{"id":3389,"date":"2015-02-24T16:54:12","date_gmt":"2015-02-24T22:54:12","guid":{"rendered":"http:\/\/sandiherron.com\/blog\/?p=3389"},"modified":"2021-08-20T10:53:42","modified_gmt":"2021-08-20T15:53:42","slug":"rice-pudding","status":"publish","type":"post","link":"https:\/\/sandiherron.com\/blog\/rice-pudding\/","title":{"rendered":"Rice Pudding – Old Fashioned Recipe Like My Mama Made"},"content":{"rendered":"

Rice Pudding. It is one of those sweet Southern classic comfort foods most of us have eaten\u00a0many times if you grew up anywhere\u00a0south of\u00a0the Mason Dixon line\u00a0or call yourself a\u00a0Southerner.\u00a0\u00a0It was at the top of our family’s favorite dessert\u00a0list along with Banana Pudding<\/a> and Blackberry Cobbler<\/a>! Today, when I think of the Rice Pudding baking in my grandmother’s\u00a0kitchen stove, it brings back a warm and safe feeling of home and childhood days.<\/p>\n

My mother carried on the tradition of serving Rice Pudding just like the one my Mama Headrick made, then I made it\u00a0for my family when my children were growing up, and this week,\u00a0I am craving it. Problem\u2026the original recipe is only in\u00a0my head! Not a one of us ever took the time to write it down. So, my kitchen this week has become a test kitchen for Rice Pudding!<\/p>\n

The first one I made (from memory), I threw it out! It was too sweet, and the rice was hard. The rice should be fluffy and tender like it was in\u00a0the days my mom and grandmother made it. I kept trying and adjusting. Finally,\u00a0I achieved success, and it tastes just like the recipe I remember from childhood!\u00a0It has\u00a0a rich buttery taste in a creamy custard base. The rice is\u00a0fluffy and tender just as I hoped it would!<\/p>\n

So here it is. Yum! I would mail you all some of this if I could! I suppose the recipe will have to do!<\/p>\n

Let’s Make Rice Pudding!<\/h3>\n

3 cups whole milk
\n1 1\/2 cup granulated sugar
\n1\/2 cup butter (use real butter, do not substitute)
\n1 stick (whole) cinnamon
\nPinch of salt
\n3 whole eggs
\n1 tsp. vanilla
\n3 cups cooked long-grain white rice, rinsed and drained (rinse to remove the starch) *See note below about rice
\nOptional: 1\/2 cup raisins **<\/p>\n

In a 2 quart saucepan, stir together milk and sugar until sugar is dissolved. Add cinnamon stick and dash of salt. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat. Remove the stick of cinnamon. Add butter and vanilla, stirring to blend. Cool to room temperature.<\/p>\n

Whisk eggs together, then add to the cooled milk mixture. Stir in cooked rice. This is also the time to add the raisins if you choose to include them.<\/p>\n

Pour into a buttered casserole dish and bake at 350 degrees until set and golden brown on top. (In my oven, I baked it on the middle rack for 45 minutes on 350 degrees, but adjust to your oven since they vary.) Remove from oven and allow to set 15 minutes before serving.<\/p>\n

Serve warm or cold. Delicious!<\/p>\n

Notes<\/h3>\n

* A note about rice: The American long-grain white rice is the most common rice in American kitchens. It is often cooked in a tightly covered pot with 3 part water to 1 part rice and salted to taste. Add rice to cold water to begin the cooking process. Bring to a boil, then lower heat to medium to finish. If you need to add more water, only add cold water, never hot (learned that from my grandmother!). For fluffy rice, make sure water is completely absorbed.<\/p>\n

** My grandmother, and my mother, always added raisins to their pudding but I am not a fan of cooked raisins!<\/p>\n","protected":false},"excerpt":{"rendered":"

Rice Pudding. It is one of those sweet Southern classic comfort foods most of us have eaten many times if you grew up anywhere south of the Mason Dixon line or call yourself a Southerner. It was at the top of our family’s favorite dessert list along with Banana Pudding and Blackberry Cobbler! 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