Rice Pudding
We both have a core memory of enjoying either rice pudding or chocolate malt-o-meal after morning chores during the winter. It was the the days we either had a late start or no school and would have to scoop feed bunks out so dad could feed. Just what every kid wants to do on snow days right? Lots of fights and snow thrown those mornings.
Our mom has perfected the best milk to rice ratio. The original recipe is a good amount for about 4 people. If you are looking to feed more people and want to double it we also included the measurements to do that. Just to ensure the best consistency, Mom has tested it so many times she has it figured out.
Rice Pudding
1/2 c. white rice
3 1/2 c. milk
pinch of salt
- In a buttered casserole dish add milk, rice, and salt. Cover and bake at 325 degrees for 1 hour and 20 minutes. Stir one time at about 40 minutes.
2 eggs
1/2 c. sugar
1 tsp vanilla
Beat eggs, sugar, and vanilla together. When rice is done baking, add a spoonful of the hot rice into the egg mixture, stir. You are slowly warming up the eggs so they don't immediately cook when mixed into the rice. One spoonful is about all I ever add. Fold egg mixture into hot rice. Cover. Let sit for approximately 15 minutes. Serve warm with a sprinkle of cinnamon, and raisins if you like them.
If serving more than 4 people we suggest using the following measurements. Cooking time and temperature remains the same.
1 1/4 c. rice
7 c. milk
pinch of salt
4 eggs
1 c. sugar
2 tsp. vanilla.
Not overly sweet dessert sure to warm you up during these frigid cold days.
Something that has been fun in this process has been to hear what certain families have named common recipes. Recipes that we all have probably made, and are family favorites that have developed their own unique name. According to my dad this particular recipe was referred to as Spotted pup in my grandma and grandpa’s house growing up.
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