for 60 to 90 minutes (center of pudding should still be jiggle-y in the middle, but rice must be done).<\/li>\n<li>Stir rice every 10 minutes the first 30 minutes of baking.<\/li>\n<\/ol>\n<p><em>Photo courtesy of <a href=\"http:\/\/www.taste.com.au\/recipes\/17469\/traditional+style+baked+rice+custard\" target=\"_blank\">taste.com.au<\/a><\/em><\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2010\/01\/07\/baked-rice-custard\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Rice pudding is such a comfort food for me.\u00a0 It is always so wonderfully creamy, rich and just slightly\u00a0sweet.\u00a0 Rice pudding is perfection in a bowl&#8230;or on a plate I guess if you like it that way. Rice pudding has an incredible number of variations.\u00a0 It is eaten in many different parts of the world.\u00a0 [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[67,22,230,229],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-JU","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/2846"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=2846"}],"version-history":[{"count":22,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/2846\/revisions"}],"predecessor-version":[{"id":5318,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/2846\/revisions\/5318"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=2846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=2846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=2846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}