We have all done this.
For tonight’s dinner, I made a pot of my Quick Two Serving Gumbo Soup . However, and while using the 5 to 10 microwave method to cook the rice, I became so busy that by the time I remembered to set the second setting of 10 minutes, the rice had absorbed the remaining water. To fix it, I had a great/dumb idea of adding more water. I ended up with a casserole dish of mushy rice.
That sucked. I detest mushy rice and pasta, and normally I would throw it out and cook another batch. However, today I decided to bake the dish of rice pudding pictured below.
I used the old classic Betty Crocker's rice pudding recipe, except I added ¾ cup of raisins instead of the normal ½ a cup, and then 1/2 teaspoon of cinnamon stirred into the rice mixture. after pouring the mixture into the casserole dish, I topped it off with the nutmeg. I then covered the casserole dish and baked the pudding for 75 minutes. After that I removed the lid, I baked the pudding for an additional 5 minutes to brown and set the top a little more.
What began as mushy rice, turned into one of the most delicious rice pudding that I ever baked.
You can find the classic Betty Crocker's rice pudding recipe most of the old recipe books,
Betty Crocker's Classic Rice Pudding Recipe
2 eggs or 4 egg yolks
2 cups milk
2 cup hot cooked rice
- Cook rice per directions. Set aside
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix eggs, milk, sugar, vanilla extract, and salt together in a large bowl until combined; stir in cooked rice and raisins.
- Transfer into a 10x6x2 inch baking dish. Stir and sprinkle with nutmeg
- Bake uncovered in the preheated oven for 50 to 60 minutes
- Bake until a knife inserted into the center comes out clean.
- Serve warm or cold, and if desired with cream
- Refrigerate any remaining pudding.
Below is the microwave rice recipe.
This recipe works best with short grain white rice. It can be found on many rice cooking directions.
- Combine 1-cup rice and 1-1/2cup water in a 2 quart casserole dish
- Partially cover the dish to reserve some of the steam
- Microwave on full power for 5 minutes
- Then stir rice and microwave again on 50 percent power for 10 minutes.
- When done. fluff up the rice with a fork
- Cover the casserole dish with a couple of paper towels to absorb the moisture and then top the paper towels with the casserole lid.
- Set aside until ready to serve
Until next time,