recipes

Baking up Memories-Rice Pudding #Recipe #Cooking

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 :)


Rice Pudding

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 🙂

Ingredients

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 eggs

2 tsp Cinnamon

1 tsp Vanilla

½ cup golden raisins

Directions

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.

Enjoy!

JACQUIE BIGGAR  is a USA Today bestselling author of Romance who writes about smart, sassy females and tough, alpha males who learn the true power is love. Free reads, excerpts, author news, and contests can be found on her web site: http://jacqbiggar.com You can follow her on at http://Facebook.com/jacqbiggar, http://Twitter.com/jacqbiggar Or email her via her web site. Jacquie lives on Vancouver Island with her husband and loves to hear from readers all over the world!

17 comments on “Baking up Memories-Rice Pudding #Recipe #Cooking

  1. Terence loves rice pudding, Jacquie, so I will definitely try this out when the weather is not 35 degrees Celsius.

    Liked by 1 person

  2. I look forward to these posts each week, Jacquie. Thanks for sharing about your family and the comfort of food growing up. I didn’t eat rice pudding often as a child, but as an adult, I’ve made a version with quinoa that was quite tasty. It’s just the basic rice pudding recipe subbing quinoa and almond milk or another dairy free milk. It’s super comforting like you said. ♥️

    Liked by 1 person

  3. Beware Of The Reader

    And now I am hungry Jacquie!!! Thanks for the recipe 😉 Here we have what we call “Riz au Lait” which is rice cooked slowly in milk then you let it cool down, add sugar, vanilla, some cream if you fancy it and then you eat it!

    Liked by 1 person

  4. OMG Rice Pudding is so good! Thanks for the recipe!

    Liked by 1 person

  5. Reblogged this on Lyn Horner's Corner and commented:
    Yummy rice pudding recipe from Jacquie Biggar!

    Liked by 1 person

  6. I love rice pudding! I’ll try your recipe soon.

    Liked by 1 person

  7. haven’t had rice pudding in decades! I also like bread pudding as well & I just bet you have a great recipe for that as well!

    Liked by 1 person

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