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Mom's Rice Pudding

 
330

This recipe is my Great Grandmother Thorn's recipe. (GG's mother) So that would make it your Great Great Grandmother.

Yield

8

servings

Prep

30

min

Cook

45

min

Ready

75

min

 

Ingredients

2 cups rice, cooked
(1 bag of Uncle Bens' Rice- cooked)
2 cups sugar
2 cans evaporated milk
up to 3 cans
*
2 large eggs
milk, 2%
added for desired consistency (make sure it is 2% or Vitamin D)
*
2 teaspoons vanilla extract
1 teaspoon lemon extract
*
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup raisins, seedless

Directions

While rice is cooking, in a large bowl mix sugar, canned milk and eggs.

Add Cinnamon and nutmeg and stir well. (This can all be done with a wire whisk or a hand mixer)

Add raisins and let set until rice is ready.

Preheat oven to 325℉ (160℃).

When rice is done, add rice, regular milk, Vanilla and lemon extract - stir well.

You are then ready to put it into the oven.

Bake uncovered for 45 minutes.

Mom's notes:

I use 3 cans of milk in mine. The more canned milk, the richer the body of the rice pudding is. (Also more calories) Using 2 is just fine.

I also use 1¼ teaspoon of cinnamon and ¾ teaspoon of Nutmeg. I just like more spices. Especially Nutmeg. However, you can over due on the spices. These measurements are about right.

If you don't like as many raisins and you just want a light sprinkling throughout, cut your raisins to ¼ cup.

When adding regular milk, this is done to adjust the liquid ratio to the rice. I estimate at least a cup to 2 cups of milk are added. More if you like more juice, less if you like more of a ricey, creamy mixture. However, if you don't enough liquid, you can get a scorchy, very brown effect. Nasty!

When I bake mine, I set the timer for 25 minutes. At this point, I very lightly stir the bottom of the pudding. Just enough to move the rice from the bottom and keep it from scorching. Then I bake it for another 25 minutes. It should have a very light crust with a very slight golden top to it.

The last one I baked, I tried baking it in a pan(pot) instead of the glass bowl. After I cooled it, I transferred it carefully to a bowl. Then refrigerated it. This worked out well. It didn't scorch at all. The only difference is it broke up the thin crust the spices make on the top. But I didn't mind this. If you want to keep the look and the thin crust appearance, then cook it in a large bowl, either glass or stainless steel.

This recipe is my Great Grandmother Thorn's recipe. (GG's mother) So that would make it your Great Great Grandmother.

 

* not incl. in nutrient facts

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Comments

lauren

I have to say this is such a nice looking pudding, it looks so creamy, and my mouth is feeling watering and my craving is screaming just by looking at it. I bet it tastes delicious. I will have to give this a shot. Nice job!

about 11 years ago

Elaine

How much milk it says here 1x what does that mean

12 months ago

Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 2934% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 19mg 1%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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