Rice pudding is a dessert I have loved since I was a child and I always got so excited every time my mother would get ready to make it and take out her Betty Crocker cookbook. This is one of those childhood desserts that regardless of whether another recipe make look or taste better, I am sticking to this recipe because I want my rice pudding just the way it was. It may not look as creamy or appetizing as some others I have seen, but it is delicious and to me there is no better. My mother and I loved rice pudding, and now my daughter and I are the pudding fans in my family. My husband and son do not like it which just means more for us girls!
I needed a little pick me up with this gloomy weather and rice pudding was just the thing to do it!
There have been a number of different variations of this recipe over the years, but this is the Betty Crocker recipe my mother made when I was a child.
Ingredients:
2/3 cup uncooked white rice
1 1/3 cup water
2 eggs
1/2 cup sugar
1/4 tsp. salt
2 cups milk
1/2 tsp. vanilla
1/2 cup raisins
Cinnamon (or Nutmeg)
Combine the rice and water in a small saucepan and bring to a boil. Reduce the heat to low and simmer covered until all the water is absorbed. Around 20 minutes.
While the rice is cooking start preparing the rest of the pudding.
Whisk two eggs in an ungreased small casserole.
Add the sugar, milk, salt, and vanilla and whisk together until combined.
Add the rice and the raisins and stir well. Sadly I can never put in the full 1/2 cup raisins because I am the only one in my family that likes them.
Sprinkle the top with cinnamon (the original recipe calls for Nutmeg, but I like Cinnamon better).
Bake at 325 degrees for about an hour, stirring occasionally until a knife comes out clean.
I prefer the pudding cold so I chill before eating. I also prefer it with whipped cream on top. Yum!
I hope my childhood memories bring back some of yours as well 😊
