Some things from the past simply can’t be improved upon. Our old-fashioned rice pudding recipe is a perfect example. The flavor conjures up the good old days, when mealtime seemed special and you always had seconds. This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream.
Did you know there are two, very different, kinds of rice pudding? So, for anyone out there that may think they don’t like rice pudding, maybe they haven’t tried the right version. 🙂
One version of rice pudding is made in a saucepan and the end result is similar in taste to store-bought rice pudding or “arroz con leche”. It’s milky, and kind of thick and mushy and pretty tasty.
The other, old fashioned type of rice pudding is a baked, custard-style rice pudding. This version gets my vote every. single. time.
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.
Old-Fashioned Rice Pudding is so creamy with the perfect texture and sweetness. Only a handful of ingredients and a little patience are needed to make this old time favorite dessert. Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
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.
Directions
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
source: tomatohero
