When I was a child, my mother often made us baked rice for breakfast. Now that I am thinking to ask her for her method, she can’t remember it.
I am remembering crunchy top, creamy insides, which makes me think it probably was cooked with milk. Probably some mild spice like cinnamon, no other “things” (raisins etc)
I have looked at baked rice pudding recipes but knowing what her budget would have been 40 years ago, doubt she could have afforded eggs.
So, I am looking for a very simple baked rice technique – did anyone else’s mother/grandmother do something like this?
CindyP says:
Mary, I remember Mom making this, too! I just got off the phone with her…she told me to look in the big green cookbook 🙂 There is an option of adding eggs or raisins in the last 1/2 hour. This recipe cooks for 3 hours…could it hastened, giving a crunchy top?
I’ll post it … rice pudding.
On January 16, 2011 at 1:57 pm
Marlene says:
This sounds like something my mom used to cook, too. She had a Betty Crocker cookbooks, so I looked up “Betty Crocker baked rice” on google, and here is a recipe that sounds like what you describe. It’s called “Baked Rice Pudding”:
http://www.ifood.tv/recipe/baked_rice_pudding_0
On January 16, 2011 at 2:38 pm
Marlene says:
Also found a recipe for Baked Rice Pudding right here on Farm Belle Recipes. It uses leftover rice, could be why your mom served it for breakfast. This recipe is in the beans-grains-rice section:
https://farmbellrecipes.com/baked-rice-pudding-custard-style/
On January 16, 2011 at 2:44 pm
Mary J says:
Thank you Cindy! Are you posting it in the Main Recipe section? (just want to know where to look :D)
(and 3 hours sounds long, I wonder if she prepped the night before and if soaking overnight could decrease cooking time – I’m betting she had 2 hours, if she got up with Dad – sounds like I may do some experimenting with your Mom’s recipe!)
On January 16, 2011 at 2:45 pm
CindyP says:
It’s here https://farmbellrecipes.com/rice-pudding/
You know, by soaking it, it probably would make the bake time less. Also, with the different rices now, it probably wouldn’t take as long either.
Would love to hear how your experiments go 🙂
On January 16, 2011 at 2:49 pm
Mary J says:
Thank you, Marlene. I did a search but now I know to go browse specific areas of the recipes!
On January 16, 2011 at 2:56 pm
Marlene says:
I just found the recipe on this site by chance, I was looking for a white bean soup recipe–went to “beans, grains, rice”–and there was the Baked Rice Pudding recipe, on the first page!
Thank you for reminding me of that recipe. My mom is gone now, but I think of her so often, and these old recipes really bring back memories. She would have been 100 this year.
On January 16, 2011 at 3:29 pm