Rice Pudding

Rice Pudding

I would like to say this is a holiday food for us, but it really is more of an everyday desert. If we have left over rice from a meal it is pretty rare for it to be around as a leftover of another meal. It turns into desert. I make it in a pot on the stove. The Swedish holiday version should have a whole almond in it and the person who gets the almond gets to have a wish.


Cook 2 cups of rice in 4 cups of water in a pot with a tight lid. Cold left over rice works just fine.

Add equal parts of rice and milk to a pot
add about a tablespoon butter
cinnamon
sugar
nutmeg
raisins
vanilla
egg is optional

I am not so sure about exact measurements. Some days just seem to call for more sugar and raisins. Alicia likes lots of nutmeg. I don't like the stuff.

Below is the The baked version which I might start using more often


Grandma Cambell's Baked Rice Pudding


Bob's grandma used to always bring a rice pudding to family events. This is pretty close to the way she made it.


Wash 1/2 cup pearl grain raw rice thoroughly, cook.
Soak a generous handful of raisins in cup of very hot water.
When the raisins have plumped , drain well.


Mix in large bowl:
5 eggs that have been beaten until thick and yellow
2 cans Carnation Evaporated Milk (12 fl. oz)
1/2 cup sugar
1/2 tsp salt
1 teaspoon vanilla

Mix in the drained rice and raisins.
Pour all into 2 1/2 qt. oven proof baking dish. Sprinkle sugar on top. Lightly sprinkle cinnamon and nutmeg on top of sugar. Dot the top generously with real butter. Bake in large pan of water at 350 for one hour or until done.