Posted on by Jacquie Biggar

Baking up Memories-Rice Pudding #Recipe #Cooking


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!

17 Replies to “Baking up Memories-Rice Pudding #Recipe #Cooking”

  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. 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

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