OLD FASHIONED RICE PUDDING IS DELICIOUS SERVED WARM OR CHILLED. I HAD SOME FROM THE REFRIGERATOR WITH A LITTLE MILK STIRRED IN AND IT WAS WONDERFUL! HOMEMADE GOODNESS FROM OUR HOUSE TO YOURS!
This is the real thing – a mass of creamy rice and a thick brown speckled nutmeg skin.
Don’t forget to take a sharp knife and scrape off all the bits of caramelised skin that stick to the edges – my grandmother always did that and gave everyone an equal amount.
This dessert is perfect for a cold winter night when you want to make something really easy and delicious using ingredients you already have in your pantry.
I LOVE rice pudding, and ate it often as a child. Probably my mother’s attempt at getting something, ANYTHING in my belly. To say that I might have been a picky eater is kind of an understatement. I didn’t like different food types touching on my plate, and nearly had a conniption whenever she’d serve peas and carrots mixed up. I mean, I liked peas. I liked carrots. BUT MIXING THEM WAS WRONG.
INGREDIENTS:
2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins
How to make this recipe
First step : Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.
Second step : Bake in 350 degree oven for 1 h, stirring after 15 mins & again when pudding is done.
Third step : Sprinkle with cinnamon.
Finally step : Serve warm or chilled. Pudding thickens as it stands.