As I have mentioned previously, my mother is a great cook. We were spoiled growing up with many home-cooked goodies. In honour of Mother’s Day, I am sharing some of her classics. One of those was homemade rice pudding.
We love to buy rice pudding but I thought I would try an old recipe for homemade pudding. Many people make it with cooked rice, but this recipe calls for uncooked rice, and the patience to stir it and cook it long and slow. Make it one afternoon when you will be home for a couple of hours, and you will enjoy the fruits of your labour after supper, at dessert time.
Here’s all you need – rice (uncooked), milk (I used whole milk), sugar, salt and vanilla.
Mix all the ingredients in a bowl and stir, then pour into a greased baking dish (I just sprayed mine with cooking spray).
Next time I do this, I would just mix it all in the baking dish and skip the bowl step.
Place the dish in a preheated 325 oven, and bake for 2-3 hours. For the first hour, stir every 15 minutes.
If you like, you can add raisins 30 minutes into cooking time.
I served it hot, with cream. Decadent, but tasty.
- 1/2 cup rice
- four cups whole milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla
- raisins (optional)
Mix all ingredients in a greased baking dish.
Bake at 325 for 2-3 hours. Stir every 15 minutes for the first hour. If you want to include raisins, add 30 minutes into cooking time.