Mom's Rice Pudding
This recipe is my Great Grandmother Thorn's recipe. (GG's mother) So that would make it your Great Great Grandmother.
Yield
8 servingsPrep
30 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice, cooked
(1 bag of Uncle Bens' Rice- cooked) |
|
| 2 | cups |
sugar
|
|
| 2 | cans |
evaporated milk
up to 3 cans |
*
|
| 2 | large |
eggs
|
|
|
milk, 2%
added for desired consistency (make sure it is 2% or Vitamin D) |
* | ||
| 2 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice, cooked
(1 bag of Uncle Bens' Rice- cooked) |
|
| 473 | ml |
sugar
|
|
| 2 | each |
evaporated milk
up to 3 cans |
*
|
| 2 | large |
eggs
|
|
| 1 | x |
milk, 2%
added for desired consistency (make sure it is 2% or Vitamin D) |
* |
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
lemon extract
|
*
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 118 | ml |
raisins, seedless
|
|
Directions
While rice is cooking, in a large bowl mix sugar, canned milk and eggs.
Add Cinnamon and nutmeg and stir well. (This can all be done with a wire whisk or a hand mixer)
Add raisins and let set until rice is ready.
Preheat oven to 325℉ (160℃).
When rice is done, add rice, regular milk, Vanilla and lemon extract - stir well.
You are then ready to put it into the oven.
Bake uncovered for 45 minutes.
Mom's notes:
I use 3 cans of milk in mine. The more canned milk, the richer the body of the rice pudding is. (Also more calories) Using 2 is just fine.
I also use 1¼ teaspoon of cinnamon and ¾ teaspoon of Nutmeg. I just like more spices. Especially Nutmeg. However, you can over due on the spices. These measurements are about right.
If you don't like as many raisins and you just want a light sprinkling throughout, cut your raisins to ¼ cup.
When adding regular milk, this is done to adjust the liquid ratio to the rice. I estimate at least a cup to 2 cups of milk are added. More if you like more juice, less if you like more of a ricey, creamy mixture. However, if you don't enough liquid, you can get a scorchy, very brown effect. Nasty!
When I bake mine, I set the timer for 25 minutes. At this point, I very lightly stir the bottom of the pudding. Just enough to move the rice from the bottom and keep it from scorching. Then I bake it for another 25 minutes. It should have a very light crust with a very slight golden top to it.
The last one I baked, I tried baking it in a pan(pot) instead of the glass bowl. After I cooled it, I transferred it carefully to a bowl. Then refrigerated it. This worked out well. It didn't scorch at all. The only difference is it broke up the thin crust the spices make on the top. But I didn't mind this. If you want to keep the look and the thin crust appearance, then cook it in a large bowl, either glass or stainless steel.
This recipe is my Great Grandmother Thorn's recipe. (GG's mother) So that would make it your Great Great Grandmother.
