My family didn’t have a lot of extra money when I was growing up, but there always seemed to be enough to get by.
My dad would hunt and fish to fill the freezer, and Mom canned all kinds of fruit and vegetables for the pantry. I remember jar after jar of peaches and pears, jams and jellies. Dad drove truck for a big grocery chain and would get the damaged stock at discount prices, which was great, but it had to be immediately processed so Mom had her hands full.
We had two big canners, those blue enamel ones with the metal jar lifter that looked way too flimsy for the weight of those steaming jars. I imagine she suffered some nasty burns providing for her family.
This rice pudding recipe reminds me of those days. Times filled with the scent of baking and the kitchen counter filled with delicious treats. It’s like a warm hug in a mug 🙂
Servings-4/ Prep Time-45 min
2 cups cooked long grain white rice
1 ½ cups milk
1 cup sugar
2 tsp Corn Starch
2 tsp Cinnamon
1 tsp Vanilla
½ cup golden raisins
Add 1 cup rice to 2 cups water, bring to boil in sturdy pot. Turn heat down to simmer, cover with lid and cook 25-30 minutes. Don’t lift lid!
Set rice aside in medium-sized bowl to cool.
Add milk, sugar and corn starch to emptied pot and cook on medium heat until mixture thickens- approx. 5 minutes. Stir often to avoid scalding milk.
While milk is heating, crack eggs into small bowl and whisk lightly with fork.
When milk has thickened to a sauce consistency, pour approx. 1 cup into egg mixture, (set pot aside off of heat) and stir briskly together with fork. Place pot back on heat and slowly pour egg mix into the pot, stirring constantly.
Cook for 1 minute longer.
Pour over rice in bowl. Add cinnamon, vanilla and raisins. Stir and set aside to cool.