I have pretty good memories of rice pudding from when I was growing up, though that's equally tinged with less than fond memories of buffet restaurants serving their idea of rice pudding. In any case, I finally decided it was time I give it a try. Typically I've always had the baked ones with the nice brown crust on top, but I was feeling kind of lazy the first time out. This recipe is pretty good, though not quite as tasty as I remember the baked ones my Mom made being, but it has the big advantage of only requiring one saucepan. Just cook the rice, then dump in the milk, sugar and so on, and go from there.
I found this recipe as posted to rec.food.recipes on December 31, 1995 by Robyn Walton <firstname.lastname@example.org> under the name Creamy Rice Pudding. Personally I'd say it makes two good servings, but after a large meal I expect you could stretch it to four.
Combine rice and 1.5 cups milk, sugar and salt in heavy saucepan. Cook over medium heat. Stir occasionally until thick and creamy, 15-20 minutes. Blend remaining half cup milk and egg. Stir into rice mixture. Add raisins. Cook 2 minutes longer, stirring occasionally. Add butter and vanilla. Spoon this into serving dishes. Sprinkle with nutmeg or cinnamon if desired. Serves 4.
Encouraged by a request for my mother's rice pudding recipe, I got it from her. It's actually even easier than the pudding above, and also takes only one dish, but it bakes for a long time. The long baking is great to warm the house on a cold winter's day, however, and fills it with a great smell.
Combine rice, milk, sugar and salt; pour into buttered 1.5 quart baking dish. Bake in slow oven (300F) one hour; stir occasionally. Add nutmeg and raisins; continue baking another 1.5 to 1.75 hours. Makes six servings (though I ate it in two sittings).
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Brian Edmonds <email@example.com> February 22, 1998