I had supper at my parents’ house the other night and my mom made rice pudding for dessert. It got me thinking that I should put the recipe in my column. It’s been a favourite dessert in our family my entire life. There are many recipes and methods for making rice pudding. Many make it with leftover rice on top of the stove, but my mom’s is baked in the oven using eggs for thickening which gives it a custard texture. We serve it in a bowl, with whipping (35%) cream poured over; which makes it creamy and delicious. In my opinion it must also contain raisins, but if you’re not a raisin fan they can be omitted. A drizzle of maple syrup and a sprinkle of cinnamon on top is also delicious. I’m giving you my mom’s recipe as she has it written, but I recently made it and have added in approximate measurements.
Mom’s Rice Pudding
• ½ cup of long grain rice
• Handful of raisins (1/4 to ½ cup depending on your
• 3 cups of milk
• 2 eggs, beaten
• ½ cup of sugar
• Sprinkle of nutmeg (½ tsp), cinnamon can also be added
• 1 tsp vanilla
Put rice and raisins in a saucepan, add enough water to cover. Boil until rice is nearly done and water has been absorbed. Meanwhile heat milk in the microwave until lukewarm (mine took 40 seconds). When rice is done, combine rice, raisins, milk, beaten eggs, sugar, nutmeg and/ or cinnamon and vanilla. Pour into a 1-2-quart casserole dish. Bake uncovered at 350 degrees until thickened. (Mine took just over 2 hours). Serve warm or cold with cream.