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As a child growing up I remember the disappointment of going to a dinner and there would be rice pudding, now I say disappointment because I expected rice pudding to be like we had at home, a nice creamy textured pudding/custard consistency. Just to find that it was baked and dry!

Then years later I was in an Old Order Mennonite home and they were making the rice pudding that I remembered as a child. The recipe is not hard to make but does take a little bit  of stirring.

I have played with the recipe over the years and come up with a recipe that requires a lot less stirring.

RICE PUDDING

1 cup White Rice

4 cups Whole Milk or 1/2 & 1/2

1 cup of Sugar (more or less to suit personal taste)

pinch of salt

2 Tablespoons Butter

1-2 teaspoons Vanilla (according to personal taste)

1/4 to 1/2 teaspoon Ground Nutmeg (optional)

1) Rinse your rice

2) in a large sauce pan, slowly heat milk and add rice.

3) Stir rice every now and then while slowly heating the milk, it will start to swell as milk heats. I find by not adding the sugar at the beginning you don’t run the risk of scorching the milk right away and thus you do not need to stir constantly.

4) You will soon see the milk start to thicken some what and the rice will be visible floating in the milk about 30 minutes.

5) Add your sugar, and you will want to stir more often.

6) Add your nutmeg, if using.

7 Stir as you will see that the rice is now almost done and the pudding is thickening. The whole process will take about 45 minutes to an hour.

8) When done you will see the creamy rice pudding taking shape and it will  start to cook, at this point remove from heat and add butter and vanilla, stir to evenly mix.

9) Pour into bowl, this pudding is delicious and addictive! The recipe can easily be doubled.

Note: At the time of this posting I did not have my own picture, but will soon.

This pudding is great served sprinkled with cinnamon, or served with fresh or canned fruits also. Cinnamon can easily be used in place of nutmeg.

 

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