Happy Father’s Day! Hopefully today you guys are spending time celebrating the men in your life.

I know what you are thinking…rice pudding? I had never heard of it until I married my husband. This rice pudding is a family recipe that has been around for years. It was a recipe from my husband’s great-grandmother who always made it for breakfast not dessert although traditionally people now eat it as dessert. It’s good cold or hot.

In fact a couple of interesting food choices surfaced when we were first married. John loves Grape Nuts with straight cream on them…something his mom grew up doing. When we didn’t have fresh cream he would put a generous shot of whipped cream out of the can on top of his cold cereal. I about gagged the first time I saw him eat chicken livers and smelly oysters. It doesn’t stop there. John’s dad enjoys peanut butter and Miracle Whip sandwiches. I love peanut butter anything but even I have my limits!

So to the fathers in my life…today enjoy a chicken liver, peanut butter Miracle whip sandwich doused in cream. You deserve it!

And although you may not appreciate this recipe…
our family does…
and today is all about families.
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Rice Pudding

Ingredients

Rice:
  • 2 cups rice
  • 4 cups water
  • 1/2 teaspoon salt
Milk Mixture:
  • 4 cups milk
  • 1 12 oz can of evaporated milk
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1 1/3 cups sugar
  • 4 eggs slightly beaten
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 2 cups raisins

Instructions

  1. Cook the rice first. Start boiling the water and add rice and salt. Cover with a lid and lower the heat to simmer (low) for about 15-20 minutes.
  2. For the milk mixture: In a large pan, scald the milks together. To scald milk turn heat to medium high and watch really close. As soon as the milk starts to look a little foamy like it's getting ready to boil (don't let it boil), it's scalded. Be very careful not to burn it. Remove from heat to keep it from boiling.
  3. Add all of the sugar, salt, and cornstarch together in a small bowl. Blend well. Stir into the hot milk mixture, stirring constantly over medium heat until thicker and smooth.
  4. Add pre-cooked rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture (1/2 cup) into the beaten eggs while stirring rapidly. This warms the eggs ups so that when you add them to the rice mixture they don't scramble. Return egg mixture to hot milk and rice. Stir until thickened (about a minute or two). Stir in raisins, spices, and vanilla. It will thicken the longer it sits.

Recipe Notes

Source: Sheri Denney